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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions

74 Comments

  1. “We are at the top of the food chain so we *eat what we want.” That’s a bit of a disappointing take on this. People have the right to be concerned for the well being of adult animals and their babies. If they don’t, who will? I agree about raw milk and its health benefits.

  2. I talked with a woman here in Greeneville about the milk. Now in TN, pet means you have to have a license to sell pet stuff. So, now it is the cow share is the only way to get the real raw milk I grew up on and we brought our children up on up in NY State. I don’t drink much milk, but I love making my yogurt from the raw milk. Our source is calving so we don’t have that option right now. Only other is the second best, the heated. More expensive and does not make good yogurt. So, I am on the Silk milks for right now. Yea, we can get real raw milk, it is 6 hours west of us near Nashville. Back to the old ways that were so much more healthier and cheaper in the long run and people lived productive lives into their 80’s and 90’s not sitting in a home and being drugged. I am now going on 78 and love being independent, not on any medications of any kind and being able to grow a bean in a pail and have it organic. 🙂

      • Lauren: From reading this article I have the impression that you may not be aware of the distinction between type A1 and type A2 milk. The difference is extremely important because type A1 milk may be harmful while type A2, the “original” milk, is beneficial. In general type A1 comes from Fresian and Holstein cows, preferred by dairymen because they are mire docile and easier to handle. Here is a link to a brief summary of the information: http://www.sydneybashi-bangla.com/Articles/Golam%20Kibria-Cows%20milk.pdf
        The article speaks for itself and there is lots more information on the web. The two photos at the top of the article are Fresian/Holstein type cows. Lower down in the article you have included some pictures of more traditional, heritage breeds.
        Another important distinction is between 100% grass fed dairy and cows that get a grain supplement or other unnatural feeds. Grass is the only natural food for cows and ruminants are the only species that can produce protein from plant sources.

  3. I thank God that I have a raw milk producer within 10 miles of my house. Unfortunately, in the state of Texas, raw milk can’t be sold in a store or at the market, so I have to go directly to the source. We had a law introduced in our last legislative session that would have made it legal to sell raw milk at the farmer’s market. That bill made it out of committee, but didn’t make it to the floor for a vote before the session ended. 🙁

  4. Does it matter if the raw milk is not organic? Zaycon Foods has recently begun selling raw milk in our area of western Washington and I was wondering if that would be better than buying organic whole milk.

  5. Hi Lauren, I have a question. You said you drink raw milk; how does that fit in with the GAPS/SCD diet? I am on the SCD diet to cure my colitis, so I’m obviously not drinking milk now. I have wanted to try it to make yogurt, but I know that would introduce bacteria other than just acidophilus. At what point on the SCD diet do you think it would be okay to switch to raw milk to make my SCD yogurt? Thanks!

  6. I am lucky to have a farm close by that sells raw milk and I am just starting to learn about it and try it for my family. How long does raw milk usually last before it starts to go bad?

    • It lasts at least a week. Ours has never “gone bad” because we drink it so fast! But my farmer said that even if it starts to sour, it doesn’t actually go bad in the same way that the dead grocery store milk does. It will sour but it doesn’t get putrid.

  7. In Australia, selling raw milk for human consumption is illegal. It must be labelled bath milk – not for human consumption.
    But they can’t control what you do with it, once you buy it!

    I get mine through a co-op who buys through an organic dairy farm who pasture their cows specially for raw milk. Very easy to get hold of.

    I’ve always been lactose intolerant and my husband became severely lactose intolerant after having part of his colon removed due to cancer. Both of us have no issues whatsoever with raw dairy!

  8. I LOVED this article!

    My husband and I have been drinking raw milk for almost 10 years. We would NEVER go back.

    We buy all our raw milk, pastured eggs and most of our meat from a local farm. The animals are humanely treated and pastured and no pesticides, etc., are used. We also get a lot of organic veggies from them in the summer.

    We do occasionally supplement our raw milk with organic pasturized cream from the grocery store and occasionally non-raw organic cheese. We do make our own kefir and yogurt with our raw milk, and we use the whey to make fermented saurkraut, which we love with our eggs for breakfast. 🙂

    BTW, when I found your site, I had gone mostly gluten-free just because I thought it would be healthier; I am so glad I found your site, because you turned me on to coconut flour recipes that I LOVE!

