Raw Milk

We've been trying to eat more healthily as a family recently, slowly but steadily introducing new choices, so that we aren't overwhelmed and give up (something that happens when I push myself to do something too radical)!

We started out buying water kefir, switching to healthier snacks and making our own bread with spelt instead of white flour. That was a year ago and as thesse things became habit and routine we started to add in more healthy choices like making our own preserves and using sourdough, and most recently investing in a dehydrator.

The lovely Sarah at StayingAwake blog (who gave us our original sourdough starter) is also embarking on a 'real food' journey, and has managed to find a farm (semi) locally who will sell us raw milk and cream. I'm so thankful for her, as raw milk is something I've wanted to introduce to our diets for a long time, but looking at cost of couriers etc... from national companies it was just not something we could afford to budget for. Luckily this local farm will sell us raw milk and raw cream for less than the price I was paying my local milkman to deliver me pasteurised stuff. It is a 20 minute drive away, but Sarah and I (and whoever else I can convince to join us on this journey) are going to take turns to go and collect it so that it won't end up costing us too much in petrol.

Don't you just love it when community works out like that?

So anyway, in case you weren't aware, here are some of the reasons you should consider switching to raw milk:
  1. Pasteurisation destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.
  2. Raw milk sours naturally but pasteurized milk turns putrid. Believe it or not your raw milk will keep for up to 2 months in a very cold fridge, and when it does sour, you get yoghurt/sour cream... etc... instead of nasty putrid milk.
  3. Pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected.
  4. Raw milk is not homogenized. Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease.
  5. Raw Milk is higher in butterfat than even full fat milk you can buy in the stores (4.5% average), Butterfat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilise. Butterfat is rich in short- and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glyco-spingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anticancer properties. You can just trust me, or google it. I don't mind which ;0)
  6. Raw milk has no additives - Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.

Plus it just tastes better. Not in tea and coffee weirdly, but luckily I don't drink those. In fact, we will probably be putting cream in peoples coffees from now on (makes us look fancy) and people with tea will just have to suck it up or bring their own milk when they come over.

Maybe I should pray for more gifting in the area of hospitality...

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