The Natural Goodness of Organic Raw Milk

Unlike most animal species, humans continue to depend on milk as a major food source long after infancy, and have been known to be doing so since at least 5000 BC (when cattle were supposedly first domesticated). In fact, byproducts of milk have even been discovered in stone age pottery  indicating that people in the area around Turkey were consuming it as far back as 6500 BC “long before it was thought that adults had evolved the ability to digest raw milk.”

Although here in the West, we tend to drink only milk from cows, or goats, people in other parts of the world have also depended on other animals such as sheep, camels, horses, donkeys, reindeer, water buffalos and even yaks for their own supplies. In fact, there are even small dairies for moose milk in Sweden and Russia. In addition, while most people in the United States and Europe, etc., drink only pastuerized or processed milk products, those elsewhere, especially in third world countries drink it raw.

Organic milk today has become more popular than ever. It is no longer just available in the specialty stores. The general public has voted with their dollar that they want organic milk. It is now available in your local grocery store and even in huge department stores like Target and Walmart. It just goes to show the power of the public. These stores are in business to make a profit so they will give you what the public wants.

However, a number of farms throughout the US do specialize in organic raw milk products, though they are highly regulated by state laws as well as the FDA, which requires  all cows be tested regularly  to make sure that they are both Brucellosis and tuberculosis free, and that the milk contains “less than 10 coliform of bacteria per mililitre. The cows must also be  “certified organic” and not given hormones, antibiotics or  any GMO feeds.

Prior to World War II, raw organic milk, straight from the cow’s udder was often used to cure some serious diseases. In fact, it is still considered to be a very “complete” food containing eight essential amino acids including lactoferrin  which helps the body absorb iron, as well as contains properties said to combat cancer and prevent tooth decay.

In addition, organic milk from grass-fed cows has been shown to be abundant in “conjugated linoleic acid” (a polyunsaturated Omega–6 fat), which aids in raising one’s metabolism so that it burns off more belly fat, and reduces insulin resistance, as well as promotes muscle growth, and helps strengthen the immune system.

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