Even now there is a debate about raw cow and goat milk and in most states it is illegal to sell it for human consumption so milk is labeled for animal consumption only but the elite organic illuminate knows what the deal is.🙂
You see the Organic milk you get at the store is not in its pure form. Its been modified through pasteurization (cooking) and homogenization (breaking down fat molecules). This allows for the milk to have longer shelf life but admittedly at a cost. What you’re getting is dead milk void of the living enzymes and healthy bacteria your body needs. This is quite different from what our nation once consumed. Until the end of the 19th century Americans could enjoy a fresh raw glass of milk just taken from cows on local farms and bottled to be sold immediately.
But as with all things money talks and junk walks so it has become with our food.
“Now, more and more consumers are becoming aware of the health benefits of raw milk. It’s loaded with active probiotics, of course, which we now know increase skin health and digestive health while potentially even improving cognitive function. So naturally, consumers started purchasing raw milk from their local farmers and coops in order to benefit from this raw, unprocessed food. (Actually, lots of health-conscious people have been doing this since the 1960’s, but “raw milk” didn’t really become popular among near-mainstream consumers until just the last few years…)
When people buy raw milk from local farmers, this of course takes away profits from the large corporate milk producers that are selling pasteurized, homogenized milk. So the dairy industry attempted to get the federal government to destroy the competition (the raw milk producers). But instead of just saying, “We want you to destroy our competition,” they made up an excuse, “Raw milk is dangerous!”
Yep: The same beverage that America was raised on is now considered by the feds to be “too dangerous to drink.” Sure, you can drink diet soda laced with aspartame or high-fructose corn syrup — two ingredients known to cause degenerative disease — but you can’t drink raw, wholesome, fresh milk anyway because it’s too dangerous.” 1
Are you kidding me. If you have ever tried a glass of raw milk you will know what I am talking about. Consumers and studies have observed that raw milk also doesn’t cause reactions and indigestion like dead milk does Raw milk has been known to lessen occurrences of asthma and allergies in children and adults. Check out a recent study here.
Since we traveled allot as kids we were blessed to purchase raw organic cow and goat milk in the open markets of the Caribbean, central and south America and oh is it good. I actually heard of a place locally that sells this precious organic milk and the kids and I enjoyed some today along with raw butter and cheese.
Of course the labels say it’s for animal consumption not for humans but we all know that most people are purchasing for pets and their own consumption.
I know that when we lived in south America we enjoyed raw organic cheeses, milk and butter many times and I am alive and well today so are my aunts and uncles.
Read up on the facts you are sure to be pleasantly surprised about all the health benefits that Raw Organic cow and or goat milk has to offer!
For more of the happenings relating to Raw Milk see link and video below:
For those who wish detailed information on the safety and health benefits of raw milk, we suggest the following documents from http://www.realmilk.org:
- Fresh, Unprocessed (Raw) Whole Milk: Safety, Health and Economic Issues (An overiview)
- A Campaign for Real Milk Powerpoint Presentation
- Response to the FDA PowerPoint (3.4MB PDF)
- Responses to William Marler (including an Analysis of All Published Studies Claiming Illness Caused by Raw Milk)
- Raw Milk: What the Scientific Literature Really Says (1.1MB PDF)
- Response to Anti-Raw Milk Position Paper by Bill Marler, JD (274KB PDF), Summary
- Response to Marler Blog (68KB PDF)
- Experts Defend Bacteria in Raw Milk: Court Testimony (334KB PDF)
- Response to Recent Anti-Raw Milk Article (132KB PDF)
- Does Raw Milk Kill Pathogens? A Response to Position Paper by Amanda Rose (324KB PDF)
1 Mike Adams article entitled – The government war on raw milk is an attack against food freedom
What does Pasteurisation do?
Milk is heated, while under pressure, to temperatures above 72 deg C (161 deg F) for 15 seconds supposedly killing all pathogenic bacteria. In addition, pasteurisation:
- gives the milk a longer shelf life
- permits longer shipping (raw milk will turn sour with too much handling)
- allows unscrupulous farmers to be lax with cow health and milk handling
- enables dairy corporations to control the milk supply
- destroys folic acid, vitamins B2, B12 and two thirds of the Vitamin A as well as Vitamin C (cows produce more vitamin C than citrus crops but most is destroyed by pasteurisation),
- inactivates the enzymes required to absorb fats (lipase), carbohydrates (lactase digests lactose) and calcium (phosphotase),
- oxidizes cholesterol
- alters milk proteins and
- damages omega-3 fats.
