The Udder Truth: Raw vs. Pasteurized Milk: The Truth About Why We Choose Raw (And Why You Might, Too)
Kody Hanner
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The Udder Truth: Raw vs. Pasteurized Milk: The Truth About Why We Choose Raw (And Why You Might, Too)
Ok, homestead and crunchy mama friends, let’s talk about something a little…controversial. Raw milk. The creamy, unpasteurized, straight-from-the-cow (or goat, or sheep) beverage that sends shivers down the spines of conventional health authorities. But here’s the thing: we’ve been drinking it for six years, and frankly, we’re thriving. So, let’s dive into the udderly amazing benefits of raw milk, shall we?
Now, I’m not a doctor. (Thank goodness, because I’d probably prescribe sunshine and dirt therapy.) But I am a homeschool mom, a previous food safety specialist, and a whole food enthusiast. I’ve seen firsthand the transformative power of real, unprocessed food. And raw milk? It’s a powerhouse.
The Pasteurized Problem
First, let’s address the elephant in the dairy aisle: pasteurization. This process, designed to kill harmful bacteria, also kills beneficial bacteria, enzymes, and alters the very structure of the milk. It’s like nuking a garden to get rid of a few weeds – effective, but you’ve also destroyed the entire ecosystem.
Pasteurization denatures proteins, making them harder to digest. It also destroys lactase, the enzyme needed to break down lactose. So, surprise, surprise, many people who are “lactose intolerant” actually have a problem with pasteurized milk, not lactose itself.
Our Raw Milk Revelation
We stumbled upon raw milk six years ago. We were knee-deep in homesteading, trying to source the most nutrient-dense foods for our family. My husband, bless his soul, was struggling with elevated liver enzymes and borderline high cholesterol. We were also grappling with what we thought was our 7-year-old’s (2 years old at the time) lactose intolerance.
Let me tell you, the lactose intolerance thing was a rollercoaster. We’d tried everything: lactase pills, dairy-free alternatives, you name it. But nothing worked. In fact, after he drank lactaid, he would have extreme ADHD type reactions. He would become overly hyper and not be able to focus on anything. It was awful. So, we thought we were doomed to a life without creamy goodness.
Then, after buying our first cow and trying low-temp pasteurization (eventually switching to raw), we were skeptical, but desperate, we decided to give it a try. And guess what? Our “lactose intolerant” son drank it with absolutely no issues. None. Nada. Zilch.
It wasn’t just him. My husband’s liver enzymes started to normalize, and his cholesterol improved dramatically. Mine, too, plummeted almost 200 points. We’re talking about real, tangible, measurable changes.
Anecdotal Evidence (And a Little Sarcasm)
Now, I know what the skeptics are thinking: “Anecdotal evidence isn’t science!” True. But sometimes, real-life experiences are more convincing than a pile of lab reports. And let’s be honest, science is constantly changing its mind anyway. Remember when eggs were the devil? Now they’re a superfood. (Make up your mind, science!)
I also have two friends who swore they were allergic to milk. They’d get hives, stomach cramps, nasal drainage, the whole shebang. But after trying raw milk, they were astonished to find they could drink it without any problems. It’s like magic, but the kind of magic that involves healthy cows and happy guts.
The Benefits of Raw Milk (According to Us)
So, what makes raw milk so special? Here’s a rundown of the benefits we’ve experienced:
- Improved Digestion: The live enzymes and beneficial bacteria in raw milk aid in digestion, making it easier for even those with lactose intolerance to enjoy.
- Enhanced Nutrient Absorption: Raw milk is packed with vitamins, minerals, and enzymes that are more readily absorbed by the body.
- Boosted Immune System: The beneficial bacteria in raw milk support a healthy gut microbiome, which is crucial for immune function.
- Improved Skin Health: Many people report clearer, healthier skin after switching to raw milk.
- Increased Energy Levels: Raw milk provides a sustained source of energy, thanks to its high nutrient content.
- Reduced Allergies: As mentioned earlier, many people with dairy allergies find they can tolerate raw milk.
- Improved Cholesterol and Liver Function: As seen in my own family, raw milk can have a positive impact on these vital health markers.
The Safety Question (And a Bit More Sarcasm)
Of course, the biggest concern with raw milk is safety. But here’s the thing: we’ve been drinking it for six years, and we’ve never had a single issue. We source our milk from our farm where we prioritize cleanliness and animal health.
Yes, there’s a risk of contamination with any food, including pasteurized milk. But the risk is often exaggerated. And let’s be real, you’re more likely to get sick from a contaminated bag of spinach than a well-managed raw milk operation. (Spinach, you’re on notice.)
Finding Raw Milk
If you’re interested in trying it, here are a few tips:
- Find a local farmer: Look for farms that sell raw milk directly to consumers.
- Check your state laws: Raw milk regulations vary from state to state.
- Ask questions: Don’t be afraid to ask the farmer about their practices and animal health.
- Start slow: If you’re new to raw milk, start with small amounts and gradually increase your intake.
The Bottom Line
Raw milk isn’t for everyone. But for us, it’s been a game-changer. It’s a whole, unprocessed food that has nourished our family and improved our health in countless ways.
So, if you’re looking to ditch the processed and embrace the real, consider giving it a try. You might just be surprised at what you discover. And if you are still scared, well, more for me!
Grab my local food guide HERE to learn more about the benefits of a local food system!