  9. BTW, one reason I like the farm we buy our milk from – the calves are treated well. They are NOT separated from their mothers at 24 hours, the way they often are in the dairy business. (And most dairy farms these days ARE a business.) However, this small local farm keeps the calves with their moms until they are weaned. The way milk cows these days have been bred – they make enough milk for both their own babies and for us to drink. I would NOT want to drink milk if I was going to deprive a calf – but fortunately I don’t have to make that choice. Also, prior to switching to raw milk, I noticed I’d sometimes have some lactose intolerance issues – but since switching, doesn’t happen. I can have 2-3 servings of raw milk a day, plus plenty of yogurt or kefir, no problems.

  10. Excellent article, Lauren! I live in Delft, The Netherlands and have a 10 minute bike ride to a farm that sells raw, organic milk at an even cheaper price than pasteurized milk in the grocery store! Yes, I’m spoiled! Your article reminded me of a the good reasons that this twice weekly cycle is well worth the effort! Do you happen to have a link to a study about the use of raw milk in treating asthma? I would love to share such information with a friend whose daughter has troubles with asthma and allergies.

  11. For those trying to find a milk source if you life in or near the country try the Amish. My we get our milk for an Amish family who has 2 cows and more than enough milk for themselves.

  12. We have our own family milk cow, a Jersey named Hattie, and she is at about 1 1/2 gal. per day. We also have a milk goat, a Nubian named Maybelle, and she is at about 1/2 gal. per day. We drink it, make cheese, make butter, buttermilk, bake with it, and feed our pigs & chickens excess. I don’t think I could go back to drinking regular milk. I FEEL so much better eating whole foods from my own little homestead. Life is good! Thanks for the article!

  13. This is a wonderful article. We are a small dairy, milking 16 cows, in central Maine, with a farmstead creamery. We are fortunate to be able to sell at farmers markets, stores and from the farm. I am often asked about many of the questions you address here. One thing I am concerned about is the tendency to divide dairy into big vs little. There is no denying the fact that there are large CAFO type dairies out there as well as the 1-2 cow homesteaders. I have known many larger farmers (100-200 cows) that do a wonderful job taking care of their cows, and smaller operations where you couldn’t pay me to eat anything they produce. It really is the consumer’s responsibility to visit the farm their milk is coming from and make an educated decision about the source of their food.

  14. We have a small herd of nubian and saanen goats and would drink NOTHING else except raw milk. I have been a huge raw milk advocate for a while now and always smile when people taste it for the first time. They can’t believe how good it taste, (just as nature intended). As for depriving our goat babies, we milk share with them. They make plenty enough milk to nourish their kids and provide milk for us. Many lactose intolerant people can and do drink goat’s milk.

  15. Be careful with the facts…. the Pasteurized Milk Ordinance (PMO) is the national guideline for pasteurization of milk which dictates that milk should be pasteurized at 145 degrees and held there for thirty minutes. There are other acceptable temperatures and times but those require specialized equipment and training. Your statement about pasteurization temperature is inaccurate in this instance. Ultra high temperature pasteurization is typical in organic milk for long shelf life and is a nasty process that I won’t get into here. High temperature/short time pasteurization is done at 165 degrees for fifteen seconds and is more common in larger processing facilities. I point this out as someone who has to know, understand, and follow these guidelines to maintain my dairy processing license (I am own a farmstead creamery).
    I am not advocating pasteurization over raw milk…. I use only raw milk goat milk myself and believe we should be able to decide for ourselves what foods to put in our bodies. I find it hard to deal with some of the partial truths that circulate and do not help folks understand the realities of milk processing laws. On that same note folks should be very careful buying raw products from unlicensed (and therefore from animals not tested for certain pathogens) sources. Being educated and having a good conversation while observing the operation are very important. It is no joke when a person picks up brucellosis and is left with lingering health issues after the initial illness as one of my customers experienced

  16. Hi Lauren

    Are you able to tell me why cheese is harder to digest then raw milk. I thought because cheese has been fermented it should be easier to digest as it has know got where bacteria in it.

