Not too long ago, people drank milk “raw” as their standard because they did not know any different. Children still lived, people produced and thrived, and there was not a fear-based scenario of what could possibly go wrong if you consumed milk raw. It was not so much of a worry, because agricultural systems were smaller, and farmers were working closely with their animals and land, so that the health of the animals, and the health of the soil were intact – and the opportunity for “bad bacteria” to exist, was minimized.
Industrialized agriculture is as much of a culprit with people’s health as any other fear-mongering cause touted by “health officials” or various media sources. Super-large agricultural production operations detach the farmer and producer from the land and the animals and makes it impossible to have a healthy ecosystem. When it comes to milk production, this is certainly key.
I have been drinking raw milk on and off for several years and am about to set up another milke-share in the Roaring Fork Valley of Colorado. I cannot drink “regular” pasteurized milk, because I am lactose intolerant. I can, however, drink raw milk (and feel great) because it has the beneficial bacteria and enzymes my body needs to process the nutrients in that milk from grass-grazing cows.
I am not a doctor, and certainly no expert, but I can tell you that I feel better when I am drinking raw milk. My skin is also healthier, and I have yet to get sick – I refuse to get the flu shot, instead, I consume products that build my immune system.
If you are interested in raw milk producers in Colorado, and getting your own share, please contact me today.
– Tisha Casida
Categories: Raw Milk