Weed 'em & Reap

Urban Farming. Healthy Living.

Why YOU should be drinking Raw Milk…

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Why YOU should be drinking Raw Milk...

I remember the day I decided our family was going to drink raw milk. After only a day of research (I have quick decision-making skillz), the minute my husband walked in the door, I exclaimed…

“Oh my gosh honey! Guess what?! We are totally going to start drinking raw milk! It’s SO much better for you and way more digestible and basically it gives you superpowers!”

As my husband tried to process the words I’d just spoken, I decided to lay my whole plan on him…

“And, really, if we’re going to drink raw milk, we might as well move to a farm. Because, well, we need a goat, of course. Probably some chickens too. And eventually we’ll need a cow. And a garden. And maybe some ducks & rabbits.”

“Hmmmm”, was all Mr. Frugal said. But no worries, I slowly persuaded Mr. Frugal to believe that a farm was the exact thing we needed. (I have mad convincing skillz as well.)

Raw milk: It’s udderly amazing!

Did you know that pasteurized milk has been heated to such high temperatures that the fragile proteins become denatured? “Denatured” means they have been altered at the molecular level. So, when you ingest pasteurized milk, your body literally does not know how to digest it. Instead, your body thinks it’s a foreign substance, and attacks it as such. Your body alerts it’s best defense, the immune system, and does all it can to get rid of this invader.

This is the exact reason why so many people have trouble digesting pasteurized milk. Lactose intolerance and milk allergies are the most common responses people have to pasteurized milk, but did you also know that other common issues such as asthma, seasonal & food allergies, autism, asperger’s, ADD, ADHD, and more are all linked to the body’s immune response to food?  I’m not necessarily saying that pasteurized milk is the root cause for all these disorders, but I am saying that they absolutely, unequivocally, exacerbate the issue.

When the body is “distracted” by an elevated immune system, the body cannot maintain homeostasis.

Think for a moment what the purpose of food is. We eat food so we can nourish our bodies. Raw milk from cows fed on green grass has higher levels of fat-soluble vitamins, CLA (conjugated linoleic acid), essential fatty acids, minerals, & nutrients. It’s truly a nourishing food. Dr. Weston A. Price, a dentist who traveled around the world during the 1930’s in search of traditional societies who were immune to disease found that the societies who drank raw milk had the best health and longevity.  You can read more in his book, Nutrition and Physical Degeneration.

Why you should put your fingers in your ears and say “la, la, la, la” when other talk smack about milk.

Because many disorders & diseases are exacerbated by store bought milk, you’ll probably be told by either your friend, family member, nutritionist, or doctor that milk is bad for us and that you should avoid it.

What everybody seems to forget is that milk in itself is not bad, it’s the pasteurization that is the culprit. 

Pasteurized milk has reduced nutritional qualities. Lower levels of iron, copper, & manganese, as well as lower levels of Vitamin C & B6 are what’s left after milk has been pasteurized.  Toss in the indigestible nature of pasteurized milk proteins along with the elevated immune response and you’ll find that pasteurized milk isn’t a great choice.

On top of that, studies have shown that children who consume raw milk not only have a greater resistance to disease, they also have better growth, stronger teeth, better fertility, and better overall nutrient assimilation.

Is raw milk safe or is it chock full of bacteria?

Of course it has bacteria, but why should that mean it isn’t safe? The word “bacteria” can ignite paranoia faster than any other word, but the truth is that raw milk is completely safe. Raw milk has good bacteria that has the ability to overtake bad bacteria in milk.

Raw milk contains many components that kill pathogens and strengthen the immune system. These include lacto-peroxidase, lacto-ferrin, anti-microbial components of blood (leukocytes, B-macrophages, neutrophils, T-lymphocytes, immunoglobulins and antibodies), special carbohydrates (polysaccharides and oligosaccharides), special fats (medium chain fatty acids, phospholipids and spingolipids), complement enzymes, lysozyme, hormones, growth factors, mucins, fibronectin, glycomacropeptide, beneficial bacteria, bifidus factor and B12-binding protein. (source)

 

How to pay for milk without selling your firstborn child:

We all want to pay less and let’s admit it, it’s nice to pay around $3-4 for a gallon of milk. Raw milk is definitely more expensive than $3-4/gallon, but in my opinion, it’s well worth the cost. The price of raw milk can vary across the country, so depending on where you live you could pay $5/gallon or $20/gallon. In my area, the price for primarily grass-fed raw milk is around $10/gallon.

