Ingredients.....per 1 cup of custard. Adjust accordingly.
2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.
Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon
Note: You can adjust this to family size custards...just bake longer.
Showing posts with label Raw Milk. Show all posts
Showing posts with label Raw Milk. Show all posts
Thursday, October 2, 2008
Wednesday, October 1, 2008
Squash Casserole
A recipe from The Huff House…….
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Saturday, September 20, 2008
Cream of Mushroom Soup
Ingredients:
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
Chicken Divan
The original recipe came from the Juicy Miss Lucy cookbook. My FIRST cookbook ever. I have been making this recipe since I was 12...it has evolved to a healthier version over the years.
Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)
1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.
This freezes really well.
Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)
1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.
This freezes really well.
Sunday, July 22, 2007
Sausage Polenta Bake
Ingredients:
2 1/2 cups yellow cornmeal/polenta
1 tsp Celtic Sea Salt
4 cups boiling water
4 cups warm raw grass-fed milk
1/2 cup Parmesan cheese
1 lb ground sweet/spicy sausage
1 (26oz) jar or homemade spaghetti sauce
1 1/2 cups shredded Mozzarella cheese
Directions:
Preheat oven to 350 degrees F
1. In a large saucepan, combine polenta & salt. Gradually add in boiling water, whisking constantly. Then add warm milk slowly while whisking. Continue to cook and stir over medium heat for another 5-8 minutes or until mixture comes to a boil and expands. Remove from the heat. Whisk in grated parmesan cheese thoroughly.
2. Spread polenta equally between TWO - 13x9 greased baking dishes (I used coconut oil). Bake uncovered in a 350 degree F oven for 20-25 min or until "set". Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and add sauce. Cook until heated through.
3. Spread sausage/sauce mixture over ONE of the polenta baking dishes. Top with shredded mozzarella. Bake BOTH dished another 12-15 minutes or until cheese is melted.
Let stand for 15 minutes before serving.
2 1/2 cups yellow cornmeal/polenta
1 tsp Celtic Sea Salt
4 cups boiling water
4 cups warm raw grass-fed milk
1/2 cup Parmesan cheese
1 lb ground sweet/spicy sausage
1 (26oz) jar or homemade spaghetti sauce
1 1/2 cups shredded Mozzarella cheese
Directions:
Preheat oven to 350 degrees F
1. In a large saucepan, combine polenta & salt. Gradually add in boiling water, whisking constantly. Then add warm milk slowly while whisking. Continue to cook and stir over medium heat for another 5-8 minutes or until mixture comes to a boil and expands. Remove from the heat. Whisk in grated parmesan cheese thoroughly.
2. Spread polenta equally between TWO - 13x9 greased baking dishes (I used coconut oil). Bake uncovered in a 350 degree F oven for 20-25 min or until "set". Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and add sauce. Cook until heated through.
3. Spread sausage/sauce mixture over ONE of the polenta baking dishes. Top with shredded mozzarella. Bake BOTH dished another 12-15 minutes or until cheese is melted.
Let stand for 15 minutes before serving.
Wednesday, June 20, 2007
Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk
Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk
Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia—whereas commercially pasteurized milk did). . .
—Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive value of milk II. "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 11, January, 1933.
Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.
—The Lancet, page 1142, May 8, 1937
Human or cow milk added to an equal volume of agar did not support the growth or allowed only slight growth of B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast. The factors in human milk inhibiting bacterial growth ('inhibins') were inactivated by heating at 56 degrees C. (pasteurization temperatures of 60-70 degrees C.) for thirty minutes or by standing twelve to twenty-four days at 5 degrees C., but not by repeated freezing and thawing. The 'inhibins' in cow's milk were not inactivated by heating at 80 degrees C. for seven minutes but were destroyed by heating at 85 degrees C. for seven minutes. Attempts have not been made to identify the natural antiseptics.
—Dold, H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., "Antiseptic in milk," The Drug and Cosmetic Industry, 43,1:109, July, 1938.
"Milk, an animal product, is the essential food of all infant mammals. Mammals are so classified in the scale of living things because of the common characteristic of the female nursing her young. The infant mammal is accordingly carnivorous in his natural habits irrespective of whether the adult of the species is herbivorous or carnivorous.
"If the adults on a carnivorous diet show conditions of deficiency on cooked meat, is it not reasonable to suppose that growing infants on entirely cooked carnivorous diets will do likewise? Many experimenters, such as Catel, Dutcher, Wilson, and others, have shown such to be the case in animals fed on pasteurized milk. . .
"Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? The three infants in figure 4 were born of mothers known to by hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development. The first child shown in Figure 4 was breast fed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth. These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build than the parents of the other two children.
"The strictest bacteriologic standards for milk must always be maintained. The feeding of cattle should receive greater attention. It should be determined experimentally, if possible, whether health and resistance are undermined by pasteurization. If so, in our attempt to protect the child from milk-borne infections, we may be denying his heritage of good health by removing from his milk vitamins, hormones, and enzymes that control mineral assimilation and promote body development and general resistance to disease. Is it also possible that these same elements are as important to the adult invalid who needs milk as to the infant?
"Let us have closer cooperation between raw-milk producers and public-health officials so that the growth-producing factors of raw milk can be studied. We cannot afford to pasteurize milk if it is found that pasteurization diminishes the potency of the growth-promoting factors that determine the skeletal development of our children. We cannot afford to lessen the resistance of our children to respiratory infection, asthma, bronchitis and the common cold when factors preventing them are present in greater amounts in properly clean raw milk than in pasteurized milk."
—Pottenger, F. M. Jr., "Clinical and experimental evidence of growth factors in raw milk," Certified Milk, January, 1937.
"Some have questioned whether pasteurized milk is really involved in the production of scurvy. The fact, however, that when one gives a group of infants this food for a period of about six months, instances of scurvy occur, and that a cure is brought about when raw milk is substituted, taken in conjunction with the fact that if we feed the same number of infants on raw milk, cases of scurvy will not develop--these results seem sufficient to warrant the deduction that pasteurized milk is a causative factor. The experience in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin., 7:341, 1904) and others, is most illuminating and convincing in this connection. In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months infantile scurvy, was reported from various sources throughout the city. Neumann writes about the situation as follows:
'Whereas Heubner, Cassel and myself had seen only thirty-two cases of scurvy from 1896 to 1900, the number of cases suddenly rose from the year 1901, so that the same observers—not to mention a great many others—treated eighty-three cases in 1901 and 1902.'
An investigation was made as to the cause, and the pasteurization was discontinued. The result was that the number of cases decreased just as suddenly as they had increased..."
—Hess, A. F., "Infantile Scurvy, V. A study of its pathogenesis," Am. J Dis. Child., November, 1917.
"Although pasteurized milk is to be recommended on account of the security which it affords against infection, we should realize that it is an incomplete food. Unless an antiscorbutic, such as orange juice, ....or potato water is added, infants will develop scurvy on this diet. This form of scurvy takes some months to develop and may be termed subacute. It must be considered not only the most common form of this disorder, but the one which passes most often unrecognized. In order to guard against it, infants fed exclusively on a diet of pasteurized milk should be given antiscorbutics far earlier than is at present the custom, even as early as at the end of the first month of life."
—Hess, A. F., "Infantile Scurvy. III. Its influence on growth (length and weight)," Am. J. Dis. Child., August, 1916.
"One of the most striking clinical phenomenon of infantile scurvy is the marked susceptibility to infection which it entails--the frequent attacks of 'grippe,' the widespread occurrence of nasal diphtheria, the furunculosis of the skin, the danger of pneumonia in advanced cases..."
—Hess, A. F., "Infantile Scurvy. V. A study of its pathogenesis," Am. J. Dis. Child., November, 1917.
"...Recently, Minot and his colleagues came to the conclusion that adult scurvy can be precipitated by infectious processes; in other words, that latent scurvy can by this means be changed to manifest scurvy. In general, therefore, investigations in the laboratory as well as clinical observations are in agreement in stressing the interrelationship of scurvy and bacterial infection."
—Hess, A. F., "Recent advances in knowledge of scurvy and the antiscorbutic vitamin," J.A.M.A., April 23, 1932.
This illustrates the futility of pasteurization of milk to prevent infection from diseases the cows may sometimes have, such as undulant fever. The infant is then made subject to the common infectious diseases, and deaths from these common diseases are not attributed, as they should be, to the defective nature of the milk.
EFFECTS OF PASTEURIZATION OF MILK ON TOOTH HEALTH
The Lancet, page 1142, May 8, 1937 says that in children the teeth are less likely to decay on diet supplemented with raw milk than with pasteurized milk.
"Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other, quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made the subject of further inquiry."
—Harris, L.J., Vitamins in Theory and Practice, page 224, Cambridge, University Press, 1935.
EFFECT OF PASTEURIZATION OF MILK ON GROWTH
...Fisher and Bartlett "point out by statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66 per cent effective as the raw milk in the case of boys and 91.1 per cent as effective in the case of girls in inducing increases in weight, and 50.0 per cent as effective in boys and 70.0 per cent in girls in bringing about height increases."
—Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II." "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January 1933.
...Daniels and Loughlin observed that young rats fed long heat-treated milks, evaporated, condensed, and pasteurized by the 'hold' method failed to grow normally, but if the precipitated calcium salts were incorporated into the various milk, growth was normal..."
—Daniels, A.L., and Loughlin, R., Journal of Biological Chemistry, 44.381, 1920, as abstracted by Holmes and Pigott, "Factors that influence the anti-rachitic value of milk in infant feeding," Oil & Soap, 12.9:202-207, September, 1935.
CALCIUM AVAILABILITY IN PASTEURIZED MILK
"Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurized milk than with 'fresh milk' and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did 'fresh milk' (herd milk from a college dairy)."
—Krauss, W. E., Erb, J.H., and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January, 1933.
"Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency which was characterized by great emaciation and weakness before death....At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body. When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness."
—Annual Review of Biochemistry, Vol. 18, Page 435. (1944).
In The Lancet, page 1142, May 8, 1937 it is shown that chilblains are practically eliminated (result of higher calcium values of raw milk or improved assimilation of calcium) when raw milk rather than pasteurized milk is used in the diet of children.
PASTEURIZATION DESTROYS VITAMIN A
"...According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of Vitamin A."
—Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive value of milk, II. "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 9, January, 1933.
PASTEURIZATION DESTROYS VITAMIN B COMPLEX
"Pasteurization of milk destroys about 38% of the B complex according to Dutcher and his associates..."
—Lewis, L.R., The relation of the vitamins to obstetrics, American Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.
"Mattick and Golding, 'Relative value of Raw and Heated Milk in Nutrition,' in The Lancet (220:662-667) reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vitamin B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value."
—Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 7, January, 1933.
"...On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted."
—Ibid, page 23.
"Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25% of the vitamin B in the original raw milk."
—Ibid, page 30.
PASTEURIZATION DESTROYS VITAMIN C
...The pasteurization of milk has been found to destroy 20 to 50 percent (of the Vitamin C), the first month of life. The reasonable procedure, therefore, appears to be to use pasteurized milk to insure protection against disease germs of various kinds and to supply the vitamin deficiency through other foods.The success in infant feeding based on this principle is evinced especially in the amazing reduction in infant mortality in the summer months."
—Jordan, E.O., A Textbook of General Bacteriology, Twelfth Edition, Revised, page 691, W. B. Saunders Co., 1938.
"Within the past few years an increasing number of patients affected with scurvy have been brought to the Oregon Children's Hospital. As the prophylactic amount of Vitamin C (15 mg. daily) is contained in 300 cc. of breast milk, scurvy is rarely found in breast-fed babies. "The vitamin C of cow's milk is largely destroyed by pasteurization or evaporation."
—Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by Clinical Medicine and Surgery, "The Increase of Scurvy," 42, 12:598, December, 1938.
"Samples of raw, certified , certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.
"It was found that commercial raw milks contained an antiscorbutic potency which was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid."
—Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., "The determination of ascorbic acid in commercial milks," Journal of Nutrition, 18,6:619-626, December, 1939.
Reprint No. 7, Lee Foundation for Nutritional Research
Milwaukee, Wisconsin
Publication Date: 12/11/39
Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia—whereas commercially pasteurized milk did). . .
—Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive value of milk II. "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 11, January, 1933.
Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.
—The Lancet, page 1142, May 8, 1937
Human or cow milk added to an equal volume of agar did not support the growth or allowed only slight growth of B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast. The factors in human milk inhibiting bacterial growth ('inhibins') were inactivated by heating at 56 degrees C. (pasteurization temperatures of 60-70 degrees C.) for thirty minutes or by standing twelve to twenty-four days at 5 degrees C., but not by repeated freezing and thawing. The 'inhibins' in cow's milk were not inactivated by heating at 80 degrees C. for seven minutes but were destroyed by heating at 85 degrees C. for seven minutes. Attempts have not been made to identify the natural antiseptics.
—Dold, H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., "Antiseptic in milk," The Drug and Cosmetic Industry, 43,1:109, July, 1938.
"Milk, an animal product, is the essential food of all infant mammals. Mammals are so classified in the scale of living things because of the common characteristic of the female nursing her young. The infant mammal is accordingly carnivorous in his natural habits irrespective of whether the adult of the species is herbivorous or carnivorous.