  17. I would add to point #6. A majority of dairies that pasteurize their milk do not produce milk that could be safely consumed raw. On the contrary, there are many pathogens and (as far as I understand it), often pus from mastitis. I believe even these dead bacteria can cause a reaction in our histamine production.

    My kids started out on pasteurized milk products. After my daughter missed 1/4 of her kindergarten year due to a runny nose and my son needed albuterol every time he caught a cold, I switched. I know this is anecdotal, but they both became healthy soon after switching to raw milk. That was 5 years ago. Then my daughter stopped drinking milk for 2 months. She contracted whooping cough. For us, it is just safer to keep drinking raw.

  18. I appreciated the information presented here and Non-Dairy Milks: Think Twice Before Buying. I will indeed think twice about processed milk alternatives but I cannot in good conscience revert back to the traditional cow’s milk, raw or otherwise. Because it has been consumed since “we first domesticated animals” is not a valid reason to continue to do so. Making the assumption that we are at the top of the food chain gives us the air of superiority which in turn gives us licence not only to “eat whatever we want” but to exploit in order to get whatever we want. The quote you use from Dawn admittingly uses the word “steal” when certain animals prefer and take the milk from other species of animals, and that is exactly what we are doing. Because we have had “the access, brain power, and opposable thumb to get” milk from cows since the beginning of time does not make it right. Racism, sexism, war, rape, etc etc have been done since the dawn of humanity yet it does not make it right. Nature provided cow’s milk for one reason only, to feed baby cows, and nature provided humans the need to drink our human mother’s milk for a certain period. To continue to drink milk by stealing from another species who suffer tremendously when their baby calves are forcibly taken away from them, is unnatural, cruel, and simply wrong. Have you seen a mother cow grieve for her baby calf? Have you seen a baby calf restrained and taken away from its mother never to be reunited with her but instead to most likely suffer the fate of being taken to the slaughter house? This has been the natural consequence of our presumptuous speciesist position. But we have now seen the extreme consequence of this attitude through industrial farming and cannot deny anymore the harm and destruction we are creating. We thus have the opportunity to reverse this and assume our compassionate human qualities and take care of the animals and the earth in a way that honours and respects the natural order of love, prosperity, and peace, for all beings, humans and non-humans alike.

    • Thank you for this comment. Speciesism is a disgusting mindset, and I cannot believe how willing some people are to “justify” the exploitation of animals by pointing to tradition. Humans do not require non-human milk for good health (and contrary to what this article says, non-human milk is actually *terrible* for human health). As the saying goes: If we can live happy and healthy lives without harming others, why wouldn’t we?

  19. I completely agree with Marc-Joseph above (August 2nd). Lauren, have you researched where the cows whose milk you drink end up when their production inevitably falls? It is very likely an appalling end much different from the “healthy ecosystem” you envision. The journey to ethical living is certainly a process and, while I applaud your efforts, I would encourage you to carefully consider all the costs involved in the choices you make and endorse– just because we can doesn’t mean we should…

    • I just wanted to share my experience with raw milk from a humane perspective. We belong to a full diet CSA in Virginia. We obtain raw milk from the CSA, which owns 4 jersey cows that are calved each spring. The farmers are like our family, we go to the farm each week, and we personally know each cow whose milk we drink, by name. We have had extensive discussions over time in passing with the farmers about how they will handle the future emotional toll of when the four milk cows’ male offspring have to be sold for slaughter (the farmers have not yet experienced this since none of the males have yet reached maturity), and when the milk cows become too old to produce milk and are sold for meat (most likely ground beef due to the age and toughness of their meat). While this isn’t a nice thought, I am an omnivore and choose to consume meat from animals raised in the healthiest and most humane conditions, as are many people who follow this blog, and the author herself (since this blog is focused on the GAPS diet, which is obviously not low in animal products). If you have a belief that consumption of animal products is not humane, then that is a totally different issue than perceiving that raw milk, in and of itself is not humane. From experience of seeing 4 dairy cows being raised and tended in our farms environment, and also seeing pigs, chicken, and steer being raised (also extremely humanely) for food, I can say that the lives of the dairy cows are quite comfortable in comparison. They are allowed to nurse and tend to their calves (their calves are not taken away from them, as a reader stated in a comment above), they are hand milked and they live in a peaceful and relaxing environment where they receive access to the best pasture and a small ration of non GMOs feed. Barring that you don’t believe in farming, raising or consuming any type of meat or animal products, which is fine but an entirely different topic, raw milk is quite humane and actually promotes the best care of the animal to ensure the milk is disease free and safe for consumption. Of course, one day these cows will be sold for slaughter, that is how the farmers are able to continue their operations and provide this service to grateful consumers. Of course, this is upsetting to the farmer. But it is the harsh reality and does not in any way mean that raw milk dairy cows are being treated inhumanely. However, if you do not believe it is humane to raise or farm animals under any conditions, that is a very different story, but I don’t think that is the sentiment shared by the majority of readers of this blog.

