More On Raw Milk

Today I had my first glass of Certified Organic Raw Cows Milk. I hope not to be purchasing any more store bought pasteurized, homogenized, over processed, fortified cows milk. It is purported to be a nutritional disaster and causes more harm than good.

As I mentioned in a previous post, I grew up on raw milk. I do not believe I ever had a glass of store bought milk before the age of 21 when I got out of the Navy. I worked on a farm from the time I was age 11 till I went into the US Navy at age 17. The milk I grew up on was taken directly from the cow, put into a bucket and then dumped through a strainer directly into the milk cooler. Every evening (or when needed) part of my employment benefits was that I could take a gallon of raw milk home each day. It was NOT certified organic, however I have to believe that cows were treated better and probably less pesticides were in use back in the early 1960', then are being used today.

Who cares? Fair question. let's look at why I am excited about certified organic raw milk:

Here is an excerpt from a website showing the benefits of raw milk:

benefits of raw milk (vs.) pasteurized

A Historical Look at Raw Milk
Humans have drank raw milk, long before the pasteurization process began. Here’s a look at the history of raw milk and how it was used for many generations before ours.
    * The earliest possible records show that man valued milk intensely, including milk from goats, camels, horses, even reindeer! And most certainly it was of the unpasteurized, raw organic variety. Herdsmen in Asia coveted milk even before the Bible praised the “land of milk and honey.”
    * Most people don’t know that raw organic milk from grass-fed animals was actually used as a medicine in the 1920’s. The Mayo Foundation used a diet of raw milk as a remedy for heart failure, diabetes, kidney disease, chronic fatigue and obesity.
    * From the time of Hippocrates until just after World War II, this miracle food nourished and healed millions. Today, in Germany, successful raw milk therapy is provided in many hospitals.
    * Studies show that raw milk is very effective in preventing scurvy and protecting against flu, diphtheria and pneumonia. Raw milk prevents tooth decay, even in children who eat a lot of sugar.
    * And it’s amazing to think that, almost always, the folks known most for their great health and long life, like the Bulgarians and Russians, are heavy consumers of raw milk and milk products, not to mention that they eat hardly any meat!

Why not keep drinking pasteurized, homogenized, fortified with synthetic vitamins, store bought cows milk?

Raw Milk: Why the Fuss?
The fuss about raw milk has to do with pathogens – organisms that can cause diseases such as Salmonella. But whether or not raw milk carries pathogens depends totally on the way the milk is produced, how the animals are fed, and the care that’s taken to keep the milk clean during production.

Today’s pasteurized milk comes from cows crammed in cages loaded with synthetic hormones and antibiotics. Homogenizing purposely destroys raw milk’s natural butterfat in an effort to separate and hide the cream from the consumer. European studies show that this is dangerous and may cause heart disease. Of course our FDA disputes this. Homogenized milk is quite unnatural!

Back in the 20’s Americans could buy raw, clean, grass-fed milk and cheese – and at that time milk-borne diseases were rare. Can you believe that suppliers of organic, raw milk today are required to display the words “Not fit for human consumption”? It’s true!
I firmly believe that true health starts in the colon. Raw milk contains the milk sugar “lactose” in its purest form, and lactose aids in digestion and elimination. And organic, raw milk is the only food that has it in a usable form! I personally am not a animal milk drinker, but if I was I would only consume raw organic goats milk.

Dr. Paavo Airola wrote this in 1971:

“If you cannot get a high-quality milk, raw and unpasteurized, guaranteed to be from organically raised animals and 100% free from chemical additives, drugs, detergents, and insecticide and herbicide residues, then you will be better off to omit milk and milk products from your diet.” [1]

I am fortunate enough to live in upstate NY with a certified organic raw milk dairy farm about 10 minutes from my home. You can google your own state or location and hopefully find organic raw milk distributors in your area.

Another product you should include in your regimen is KEFIR, which you can make at home yourself from raw cows milk and Kefir grains (cultures). It is one of the healthiest foods you can eat. Here is a link and an excerpt from a site on making your own Kefir:

Making Kefir From Raw Milk

Kefir is a fermented milk drink, somewhat like a soupy yogurt. However, kefir contains many probiotics and yeast cultures that yogurt does not and studies show that it provides many health benefits.

The best Kefir is made with raw milk- either cow or goat- and live culture. Raw milk contains all of nature's intended healthy bacteria which are magnified when fermented. A live kefir culture (also called kefir grains) lasts practically forever with some care and never needs to be replaced. Kefir grains extracted from a finished batch of kefir are retrieved and used to start the next batch.

The process to make kefir at home is to ensure that everything that comes into contact with the milk is properly sanitized. Sanitization can be done by heating the equipment to over 180 degrees Fahrenheit for over 10 minutes or by soaking all equipment in a mixture of ½ teaspoon chlorine bleach to a gallon of water. Rinse thoroughly with warm water until there is no longer the smell of bleach.

To make kefir from raw milk, start with a live culture of kefir grains. Follow the instructions of the supplier to ensure that your culture is at its best. Some kefir grains must be incubated before they are at full strength. In a sanitized half gallon mason jar, add five tablespoons of fresh kefir grains. Do not rinse the grains between batches. Fill the jar with fresh raw milk, leaving a two inch space at the top of the jar. Put the lid back on the jar loosely to allow the CO2 formed during the fermentation to escape.

I realize depending on where you live, you may or may not be able to obtain raw cows milk or even better raw goats milk. If it is available I suggest doing more research on the benefits of drinking the milk and eating the yogurt made at home from Kefir.

It is hard to improve on mother nature (the way GOD intended for us to eat).

Dan

Hebrews 11:6 But without faith it is impossible to please Him, for he who comes to God must believe that He is, and that He is a rewarder of those who diligently seek Him.