Although not many people know it, pasteurizing milk destroys essential nutrients in the milk. How?
I never remember a time when milk (delivered pasteurized and homogenized by the milkman) didn’t make my stomach ache. My parents used to tease me with their stories of my unremitting colic as a formula-fed (corn syrup and milk sugar) baby and would regularly urge me, "Drink your milk". I had both eczema and aching legs as a child — both conditions that respond very well to raw and cultured milk therapy … even back then, I’ve since discovered.
Butterfield’s Farm was just across the street where we sometimes got cream so thick it wouldn’t pour. It was a legend for years, and all the family cherished it. I don’t know why it never occurred to anybody to get some farm-fresh milk to drink from Bill Butterfield and his sister, Ruby. When I left home, I did so without milk, and, truthfully, I didn’t give it much thought even after I got into eating healthy and organic a few years after.
So, it is with some wonder when I realize that more than 10 gallons per month of raw, organic farm-fresh milk and cream is what I absolutely require these days to nourish my family of three in all the delectable diversity that dairy offers. I am immensely grateful to have this ancient staple of life available, pure and unadulterated. It is a lifetime gift to know an organic dairy farmer, his family, and the "mothers" that give this white gold two times every single day. The Weston A. Price Foundation’s website can help you find a supplier for farm-fresh dairy near you. "It’s not easy", they say. "I can’t live without it!", I say.
- See Lynn’s The Key to Safe Raw Milk from Cows
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