Why would anyone drink raw milk? Is it really much different from commercial milk? Isn’t it risky to drink milk that hasn’t been treated for bacteria? If it’s more expensive why not just go to the grocery store and save some money?
Raw milk is a completely different product than commercial, store bought milk. Raw milk, in it’s natural intended form, does not cause digestive issues, even for those who are sensitive to commercial dairy products. Raw milk is unprocessed which causes all of the nutrients to remain intact. Raw milk is full of bio-available nutrition that you cannot get from pasteurized, homogenized milk. Raw milk is an excellent source of bio-available calcium, provided in a way that your body know how to digest and use. It’s also an excellent source of vitamin A and Iron.
It’s full of protein and contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s. Omega 3 and CLA fatty acids are linked to many health benefits, including a reduced risk of diabetes and heart disease. Raw milk also contains higher amounts of beneficial antioxidants such as vitamin E and beta-carotene which help reduce inflammation and fight oxidative stress.
Many people cannot tolerate processed, pasteurized milk because they’re unable to digest the damaged lactose, a sugar found in processed milk and dairy products. Raw milk is very easy to digest. Your body knows exactly how to digest it and will consume it’s nutrients quickly. Raw milk provides enzymes including a lactase enzyme which allows people with sensitivities’ to digest milk with no problem. It also provides probiotics, healthy fats, proteins, vitamins, and calcium.
Commercial dairy pasteurizes and homogenizes their milk before selling it. It’s well known that they do this to protect the consumer, right? Think again. Pasteurization and homogenization first began so they could transport the milk further, and it would stay “good” longer in order to transport it without changing the product. Raw milk separates, and if you shake the product for extended periods of time, like on the railway, it can make butter. Temperature changes can cause fermentation which makes keifer products. Commercial dairy farmers needed their products to remain consistent even during transport.
Pasteurization was born and it did exactly what it was intended to do. It also kills all of the healthy enzymes and beneficial bacteria called probiotics. It breaks down the proteins making it harder for the system to recognize and use. Most of the vitamins and amino acids are destroyed be heating the milk in the pasteurization process. It’s not longer the same product, and it no longer provides the beneficial nutrition that milk was originally created to have.
Well that’s all well and good but what about the harmful bacteria in raw milk that can make people sick?
It’s true, raw milk has to potential to make people sick. So does lettuce or meat or eggs or any other food that isn’t properly handled before consuming. Raw milk doesn’t possess any more of a risk than commercial dairy as long as you know where your milk is coming from.
Personally we have our own dairy cow that we milk every day. If I didn’t I would be comfortable purchasing raw milk from another farmer as long as I knew their facility was clean and they were handling the milk properly.
We do not allow other cows on our property unless they have been disease tested to make sure they’re healthy. All of our cattle have been tested to ensure there aren’t any health concerns. When you work so closely with such a small herd you get to know your cows very well. We would know immediately if something isn’t right and we’re much more likely to catch a problem or an illness as soon as it’s starts. With such a small herd we’ve never had to use antibiotics, hormones, or any other medication on our cows. They are fed what cows are supposed to eat, we support their immune systems, and year after year they provide healthy, delicious milk that’s actually good for us.
I originally started researching raw milk when I learned the importance of good gut health. 70% of the immune system is in the gut, and to keep it healthy we need to keep our gut loaded with good, beneficial bacteria called probiotics. For a short period of time I was purchasing bottles of probiotics to give to my family. For a family of 12 that quickly become to expensive. I wanted to know how people got good healthy probiotics before you could purchase it in a bottle. Turns out there is a lot of ways to get probiotics in your diet and all of it involves good, healthy bacteria that your body needs. Fermenting is a big one, we can talk more on that later. Raw milk is also an amazing source of probiotics that leads to a much stronger immune system.
It should be mentioned that if you are switching from commercial dairy or even dairy alternatives to raw milk you should start slow. Moderation is key in allowing your body to adjust to all of the beneficial enzymes and probiotics that you are introducing. Your body will adjust quickly, but for the first few week I recommend starting with a shot glass size amount and increase daily as your stomach allows. This does not mean the raw milk is making you sick, your gut just needs to adapt to all the beneficial nutrition you are introducing.
Many people who have switched to raw milk have noticed incredible health benefits. Better digestion, improved arthritis, decreased asthma, fewer ear infections, decreased seasonal allergies, and improved eczema, no only name a few. Raw milk from healthy cows is truly a super food. My family chooses to consume it in it’s most natural state, the way it was intended.
Between raw milk and fresh milled flour my family and I have never been healthier. We are feeding ourselves unadulterated foods the way God designed them to be.
It’s delicious, and all of the wonderful dairy products we make from home are an added bonus with a big boost of nutrition!
This page is for informational purposes only and does not intend to substitute professional medical advice, diagnosis or treatment. Do your own research through reputable sources, and of course common sense is always encouraged. One great resource if you’re looking to learn more is a wonderful book called “Keeping a family milk cow” by Joann S. Grohman.
