Last Modified on Jul 09, 2013
A real movement is underway to restore the general availability of raw milk. Most milk and milk products these days are in the form of pasteurized milk, that is, milk that is briefly heated to temperatures somewhat below the boiling point in order to destroy and reduce the number of pathogens in the dairy product. This process does increase the safety of the milk supply and increases the product's shelf-life; however, milk pasteurization also destroys helpful bacteria within the milk. Many people believe that the process greatly reduces the health benefits of milk.
For certain, raw milk is easier to digest. Even those with lactose intolerance are very often able to consume raw milk regularly. Raw milk is also said to offer a substantial boost to the immune system.
Natural Cures: While immune and general nutritional benefits from raw milk are recommended for all but the youngest and oldest among us, raw milk is particularly suggested as a natural remedy for a few conditions. These include: bowel disorders, asthma, allergies, and high cholesterol.
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[YEA] Raw Milk has pretty much cured my severe allergies. When I was a child, my parents were told I had cystic fibrosis because of the severity of my symptoms. When I was 8 they finally got the true diagnosis of out-of-control allergies. I was put on several medicines and my parents were told to make some pretty drastic lifestyle changes to get them under control.
Then when I was 10 or 11, a couple of things happened: I hit puberty, and we started getting raw milk from a farmer. My parents were still worried about my famine victim appearance, and admire the robust-looking kids of a professor friend who lived on a small farm. The friend told my dad that he had several cows, and all seven of his kids were drinking the milk. He was aware of the track record of raw milk in treating illnesses, and told my dad that a couple of my distant cousins in town were also drinking it. He didn't tell my dad about how it had been used in the past, though.
A couple of years later, everyone was marveling how I'd outgrown my allergies; even my allergist was amazed at my turnaround. I was gradually weaned off most of my medicines.
Then I went away to college, and my allergies returned within about 5 months, just a tad. Just enough to need a rescue inhaler and be on antihistamines that year. But they gradually worsened, until within 10 years I was on all kinds of experimental drugs, and within 12 years I was as bad as I'd ever been. I almost died when my son was 11 months old from a food reaction, only the second I'd ever had. Mine were all molds and pollens and danders.
About 2 years after that, we moved and I made new friends. One of them told me about someone who was going to have raw milk, and I was excited because it just represented health to me. I couldn't have the extensive garden and orchard my parents had had to plant when I was a child, but I could at least give my kids raw milk.
And within 6 months, I was wondering why there was no ragweed season. Within 12 months I'd let most of my allergy medicines run out without refilling them. And within 14 months, I'd been challenged by spending the night in a room with 5 of my top allergies, only to awaken with clear sinuses and lungs, still alive, even though I had no medicines with me.
I then found out that there had been a particularly severe ragweed season that year, and I hadn't even realized it. I realized the only thing that had changed for me during that time was adding raw milk to my diet. So I did some research and found out about the natural steroids in the cream that are destroyed by heat, and how substances in the milk heal small leaks in the intestines that may contribute to allergies.
At the same time, I noticed my 12-month-old daughter's eczema had vanished. I'd thought it wasn't active during the summer; then realized it hadn't reappeared during the winter. She now has lovely skin at age 10. And no cavities ever, because she's had pasteurized milk only a handful of times in her life.
That's the biggest thing I've noticed from drinking it, and it's such a huge thing in my life. The two times that I've had trouble getting raw milk for several months since then, at the end of that time period I would sometimes react to my strongest allergens again, just a little; and my daughter would sometimes have slight flair-ups of eczema. We do our utmost to make sure we can have raw milk!
Replied by Johan
Replied by Susanb958
Oviedo, Florida, United States
Articles of Interest
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Here is an article from www.realmilk.com/milkcure by a doctor with real life success running a small sanitarium utilizing raw milk exclusively: The Milk Cure: Real Milk Cures Many Diseases by J. R. Crewe, MD, January 1929, which includes "diseases of the nervous system, cardiovascular and renal conditions, hypertension, and in patients who are underweight, run-down, ... Diseases of the heart and kidneys and high blood pressure... Edema... Obesity... A few cases of diabetics [sic]... Chronic Gastritis.... Bright's disease... Cancer of stomach... Rheumatic fever... Psoriasis..... Anemia, including pernicious anemia... Simple and toxic thyroid... Prostatic diseases and associated conditions... Infections of the urinary tract... Hypertension (blood pressure)... Cystitis... Tuberculosis... [for] a large class of patients who are ill but in whom no definite organic lesion can be found. "
This website reviews the new book The Raw Milk Revolution and the ensuing battles we may have with Codex Alimentarius.
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[YEA] There is nothing as miraculous, as magical and as health giving as Raw full cream Jersey or Guernsey milk for Asthma and Rhinitis. Mine was cured in about 60 days. This after several years of agony, pills, nebulizers, plastic pillows, sleep torture and so on.
