Bauman College Programs

Author Topic: The demand continues to rise for RAW MILK. Studys begin to explain why.  (Read 6572 times)

Offline blujay

  • Alumni
  • ***
  • Posts: 331
    • Herb'n Culture.com
I'm sure I'm not the first to promote this concept, but I hope I'm not the last.

There is NO substitute for whole, unadulterated, fresh foods for the foundation of vibrant health and freedom from disease.

This article is yet another testament to the wonderful properties of RAW and WHOLE milk. If you know anyone who is concerned about their health or has allergies or any form of auto-immune disorder, you would be wise to look into making this healing food a part of your diet (ideally in a lacto-fermented form).

http://www.boston.com/news/local/articles/2008/02/23/more_dairies_go_raw/

Conversely, I find that pasteurized milk products, in any form, are one of many banes of our existence. (that includes organic pasteurized milk products). There is a great posting on this forum about the negative health effects of milk, but unfortunately they lump all milk products into this category and neglect the benefits of raw milk.
Tell me what you eat, and I'll tell you what you will become!

Offline AmandaL

  • Alumni
  • ***
  • Posts: 200
OKay, I have some personal issues with raw milk, please help change my mind!   As a kid we had a milking cow, Molly.  All I remember is drinking warm, thick, lumpy milk from a bucket (I'm sure it wasn't always warm and thick but thats how I remember).  I still remember the day I had store bought milk at a friends house for the first time--I was in second grade.  It was like koolaid to me and I never drank Molly's milk again.    So now tell me, what is the texture and taste?  I know the health benefit.   
Wife, mother, food lover, advocate
www.mydailydiner.com
Healthy Eating Specialist
Whole Foods Market, Arlington, VA

Offline blujay

  • Alumni
  • ***
  • Posts: 331
    • Herb'n Culture.com
Thanks for your interest in raw milk, and for sharing your experience. I too grew up drinking fresh milk from a family cow and a goat. My sensitive child palate found goat milk to strong of a flavor to enjoy, but I loved the fresh cows milk. I use let the milk sit over night and drink the cream that floated to the top.

I moved to the city and drank store bought milk and I remember experiencing indigestion and had a rotten taste in my mouth after drinking pasteurized milk. But now the raw milk I get tastes amazingly clean and fresh, with no rotten aftertaste.

I'm sorry you were traumatized by that warm lumpy milk experience. That does sound terrible, but that might be due to the cream you were drinking and our overactive imagination as children.  But now the only warm and lumpy milk that I get is the one I culture with kefir.

I can assure you that the raw milk that you can purchase in the stores here in california (organic pastures and Claravale farms) is held to even higher standards, and is safer for human consumption then even its organic, pasteurized counterparts. This likely holds true for all raw dairies around the country, as they are also held to stringent standards, plus the owners have a personal and business interest in taking care of their animals and ensuring their customers don't get sick. Conventional and even large organic operations lack this standard in their process, thats why they pasteurize their products.

As for your aversion to lumpy warm raw milk, you may have been drinking the cream which can float to the top where the fats can bind together. But it sounds like you may have more of a mental/emotional aversion to a food associated memory. In that case you may need to address that with a qualified physician. Plus, the quality of milk from conventional raised and feed cows makes for a very low quality (read nutritional value) and contains a higher amount of lactose (one of the milk sugars) which makes for its sweet taste and is why it really is like "cool-aid" to kids.

But if you are ok with trying it, do a sample test.

1.Buy a small amount of both Raw milk (I think organic pastures is one of the best) and pasteurized milk. (about a quart each)

2. To fully appreciate the flavor and effects of the milks, allow both to come to room temperature. (allow to sit in warm spot for 2-3 hours)

3. Have someone pour you 2 small anonymous glasses of each milk. Smell then sip a small amount of each one and note the flavors, textures, aromas of each. Spit out each sample and rinse you mouth out well with water between samples. Note which one you like the most and why.

Another test:

1. Abstain from all dairy products for at least 2 days, then on an empty stomach (try it for breakfast, with no other food), drink 12ozs (1.5 cups) of one of the milks anonymously(may be cold or room temp). Then record your sensations, feelings and reactions: Immediately, 3 hours later, 24 hours later and 48 hours later. (look for any type of immune reactions, ie mucus, rash, lethargy, bowel disruptions, indigestion, allergic reactions, etc...

2. Wait 2 days after the first test, while abstaining from all other dairy products, then try the same process with the other product. This will show you how your body reacts to milk in general and raw milk.

If you preform this test, I would like to hear what your results were.

Tell me what you eat, and I'll tell you what you will become!

