No worse than the camel.
Many people fail to realize that once all milkshake was made with hand straw, in much the same way that applesauce was made. Milkmen would tend the crop carefully, handpicking the milkpod at the peak of ripeness.
Like apples, one might be tempted to peel the fruit, but the old wives’ tale is true: most of the vitamins are in the peel. Unlike apples, one needn’t bother removing the core, as milkseed is very small, and most will pass through the digestive tract without difficulty. In the rare case that one takes root, milkseed can only grow into the usual small bush, unlike the apple seed, which not only gives rise to a tree, but also requires grafting.
While true that both products can be made without straw, be aware that instruments such as the ice pick or the cheese grater produce an inferior product due to less air being introduced.
Some milkmaids feel strongly that their pods should be made entirely into milkshake, as the horrific process of producing drinkable milk is so terrible that the milk cannot help but be traumatized. This processing, usually done in a forge, also destroys any but the hardiest flavors, leaving only chocolate and strawberry in addition to the bland taste of regular milk. In addition, health enthusiasts encourage even longer times in the fiery furnace, to melt off most or all of the fat.
One caution should be mentioned concerning imported milkshake. While hardy, pineapple and coconut milkpod resists the action of even the most modern straw machines, leaving tough bits and chunks. Care should be taken in feeding these varieties to toddlers and extremely aged individuals. For the same reason, those liable to easy choking should avoid the new cookie and candy hybrids.
Every few decades someone attempts to promote the sale of raw milkpod to the consumer. While equivalent in nutritional value to milkshake, the bulk of the public remains traditional: chopped and chilled, shaken, not stirred.
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