Got RAW Milk?
Last Saturday morning, I made my bi-monthly trek 40 minutes north to the drop-off site for the raw milk buyers’ club, of which I am a member. As I was waiting for the delivery, I was talking with another member about the lengths we have to go these days in order to obtain fresh unadulterated food. In fact, there is a huge movement going on in this country right now to secure our access to, and what some would call our God-given right to pure food.
According to the FDA however, we have no inherent right to any particular food. In a suit over the interstate raw milk ban filed last spring, this was the FDA’s response:
“Plaintiffs’ assertion of a ‘fundamental right to their own bodily and physical health, which includes what foods they do and do not choose to consume for themselves and their families’ is similarly unavailing because plaintiffs do not have a fundamental right to obtain any food they wish.”
You may be wondering why I would go to such lengths to get raw milk and may even be concerned about ingesting milk that has not been pasteurized. Intuitively, I believe food in its natural state is much healthier for the body than food that has been processed, and milk is no exception. Milk contains many nutrients, enzymes and friendly bacteria which are destroyed through pasteurization. Raw milk is a good source of Vitamin A, D, B12 and B6, as well as cancer fighting conjugated linoleic acid (CLA). Raw milk has been used to treat many diseases, while pasteurized milk has been linked to allergies, asthma and heart disease. Most believe pasteurization protects against food-borne illnesses, but according to a Weston A. Price Foundation report
Between 1980 and 2005, 41 outbreaks were reported to the CDC attributing 19,531 illnesses to the consumption of pasteurized milk and milk products. This is 10.7 times the number of illnesses attributed to raw milk during the same period.
Factory farmed cows stand in confined spaces, knee deep in manure, a perfect breeding ground for harmful bacteria. They are fed an unnatural diet of corn and grain which increases the amount of bad bacteria in their gut. Milk from these animals would not be fit to drink raw, whereas raw milk from healthy grass-fed cows has actually been shown to prohibit the growth of certain bacteria and is full of friendly bacteria (probiotics) which promotes healthy skin and digestion.
The process of pasteurization really only benefits large corporations by increasing milk’s shelf-life. By joining a local buyer’s club, you are buying a share, or in a sense, you are purchasing part of the cow, from whom you will be getting fresh milk. This supports small, family farms and creates sustainable community.
Personally, I don’t generally drink milk, I turn it into kefir, a cultured dairy product, or yogurt which increases the milk’s healing properties. I have found, from drinking raw kefir in particular, my skin has improved as well as my digestion and elimination. I start my day with an 8 oz. glass and find that it gives me energy and a sense of wellbeing. True health begins in the gut and drinking raw milk, kefir, or yogurt is a great way to support the gut’s delicate balance. It is also rich in minerals and nutrients that help to support a healthy immune system.
To join the movement and help secure your access to raw milk please visit: http://www.farmtoconsumer.org/
Sources:
http://www.realmilk.com/documents/ResponsetoMarlerListofStudies.pdf
http://www.farmtoconsumer.org/litigation-FDA-status.htm
http://articles.mercola.com/sites/articles/archive/2009/11/14/Choosing-Between-Raw-Milk-and-a-Dead-White-Liquid.aspx