Pasteurisation does not guarantee a clean milk supply. “Outbreaks of food-borne illness caused by salmonella and other pathogens have risen steadily since paseurization became standard. The reasons aren’t well understood but salmonella and E. coli thrive under the conditions typical in factory farms…When raw milk was the norm, these threats were less common” says Nina Planck in “Real Food: What to eat and why” (soon to be reviewed).
What’s so good about drinking raw milk?
Apart from folic acid, Vitamin B2, B12, Vitamin A and Vitamin C, raw milk contains
- mystoleic acid (especially in the butter) which fights pancreatic cancer and arthritis,
- beneficial bacteria, which live in our intestines and boost immunity as well as digestion (these bacteria also eliminate harmful bacteria)
- enzymes without which the milk is all but indigestible (your body may make them, but much effort is required to do so), undigested milk solids cause havoc in the bowel causing leaky gut and allergic disorders
- Wulzen factor – a cortisone like agent which combats arthritis, arteriosclerosis and catarcts.
When cows are grass fed, the fat in their milk is ideal for humans.
Low-Fat Milk Makes You Fat – Full Fat Raw Milk Doesn’t
Dr. Mercola’s Comments on Raw Milk
Misleading, or at times downright fraudulent, advertising for processed food
products is so widespread, if you believed it all you’d think you could live a
long healthy life sustained by little more than Twinkies and McDonalds.
If you’re not already convinced of that fallacy, watch SuperSize
Me – a great documentary that shows how eating nothing but fast food
for just thirty days will leave you scratching a feeble finger at
But let’s get back to the issue of milk, of which there’s also what you
could call the “junk variety,” and the Real McCoy.
I’m not at all surprised to find that science does not support claims that
low-fat dairy can’t help you lose weight, for the simple fact that healthy
weight comes from healthy eating habits. Unfortunately, so many people believe
processed low-fat pasteurized dairy is a part of a healthy diet!
Nothing could be further from the truth. While low fat may be appropriate
and help weight loss if you are a carb nutritional type, it is my strong belief
that you should avoid all pasteurized dairy, and ideally only consume raw
grass-fed organic dairy.
“Low-Fat” Milk Makes You Fat – Full Fat Raw Milk
It’s common knowledge among farmers that pigs fed skimmed milk gain weight
easily, whereas pigs fed whole milk stay lean. A 2005 study
published in the Archives of Pediatrics and Adolescent Medicine, found
that this seeming paradox holds true for humans as well. After following almost
13,000 children (ages 9-14 years) for three years, they found that weight gain
was associated with drinking reduced-fat and skim milk. However, they also
concluded that it wasn’t dairy fat itself that caused the weight gain, but
rather the excess calories.
Okay. So wouldn’t drinking whole raw milk have the same effect?
Not necessarily. Because the butterfat in whole raw milk, particularly
butterfat in milk from cows that graze freely on green pasture, contains unique
nutrients that support thyroid function and help your body develop muscle
rather than fat.
Why Won’t Pasteurized Milk Build a Healthy Body
Like Raw Milk Does?
Whereas raw milk from grass-fed cows is full of things that your body will
thrive on: good bacteria, enzymes, raw fat, and cancer-fighting
conjugated linoleic acid (CLA), among other things, pasteurized
milk is known to cause all kinds of health troubles, from digestive upset
to perhaps even autism
These ailments, and the even more common problem of lactose intolerance, is
not due to milk being an inappropriate food for humans – after all, primitive
societies have thrived on milk diets for quite some time — but rather, the
processing of it has turned the milk into something your body can’t optimally
It is not uncommon for people who switch to RAW milk to report that many of
their health issues — from allergies, to digestive troubles, to skin issues
like eczema — clear up.
However, milk allergies are a real issue for many, so if you have a severe
milk or dairy allergy you will most likely want to limit or avoid even raw milk.
