Raw Dairy

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By Sally Fallon

We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated. The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk. This includes a 1985 outbreak in Illinois that struck 14,316 people causing at least one death. The salmonella strain in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.
But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.
Last but not least, pasteurization destroys all the enzymes in milk— in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.
Powdered skim milk is added to the most popular varieties of commercial milk— one-percent and two-percent milk. Commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries. High temperature drying also creates large quantities of nitrate compounds, which are potent carcinogens.
Modern pasteurized milk, devoid of its enzyme content, puts an enormous strain on the body’s digestive mechanism. In the elderly, and those with milk intolerance or inherited weaknesses of digestion, this milk passes through not fully digested and can clog the tiny villi of the small intestine, preventing the absorption of vital nutrients and promoting the uptake of toxic substances. The result is allergies, chronic fatigue and a host of degenerative diseases.
All the healthy milk-drinking populations studied by Dr. Price subsisted on raw milk, raw cultured milk or raw cheese from normal animals eating fresh grass or fodder. It is very difficult to find this kind of milk in America. In California and Georgia, raw milk was formerly available in health food stores. Intense harassment by state sanitation authorities has all but driven raw milk from the market in these states, in spite of the fact that it is technically legal. Even when available, this milk suffers from the same drawbacks as most supermarket milk — it comes from freak-pituitary cows, often raised in crowded barns on inappropriate feed. In some states you can buy raw milk at the farm. If you can find a farmer who will sell you raw milk from old fashioned Jersey or Guernsey cows, allowed to feed on fresh pasturage, then by all means avail yourself of this source. Some stores now carry pasteurized, but not homogenized, milk from cows raised on natural feed. Such milk may be used to make cultured milk products such as kefir, yoghurt, cultured buttermilk and cultured cream. Traditionally cultured buttermilk, which is low in casein but high in lactic acid, is often well tolerated by those with milk allergies, and gives excellent results when used to soak whole grain flours for baking. If you cannot find good quality raw milk, you should limit your consumption of milk products to cultured milk, cultured buttermilk, whole milk yoghurt, butter, cream and raw cheeses. Raw cheese ia available in all states. Much imported cheese is raw — look for the words “milk” or “fresh milk” on the label — and of very high quality.
Reprinted from Nourishing Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats
Available from NewTrends Publishing (877) 707-1776

Make an appointment with The Tummy Temple Registerd Dietitian, Jennifer Adler, M.S., C.N. to discuss how raw milk products may benefit you and your family. 206.729.6211

Seattle area raw milk sources:
Stan is currently bringing milk to Shoreline on Thursdays between 5:30 and 6:30 and on Mondays and to Kirkland from noon to 1:00. He charges $6.00 per gallon and $3.00 per half with a $2.00 deposit. cream is $6.00 per quart and $3.00 per pint and he does have butter sometimes that is $2.50 for a 4oz container. If anyone is interested they can contact Stan at (253)677-9106 or at [email protected].
Elizabeth delivers to Seattle on Tuesdays and has milk for $8 a gallon. plus $1 for the jar. they come in half gallon containers- so an even five bucks for one. Butter is $5 per 6 oz. container, goat cheese is $10. (for the same 6 oz container). If you have questions or are interested call or e-mail Elizabeth at 206-861-1410, [email protected]
Karen Biondo at K/JO farms on Vashon. She has raw goat milk, cheese, free range eggs-everything organic but not certified. Her contact info. is 206.463.9906 or [email protected]
George at Sea Breeze Farms on Vashon. All of his products are organic but not certified. His animals are all grass fed free range. He has a wide range of seasonal products including chicken, pork, lamb, beef, slow simmered bone and meat stock, duck & chicken eggs. He also prepares tarts, soups, cheeses, pates and raviolis from the products on his farm and nearby farms. You can sign up for his monthly e-mail newsletter which lists the products available that month. His contact info is 206.567.5769 or [email protected]. He also has a web site www.seabreezefarm.net.
For an extended list of resources for the state of Washington & beyond go to www.rawmilk.com