If your family currently drinks, let’s say, 4 gallons a week, then you’re probably freaking out at having to pay $160 per month just on milk. The good news is, because raw milk is so nourishing & filling, you’ll probably notice that your family drinks less milk once you switch to raw milk.

All it takes is a little prioritizing to make room in the budget for raw milk. If you’re new to real food, you’ll notice a decrease in your grocery bill once you cut out all that processed food. That box of fishy crackers are ‘spensive! It’s time to make the sacrifice for raw milk!

Starting your search (you’re going on an adventure!):

Searching for raw milk is an adventure! No need to get stressed out, just keep looking, and you’ll find the right farm just for you! Here are the sites I recommend to begin your search:

What to look for at your first farm visit:

I’m gonna keep it simple for ya’. You know how you see those pictures of cows grazing in fields? You basically want as close to that as possible. You should be looking for:

  • A farm that is happy to have you visit is a MUST! Owners that act weird about you visiting their farms are a big red flag. Trustworthy farms are those who are excited to show you their place and will talk your ear off about their products.
  • Animals (goat,cow,sheep) that have access to a pasture for most of the year. Obviously they may need to be in smaller pens depending on weather, etc., but for the most part, you want them to have SPACE.
  • Primarily grass-fed. People get all caught up on the “100% grass-fed” idea, but they often forget that we live in a world with SEASONS. Whether it be a harsh winter or a hot summer, we are ultimately at the mercy of the season. Unless you live in an area that has perfect weather year round, you can understand that animals sometimes cannot be fed 100% grass. Alfalfa, a hay, is usually fed during these times, and is perfectly okay as is a small amount of grain. Animals can digest grain just fine, if fed in small amounts.
  • Cleanliness. You want to make sure the farm you visit is clean. You don’t want to see mounds of poop and feral cats running around. You want to see a well-taken care of, clean barn and milking area. Also, you’ll want to buy raw milk from a place that 1)cleans the udders & teats well 2) milks into a clean stainless steel bucket, 3) strains & cools milk within 10-15 minutes of milking.
  • Testing. The farm should regularly test for diseases specific to the animal. By regularly, I mean they should do blood testing 1-2 times a year.
  • TIP for storing milk. I store my milk in (aff. link) half-gallon glass containers and clean them out with warm water first, then sterilize them in my dishwasher.

If you still can’t find raw milk, check out my previous article on what to do if you can’t find raw milk.

Have you made the switch to raw milk yet?

 

(Disclosure: Some of these links are affiliate links, which tracks referral clicks that come from my recommendations. You don’t have to buy the product I link to, but I receive a very small percentage on this and other products you purchase within 24 hours of clicking this link. You pay normal prices, and I am able to cover my costs of blogging. If you find my blog useful, or just want to support my cause, you can click on these links when purchasing awesome stuff. Or don’t. I’ll still love ya’. Full Disclosure: https://bit.ly/17Suu9n)

ABOUT DANELLE

DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases. On a mission to create a farm of her own, DaNelle forced, or rather 'lovingly persuaded' her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm. DaNelle blogs at Weed 'em & Reap where she writes about the sustainable backyard farming, traditional food, & natural remedies.

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Comments

  1. Hi. If you keep male and female goats together, will the taste change for sure or is it a possibility?

    Reply

  2. I’m planning on stopping skim milk and switching to raw milk. A polar switch, I know. Complete opposite. It’s time. Raw milk is so much better and low-fat is wrong and bad for health. Low-fat diets cause weight GAIN.