  20. Lauren,
    I grew up on a small dairy farm and now work with farmers as a genetic consultant. I read and appreciated your post on non-dairy milks that I saw on Facebook. A link at the end of that took me here.

    I won’t make a spirited argument one way or another on your raw milk preference–I grew up drinking it from our farm and was fine, and I drink pasteurized milk since I’ve moved away and have noticed no difference. Nearly all farms I visit do things extremely well in my opinion regardless of size, but if it’s not my family’s milk (growing up on a farm makes you aware of how many things need done right), I’m sticking with pasteurized although there may be nutritional tradeoffs as you point out. I also cook my meat in the spirit of safety. I prefer to get the “living” aspect of dairy through yogurt. My observation has been that families transporting raw milk too far (over an hour) are where outbreaks tend to occur as there is less margin for error with refrigeration.

    On another note, I’m not sure where you sourced all your information, but there is a lot of room to improve the accuracy of your 6th point. I want offer my experience on that as I visit hundreds of farms a year of all sizes, and my brother is a university dairy extension agent and my brother-in-law is a dairy nutritionist for all types of farms.
    -Nearly all farms supplement their cows with soy and corn products among other ingredients, and that includes farms that graze their cows and organic farms. It’s to fulfill nutritional requirements that grass has a hard time meeting, especially when you consider grass isn’t available year round and they are exposed to the elements such as intense heat and rain when grazing. Cow diets are professionally put together and adjusted every couple weeks. They are at their best when they can be controlled and monitored so there’s more guesswork to do with a grazing herd (can’t measure how much grass they eat or specific quality). I too love to see cows grazing, but it’s not without limitations which is why some farms forego it. Milk coming from grazed cows has been shown to have higher amounts of conjugated linoleic acids (CLAs), which has been shown to have health benefits—I’m not aware of any other differences.
    -One way or another, all farms apply cow manure back onto their fields because it’s great fertilizer.
    -In general, well-fed, healthy cows produce way more milk than sick ones, and the amount of milk isn’t significantly different between small and large herds. There are tradeoffs on any type of farm setup, but nearly all farms are family owned (regardless of size), and every farm I visit is extremely attuned to “cow comfort.” Actually, I find larger farms can be more specialized in how they care for their cows and have more resources to care for them and the environment. I find comparing farms with colleges to be a good example: both large and small colleges can provide students with a great education. While the feel is different, the outcome usually comes down to the quality of “professors” and to some extent, “student-teacher ratio.” I don’t think most universities view their students as machines even though they try to improve efficiency while educating the population.
    -There are no antibiotics in any type of milk sold. Milk is one of the most highly regulated/tested substances out there, and farmers only use antibiotics when an illness requires it, both for ethical and economic reasons (farmers are fully aware it makes the most sense to prevent sick cows). The milk from cows with antibiotics in their system is dumped down the drain immediately and never makes it any further. The FDA and vets mandate how long after treatment milk must be discarded. If there is a mistake, there are several layers of incredibly sensitive tests and fines to prevent it from getting to consumers. As an aside, my wife is a doctor and finds it troubling that patients routinely give negative feedback if they don’t receive an antibiotic for a sick visit–even if they have a virus. Yet animals receiving antibiotics is a big concern of theirs–that’s not directed at you, but just her general frustration.
    I know it got long, but I love working with farmers and eating dairy products, and I want to get accurate information out there when I see a chance. http://www.dairygood.org and http://www.dairyfarmingtoday.com tend to be good sources for information as well.
    My best,
    Aaron

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  23. Raw Milk is definitely healthier, for one, important bacteria that allows human to properly digest the milk isn’t killed in the pasteurization process. However you seem to over exaggerate the safety of it.

