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October’s 31 Days of Real Food-Day 14

by Olivia Furlow

Day 14-Raw milk

  

  

Raw milk refers to unprocessed, untreated milk straight from the cow. The milk you buy from the local supermarket nowadays is a different substance altogether. It has been pasteurized, ultra-pasteurized, or homogenized. This liquid is not really milk. It is a chemically altered substance, heated to remove pathogens and bacteria and to prolong its shelf life. The resultant low-enzyme activity makes it difficult to digest, the altered fat content renders the vitamins and minerals difficult to absorb, and the residual drugs and antibiotics pose a threat to human health. Also, the naturally occurring beneficial bacteria have been destroyed.

The real issue is not whether raw milk obtained from grass-fed cows is safe. Rather, it’s that milk from commercially raised cows is actually dangerous to consume unless it is pasteurized. Factory-farmed animals are routinely fed an unnatural, high-protein soy- and corn-based diet and given shots of BGH (bovine growth hormone) to artificially increase milk production. This diet is so different to their biology that it causes severe illnesses that can only be combated by continually injecting the cows with antibiotics. These animals, kept in inhumane conditions far from their natural environment, are subject to enormous stresses. Drinking raw milk from these cows would be an exercise in stupidity.

Raw milk from healthy, grass-fed, and pasture-raised cows is in a league of its own. Organically raised cows are happy, fed on their natural diet of grass. They enjoy access to sunshine and pasture grazing in summer, and in winter they feast on nutritious hay or silage.

Natural health advocates have long cautioned against drinking milk because of the increased risk of ear infections, asthma, and eczema associated with its consumption. This applies only to commercially produced milk, not raw milk from organic farms. Raw milk actually helps protect against allergic reactions and boosts the immune system.

Pasteurized cow’s milk is the number one allergic food in this country. It has been associated with a number of symptoms and illnesses including:

Diarrhea
Cramps
Bloating
Gas
Gastrointestinal bleeding
Iron-deficiency anemia
Skin rashes
Allergies
Colic in infants
Osteoporosis
Increased tooth decay
Arthritis
Increased tooth decay
Growth problems in children
Heart disease
Cancer
Atherosclerosis
Acne
Recurrent ear infections in children
Type 1 diabetes
Rheumatoid arthritis
Infertility
Leukemia
Autism

Raw milk, on the other hand, is not associated with any of these problems, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk.

Raw milk is an incredibly complex whole food, complete with digestive enzymes and its own antiviral, antibacterial, and anti-parasitic mechanisms. It is full of both healthy-fat and water-soluble vitamins, a wide range of minerals and trace elements, all eight essential amino acids, more than 60 enzymes, and CLA—an omega-6 fatty acid with impressive effects on everything from insulin resistance to cancer to cardiovascular disease. Raw milk is delicious medicine.

 

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