Why Raw Milk?

Raw milk = Real milk

Raw milk refers to unprocessed, untreated milk straight from the cow. Raw milk benefits your body in many ways, as it is considered a living food.

Back in the 1920s, Americans could buy fresh, raw whole milk, along with many other raw dairy products. Today’s processed, pasteurized milk undoubtably has effects on allergies, inflammation & cancer, but when Americans could be raw, these correlations & issues were rare.

Because our modern milk is pasteurized & treated, we typically recommend a dairy-free diet for those battling certain diseases, like cancer. However, milk at its raw & natural form is much different.

Raw milk contains numerous components that kill pathogenic bacteria in the milk, strengthen the immune system, & protect the intestinal tract. Real milk also can prevent the absorption of toxins support dental health & ensure full absorption of nutrients from the milk. All these components are destroyed by pasteurization.

Pasteurization destroys enzymes, denatures anti-microbial & immune-stimulating components, diminished nutrient availability, denatures milk proteins, destroys vitamins, kills beneficial bacteria, & actually promotes pathogens associated with allergies, tooth decay, colic in infants, growth & behavioral problems, osteoporosis, arthritis, & heart disease. In fact, calves that are fed pasteurized milk do poorly & often die before maturity.

Real milk comes from holistically raised grass fed cows. Vital nutrients, like vitamins A, D, E, & K are greatest in milk from cows eating nutrient dense grass.