Offline CJ Hurtig

  • Alumni
  • ***
  • Posts: 6
Hi BluJay,

Great article.  I'm a raw milk supporter myself and will soon be purchasing a cow share I hope.  I moved to Tillamook, Oregon 18 months ago, hoping to have better access to things like raw milk.  Not So!  The Creamery Association out there will not tolerate any discussion on raw or organic products - so I say boycott Tillamook cheese, yogurt and ice cream.  Actually, their yogurt and ice cream contains many additives that Bauman associates would not consume anyway.

I became a Weston Price chapter leader to promote raw milk and try to develop local sources.  It was impossible.  One farm was open to it, but terrified of repurcussion from the Creamery.  Many farmers I spoke to said they would not touch anything out of their bulk tanks because mastitis was prevalent among their cows.  Tillamook has a reputation for superior product only because their cows are pasture fed during the summer months, however, I got the impression they are not much different then mainstream milk producers in the treatment of their stock with anti-biotics, etc.

So I just arrived back on Montana today, and I have a lead on buying a cow share for my raw milk. 

Continue your campaign.  Hopefully, everyone on the US will have the right to at least make a choice and be able to purchase it!


CJ Hurtig

Offline IltamaeM

  • Alumni
  • ***
  • Posts: 4
BluJay,

Do you know if raw goats milk is available in California? If so can you recommend a brand/farm.

Thanks,

Iltamae

Offline Jo-Ellen

  • Alumni
  • ***
  • Posts: 21
Re: Keeping raw milk fresh
« Reply #5 on: May 11, 2008, 05:01:20 PM »
Hi Raw Milk Fans,
Our family drinks very little milk, maybe a pint to a quart a week.  We use whole, organic pasturized.   I do not drink any unfermented milk, my husband prefers nut or rice milks, and our kids are not too keen on milk .  We do not eat cereal in the mornings, so our milk goes into sauces or recipes. 
Here is the question, when I buy raw milk it goes bad so quickly that I feel like I am wasting money.  Any suggestions here as to how to keep the milk fresh other than fermenting it? 
Thanks,
Jo

Offline blujay

  • Alumni
  • ***
  • Posts: 331
    • Herb'n Culture.com
Hey raw milk fans,

Thank you Miss woohoo for your dedication to supporting the real food/raw milk cause.

Iltamaem:

Realmilk.com is a good resource for locating established souces. It depends on where you are in the state, but we are fortunate here in the bay area to be a spot where farmers bring their quality products. I've found a reliable source of Raw goats milk from "Yerba Santa" goat dairy. (http://www.ferryplazafarmersmarket.com/markets/farmers/farm_10.php)
You need to special order your amounts and pick it up at the saturday market, the cost is $5/liter, and its worth every dollar.

Jo-ellen:
It sounds like you have a good habit already going. I consider milk a superfood, so you are wise to not overdo it, and have a variety of different milks (nut milks, grain milks, etc...).

Raw milk is a living food, so it wants to begin the break down process because of the various benificial microbes and enzymes naturally present. So it actually is culturing the milk with the wild cultures that are in the raw milk. So why not just assist in this process and allow it ferment.  But I can understand it would be hard to convince the family to drink milk that is not right (they would also think that you aren't quite right!) So here is some recommendations:
-Buy small amounts that you would consume in a few days. (so you always have fresh on hand)
-Fill a bowl with ice, liberally sprinkle it with salt and place you raw milk jug in the ice, then place this in the back and bottom of your fridge. (This will keep the milk at a much lower temperature than most residential fridges will go, with out freezing it.) This with keep your milk fresher longer with out it culturing.
-Let it go! Procure a good kefir grain culture and add your fresh (or turned)raw milk to it and leave it out on your counter (or near the stove, or on top of the fridge) By fermenting your raw milk with an introduced culture you can ensure a safe and healthy drink. Once your kefir grains are going strong it can ferment a batch overnight. If you let it continue to ferment for a few days, or indefinitly, it will become pleasantly sour and it will separate. (strain out the curds from the whey through a fine cheese cloth and you have the worlds healthiest sour cream, yogurt or cheese spread. Use the clear whey to add more value and life to your salsas, mustards, dressings, pickles, ketchup, etc. or use it as a starter to ferment other foods like sauerkraut or homemade soft drinks.

Drink it sour,
Jay
Tell me what you eat, and I'll tell you what you will become!

Offline CarrieG

  • Alumni
  • ***
  • Posts: 44
Re: The demand continues to rise for RAW MILK. Studys begin to explain why.
« Reply #7 on: August 03, 2008, 04:11:01 PM »
Hey Blujay:

I just read this thread and used it in my NE101 "letter to the editor" assignment.  Thought that you might want to know. 
I have recently become a raw milk advocate and found your insight helpful.

Regards,

Carrie Gunderson
Carrie Gunderson
NEDL Student
B.S. Psychobiology