Description: All commercially available milk is produced from cows treated with hormones and antibiotics, and fed genetically modified grains. It is also pasteurized, which destroys enzymes and beneficial bacteria, diminishes vitamin content, and denatures fragile milk protein. Most milk, even milk labeled “organic”, comes from dairy cows that are kept in confinement their entire lives and never even see green grass. Clean, raw milk is now available commercially in several states and may be bought from many more, directly from the farm. Raw milk is packed with vital nutrients like vitamins A and D which help assimilate calcium and protein, and conjugated linoleic acid which has strong, anti-cancer properties. It tastes great and contains healthy fat.
What to look for: “Real milk” that is raw, organic, and comes from cows that graze on grassy pastures.
Uses: An excellent choice for those who are lactose intolerant. Raw milk is digestible by many who are lactose intolerant, because the lactase-producing bacteria are present rather than being destroyed through the pasteurization process. It contains immunoglobulin, and strengthens the immune system by seeding healthy bacteria throughout the digestive tract.
Where to find: Local health food stores, local small dairy farmers. There are excellent online resources for helping you find a local source of raw dairy.
Avoid: Any commercial, inorganic milk.
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