What’s So Great About Raw Milk?

by Stephanie
Keeper of the Home

Once upon a time, milk was not such a complex or controversial subject.

Cows grazed on green grass. Healthy, well-fed, and free to roam, they produced a nutrient-dense, thick, white liquid which was relished either straight from the cow (raw) or turned into cultured dairy for short-term storage or delectable hard cheeses for long-term storage.

It was neither heated to death at ultra-high temperatures, nor were its fat molecules shaken until they shattered into minuscule pieces. It was not demonized as a health hazard, declared to be bacterially unsafe, and the cream was a valuable commodity, considered a boon for raising chubby and rosy cheeked toddlers that grew into sturdy young men and women.

Today, we see a very different picture. Not only is whole milk condemned as fattening, mucus-producing and artery-clogging, but it is not even legal to purchase raw milk in most parts of North America. What happened in a mere 200 years that this amazing, nourishing food has become chagrined and so misunderstood?

The History of Milk

“And the Lord said, I am coming down to deliver my people out of the hands of the Egyptians and unto a good land, a land flowing with milk and honey.” Exodus 3:8

From the earliest archaeological records, humans have consumed milk.

Read the Full Article here: http://www.keeperofthehome.org/2011/04/whats-so-great-about-raw-milk.html

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