Real Milk: Raw and Full-Fat
Did you know that most milk sold in stores is not the same milk our grandparents enjoyed? Conventional milk companies want to put raw milk out of your reach, so that you can’t get a taste of a superior product.
A short history of milk
Our human ancestors (some of them, at least) used their ingenuity to secure an alternative protein source from a variety of animals such as cows, goats, sheep, camels, yak, buffalo, horses, donkeys and even reindeer. This innovative approach allows humans to live not hunt-to-hunt, giving early cultures an advantage over others, allowing more time to raise families, make art and invent. In many parts of the world, employing fermentation helped preserve dairy to last longer, making delicious foods such as cheese, yogurt and kefir. And don’t forget the almighty butter.
Factory farmed dairy cows
Weak environmental laws and bad farm policy have allowed factory farms (or CAFOs) to become the norm in the U.S. Besides eating an unnatural diet in cramped conditions, dairy cows are given recombinant bovine growth hormone (rBGH) so that they will produce nearly four times as much milk as their natural counterparts. This means that their udders are gigantic. It also happens to cause infections in the udders, and pus in the milk. To keep from keeling over and dying from infections, they get pumped full of antibiotics, which leads to antibiotic resistant organisms.
Now you may be wondering, am I getting pus and hormones in my milk? The answer is yes. Yes you are.
Does pasteurization help?
In the 1920s, when poor animal diets and conditions led to disease outbreaks in humans, pasteurization became the new norm. The milk is rapidly heated at or above 280° F for a few seconds, weakening or destroying everything inside. But it doesn’t always work - salmonella outbreaks have occurred most often in pasteurized milk. Even more importantly, it alters the proteins, fats and mineral bioavailability that once was, and destroys vitamins and the good enzymes that help with digestion.
Traditional and healthy raw milk
Fresh, raw milk from cows eating their natural diet of green grass, is highly nutritious (and delicious) living, whole food. It contains helpful lactic-acid producing bacteria that protect against pathogens. The proteins and fats and mineral content is all intact, and the nutrient-density is better than what’s found in factory-farmed animals. Tribes like the Maasai in Africa still to this day make raw milk a large part of their diet. Back in the U.S., a real milk revival is in progress. Join the movement.
Where to find raw milk
Every state in the U.S. is different when it comes to raw milk. You can use the Real Milk Finder or find your state laws to get started. And don’t forget about goat and llama milk, and the amazing possibilities like cheese, kefir, yogurt, cream, and butter.
Oh, and stay away from any dairy that is low-fat or non-fat.