    1. Source of the milk is extremely important how can you be so sure that the cattle are properly taken care of? Therefore risks of contamination are slightly higher then you make it appear, however FDA constantly over reacts in order to favor their corporate friends, that we know, but going the other way is also a problem.

    2. Getting a slight diarrhea isn’t an issue for most people, I agree, however getting Listeria can do more then just a simple diarrhea if someone is pregnant. Therefore you should let people know that, if they’re pregnant, or trying it’s best to avoid that 1 in 6 million risk, and explain the small chance of a risk. Giving raw milk to infants and toddlers is also not too smart as their immune system is still developing. Choosing organic is the second best choice, therefore if expecting that should be you’re choice of milk.

    Bottom line: FDA over exaggerates the risk, while your article over exaggerates the safety. And tell all facts so it’s there on the table, so people can decide themselves on all the unbiased facts.

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  25. I am in complete agreement with your views on raw milk. I have my own cows. Three of them. I love them and the wonderful milk they give our family. I love going to the grocery store and skipping by the whole dairy isle. I can do this because I make all my own cheese, yogurt, sour cream, whip cream and ice cream. We just had a new calf in June and she is adorable. I milk once a day which gives me my evenings free. My cows eat fresh vegetables, go for walks, have daily brushings. They are well loved.

  26. I was raised on grass fed cows we milk, free range chickens for meat and eggs, grazing pigs supplemented with milk, and grass fed beef. I moved to the city for 10 years and became lactose intolerant, and very sensitive to store bought meat and eggs. I couldn’t consume any dairy product without getting very sick. My skin suffered greatly from all the antibiotics (and non-mentionalbles) in the meat and milk. Now I’m back on natural. I have no problems with dairy, except when I pasturize the milk for yogurt. Which recently, thanks to this site, I culture it for 24 hours now and it doesn’t bother me!! I use a greek start and it’s soo thick and creamy. Drinking raw milk or living a natural existence is a personal decision, just as RELIGION, don’t let anyone influence your decisions. People are so estranged from “real life” most people don’t really understand animals or our coexistence. Thanks Lauren for all the useful information!

  27. I live in France, where raw milk is fairly readily available, and always proudly displays its source, so it’s easy to go and check for yourself.
    Recently, another type of milk has come out, ‘micro-filtered’, which lasts even longer than pasteurized, but claims to retain all the nutirtional qualities of the raw milk; certainly tastes good! It does, however, seem to be homogenized.
    But I have to say with compleely untreated, truly ‘raw’ milk, I do worry about brucellosis, and also tuberculosis. In theory at least, the filtration does remove such contaminants, but I’d feel happier to have some solid facts about that.
    And I too can sing the praises of raw goat’s milk: my ex parents-in-law used to keep goats, and at their place we always used to drink the milk straight from the goats; it certainly did seem to be better tolerated by certain people we knew who were to some extent allergic to cow’s milk.

  28. “If there is an actual cow milk allergy, however, raw goat milk makes an excellent substitute and is even better tolerated than raw cow milk. ”

    Watch your facts here because you can get someone killed. A dairy allergy is a dairy allergy, goat milk has very similar proteins to cow’s milk. My son had problems from birth and the pediatrician blew me off when I suggested he may have an intolerance. By his 5th birthday things were much worse. An allergist confirmed a dairy allergy through blood tests and he carries an epi-pen in case he has a life threatening reaction. His symptoms include severe hives, diarrhea, glassy eyes, runny nose and sometimes breathing issues or low BP. Someone who thought they knew what they were talking about told me to try raw goats milk, I was dumb enough to give it to him and he had a reaction. There’s a big difference between intolerance/sensitivity and a true allergy. For someone with a true allergy (and please dont go around telling people you have an allergy unless you’ve actually been tested for it by a dr.) it doesn’t matter what animal it comes from or if it’s raw or pasteurized… it can still cause a severe reaction or even death.

