I started drinking raw milk late last year, some time between Halloween and Thanksgiving. It took a tiny bit of getting used to, it costs more and I can’t get it at my regular grocery store.
But it is worth it! Since I’ve been drinking it, I feel so much better. I drink more milk, get hungry less often and I haven’t had a full cold or flu all winter. It’s better at cold prevention than vitamin C. Normally I get sick at least twice for a good week because of my husbands job. He spends his days in an office which is bad enough, but he also teaches other engineers how to use engineering software a week or two most months. Those other engineers come in sick all the time, being very generous with their wonderful diseases. So he brings it home, and we get to content with the little viruses for a few days. We can feel it coming on a day or two after exposure, a vague feeling of unwellness, fatigue, a slight fever. We have this for a day or three and then we’re good. No runny nose, coughing, sneezing, aching, stuffy headed misery for a week. Now, I’ve had to have days like that four or five times this year, but it beats the hell out of being sick for four or five weeks this year.
I’ve always been pretty healthy, but there was a notable change in our health this year when every year before that I would get sick at least once, but usually twice. And the Hubby usually gets sick far worse, loosing days of work to this nonsense. Part of it is recognizing it early and taking precautions, such as taking a day off to sit at home eating, sleeping and watching movies, so our bodies can fight it off. That helps a lot. better one or two days down, than a week or more of misery. We also let the low fevers rage without medicating. The body is trying to kill the virus and they do that by cooking them out, let the fever go!
But even with all that, this year has been clearly far more disease free. How does raw milk help you ask? Part of it is that raw milk has live bacteria and enzyme that take up residence in the digestive track and help out there, making you far more resistant to other nasties. Those new tenants also break down the milk far more efficiently so your body can actually use whats in the milk. The other part is that raw milk is very high in Vitamin D, which we are low on in the winter months. Pasteurized milk kills the good microbes and homogenization changes the molecular structure of the milk, making it far harder for the body to absorb the good stuff in it.
And the benefits of milk fat are enormous. It helps cut down on the amount of fat you store in your belly, mine is noticeably flatter now, it’s a good fat that the body can use for energy, skin and hair moisture and it has a lot of the vitamin D the body needs and calcium.
Pasteurizing made sense when we didn’t have refrigeration and bad stuff got in the milk, but it’s become the way to go, even though it isn’t really necessary anymore. If anything, it allows the dairies to be less clean because they are just going to cook the milk anyway. The farm my milk comes from is clean, has only grass fed cows that are the older genetic lines, and their milk is amazing. Pasteurized milk just tastes gross to me now.