I am familiar with the milk that the Bedouins feed their horses in the
dessert. I am wondering if that has undergone the kind of complicated processing
that the milk in America has undergone?
But like I said about the quote from the book denouncing milk products for
horses in my earlier post: I am not a vet, nor am I an expert in chemistry,
ect.
I am only aware that people with extensive backgrounds, including
the woman who wrote the book A Healthy Horse The Natural
Way (Catherine Bird has led the delopment of equine natural therapies
in Australia and is in worldwide demans as a practioner, lecturer and
teacher) go back and forth regarding milk products for horses. And my thinking
resonates with what Bird wrote.
I posted to give other people on this board some information I found
interesting. Food for thought so to speak. Different ways of looking at
things.
