Saturday, June 25, 2011

Raw milk

Glass of milk 2009
Yesterday, I collected my first order of raw milk.

Like a kid with a bag of sweets/lollies who has been told to "wait until you get home", I couldn't wait to get home to sample it.
As soon as we got in, I rushed straight for the kitchen cupboards for a glass. Ahh! Creamy, sweet goodness. A little more pungent than the last time I had sampled raw milk, but beautiful all the same.
Happily, I noticed over the course of the day that the cream was beginning to settle on the top, so I may have home-made butter too soon.
For those of you who are wondering why I am buying raw milk instead of standard milk, well, I am certain that it is much better for you.
Raw milk is full of good bacteria that are needed to colonise the gut for intestinal health, as well as essential enzymes that our bodies need in order to digest it. To be brief, it contains essential fats, amino acids, proteins, vitamins and minerals that are reduced, destroyed or altered by the pasteurisation and standardisation methods used in commercial milk.
Oh, and yes, it is safe to drink! Milk from factory farms must be pasteurised to make it safe, due to the cow's diet, risk of drug traces, and medical problems due to modern, heigh-yield breeds and intense farming. However, milk that is intended to be drunk raw is from small-stock farms of grass-fed old-fashioned breeds, such as Jersey cows. Delicious!
If you would like to read more about raw milk, click here or here or even here

And for a very interesting study on the safety of raw milk, take a look at this article

Happy drinking!

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