  29. I am new to all raw milk information, but have been researching alot lately because my daughter has a milk intolerance and I’m curious if she would be able to drink raw milk.
    Can anybody give me information about the different casein proteins in milk? If i remember correctly A1 or A2? From what I’ve read elsewhere it depends on the breed of cow whether or not it produces the traditional, easy to digest protein, or the commercially engineered protein that is hard to digest. I assume most raw milk providers are using the tradition breeds of cows, Jerseys, Guerneys? but this is only my assumption. I can’t find alot of information about this correlation.

    Thanks for any help!

  30. Coming from a dairy background (yes, raw-milk drinker from infancy, and work on my family’s pasture-based, certified organic dairy farm), I have one small correction to this article. EVERY truckload of milk from EVERY farm is tested for antibiotics. It is ILLEGAL to have antibiotics in milk; so if they do show up in the testing, the whole truckload of milk must be dumped (we’ve had to pay for this a couple times before we became certified organic). There is NO way that antibiotics should show up in milk from the store. Now, antibiotics in meat is another story…..

  31. I remember raw milk fondly, but haven’t had any for about 15 years! Because we don’t have legal access here, my family ends up using organic pasteurized milk for yogurt and homemade nut milks for other things. Nevertheless, I loved the post and was amazed to learn how many other animals drink raw milk when they can get it. Thanks!

  32. I am very concerned that you don’t mention the very real dangers for pregnant women who drink raw milk. Stillbirth is not something I would want to risk for a glass of raw milk, no matter how small the chance.

      • I agree that the risks are overblown, and I really did enjoy your article. As someone with a certification in food safety, I agree that there are many other foods that are more likely to cause listeriosis than raw milk. What concerns me is that your article is entitled : “Raw Milk: Benefits, Safety and Facts” but makes no mention of the fact that there is a chance, albeit small of serious complications if a mother chooses to drink raw milk while pregnant. It certainly should be up to the mother to make an informed decision as to whether the benefits outweigh the risks, but making it sound like the risks are non-existent is irresponsible. http://www.cdc.gov/pregnancy/infections-listeria.html

        • I appreciate your comment and I agree that there is undoubtedly a small risk when anyone, including pregnant women, consumes raw milk. I never said there is no risk. But as I discuss in the post, I do not think the CDC is a viable source for accurate data on the risks of raw milk, as their data falls apart under scrutiny.

  33. Great post on the raw milk! I totally agree, however I thought I would ask you what your experience has been with consuming the milk and the effect it has on your acne? I am in the process of healing my skin and my only concern is that the milk would make acne flare. Thoughts/feelings?

    warm regards,
    Jessica

  34. I do not believe someone coming from the city should just have there children drinking raw milk. There children could get very sick. Also I think you should see the farm that your milk comes from. If you there milk line is full of crap, I don’t think I would drink it. I do not believe that organic animals are treated better either. A lot organic farms I have been to have been extremely dirty and there somatic cell counts are usually over 1,000,000. Not milk that I would want to drink. Also I would want to know if the raw milk farmer was a dairy farmer prior to there raw milk selling and if so see if they got fined for having HOT milk and that is why they are selling raw milk now. I think raw milk is for certain people but I wouldn’t want just anyone drinking it especially young children cause they could become extremely sick.

  35. I grew up in Eastern Europe, where you buy the milk directly from the farmer and then you boil it at home and then you drink it. Never, ever have we had any allergies…Well- I moved here, I am still healthy but my husband who was raised here has all sorts of food allergies and so do my kids…Peanut allergy- asthma and anaphylaxis reactions to all tree-nuts! My younger daughter cannot have any milk bought in the store, organic or not organic- she will brake out in hives and rashes. We have tried time after time and no amelioration. Well two weeks ago, I bought some raw milk for myself bcs I missed the taste of real milk. I boiled it for a quick pasteurization ( i still believe you can get very sick from E-coli if the cows are infected) and gave it to my daughter. NO reaction, no hives, no wheezing….nothing. After giving it to her for two days the milk bought from the farmer and saw no reactions, I tried one tsp of store bought milk bcs I had the doubt that she had may be outgrown the allergies. Well, terrible hives and wheezing came back 5 min after having that store bought milk. She is back now consuming the milk from the farmer and no reactions. I am a believer now. Have no idea why though my daughter reacts to the store bought milk. Asked my dr and she did not believe me and I hate it when doctors think we are crazy. People, go natural and live better!!!!! I hate to see my husband having so many itchy rashes and not knowing what is causing it. EVERYTHING he eats it makes him break out in terrible rashes. We have done all the tests, and all it comes back is dermatitis and we have changed everything, from soaps to dishwasher. I make everything at home and no improvement. He used to eat so bad for so many years and he was raised using crisco because he was told it was healthy and I am so afraid that the damage has already been done in his gut that is so hard to fix it.
    Anyway just my two cents, in eastern Europe we grew up with cooking at home everything and went to the little store only for rice and pasta and flour. The rest was all made from scratch. And it is so hard to find people there with so many allergies like here.