Raw milk also cured my joint pains, digestive problems, bone spurs and a host of other health issues that I thought were part of life and growing older, and to be stoically borne. Prior to this, I had not drunk milk in 30 years as I was severely allergic to pasteurized milk.
Raw Dairy Feedback
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Here we go again! What a coincidence that when the raw milk trend is gaining popularity in leaps and bounds, another "danger" about it is discovered. How on earth can raw milk pass on a virus when it is in itself nature's interferon????? Raw milk murders HSV1... HSV2... CMV... EBV and now just recently proven to ERADICATE HCV! The fact that Raw Milk is so opposed by the allopathic community speaks volumes.
Replied by Had
White River Jct, Vt
Replied by Jen
Bozeman, Mt, Us
[YEA] I absolutely love raw milk. Right after I started drinking it, I felt a great increase in strength and energy, and it always seems to put me in a better mood. In Millbrook you can buy raw milk from Shunpike Dairy, on the corner of Shunpike Rd and Route 44.
[YEA] Well, thanks to someone mentioning it at our dojo or I would have never known that we had a raw dairy co-op within 20 miles of us! I excitedly signed up and have getting a half gallon of raw milk and fresh eggs for the past 4 weeks. Suprisingly, it is only slightly more expensive (about $1) than buying organic milk and free range eggs at the grocery store.
My feedback -- WHOA! What a treat!! We have been using the raw milk to make homemade yogurt each week. Delicious, absolutely delicious. And the color of the egg yolks is a vibrant gold, much richer than the color of eggs bought at the store. They also taste delicious.. yummy yummy.
I recommend that people check out the Local Harvest website to see if there if there is an organic farm in their area. You may be surprised to learn how many there are now.. http://www.localharvest.org/organic-farms/
I was also surprised to learn how easy it is to make yogurt. You can even make it outside on a hot summer day if you don't have a yogurt maker. (I have tested the sun method twice, once in 80+ degree weather and yesterday in 70+ degree weather and both times worked as well as my yogurt maker). Here's a simple recipe for those interested...
You'll need a cooking thermometer to test the temperature.
1 quart milk
2 tablespoons yogurt with live cultures (I used either Greek yogurt or organic whole milk yogurt)
Heat milk until just below boiling (or 180f if you have a digital thermometer).
Remove from heat.
Cool the milk to 120f (takes about 20-30 minutes. Put pot into a bigger pot of cold water if you wish to speed up this process).
Add the existing yogurt with live cultures to a small amount of warmed milk in a bowl. Whisk until smooth and then transfer this to your pot of warm milk.
Pour milk into small glass containers (baby food containers, jam containers, even juice glasses work!)
If you are using the sun method, simply cover your glass containers with saran wrap and put outside in a warm, sunny spot for 7-8 hours. Otherwise, use your yogurt maker, following the manufacturer's instructions.
Finally, let the yogurt set in the fridge for 3 hours before eating. Important!
A friend of mine told me that the best yogurt cultures come from a particular Russian brand of yogurt sold only in Russian grocery stores. Well, I have yet to locate such a store in Atlanta and I need to hit my friend up for the exact name since she told me the secret yogurt recipe 2 years ago. Will update again with more info.
I have used many remedies from this site and I suggest this website to my students. What I would like to see is an effort towards raw food and raw food recipes. Raw food prevents most illnesses and helps lead a better in an environmentally friendly way. Which ties in neatly with the goals of 'Earth clinic'.
[YEA] Reading a book about The Untold Story of Milk has given me a great deal of respect for the role that milk has played in the sustaining of many cultures throughout history. Every time I raise my glass of Raw Milk I am very glad to be partaking in such a time-tested wholesome food. (processed milk is a crime against humanity!!)