    Reply

  3. Maybe true but too much self smugging from the article. As long as you are not willing to help fight for grass fed milk in stores given that it is nonexistent in 99% of them, grass fed milk will stay a privilege while the rest of us keep suffering with Cornfed “milk”.

    Reply

  4. Hi DaNelle,

    I really appreciate the support you give to raw milk. I hand milk two cows and run a dairy testing lab in Vermont, bobwhitelab.com. We specialize in small-scale raw milk farms and help them diagnose production, mastitis and bacterial issues. I think you should update this article to include “regular dairy testing at a certified laboratory” as a requirement for finding safe raw milk. All of the things you have here to look for are very good indeed, but without regular testing, it’s impossible to know what’s in the milk.

    Take care!
    Nick.

    Reply

  6. I have a question. My family just made the switch to raw milk 3 days ago. I love it! So exciting! Up until now, my kids have been taking miralax in a drink once a day to help them “go” regularly. Without it, they get waaaaay constipated. Now that they’re on raw milk, they seem to be “going” much more regularly without the miralax. And I myself seem to be going through a natural “cleanse” after switching to raw milk. Not in a bad way. But in a for sure way. :)))))) In your experience, does the good bacteria in raw milk make one’s “system” much healthier in this way. With regular bathroom trips and much less constipation?

    Reply

    • Hi Freda!

      Congrats on making the switch! I don’t think raw milk has a laxative effect, but I do believe pasteurized milk has a constipating effect. I think drinking raw milk helps the body get back to normal:)

      Reply

    • Your kids are plugged up because of grain products and not enough animal fat in their diet.
      Grains, man-made Sugar (white sugar, too) and Corn Oils = B A D!

      Reply

  7. I buy raw milk and I love it. I’m in the healthy weight range. But I feel that the milk is super creamy for me to drink. I leave it for a boil and drink it warm. My question is. Can I dilute it a little to make it taste less creamy?
    Thanks in advance

    Reply

  9. Hello. I want so bad to try your Whole Wh Biscuit recipe…it looks truly yum. I also want to say I like your quirky humor as well as you wanting to educate the masses on nutrition in their every day cooking. I hope you don’t mind me saying a few things here but there’s an org that has scientifically done lots of therough research on nutrition and also has helped cure many of desease (mostly cancer) through eating the way our bodies were meant to be fed. I write you as this story on milk made me think of a site called: HACRES.com in which George Malkmus says milk is only for the baby calf, not made for human consumption, raw or non. He says that our bodies can’t handle it & we can get calcium in plant form at a higher level than milk. He says rice milk & one other, it escapes me, is a great substitute. Anyway, I just wanted to introduce you to this wonderful org since you, like me, want to give our families the best a body can use to be strong & healthy. http://www.hacres.com Karen

    Reply

  10. We have a dairy nearby that sells cream on top milk, but it is “vat -pasteurized”. Is that as good as raw milk?

    Thanks!

    Reply

  11. Hi, I was wondering if you had any info on drinking raw milk while pregnant. I am curious about trying it, but I get nervous about it because you hear everywhere that you shouldn’t if pregnant.

    Reply

  12. Your quotes about pasteurization are not scientifically sound. Denaturation of proteins does not make it indigestible or a foreign substance that the body attacks. Whenever you heat a protein it is denatured. For example when you heat eggs. So are you saying that eating scrambled eggs that your bodies immense system is going to go on attack mode against the eggs. I think you should probably check your science before you post a big article that is incorrect.

    Reply

  13. I’ve found our nearest raw milk supplier but it’s a day trip out so won’t be able to go often. Wondered what effect freezing raw milk had? Does it make it less beneficial? Does it still taste ok after defrosting? Any other tips? We are going this weekend, v excited! They make ice cream too!

