I drink raw milk.
I drink fresh, raw milk. Really fresh, really raw and always in season. In essence, I drink real milk. I’ve waxed poetic about my love of fresh cream before, but now it’s milk’s turn.
My milk is fresh, in season, grass-fed, full-fat and locally produced. It is rich, and luscious and creamy and it is a living food, teeming with beneficial bacteria, food enzymes and naturally occurring vitamins and minerals. It is not fortified; it doesn’t need to be – for every mineral, every vitamin contained in that cool glass of frothy white milk was placed there by nature as it is in all truly whole and unrefined foods. Real milk – raw milk – doesn’t need fortification as vitamins, minerals and enzymes remains intact instead of broken, denatured and destroyed through heat processing by standard pasteurization or, worse yet, the extreme temperatures reached through ultra-high-temperature (UHT) pasteurization.
Raw milk is a living food. It is dense in food enzymes and beneficial bacteria – two components of traditional diets that are severely lacking in the standard American diet in which foods have been subject to irradiation, pasteurization and other treatment. Raw milk, like all raw foods, contains food enzymes – notably amylase, catalase, lactoperoxidase, lipase and phosphatase1. These food enzymes play important physiological functions in the human body; notably, they help our bodies to better digest our foods. Amylase helps our bodies to digest carbohydrates, while lipase helps us to digest fats. Lactase, though not an actual component of milk itself, but a result of the presence of beneficial bacteria in raw milk, helps to digest lactose, or milk sugar. Raw milk is also a good source of beneficial bacteria – which are critical to human health (learn more about beneficial bacteria and lactic acid fermentation). (…)
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