Raw milk, or milk that is neither pasteurized nor homogenized, has a loyal following. They believe that raw milk provides nutrients that are not available in pasteurized milk. Many claim that it eases conditions from asthma to arthritis. It is believed that as many as half a million Americans may be drinking raw milk.
Why raw milk? The pasteurization process heats milk to 161 degrees to kill disease-causing organisms that might be there. However, heat also destroys a wide variety of enzymes essential for the absorption of calcium, most B vitamins and vitamin C. Heat also affects the digestibility of milk protein. Raw milk contains all the natural enzymes and nutrients that nature intended, making it more digestible. Before World War II, John Crewe, MD, of the Mayo Foundation in Minnesota, treated patients with raw milk therapy. He successfully treated illness like prostate problems and psoriasis.
Unfortunately, most states prohibit the commercial sale of raw milk because it is believed to contain pathogens. Three states – California, Connecticut and New Mexico – allow the sale of raw milk. About half of the states allow farmers to sell raw milk on their farms. For more information about this, farm locations, etc., go to the Campaign for Real Milk website.
Consumers of raw milk also say that it tastes better than pasteurized milk, with a buttery flavor.
Is raw milk really safe? Before 1938, when pasteurization began, outbreaks of food illness were linked to milk contamination. Pasteurization was implemented to kill pathogens appearing in milk that were linked to typhoid fever, tuberculosis, and other illnesses that sickened thousands. Many believe that, while back then it was beneficial, advances in technology (refrigeration, better sanitation, bottle sterilization) have made it less necessary. Moreover, as organic farmers raise healthy cows, they produce healthy milk that is naturally free of harmful organisms. Half a million Americans can’t be wrong.
Why not pick up Ron Schmid's book, which covers the history of milk production, pros and cons. If you want to read about the raw milk cure, and to understand how pasteurization began, it's a must-read.
If you're interested in trying raw milk cheese, there are many excellent varieties that are legally available. Two farms in particular, located in Vermont, produce raw goat and cow milk cheeses. Visit their websites below to learn where you can purchase them.
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