Why Raw Milk is Best
Back in the 20s, Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high quality dairy products was considered vital to American security and the economic well being of the nation.
Real Milk Comes from Real Cows
The source of most commercial milk is the modern Holstein, bred to produce huge quantities of milk-three times as much as the old-fashioned cow. She needs special feed and antibiotics to keep her well. 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.
Real Milk Comes from Real Cows that Eat Real Feed
Real feed for cows is green grass in Spring, Summer and Fall; green feed, silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and the "Price Factor" (a fat-soluble catalyst that promotes optimum mineral assimilation) are greatest in milk from cows eating green grass, especially rapidly growing green grass. Vitamins A and D are greatly diminished, and the Price Factor 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 milk labeled "organic") comes from dairy cows that are kept in confinement their entire lives and never see green grass!
Pasteurization destroys nutrients.
Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12, and vitamin 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. Calves fed pasteurized milk die before maturity. Raw milk sours naturally but pasteurized milk turns putrid and processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. The practice of heating milk to kill germs was instituted in the 20s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more.
Real 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.
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 has been duped into believing that low-fat and skim milk products are good for them. Only by marketing low-fat and skim milk as a health food can the modern dairy industry get rid of its excess poor-quality, low-fat milk from modern high-production herds. 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 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 glyco-spingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anticancer properties.
Real Milk contains 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 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.