Got Real Raw Milk? -Love at first sip!
Love at first sip… The very first time I drank fresh raw milk was at a goat farm in southern California. When there is a will, there is a way! My mom and I were on the hunt for the delicious white gold. We were asking workers at quaint local stores by my moms house for anyone they had ever heard of selling raw milk. One man gave us a number to call and the next thing you know we were on our way to the farm to check it out. The farm was beautiful, clean, and full of life. The woman loved her happy goats and treated them as if they were her children. Here is our first sip of raw milk! A moment we will never forget. Our bodies were starving for the full raw fat and we couldn’t stop drinking it. We would drink it, look at each other, and cheers our glasses! It tasted great and felt amazing going into our bodies.
This picture, our first sip of raw milk ever, is why I love visiting farms. You get connected to your food and farmer, you support local farmers working hard to keep us healthy, you build memories, and it’s so fresh!
I didn’t drink milk while growing up and thank God because it would have been factory farmed junk milk anyway. Most commercially available milk is from cows subjected to unhealthy and cruel conditions: confinement, inappropriate and toxic feed, antibiotics, and hormones. This unhealthy milk is further degraded by pasteurization, homogenization, and standardization.
Pasteurization, as far as milk is concerned, was conceived in the 1800’s to kill supposedly bad bacteria and extend shelf life. Pasteurization of milk is a bad idea because it ruins the quality of the vitamins, minerals, proteins, fats, and sugars. It additionally destroys all of the enzymes and Life Force in the milk. With pasteurization of milk come numerous health problems such as osteoporosis, tooth decay, diabetes, ear infections, allergies, auto immune disease, and gastrointestinal aliments. Look for unpasteurized coconut water, vegetable juice, fruit juice, and all consumable products in stores.
Raw milk from grass fed animals is a completely different product than pasteurized milk. Raw milk is real and comes straight from the cow. It is unpasteurized, non-homogenized, and not poisoned with the usual slew of artificial vitamins.
When Nature’s foods are denatured, the body rejects them through allergies, sensitivities, and intolerances. People who are lactose-intolerant are really pasteurization intolerant. If you think you’re lactose intolerant, give raw milk a try. Start with a table spoon per day and build up. I say to start with a little each day because raw milk is very cleansing and unhealthy bodies can go into a slight detox.
Benefits of Raw Milk – natures complete perfect food:
– Contain much needed healthy raw fats
– Contains over 60 live enzymes that help you to digest the milk and prevent the growth of any bad microbes.
– Has bioavailable calcium, magnesium, phosphorus, and iron and other minerals
– Is a natural probiotic that feeds the friendly bacteria in your gut
– Contains vitamin A, D, E, and K
– Has 20 amino acids (protein) in a usable form
– Contains conjugated Linoleic Acid (CLA) which raises metabolism, promotes muscle growth, reduces insulin resistance, builds immunity, alleviates food allergies, protects against cancer, and decreases belly fat.
Raw milk is the quickest fast food that’s nutritionally complete, satisfying, and delicious. I bring a glass jar of raw milk in cooler and it can be lunch and sometimes dinner!