The Case for Raw Milk

Raw milk from a dairy that i new i could trust would be wonderful. From one that I don't the risk is significant hence the over regulation.

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the risk is significant hence the over regulation.

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Someone better tell that to all the milk farmers and their children....oh yeah and the Mennonites too. Geesh....

I thought Reid's dairy ( Oshawa ) sold raw, no ? Been a long time since ive been there though.

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Originally Posted by tiramisu

Raw milk from a dairy that i new i could trust would be wonderful. From one that I don't the risk is significant hence the over regulation.

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The over regulation is so that the big dairies can monopolize the market and and the supermarkets can have a staple that people buy every week, bringing people in to buy all the other processed crap that they shouldn't eat. Ever wonder why the milk and eggs are always at the back of the supermarket? So you have to walk through the isles of high margin shelf stable crap. If there wasn't all the regulation then any farmer with a cow and a bucket could be in business and when his customers came for milk and eggs they would probably buy some produce too.

Governments and big business don't want to de-centralize food production they want to centralize it. Control the food control the people.

The health risks of raw milk they spout off about all the time is just the cover story. The proof of this is all the other dangerous ( like the acetaminophen I mention in my first post) and poisonous crap that they have no problem allowing big corporations to produce and sell to the public.

NO SOURCE TALK ON THE FORMS

hahah JK,

what are the benefits to raw milk is this something we want to replace our milk consumption with? I'm guessing it would be high fat like a homo milk?

Any one have a source in MB PM me lol

Whole, unprocessed foods is always better. Some believe you could live on it alone as it contains all we need (?). There is trace amounts of naturally occurring hormones and growth factors that is said to have healing properties, making your immune system stronger, lots of fully intact enzymes (around 60 I think) it gives a break to the body by having all enzymes needed to be self digesting without taxing the body. Like grass-fed beef, it has 3-5x more CLA, lactose intolerant people are suppose to be able to digest it easily since the original enzymes are still in and not been processed out, pasteurization is destroying all bacteria and enzyme. Basically raw milk is still alive and kicking. And of course, milk (raw or not) has all the essential amino acids we need.

My grand-dad was a milk man and my father, uncle/ants were drinking raw milk at the source.

Now, if only I could find a place that have RAW milk from grass-fed cow near Ottawa...

Eric

Here is some info on raw milk and some links to where to find it as well as organic and grass fed beef, poultry , pork etc
P

http://www.raw-milk-facts.com/index.html

http://www.realmilk.com/where-other.html#can

http://www.eatwild.com/products/canada.html#ON



Not All Raw Milk Is The Same!


How can that be? It all comes from cows, right? Yes, but that's where the similarity ends. The truth is, there are actually two types of raw milk here in America: the one meant to be consumed directly from the cow, and the one that absolutely must be pasteurized first due to the conditions under which it was produced.

The ideal raw milk is taken straight from animals fed only fresh, organic, green grass, rapidly cooled to somewhere around 36-38 degrees F., and bottled. That's it. No processing, just filtration, and cooling. Most milk produced today undergoes some form of processing before it reaches the consumer.

Diet is a major factor in the quality of raw milk. Studies have shown that over-feeding starchy grains can affect the acidity of the cow's stomach environment and change fat and nutrient levels (1,2).

Raw milk from cows fed a large component of grain is just not as optimal a food as grass-fed and lacks many of milk's self-protective properties. Milk like this, potentially more easily contaminated, should be tested regularly, as should all raw milk, for that matter.

Many non-grass foods (such as soy and alfalfa) contain compounds that mimic the actions of the female hormone, estrogen (3). While these can cause cows to produce more milk than they normally would (and thus increase profit per animal), some studies have called into question possible impacts on animal health and nutrient content of the milk.

Cows are ruminants, with a complex digestive system designed to break down cellulose, a type of structural sugar indigestible to humans, and other substances found in the cell walls of grasses and other green plants they're likely to encounter while grazing.

Prior to the advent of organized agriculture about 10,000 years ago, there simply weren't fields of grain growing wild, upon which animals could munch. As mentioned above, a heavy starch load of grain can alter the usual conditions in a cow's rumen (stomach) and affect the composition of its milk.

Milk from grass-fed cows has amazing properties, one of which is the presence of naturally produced antimicrobials in solution (5). Another is the production of a beneficial fatty acid known as CLA, short for Conjugated Linoleic Acid (6,7).

Countless studies have shown that CLA has many potential health benefits. For comparison, grain-fed cows have as little as one fifth the CLA in their milk as grass-fed (8).

Some raw milk can make you very, very ill. Drinking milk destined for the pasteurizer before it's sterilized can be like playing Russian roulette, but with ALL the barrels loaded. Why? Mainly because cleanliness standards are far lower for milk which will eventually be heat treated.

In large operations, there simply isn't enough open pasture land to contain and grass-feed hundreds of animals, so they're often confined in manure-laden pens.

Supercows, bred for hyperactive pituitary glands or injected with stimulant hormones (such as Posilac) produce an elevated quantity (as high as 13 gallons) of milk daily, leading to inflamed teats. This condition, known as mastitis, pumps high numbers of white blood cells, or pus, into the milk (9).

