Re: Right To Choose Healthy Food

[Guest guest]

It sounded like Right to Choose Healthy Food is some sort of organization.

If so, who are they?

Thanks,

Robin

From: bianca3@...

Reply-

Subject: Re: product labeling

Date: Fri, 13 Dec 2002 10:54:05 -0800

see comments below - Bianca

________________________________

On Fri, 13 Dec 2002 00:19:55 -0800 " Berg " <bberg@...>

writes:

----- Original Message -----

From: <bianca3@...>

> For example some raw milk imported cheeses won't say raw milk but they

> are raw. On the other hand a number of cheeses which raw are not. They

> have been heated to just below the legal level of pasteurization, but

the

> law allows them to call the product raw anyway. They might be

> unpasteurized but they are not raw.

Do you know of any particular mported cheeses which are truly raw? I've

been

paranoid ever since I found out that Emmentaler, which is generally

referred

to as a raw-milk cheese, has the curd heated to 130F.

******Hi

The French are the only ones I know of who are serious about keeping

their cheese truly raw, i.e not allowing the temperature of processing to

rise above the level the milk would have reached inside the animal (I

think about 100 to 110 degrees depending on who you are reading).

The problem with all of this is such information is always fluid,

particularly concerning honey products, oils, and dairy products. As you

will see illustrated from the email below. This is why once a year I

communicate with and check on all my sources - without exception - to

make sure I'm getting what I'm truly paying for - and not just what the

law allows. It is significant that raw and unpasteurized are not even

legally synonymous, let alone factually interchangeable.

My advice, buy US cheeses that you know are what they claim. You will see

some sources listed below. The French imports seem safe at the moment but

more difficult to monitor any changes given their system of production. I

will be doing some serious checking again in January. I'll let you know

what I come up with.

>Date: Thu, 12 Dec 2002 23:24:14 -0800

>From: aajonus <optimal@...>

>X-Mailer: Mozilla 4.79 [en] (Win98; U)

>X-Accept-Language: en

>aajonus <optimal@...>

>Subject: Cheeses labeled raw but are NOT raw

>

>Hi, all,

>Recently I received an email stating that Rumiano Brothers (cheese-

>makers) were pasteurizing milk to 135 degrees F. before making it

>into cheese.

>

>I called and spoke with Rumiano and told him the rumor. He

>was shocked but said he would speak to his brother Baird. He

>returned my call several days later and told me that Baird had

>changed the cheesemaking process a year ago and did not change

>the labeling. (The rest of the conversation is below*.)

>

>I suggest that anyone who has either Sonnet or Landmark brand

>cheeses, no matter how little left in a package, return them to

>Rumiano Brothers Cheese, 1629 Road E., Willows, CA 95988

>and demand a full refund plus your expenses for shipping and

>handling. If you receive a response back that has a release from

>damages on it, simply cross out the related wording, initial it and

>cash the check.

>

>We will have to find or create other no-salt-added rawcheese

>sources besides those here:

>

>Morningland Dairy - Missouri - 417-469-3817

>Sell raw unsalted cheeses. Knowledge and pride in their product,

>reasonable prices, and attention to quality and taste.

>

>Nature's Sunlight Farm Pennsylvania - Mark or ann

>717-776-3417. Sell organic raw Colby and cheddar cheeses.

>Ask for NO-SALT raw cheese, not frozen, and to ship with ice only.

>

>Yerba Santa Goat Dairy - California - and Jan Twohy

>707-263-8131. Sell grazed unsalted raw shepherd's goat cheeses.

>

>Wil-Ar Farm - Pennsylvania - Arlene or Wilmer 717-776-6552.

>Sell grazed raw unsalted cheese. Ask for NO-SALT cheese, not

>frozen, and to ship with ice only.

>

>healthfully, aajonus

>

>

>*I told Rumiano that I was upset and that the label was

>false advertising. He stated that it wasn't because it wasn't normal

>pasteurization temperature. I told him that the state requires that

>if milk goes beyond 122 degrees F. it cannot be labeled raw;

>it can only be labeled " Made from unpasteurized milk " . He said

>that his new labels would reflect that. I told him that changing

>their cheesemaking process but not their labels was gross

>negligence, fraud and lack of integrity.

>

>Right To Choose Healthy Food is considering a class-action

>lawsuit for healthy choice deprivation, harm and damages.