Why I drink raw milk

From Gerard Murphy, on Elephant Journal.com:

“After generations of this pasteurized, homogenized, two percent spirituality, the body-politic has lapsed into a deep cattlepsy. And without this direct connection to the Fodder, we’ve allowed a powerful few to bulldoze Mother Nature and seek immortality in their own creations… And that’s why the sacred cow is nowhere to be found, but the bull is everywhere.” ~ Swami Beyondananda, Duck Soup for the Soul

“For most of my adult life I’ve tried to eat healthy.

Disclaimer: this does not mean (1) that I believe in ‘You are what you eat’—so if I wolf down a hunk of pork that makes me pigheaded? Hell no!

And (2), that I pander to this food preference label crap—so no, I’m not vegetarian, vegan, carnivorous, omnivorous, herbivorous, paleo, or pescetarian!

I’m just an earthy, simple-living guy, who supports those who (sustainably and permaculturally) grow their own food; and I invariably seek out the healthiest, most economical, and most nutrient-dense foods available.

One day I hit the jackpot, and it changed my life…

I was at a farmers market in Alameda, CA about five years ago and one vendor’s product piqued my interest: she was selling Raw Milk, yoghurt and kefir.

The ‘raw’ attribute of these foods threw me for a loop. Since childhood I had only ever known and drunk store-bought, pasteurized and homogenized dairy products—apart that is from occasional visits to the ‘cousins on the farm’ who shared their creamier, off-white milk with us.

This was much to our disdain, as it had invariably been left out on the kitchen table all day and was warm and (at times) slightly souring.

So I didn’t come to the ‘Raw Milk’ vendor’s table with a glowing historical relationship with said product. But boy did she open my mind to the benefits and superiority of raw verses sterile / pasteurized milk….”

Read more on Elephant Journal.