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What is Raw Milk and Why is it Good Food?

Did you know that people who drink Raw Milk from birth rarely suffer from milk allergies, so why are so many people today developing allergies to milk? What is real Milk? What is Raw Milk? Below are a few links answering these questions.

Put simply Raw Milk is milk that is cooled immediately after milking and undergoes no further treatment. This process retains all the nutrients including all natural enzymes. Pasteurisation was first introduced as part of the program to eliminate tuberculosis. Subsequently we have seen the progressive introduction of homogenisation, UHT, skimmed and semi-skimmed milk.

It is suggested by some that the natural diet for a dairy cow is grass. This is not strictly true as a diet of grass alone is very short in certain minerals, particularly calcium and adequate nutrients to support good health and production. Grasses also change their nutrient value throughout the growing season. Without correct supplementation dairy cows will suffer metabolic problems such as Milk Fever or Hypoglyceamia. When cattle are ranging there is a variety of vegetation available to them to provide a diversity of nutrients. Modern farms produce fields of grass, often only a single variety and free from weeds. These types of pasture do not provide the diversity of nutrients or adequate nutrients for modern dairy cows of all breeds without supplementation.

Through selective breeding over the years selecting for milk yield and butter fat, the cattle have become increasingly productive with larger body size. This increased milk production requires increased nutrient support to maintain good health, good yields, good quality milk and longevity of life. The higher yielding modern dairy cow still receives a high proportion of forage in the ration, but increasingly the forage source is Alfalfa (lucerne) rather than grass as Alfalfa contains greater nutrient density than grass and also provides increased calcium from an organic source. A poorly fed cow is expensive to maintain, as her yields are poor and she will have frequent metabolic problems depending on the severity of the deficiencies. If the cow does not calve each year she is of no value to the farmer and is replaced and that adds to the farmer's costs. Therefore it is in the interests of the farmer to ensure the cow has sufficient nutrients to enable her to get back into calf timeously.

There is an additive to the feed that has crept into milk production in the United States and maybe other countries, but fortunately remains illegal in Europe and also banned in Canada. This crept in when dairy farmers were under severe price pressure. Listen to the radio interview on this page - you will require Internet Explorer to open the file. http://www.newmediaexplorer.org/chris/2008/11/25/corrupt_to_the_core.htm.

A web site dedicated to enabling consumers to have the freedom of choice to purchase Raw Milk: http://www.realmilk.com/

Discussions on the the evolution of Milk from healthy to harmful, http://westonaprice.org/transition/dairy.html.

I was fortunate to grow up on a dairy farm and was dairy farming while my children were growing up. In that environment it is normal to take the milk originally from the churns and then from the bulk tank that maintained the milk at a constant cool temperature until delivered to the dairy.

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