{"id":533398,"date":"2010-04-19T00:29:09","date_gmt":"2010-04-19T04:29:09","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=3716"},"modified":"2010-04-19T00:29:09","modified_gmt":"2010-04-19T04:29:09","slug":"i-drink-real-milk-fresh-raw-local-and-full-of-fat","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/533398","title":{"rendered":"I drink real milk: fresh, raw, local and full of fat."},"content":{"rendered":"
\n\t\t\t
\n\t\t\t\t
\n\t\t\t<\/a>\n\t\t<\/div>\n

\"drink<\/a>I drink raw milk.<\/h2>\n

I drink fresh, raw milk<\/strong>.\u00a0 Really<\/em> fresh, really<\/em> raw and always in season. In essence, I drink real milk<\/strong>.\u00a0 I’ve waxed poetic about my love of fresh cream<\/a> before, but now it’s milk’s turn.<\/p>\n

My milk is fresh, in season, grass-fed, full-fat and locally produced.\u00a0 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.\u00a0 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.\u00a0 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.<\/p>\n

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.\u00a0 Raw milk, like all raw foods, contains food enzymes – notably amylase, catalase, lactoperoxidase, lipase and phosphatase1<\/sup>. These food enzymes play important physiological functions in the human body; notably, they help our bodies to better digest our foods.\u00a0 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.\u00a0 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<\/a>).\u00a0 (…)
Click here to read the rest of I drink real milk: fresh, raw, local and full of fat.<\/a> (832 words)<\/p>\n

\n

Wondering where your full feed went? Click here<\/a> to learn why The Nourished Kitchen<\/a>moved to summary feeds. Don’t forget to find Nourished Kitchen on Facebook<\/a>, Twitter<\/a>, Flickr<\/a> and
\n\u00a9 Jenny for The Nourished Kitchen<\/a>, 2010. |
\nPermalink<\/a> |<\/p>\n

\nPost tags: agriculture<\/a>, beneficial bacteria<\/a>, cheese<\/a>, conjugated linoleic acid<\/a>, dairy<\/a>, dairy farming<\/a>, dairy products<\/a>, drink<\/a>, drinking milk<\/a>, Food<\/a>, food and drink<\/a>, food enzyme<\/a>, food enzymes<\/a>, food science<\/a>, fresh milk<\/a>, living foods<\/a>, milk<\/a>, milk raw<\/a>, pasteurization<\/a>, raw<\/a>, raw food<\/a>, raw foodism<\/a>, Raw Milk<\/a>
\n<\/small><\/p>\n

\n<\/img><\/a> <\/img><\/a> <\/img><\/a>\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

I drink raw milk. I drink fresh, raw milk.\u00a0 Really fresh, really raw and always in season. In essence, I drink real milk.\u00a0 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.\u00a0 It is rich, and luscious and […]<\/p>\n","protected":false},"author":146,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-533398","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/533398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/146"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=533398"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/533398\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=533398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=533398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=533398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}