farmers drink raw milk at home. When Schmid, author of The Untold Story of Milk, asked dairy farmers why, they told him, it "tastes good" or "makes me feel better" or "I don't like store-bought food." Many
dairy farmers tell me the same. Barbara King, who raises Ayrshires in Cayuga County, New York, says, "Raw milk straight from
the bulk tank has the best flavor." Another dairyman, a former engineer, told me he's raising ten kids on raw milk. Perhaps
they're onto something.
It's no secret that raw milk is more nutritious than pasteurized milk. Pasteurization destroys folic acid and vitamins A,
B 6 , and C. In 1941, the U.S. government issued a report stating that "the cows of this country produce as much vitamin C as
does the entire citrus crop, but most of it is lost as the result of pasteurization." Pasteurization inactivates the enzymes
required to absorb the nutrients in milk: lipase (to digest fats); lactase (to digest lactose); and phosphatase (to absorb
calcium). Phosphatase explains why raw milk contains more available calcium. 23 Pasteurization also creates oxidized cholesterol, alters milk proteins, and damages omega-3 fats.
Heat destroys or damages lactic acid bacteria in raw milk— the same beneficial bacteria in yogurt that aid digestion and immunity.
When left alone in raw milk, the good bacteria kill off harmful bacteria which may taint milk during handling, according to
Madeleine Vedel, an American expert on the traditional raw milk cheeses of Provence. When staphylococcus is introduced to warm pasteurized milk, it proliferates quickly and dangerously, but when added to warm raw milk, it grows
much more slowly and may even be eliminated by good bacteria. "By pasteurizing milk we turn it into the ideal medium for dangerous
bacteria," concludes Vedel, who owns the Cuisine et Tradition School of Provencale Cuisine in Aries with her husband, Erick,
a French chef. 24
My friend Joann, the dairy farmer, keeps her arthritis at bay by drinking a cup of raw milk at each milking. The arthritis
cure is due to the anti-inflammatory Wulzen factor, identified by the researcher Rosalind Wulzen in raw cream and butter in
the 1941 American Journal of Physiology. The Wulzen factor also prevents calcification of the joints, hardening of the arteries, and cataracts. Raw butter contains
myristoleic acid, a monounsaturated fat that fights pancreatic cancer and arthritis. 25
THE VIRTUES OF RAW MILK AND CREAM
• Raw milk contains heat-sensitive folic acid and vitamins A, B 6 , and C.
• Raw milk contains important heat-sensitive enzymes: lactase to digest lactose; lipase to digest milk fats; phosphatase to
absorb calcium, which, in turn, allows for the digestion of lactose.
• Raw milk has beneficial bacteria, including lactic acids, which live in the intestines, aid digestion, boost immunity, and
eliminate dangerous bacteria.
• Raw cream contains a cortisonelike agent (the Wulzen factor), which combats arthritis, arteriosclerosis, and cataracts.
• Raw butter contains myristoleic acid, which fights pancreatic cancer and arthritis.
Sources: Thomas Cowan, M.D.; Weston A. Price Foundation; Joann Grohman, Keeping a Family Cow.
Dr. Thomas Cowan, a physician in San Francisco, treats many conditions with raw milk, including eczema, diabetes, and arthritis.
He is following a long and respectable medical tradition. In the 1920s, the Mayo Foundation, forerunner of the prestigious
Mayo Clinic, in Rochester, Minnesota, prescribed an all-milk diet known as "the Milk Cure." In a 1929 article, "Raw Milk Cures
Many Diseases," a Mayo doctor described milk as an easily digestible food, rich in enzymes, vitamins, and minerals, with a
perfect balance of protein, fat, and carbohydrate. Like Macfadden, the body builder, the Mayo doctors found raw milk effective
for weight loss and for many ailments, including poor digestion, inflammation, rheumatism, asthma, skin conditions, bronchitis,
high
dairy farmers tell me the same. Barbara King, who raises Ayrshires in Cayuga County, New York, says, "Raw milk straight from
the bulk tank has the best flavor." Another dairyman, a former engineer, told me he's raising ten kids on raw milk. Perhaps
they're onto something.
It's no secret that raw milk is more nutritious than pasteurized milk. Pasteurization destroys folic acid and vitamins A,
B 6 , and C. In 1941, the U.S. government issued a report stating that "the cows of this country produce as much vitamin C as
does the entire citrus crop, but most of it is lost as the result of pasteurization." Pasteurization inactivates the enzymes
required to absorb the nutrients in milk: lipase (to digest fats); lactase (to digest lactose); and phosphatase (to absorb
calcium). Phosphatase explains why raw milk contains more available calcium. 23 Pasteurization also creates oxidized cholesterol, alters milk proteins, and damages omega-3 fats.
Heat destroys or damages lactic acid bacteria in raw milk— the same beneficial bacteria in yogurt that aid digestion and immunity.
When left alone in raw milk, the good bacteria kill off harmful bacteria which may taint milk during handling, according to
Madeleine Vedel, an American expert on the traditional raw milk cheeses of Provence. When staphylococcus is introduced to warm pasteurized milk, it proliferates quickly and dangerously, but when added to warm raw milk, it grows
much more slowly and may even be eliminated by good bacteria. "By pasteurizing milk we turn it into the ideal medium for dangerous
bacteria," concludes Vedel, who owns the Cuisine et Tradition School of Provencale Cuisine in Aries with her husband, Erick,
a French chef. 24
My friend Joann, the dairy farmer, keeps her arthritis at bay by drinking a cup of raw milk at each milking. The arthritis
cure is due to the anti-inflammatory Wulzen factor, identified by the researcher Rosalind Wulzen in raw cream and butter in
the 1941 American Journal of Physiology. The Wulzen factor also prevents calcification of the joints, hardening of the arteries, and cataracts. Raw butter contains
myristoleic acid, a monounsaturated fat that fights pancreatic cancer and arthritis. 25
THE VIRTUES OF RAW MILK AND CREAM
• Raw milk contains heat-sensitive folic acid and vitamins A, B 6 , and C.
• Raw milk contains important heat-sensitive enzymes: lactase to digest lactose; lipase to digest milk fats; phosphatase to
absorb calcium, which, in turn, allows for the digestion of lactose.
• Raw milk has beneficial bacteria, including lactic acids, which live in the intestines, aid digestion, boost immunity, and
eliminate dangerous bacteria.
• Raw cream contains a cortisonelike agent (the Wulzen factor), which combats arthritis, arteriosclerosis, and cataracts.
• Raw butter contains myristoleic acid, which fights pancreatic cancer and arthritis.
Sources: Thomas Cowan, M.D.; Weston A. Price Foundation; Joann Grohman, Keeping a Family Cow.
Dr. Thomas Cowan, a physician in San Francisco, treats many conditions with raw milk, including eczema, diabetes, and arthritis.
He is following a long and respectable medical tradition. In the 1920s, the Mayo Foundation, forerunner of the prestigious
Mayo Clinic, in Rochester, Minnesota, prescribed an all-milk diet known as "the Milk Cure." In a 1929 article, "Raw Milk Cures
Many Diseases," a Mayo doctor described milk as an easily digestible food, rich in enzymes, vitamins, and minerals, with a
perfect balance of protein, fat, and carbohydrate. Like Macfadden, the body builder, the Mayo doctors found raw milk effective
for weight loss and for many ailments, including poor digestion, inflammation, rheumatism, asthma, skin conditions, bronchitis,
high
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