Replied by Amber
Puyallup, WA, USA
Replied by Jill
Walnut Creek, Ca
[NAY] After my second bout with cancer, first with Hodgkins at fourteen and breast cancer at 49, I'm wondering, has anyone read The China Study? I reported to a Dr. with the NASA produced Bio Meridian computer software, which diagnosed me with 2 bacteria from drinking raw cow's milk. Aside note: don't drink raw cow's milk. Better yet, don't drink milk. Read the China Study, by T Collins Campbell. Blessings, Sam
Replied by David
Replied by Haarp
[YEA] Hey April, Read your post about Raw Milk. What makes a person have a reaction to milk products is the pasteurization process. This process uses high heat, for a few seconds, to kill any bacteria in the product. Unfortunitly, it also destroys the Enzymes that help our bodies process the fats, sugars and protens in the milk. All raw foods contain enzymes; however, when a food is heated above 118F the enzymes are destroyed. Cold processed dairy products (cheese, butter, yoghurt, etc.) still have their enzymes intact and are easy to digest. The trick is to read the labels to see if the product is made from "pasteurized" milk or cream. I highly recommend a cook book called "Nourishing Traditions" by Sally Fallon. This book is only $16.50US at Amazon.com; it sure opened my wife and my eyes to the problems linked to processed foods. After only a month and a half, we've both lost over 10 lbs of weight, several inches off our waists, and are feeling great. I'm sure it will help you greatly. peace and happiness
[YEA] On the subject of Icecream/milk,Yes,it did cause me sinus problems. I have quit it altogether, I would drink raw milk happily, if it were more available. I can drink raw milk with no side affects of any kind, if I drink homogenized/pastuerized (both are done to the milk we buy from the grocery),as well as mucousy plugged up sinuses, I will get stomache aches,gas, a general feeling of lethargy, headaches. It's not the milk that is making us ill or have ill side affects, it's what they do to our milk before we're allowed to buy it from the store.For a real truth and eye opener about our homogenized/pasteurized milk, go to Mercola.com and and search the site for" Does tainted milk cause Crohn's disease?", and watch the video, there is also a couple other related articles, like this site,(earth clinic),Mercola.com is a very informative site with studies backing all that is stated. Thanks for the time, April
[YEA] It pains me to read all the negative comments about raw milk. On our family farm we milk a jersey heifer and a few Sonnen milk goats. All the "girls" have 100% access to pasture. They only come in the barn at milking time - never confined. We milk into a stainless steel belly milker, quickly strain the fresh milk and put into sterilized jars. It is then immediately plunged into a bucket of cold water waiting in the 33 degree milk 'fridge. Quick, safe handling, and a very cold cool down leads to a pure, fresh milk product. In doubt?? Please request a farm tour from your milk provider. A GOOD FARMER HAS NOTHING TO HIDE!
[YEA] I wanted to say that my nephew age 1/12 is allergic to pasturized milk and products. It makes him cry constantly and it takes 2 weeks to get it out of his system. My sister has obtained raw milk for him and he is doing wonderfully. He is gaining weight and looks terrific. Just a consideration for those who are allergic to milk.
[YEA] Since your website started the inclusion of raw dairy, it seems a few are posting comments about the risks of congesting raw milk, without any citing personal experience or first-hand educated research in the matter. The commercial dairy industry is very aggressive in putting out as much negative information about raw dairy as possible. Check out this website for some good comparisons of the facts: http://www.raw-milk-facts.com/
Not ALL cows carry the bovine leukemia virus, and there are MUCH fewer documented cases of bacterial infections, and otherwise, due to consumption of raw dairy, than there are documented cases of ailments and illnesses affiliated with pasteurized dairy. Further, Louis Pasteur developed this process for beer and wine to give it longer shelf-life. Commercial industries adapted it and a homogenization process to dairy. The first poster (Marian) is exactly right -- pasteurizing kills all of the good enzymes necessary for proper digestion, as well as any potentially harmful bacteria (not all bacteria is bad). People that are lactose intolerant, can often drink raw milk. Other syndromes that are triggered by dairy (I have one) are not exacerbated by raw dairy (I speak from first-hand experience, as well as corroborated research findings).
Another rather disgusting side-effect of pasteurized dairy: since the extreme heating process does such a good job of killing (pasteurizing is flash-heating to lethal temperatures, for those who don't know) many of these producers keep less than sanitary conditions and use milk that would otherwise be considered diseased. I, for one, do not relish consuming a cupful of dead harmful bacteria, any more than I would the living variety. Raw, organic dairy farms, who grass-feed their free-range cows, rather than grain-feeding (a source of many bovine ailments) confined animals, are also usually highly meticulous about the conditions of their dairy facilities. Here in CA, (as well as in NM, CT and 2 or 3 other states) it's legal to sell through Whole Foods, so it's quite regulated (and expensive!! @ $16/gal.) and many dairy farms permit tours of their facilities.
Other states have more restrictive laws concerning the sale of raw dairy to the consumer, so finding a source is usually a little more creative and independent process. There are websites available to help with the search for a quality provider. Weston Price, a leading health and nutrition expert has a great website with info about the health, legal and economic issues surrounding raw milk: http://www.realmilk.com , as well as an additional wealth of information on nutrition and other raw foods.
In addition to my own personal experience, and a ton of educated research (I am a scientific researcher by trade, and gather my information from qualified sources), my family is Amish. My direct lineage has not been in the community for 3 generations now, but cousins and older family members still are, and I grew up thinking it was quite normal to have the family car parked next to the horses and buggies at the local market. All foods among my family are organic, direct from the farm products. As of yet, since the late 1700s, when we settled here, I've never heard any tales of rampant bacterial infections running through the community. We have very little disease or other illness. My great-grandmother lived to 102 in her own house, unassisted, and likely had the health to live much longer, if she'd had the will. Her husband was 90. Her daughter is now 96 and going strong. Any relative in my family who dies before the age of 90 is considered too young.
So, from first-hand personal experience, plus documented knowledge of hundreds of years throughout generations of my family and their community, as well as extensive educated research on the matter -- I urge anyone with an open mind enough to circumvent the anti-nature propaganda of the commercial food industry to research the facts and seriously consider replacing the over-processed dairy in their diet with the real stuff.
Peace & Health!