“We drink raw milk as many people who prefer clean and unadulterated foods do. Traditional dairying cultures studied by Weston A Price always consumed their milk in a raw and unadulterated state.
Pasteurization, invented in the 19th century, began to applied to milk and cream in the early 20th century. Raw milk is extraordinarily rich in nutrients: natural vitamins that are otherwise destroyed by pasteurization, food enzymes that help you to better digest the milk and beneficial bacteria that support immune system health.It is critical, however, that the raw milk you drink is not ordinary raw milk; rather, make sure you’re choosing a good supplier.
Your supplier should keep his or her cows or goats on pasture, fed on grass and fresh hay, with plenty of room to move around. The milk area should be impeccably clean, free from manure, stray hay and other potential sources of contamination. The milk should be immediately chilled and it should be regularly tested for pathogens (with the results of those tests being made available to you)….”
“My family drinks raw milk not only because it a source of beautiful nourishment not found in pasteurized milk: naturally occurring vitamins (in pasteurized milk, synthetic vitamins are added back in to make up for the nourishment lost), wholesome fats, food enzymes and beneficial bacteria. We also prefer raw milk because it is an additional way in which my family can support local farmers who offer greater accountability than do large industrial agriculture operations.
- I Drink Real Milk: Fresh, Local and Full of Fat
- 10 Reasons to Drink Raw Milk
- Organic Raw Milk Dairies: How to Choose Your Supplier