Before There Was Pasteurization, Milk was Medicine!
You don’t hear about this anymore, but in the early 1900’s milk was actually
used as medicine. Dr. J.R. Crewe’s “Milk Cure” was used at the Mayo clinic to
- weight loss
- kidney disease
- skin problems
- urinary tract and prostate
- chronic fatigue, and a
whole host of other chronic conditions
Naturally, the only milk available at the time was raw whole milk, rich in
butterfat, from pasture fed cows.
Dr. Crewe, MD — one of the founders of the Mayo Foundation — published an article in Certified
Milk Magazine (January 1929), describing the milk treatment as a
combination of “detoxifying fast and nutrient dense feeding,” and how diseases
that have no similarity improved rapidly on raw milk.
Dr. Crewe used the milk cure for 15 years, and his patients were wild
about it because it worked, and required no additional drugs or other medical
interventions. Unfortunately his fellow medical practitioners were not as
enthusiastic. Many physicians agreed on the fitness of dairy products as food,
but were not interested in using it as a sole means of treatment.
Said Crewe in his article, “The chief
fault of the treatment is that it is too simple… and it does not appeal to the
modern medical man.”
This despite the fact that striking results were seen in tuberculosis,
diseases of the nervous system, cardiovascular and renal conditions. Anemia and
pernicious anemia responded well to it, as well as toxic thyroid and chronic
“Hypertension responds with equal gratification. The blood pressure
improves rapidly,” wrote Crew. “I have never seen such rapid and lasting
results by any other method.”
What Causes Weight Gain and Disease?
Dr. Crewe, as a result of his experiences with food as medicine, became
convinced that much of modern disease is due to an increasing departure from
the simple preparation of plain nutrient-rich foods.
I wholeheartedly agree.
He continues, “The treatment of various diseases over a period of 18
years with a practically exclusive milk diet has convinced me personally that
the most important single factor in the cause of disease, and in the resistance
to disease, is food. I have seen so many instances of the rapid and marked
response to this form of treatment that nothing could make me believe this is
Folks, when you look at the diets of indigenous cultures displaying robust
health across the globe, regardless of whether their diet consists of mostly
fruits, vegetables and dairy, or meats and fish, the common denominator is
always that their diet is mainly eaten raw.
Stray too far from a raw, naturally-grown diet and you’re bound to encounter
health complications. And pasteurized milk is definitely FAR from its original,
What About Safety? Isn’t Pasteurized Milk “Cleaner”?
While the U.S. Food and Drug Administration warns that raw milk can carry
disease-causing bacteria, what they completely overlook is the fact that these
bacteria are the result of industrial farming practices that lead to diseased
animals, which may then in turn produce contaminated milk. You never want to
get your raw milk from a feed-lot cow.
Drinking raw milk produced by grass-fed cows from clean, well-run farms,
however, is far LESS dangerous than drinking pasteurized milk.
In fact, not only does raw milk contain good bacteria that are essential for
a healthy digestive system, raw milk also offers protection against
Mark McAfee, owner of Organic Pastures, the largest raw dairy in the United States,
has inoculated pathogenic contaminants such as E. coli, Listeria and Salmonella
into his raw milk, and into pasteurized milk. In the raw milk, none of the
pathogens survived because the natural bacteria were able to protect the milk.
In the pasteurized milk, however — in which the bacteria and enzymes have been
destroyed — the pathogens were able to take over.
To think that pasteurized milk is safer (even if you don’t believe it’s
healthier) than raw milk from a healthy, grass-fed cow is simply not true.
There’s been more than one outbreak of deadly contamination of pasteurized
milk, as this CDC chart summarizing Pasteurized
Milk Outbreaks by State and pathogen – 1966 – 2000 will attest to.
Looking for Raw Milk?
As demand for raw milk continues to grow, it will, hopefully, become
easier and easier to come by. In Massachusetts,
for example, the number of dairies licensed to sell raw milk has grown from 12
to 23 just in the past two years.
If you’re still unsure of where to go, you can locate a raw milk source near
you at the Campaign for Real Milk Web site.
You can also look here to find out the legal status of raw milk in the
U.S. state or country where you live.
For south Florida click on the image below