Advantages of Pure Raw Milk

Raw Milk Real milk comes from real cows The source of most commercial milk is the modern (rather than the traditional) Holstein, bred to produce huge quantities of milk – three times as much as the old fashioned cow – and to survive on a grain based diet rather than on grass. Her average life span is 42 months, compared to about 12 years for the grass fed cow. She must be milked 3 times a day, and she is very susceptible to mastitis. Her milk contains high levels of growth hormone from her pituitary gland, even when she is spared the indignities of genetically engineered Bovine Growth Hormone to push her to the udder limits of milk production. Buy milk only from old fashioned cows, which have a lower production and can do well on green grass. Real milk comes from real cows that are fed real grass Real feed for cows is green grass in spring summer and fall; stored dry hay, silage and root vegetables in the winter. It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure, swill from ethanol production or citrus peel cake laced with pesticides. Vital nutrients like vitamins A,D,E and K2 are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall. Vitamins A & D are greatly diminished, and vitamin k2 disappears when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milked labeled “organic”)comes from dairy cows that are kept in confinement their entire lives and never see green grass. Buy milk products only from herds that are allowed to graze green pastures. Real Milk is not Pasteurized Pasteurization destroys enzymes, denatures anti microbial and immune-stimulating components. Diminishes nutrient availability, denatures fragile milk proteins, destroys vitamins C, B6, & B12, kills beneficial bacteria, promotes pathogens and is associated with allergies, increasing tooth decay, colic in infants, growth and behavior problems in children, osteoporosis, arthritis and heart disease. Calves fed pasteurized milk do poorly and may die before maturity. Raw milk sours naturally but pasteurized milk turns putrid. Pasteurization was instituted in the 1920's to combat TB, infant diarrhea, undulant fever, and other diseases caused by poor animal nutrition, dirty production methods and infected water supplies. But times have changed and effective water treatment, stainless steel tanks, milking machines, refrigerated trucks and improved testing methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill pathogens. The bacteria for Johne's disease, with which a large portion of confinement cows are infected, survive pasteurization; Johne's has been linked to Crohn's disease in humans. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant pathogens and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a cool temperature to above the boiling point in just a few seconds. Clean Raw milk from tested healthy cows is available in stores in several states and may be purchased directly from the farm or obtained through cow share or herd share programs in many more. (Sources are listed at www.realmilk.com ) Missouri is a state in which raw milk may be purchased on the farm. Demand access in all states to clean raw milk, Boycott processed milk. Real Milk is not Homogenized. Homogenization is a process that breaks down butterfat globules so that they do not rise to the top. Homogenized milk has been linked to heart disease. Use only milk with cream on the top. Real milk contains butterfat and lots of it! Average butterfat content from old fashioned cows at the turn of the century was over 4% (or more than 50% of calories). Today butterfat comprises less than 3% (or less than 35% of calories). Worse, consumers have been duped into believing that low-fat and skim milk products are good for them. Only by marketing low-fat and skim milk as health foods can the modern dairy industry get rid of its excess poor quality, reduced-fat milk from modern high-production herds. Butterfat contains vitamins A & D needed for assimilation of calcium and protein in the water fraction of the ,ilk. Without them protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short and medium chain fatty acids, which protect against disease and stimulate the immune system. It contains glycospingolipids, which prevent intestinal distress, and conjugated linoleic acid, which has stronger anti-cancer properties. Buy only full fat milk products. Real milk products contain 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 slime to give them body. Pale butter from hay fed cows contain colorings to imitate vitamin rich butter from grass-fed cows. Bioengineered enzymes are used in large scale cheese production. Mass produced cheeses contain additives and colorings, and imitation cheese products contain vegetable oils. Boycott Counterfeit Milk Products. Real Milk can save family farms. Pasteurization laws favor large, industrialized dairy operations and squeeze out small farmers. When farmers have the right to sell unprocessed milk directly to consumers, they can make a decent living, even with small herds. Real Milk Natures Perfect Food Galen, Hippocrates, Pliny, Varro, Marcellus Empiricus, Bacchis, and Anthimus, leading physicians of their day, all used raw milk in the treatment of disease. During the 1920's, Dr. J.E. Crewe of the Mayo foundation used an exclusive diet of raw milk to cure TB, edema, heart failure, high blood pressure, prostate disease, urinary tract infections, diabetes, kidney disease, chronic fatigue, and obesity. Today, in Germany, successful raw milk therapy is provided in many hospitals. Studies show that children fed raw milk have more resistance to TB than children fed pasteurized milk (Lancet, p1142, 5/8/37); that raw milk is very effective in preventing scurvy and protecting against flu, diptheria and pneumonia (Am J Dis Child, Nov 1917); That raw milk prevents tooth decay, even in children that consume a lot of sugar (Lancet, p1142, 5/8/37); that raw milk is better than pasteurized milk in promoting growth and calcium absorption (Ohio Agricultural Experiment Station Bulletin 518, p8 1/33); that a substance present in raw cream (but not in pasteurized cream) prevents joint stiffness and the pain of arthritis (Annual Review of Biochemistry, 18:435, 1944); and that children who drank raw milk have fewer allergic skin problems and far less asthma than children who drink pasteurized milk (Clinical & Experimental Allergy, 2007 May; 35(5) 627-630). Many parents report an improvement in their children's behavior when they switch from pasteurized milk to raw milk Raw milk contains numerous components that kill pathogenic bacteria in the milk, strengthen the immune system, protect the intestinal tract, prevent the absorptions of toxins and ensure full assimilation of all nutrients in the milk. These components are largely destroyed by pasteurization. Weston A. Price Foundation 4200 Wisconsin Ave. NW Washington, DC 20012 www.realmilk.com

Milking Our Nubian Goats

Today I would like to tell you about what we do to keep our milk tasting the best it can. Milk by its very nature absorbs odor so, the process of keeping the milk tasting good starts before you start milking. Use only stainless steel milk pails. These need to be sanitized between milkings. After I sanitize my milk pail I let them air dry. Next the milk pail goes into the freezer(I will explain later). The next step in keeping milk tasting good is the location that the goat is milked. We milk our goats in a separate building from where they live, this keeps the barn smell out of the milk. The building that you milk in should also be sanitized after each milking. Now I am going to talk a little bit about the milk pail. As I said earlier, I store my clean pails in the freezer. The reason is the faster you cool the milk the better it will taste. I place a frozen ice pack in the bottom of the milk pail, again to speed up the cooling process. Next my milk pail has a plastic lid with a steel filter used for coffee placed in the lid. This helps eliminate debris and hair from falling into the milk. Preparing the goat for milking. Make sure that the goat is clean and with out alot of dirt on it or its udders. Take a pair of hair clippers and clip the goats bag. MILKING THE GOAT. I use a baby wipe to wash the teat. (I also keep them warm by using a baby wipe warming device). Next the teats get stripped of a little bit of milk so that I can check for any impurities. When I am done milking the goat I put a little iodine solution on the teat to prevent infection. As soon as the milking is complete the milk needs filtered and cooled. I use a cooking oil funnel with a cloth filter to transfer the milk to the glass storage container. (Glass is superior to plastic when it comes to taste). The milk is double filtered before it is rushed to the refridgerator. Please come visit me on facebook at www.facebook.com/heavenonearthranch Have a great week, Keith