  36. Hello!

    Thank you for an informative article.

    I’ve been reading about raw milk and other beneficial health foods.
    Grew up in rural East Africa where my parents were the local doctors; remember driving in the evenings to a farm and buying fresh milk from them. Tasted and smelt incredible.

    Anyway, I have a question: I finally found a local farm that purports to sell organic, grass fed hormone free milk. Problem is, within the first month of buying from them, two lots of milk tasted bad. They deliver in glass bottles and I buy 5-8 bottles at a time.

    I make kefir and yogurt at home, drink milk and feed my kids milk morning and evening, so we use lots.

    The milk doesn’t taste anything in particular, is watery, not much cream, nothing yellow about it, and we’ve had bouts with diarrhoea and eye infections since we started it.

    Yet it’s a highly vaunted ‘first organic pure producing family farm’ place, founded on the premise of organic and pure produce. Rave reviews about them in the media.

    Hard to reconcile all this…

  37. If I heat up raw milk to have with honey or to put into coffee (on rare occasion, and decaf at that), would this kill everything good in it? I don’t boil it but like to warm up my milk a little.

    Thanks in advance 🙂

  38. Hi there.
    Already learned a great deal on nutrition thanks to you!
    I was just wondering whether you heat your milk up to boiling temperature before drinking it?
    Recently, I’ve never tried raw milk ( when I was little my parents used to go to the local farmer to get some milk every other week or so – sweet memories… :-)) but I try to buy my milk from a local farm with pastured cows, which from the warnings on expiry dates I assume is only low-pasteurized. But what about the healthy benefits then? Is their a big difference between ultra-high-pasteurized and low-pasteurized milk? Or should I not bother and just go for the organic, high-pasteurized alternative in the warehouses? (I should of course first try some raw milk, as you recommend :-))
    Best wishes from Belgium!

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  40. There is a TON of extremely comprehensive research suggesting that casein, and most animal fats, for that matter, are absolutely terrible for human beings, even those who are not lactose-intolerant. I would say there is more documented and unbiased research on this topic than most other food topics combined. How do you incorporate this information into your decision? Or do you just ignore it?

    I find a lot of your information valuable and don’t mean to be disagreeable. I’m honestly interested because I can’t seem to find a good substitute for milk… apparently soy milk is not a viable option (though most research suggests that cow’s milk and animal milk in general is much, much worse)… I just don’t know where to turn!

    Please email me at akortokrax (at) mail (dot) usf (dot) edu (<– trying to keep spammers away). Thanks!

  41. Dear Lauren, thank you for sharing your balanced approach to healthy nutrition.
    What is your take on sites like http://www.NutritionFacts.org that passionately advocate for a Vegetarian/Vegan life-style? – The site reports daily on new scientific findings proving how superior Vegan nutrition is to non-vegan.
    For me going Vegan was a terrible experience because within 3 weeks I lost 4 pounds (I am healthy but skinny naturally and cannot afford to lose weight). My always normal Ketones levels rose dangerously due to the poor caloric intake from the Vegan nutrition, and I felt weak, and depressed. Once I returned to eating meats and dairy again, everything improved within 4 days!
    So, I know Vegan does not do my own body good, but am I missing out on even better health and longevity if I could go the Vegan way?
    btw, my parents and grand parents and extended family enjoyed good health and lived into their mid-nineties and had a diet that was rich in meats. This is all very confusing. But I decided to listen to my body and not try vegan/vegetarian diets ever again.

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

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