There has been a long controversy over the sale and consumption of raw milk in Canada & the US. Pasteurization of milk began in 1886. This method of heating milk to temperatures between 71.1- 138 degrees Celcius slows the growth of bacteria, slows enzyme activity and prolongs shelf life.
Raw milk can be legally purchased in California, New Mexico and Connecticut. There are raw milk cow shares available around North America.
What is the controversy all about?
First off: Most milk found in the grocery store is milk from conventional cows. Cows are often ill from close living conditions, improper diets and consecutive pregnancies which tax their immunity, leading to the use of antibiotics. Furthermore, hygiene at large farms is often not adequate (E coli is present in feces). To protect everyone from harmful bacteria- which has the opportunity to grow over the time milk is shipped, THIS KIND OF MILK SHOULD BE PASTEURIZED!
Second off: There are a handful of local dairies which are smaller in operation, where cows roam the fields and eat grass. Cows are not ill, no antibiotics are used. Bacteria counts are lower. Milk is a living food. Often, milk is directly sold to customers. WHY SHOULD THIS MILK BE PASTEURIZED?
A whole food
A complete Protein
Full of enzymes- specialized proteins that aid digestion, promote immunity, organ function,
Rich in lactoferrin (iron building protein)
Full of lactose- digestion of lactose creates an environment that inhibits bad bacteria growth
A source of excellent fats- Saturated, O3, O6- supports body function, hormone production
Rich in CLA- raises metabolic rate, boosts muscle growth, reduces insulin resistance, lowers allergic reaction
A source of vitamins and minerals- needed for daily functioning & detoxification
Supports an unsustainable and unhealthy practice for cows, humans and the environment
Has higher bacterium counts
Is void of nutrients and enzymes
May have additives like skim milk powder
May be fortified with vitamins A & D, which are present in natural quantities in raw milk
Could be homogenization and is linked to inflammation, allergies, heart disease
If this topic interests you please read Ron Schmid's book- The untold story of milk
On December 18th 2009, the Fraser Health Authority drove around to the depots of Home on the Range farm in Vancouver dumping out milk (Link to news coverage). Members of Home on the Range, own the cows, therefore this milk was property! Furthermore, and even a more pressing issue- If you own your body- you have the right to choose what you eat. Prohibiting the consumption of raw milk is a violation of human rights (Canadian Charter of Human rights, Section 7).
For more information on the fight for raw milk visit Michael Schmidt's blog a dairy farmer and raw milk activist in Guelph Ontario.
What are your thoughts?
how can one get raw milk??
ReplyDeleteChristine,
ReplyDeleteDepending on where you live..there is raw milk finder linked to the blog post under "where to find raw milk" & if you are in the lower mainland, try home on the range. There is a link above.
All links are blue.