Supercows don't live nearly as long as naturally bred animals- perhaps they're lucky in that respect...

Add the potential of toxic drug residues, antibiotics, larvicides (10), pesticides (11,12), fertilizers and heavy metals (13) and you have quite a witches brew. Many of the outbreaks of food related illnesses blamed on raw milk can be traced to just such product somehow bypassing the pasteurization process.

You can see why humans have no business consuming raw milk produced by the large factory farm complexes that dominate the industry today. It's simply not safe for human consumption before it's processed.

The role of unclean raw milk in human illness is undeniable. Knowing that not all raw milk is the same is the first step in knowing which questions to ask when you seek it out for yourself and your family. In the following clip, Dr. William Campbell Douglass sheds more light on how to inform yourself about raw milk and nutrition.

Quote:

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Originally Posted by Praetorian

Here is some info on raw milk and some links to where to find it as well as organic and grass fed beef, poultry , pork etc
P

http://www.raw-milk-facts.com/index.html

http://www.realmilk.com/where-other.html#can

http://www.eatwild.com/products/canada.html#ON



Not All Raw Milk Is The Same!


How can that be? It all comes from cows, right? Yes, but that's where the similarity ends. The truth is, there are actually two types of raw milk here in America: the one meant to be consumed directly from the cow, and the one that absolutely must be pasteurized first due to the conditions under which it was produced.

The ideal raw milk is taken straight from animals fed only fresh, organic, green grass, rapidly cooled to somewhere around 36-38 degrees F., and bottled. That's it. No processing, just filtration, and cooling. Most milk produced today undergoes some form of processing before it reaches the consumer.

Diet is a major factor in the quality of raw milk. Studies have shown that over-feeding starchy grains can affect the acidity of the cow's stomach environment and change fat and nutrient levels (1,2).

Raw milk from cows fed a large component of grain is just not as optimal a food as grass-fed and lacks many of milk's self-protective properties. Milk like this, potentially more easily contaminated, should be tested regularly, as should all raw milk, for that matter.

Many non-grass foods (such as soy and alfalfa) contain compounds that mimic the actions of the female hormone, estrogen (3). While these can cause cows to produce more milk than they normally would (and thus increase profit per animal), some studies have called into question possible impacts on animal health and nutrient content of the milk.

Cows are ruminants, with a complex digestive system designed to break down cellulose, a type of structural sugar indigestible to humans, and other substances found in the cell walls of grasses and other green plants they're likely to encounter while grazing.

Prior to the advent of organized agriculture about 10,000 years ago, there simply weren't fields of grain growing wild, upon which animals could munch. As mentioned above, a heavy starch load of grain can alter the usual conditions in a cow's rumen (stomach) and affect the composition of its milk.

Milk from grass-fed cows has amazing properties, one of which is the presence of naturally produced antimicrobials in solution (5). Another is the production of a beneficial fatty acid known as CLA, short for Conjugated Linoleic Acid (6,7).

Countless studies have shown that CLA has many potential health benefits. For comparison, grain-fed cows have as little as one fifth the CLA in their milk as grass-fed (8).

Some raw milk can make you very, very ill. Drinking milk destined for the pasteurizer before it's sterilized can be like playing Russian roulette, but with ALL the barrels loaded. Why? Mainly because cleanliness standards are far lower for milk which will eventually be heat treated.

In large operations, there simply isn't enough open pasture land to contain and grass-feed hundreds of animals, so they're often confined in manure-laden pens.

Supercows, bred for hyperactive pituitary glands or injected with stimulant hormones (such as Posilac) produce an elevated quantity (as high as 13 gallons) of milk daily, leading to inflamed teats. This condition, known as mastitis, pumps high numbers of white blood cells, or pus, into the milk (9).

Supercows don't live nearly as long as naturally bred animals- perhaps they're lucky in that respect...

Add the potential of toxic drug residues, antibiotics, larvicides (10), pesticides (11,12), fertilizers and heavy metals (13) and you have quite a witches brew. Many of the outbreaks of food related illnesses blamed on raw milk can be traced to just such product somehow bypassing the pasteurization process.

You can see why humans have no business consuming raw milk produced by the large factory farm complexes that dominate the industry today. It's simply not safe for human consumption before it's processed.

The role of unclean raw milk in human illness is undeniable. Knowing that not all raw milk is the same is the first step in knowing which questions to ask when you seek it out for yourself and your family. In the following clip, Dr. William Campbell Douglass sheds more light on how to inform yourself about raw milk and nutrition.

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Thanks for clearing that up before some bros go and start sneaking onto farms and milking cows and getting sick.

Do you need a "source" for raw milk to, I heard there were some farmers here in MB where you could buy milk from but they got shut down. Ill have to do some investigative work out here.

I have noticed since moving to the prairies I see lots of livestock and they look free range. Nothing like what you see in the documentaries. Ill have to stop at some farms when the weather warms up and see what they have for sale!