Why Raw Milk?
As a whole unprocessed food, raw milk is nutritionally superior to processed milk. Pasteurization destroys enzymes necessary for the proper digestion of milk, as well as vital nutrients. People who believed that they were lactose intolerant often find that they can consume raw milk without problems. Important vitamins present in raw milk are removed from processed milk when the butterfat is reduced, as with 2% milk. Additionally, processed milk is often produced at larger dairies where cows spend little or no time on pasture, producing a milk which is nutritionally inferior even before processing.
We're different from the other raw-dairy herdshares in the area in that we feed exclusively grass and hay. Our cows do not receive any grain as part of their daily ration. We strongly encourage you to research this yourself, but we believe that this produces milk with the best nutritional profile possible. CLA (conjugated linoleic acid) is dramatically increased, as are Omega 3's, while the incidence of the dangerous acid-resistant strain of e. coli is dramatically reduced as well.
Many of the chronic diseases which run rampant in our population, such as cancer, heart disease, and diabetes, have been tied to nutritional deficiencies which are greatly alleviated by the consumption of raw milk and other nutrient-dense foods. Even maladies such as the common cold or flu are often reduced with the consumption of raw milk, as has been our own personal experience.
Not only is raw milk nutritionally superior to its processed counterpart, but it does not contain the modified fat molecules present in homogenized milk which have been linked to heart disease.
We highly recommend Realmilk.com, which covers this subject in great detail. The Weston A. Price Foundationis also an excellent source of information about proper nutrition from traditional diets. David Gumpert's Complete Patient is an excellent blog which covers the latest research and politics of raw milk.