    Reply

  14. Raw milk is massive in the UK and even Food Standards are considering a relaxation of the rules under which it can be sold, we currently have 2 tiny babies on a raw milk formula (Weston A Price) and they are now thriving after nearly not making it. Whole foods unaltered and not tampered with are what we evolved with, great blog and keep spreading the good news 🙂

    Reply

  15. So do really think it’s the pasteurization that is the big culprit in processed milk? I have a hard time accepting that scientifically. I understand it kills the beneficial bacteria as well, but cream-based sauces and other cooked dished with milk don’t magically turn bad for you once they’re heated. It makes more sense to me that the homogenization is what has made modern processed milk so unhealthy, because it literally alters the molecular structure of the fats and protein to make a milk “suspension”. My family has switched to cream-line milk for this reason. Although it is pasteurized, it isn’t altered in any other way. I’m curious about your feedback, and others as well on the issue of pasteurization.

    Reply

  17. Any tips on raw milk yogurt? When I make it some of the fat separates and it gets a bit lumpy. It’s still good, but is there a trick to keeping it smooth?

    Reply

  18. Hi DaNelle! Can you tell me where to search on Craigslist for local raw milk? We’re moving to Mesa next month and I would really love to find local raw milk for my family. Thx!

    Reply

  19. We love our raw milk! Made the switch about 3 years ago. Our cow lives at a farm about 20 minutes from our house, and the kids talk about her all the time. My oldest refuses to drink store bought milk, and I can’t say that I blame him! We get 2 gallons a week and that gives us enough to drink as well as some extra to make yogurt.

    Reply

  20. How I wish we could buy raw milk without driving 2-3 hours into the neighboring state. I have friends that do it, but they have big freezers and buy lots at a time.

    Reply

  21. We are about to make the switch. As we transitioned, we started buying a non-homogenized milk that is pasteurized slower and at a lower temperature as I was waiting for the glass milk jars I ordered to come in. I noticed that it tasted just like milk as you first drank it but then there was this strange after taste. It wasn’t horrible, but it wasn’t “good” either. Is this normal? Is this something I will need to get used to as we change from store bought to real milk? Will raw milk have this too? I think in time I might be able to get used to that, but I don’t know if I can sell the hubby on this one. I sure am trying though.

    Reply

  22. Any tips on buying raw milk here in Phoenix? It costs me $20 to drive the the Queen Creek farm and back! On top the the $10/gallon price tag, eek! And, they’re in a milk shortage now anyhow until some calving happens.

    Reply

  23. We don’t drink a lot of milk and I would love to switch to raw but wonder how long will it stay fresh in the fridge? Thanks for great info.

    Reply

    • Cecelia, I buy my raw milk every two weeks. I get 2 gallons. A gallon lasts us a week. The other gallon stays unopened in the coldest back corner of our fridge. It comes in standard plastic gallon jugs like those from the grocery store. It is very rare that at the end of the second week it is even slightly strong tasting. Raw milk doesn’t spoil in the same way that pasteurised milk does. You can always use it in baking or pancakes, etc. You can also make other things, too.

      Reply

    • I only find raw milk last a week before it sours but I then make mind-blowing cream cheese and liquid whey or just use it in baking. Mine com gets milked in the AM and delivered by noon so I know it is fresh.

      Reply

    • speaking from personal experience (I had a great Jersey cow a few years ago—) my milk would last for at least 10 days (I don’t think anybody ever had it any longer than that before it was drank up 🙂 ) and I can tell you that we made sweet cream butter out of 2 week old cream on more than one occasion. Before I had my own cow, my experience with all the raw milk I bought, had to be drank by the end of the week because it would start to turn by then…..I thought that was “normal” for raw milk BUT I found out different. It really is a matter of cleanliness— if you wash the udder before every milking, milk into a CLEAN container, strain through cheesecloth into a sterile glass jar and refrigerate within 15 or 20 minutes of milking…and I also dated my jars so we were rotating it out accordingly, the results will be obvious. Go to the source and “watch” their operation…you will see for yourself. Right now I am looking for dairy sheep…. GOD BLESS YOUR DAYS ♥

      Reply

Trackbacks

  2. […] But why make it yourself? Well, when making cream cheese (and other cheeses and yogurt as well), you don’t need to heat it up to the pasteurization temperature, which means when you are using raw milk you can preserve most of the awesome raw milk properties that renegades like me are after! (you can read about the amazingness of raw milk HERE) […]

    Reply

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