Re: General Question for you folks, please.

[Guest guest]

This is a question that cracks me up everytime I hear it. The Dairy Board

has done such a great job of misinforming people. First off, raw milk is loaded

with good, healthy bacteria. So let's look at the bad bacteria only. After

milk is pasteurized it is allowed to have 20,000 bacteria count/milliliter.

Which means all the bacteria isn't killed. It also means the bacteria count

was originally a whole lot higher but the pasteurization process killed the bulk

of it. So...what happened to all that bad bacteria that was killed during

pasteurization...it's still there...it's just dead. Hmm...dead or alive I'm not

interested in consuming some of those little critters. Raw milk sold to the

retail public is allowed to have 15,000 bacteria count/millilter. That's all,

zip, period. There is no pasteurization process in raw milk that will kill a

bunch of the bacteria, that's all there's allowed to be in the milk when it

exits the cow and enters the bucket/jar. Bottom line, find someone that makes

cleanliness a priority, that feeds and treats their cows well and you will

have cleaner, healthier and tastier milk than any product available in any store

anywhere!

[Guest guest]

-

>I'm on the

>scd, and the only dairy allowed on that is 24hour fermented yogurt. I've

>read that it is

>some bacteria in milk that causes crohns, and so I struggle with the " raw

>cream/milk " idea.

I follow the SCD too, and there's no incompatibility between 24-hour

fermentation and raw. If your raw milk and cream are grass-fed and fresh

enough, you can successfully make yoghurt without first heating the

dairy. You could also make kefir, which isn't technically SCD-legal but

which successfully eliminates virtually all lactose if you ferment it long

enough.

-

[Guest guest]

> This is a question that cracks me up everytime I hear it. The Dairy Board

> has done such a great job of misinforming people.

Well, they certainly did a complete job on me, grrrrrr. There used to be a song

by

Simon on the radio that had a line in it that went something like: " When I

think back on all

the crap I learned in high school, it's a wonder that I can think at all. " And

this is certainly

how I feel as far as all the lies that the Dairy Board, and government have

programmed

into me all these years. I'm trying to escape the FOG, and find the truth of it

all. One

wonders how the Pilgrims ever survived without pasteuriztion, sigh.

> First off, raw milk is loaded

> with good, healthy bacteria. So let's look at the bad bacteria only. After

> milk is pasteurized it is allowed to have 20,000 bacteria count/milliliter.

> Which means all the bacteria isn't killed. It also means the bacteria count

> was originally a whole lot higher but the pasteurization process killed the

bulk

> of it. So...what happened to all that bad bacteria that was killed during

> pasteurization...it's still there...it's just dead. Hmm...dead or alive I'm

not

> interested in consuming some of those little critters. Raw milk sold to the

> retail public is allowed to have 15,000 bacteria count/millilter. That's all,

> zip, period. There is no pasteurization process in raw milk that will kill a

> bunch of the bacteria, that's all there's allowed to be in the milk when it

> exits the cow and enters the bucket/jar.

> Bottom line, find someone that makes

> cleanliness a priority, that feeds and treats their cows well and you will

> have cleaner, healthier and tastier milk than any product available in any

store

> anywhere!

This is exactly what I'm in the process of trying to do right now. BUT it IS

nice to hear

from individual folks who eat raw dairy, and are doing well. I know that the

organic raw

cheeses in our local healthfood store are really delicious, and totally put to

shame any

other cheese I have ever had. Hopefully, as my health improves, and my milk

sources

improve, I'll make my own cheese.

Thanks for the help.

'

[Guest guest]

reborn1000 wrote:

> the only dairy allowed on that is 24hour fermented yogurt.

Try making kefir with your (raw) milk. It is similar to yogurt in that

it cultures the milk with live organisms. You can ferment the kefir

until it is sour like plain yogurt.

For more info and cultures see:

kefir_making/

I have been drinking raw milk for a little while now, and buy from a

buyer's coop. I don't have any worries about the quality of the milk, as

the group does careful research about the farms it buys from.

Best,

[Guest guest]

Hi ,

First I wanted to say that I replied to an email you sent me off-list

several weeks ago, but I have a feeling that you didn't receive it.

I wanted you to know that I tried!

> Has anyone on this list had really BAD allergies, IBD, bad

candida, and have you seen

> great improvement since going on raw foods and avoiding processed?

If you don't mind, I

> would really LOVE to hear your " stories " . Everyone I know thinks

raw dairy is nuts. So, I'd

> like to hear your views on this and on other raw food experiences.

I can't eat dairy (casein allergy and lactose intolerance), but a few

years ago I tried raw goat milk kefir. I had problems (gas) with it

because all of the lactose wasn't gone. I plan to try raw goat milk

yogurt (long ferment) in the near future to see if I can tolerate it.

However, I did the kefir for 2 months. Most of the time, I had raw

milk, but sometimes I wouldn't and I'd have to buy pasteurized goat

milk from the HFS. It was *amazing* to me how much better the kefir

grains fared in the raw milk. They grew better, the fermenting

process just went better in general. When I'd keep the grains in

pasteurized milk in the fridge for a few days, the milk would go bad

and get gross. When I kept the grains in raw milk in the fridge for

a few days, they'd stay happy and so would the milk!

Interestingly, even though I had gas the 2 months I did the raw milk

kefir, I also felt really good during those 2 months. I've got CFS.

I don't know if it was a mere coincidence or because of good things

in the raw milk.

Currently, 8 of my friends and their children drink raw milk or raw

kefir daily. They all love it and have no problems with it. My dad

also spent his childhood summers at his grandparents farm and always

drank raw milk.

I know that it seems crazy at first because it's the opposite of what

we've been taught, but if your raw milk comes from good cows on grass

who are milked in a hygienic environment, it is much better for you

than pasteurized milk. Perhaps reading Ron Schmid's book on the

history of milk might calm your fears? Also, remember that it's been

sold in CA stores for many years with zero incidences of food-borne

illnesses.

Or, just try a little bit at first and see how you react. For me,

experience is a great teacher.

[Guest guest]

reborn1000 wrote:

>

> Hi folks,

>

> Has anyone on this list had really BAD allergies, IBD, bad candida, and

> have you seen

> great improvement since going on raw foods and avoiding processed? If

> you don't mind, I

> would really LOVE to hear your " stories " . Everyone I know thinks raw

> dairy is nuts. So, I'd

> like to hear your views on this and on other raw food experiences.

>

> Thank you for sharing,

> '

I had IBS, brain fog, migraines, joint pain, gut problems, Sjogren's,

fatigue, skin problems and a mess of other issues which I did resolve

with diet. But for me the issue was mainly removing gluten from my diet

.... gluten intolerance is at the root of an amazing amount of the ill

health in this country. It's genetically linked, and Northern Europeans

are just really at risk. I had to end up giving up dairy too (even raw),

but it's been worth it.

A lot of people who see great results on a " raw foods " diet turn out to

be reacting to grains though, so trying a grain-free diet for awhile

might be worth it. Allergies and candida are often related to gut

problems, which are very often triggered by grains, primarily the

wheat/barley/rye ones. Fructose is also bad, though for different

reasons (the fructose in fruit isn't enough to be a bad issue for most

folks, but in our culture we ingest a lot of " high fructose corn syrup "

which is nasty stuff).

-- Heidi Jean

[Guest guest]

After adding raw dairy to our diet, I got rid of my allergies and asthma, for

which I had been on steroids, inhalers, antihistamines, etc. for 9 years. My

son also had relief from his allergy symptoms. As far as the safety issues go,

check out the realmilk.com website and the WPF website for multiple

articles/info to refute the concerns.

Rebekah