"If the adults on a carnivorous diet show conditions of deficiency on cooked meat, is it not reasonable to suppose that growing infants on entirely cooked carnivorous diets will do likewise? Many experimenters, such as Catel, Dutcher, Wilson, and others, have shown such to be the case in animals fed on pasteurized milk. . .
"Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? The three infants in figure 4 were born of mothers known to by hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development. The first child shown in Figure 4 was breast fed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth. These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build than the parents of the other two children.
"The strictest bacteriologic standards for milk must always be maintained. The feeding of cattle should receive greater attention. It should be determined experimentally, if possible, whether health and resistance are undermined by pasteurization. If so, in our attempt to protect the child from milk-borne infections, we may be denying his heritage of good health by removing from his milk vitamins, hormones, and enzymes that control mineral assimilation and promote body development and general resistance to disease. Is it also possible that these same elements are as important to the adult invalid who needs milk as to the infant?
"Let us have closer cooperation between raw-milk producers and public-health officials so that the growth-producing factors of raw milk can be studied. We cannot afford to pasteurize milk if it is found that pasteurization diminishes the potency of the growth-promoting factors that determine the skeletal development of our children. We cannot afford to lessen the resistance of our children to respiratory infection, asthma, bronchitis and the common cold when factors preventing them are present in greater amounts in properly clean raw milk than in pasteurized milk."
—Pottenger, F. M. Jr., "Clinical and experimental evidence of growth factors in raw milk," Certified Milk, January, 1937.
"Some have questioned whether pasteurized milk is really involved in the production of scurvy. The fact, however, that when one gives a group of infants this food for a period of about six months, instances of scurvy occur, and that a cure is brought about when raw milk is substituted, taken in conjunction with the fact that if we feed the same number of infants on raw milk, cases of scurvy will not develop--these results seem sufficient to warrant the deduction that pasteurized milk is a causative factor. The experience in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin., 7:341, 1904) and others, is most illuminating and convincing in this connection. In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months infantile scurvy, was reported from various sources throughout the city. Neumann writes about the situation as follows:
'Whereas Heubner, Cassel and myself had seen only thirty-two cases of scurvy from 1896 to 1900, the number of cases suddenly rose from the year 1901, so that the same observers—not to mention a great many others—treated eighty-three cases in 1901 and 1902.'
An investigation was made as to the cause, and the pasteurization was discontinued. The result was that the number of cases decreased just as suddenly as they had increased..."
—Hess, A. F., "Infantile Scurvy, V. A study of its pathogenesis," Am. J Dis. Child., November, 1917.
"Although pasteurized milk is to be recommended on account of the security which it affords against infection, we should realize that it is an incomplete food. Unless an antiscorbutic, such as orange juice, ....or potato water is added, infants will develop scurvy on this diet. This form of scurvy takes some months to develop and may be termed subacute. It must be considered not only the most common form of this disorder, but the one which passes most often unrecognized. In order to guard against it, infants fed exclusively on a diet of pasteurized milk should be given antiscorbutics far earlier than is at present the custom, even as early as at the end of the first month of life."
—Hess, A. F., "Infantile Scurvy. III. Its influence on growth (length and weight)," Am. J. Dis. Child., August, 1916.
"One of the most striking clinical phenomenon of infantile scurvy is the marked susceptibility to infection which it entails--the frequent attacks of 'grippe,' the widespread occurrence of nasal diphtheria, the furunculosis of the skin, the danger of pneumonia in advanced cases..."
—Hess, A. F., "Infantile Scurvy. V. A study of its pathogenesis," Am. J. Dis. Child., November, 1917.
"...Recently, Minot and his colleagues came to the conclusion that adult scurvy can be precipitated by infectious processes; in other words, that latent scurvy can by this means be changed to manifest scurvy. In general, therefore, investigations in the laboratory as well as clinical observations are in agreement in stressing the interrelationship of scurvy and bacterial infection."
—Hess, A. F., "Recent advances in knowledge of scurvy and the antiscorbutic vitamin," J.A.M.A., April 23, 1932.
This illustrates the futility of pasteurization of milk to prevent infection from diseases the cows may sometimes have, such as undulant fever. The infant is then made subject to the common infectious diseases, and deaths from these common diseases are not attributed, as they should be, to the defective nature of the milk.
EFFECTS OF PASTEURIZATION OF MILK ON TOOTH HEALTH
The Lancet, page 1142, May 8, 1937 says that in children the teeth are less likely to decay on diet supplemented with raw milk than with pasteurized milk.
"Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other, quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made the subject of further inquiry."
—Harris, L.J., Vitamins in Theory and Practice, page 224, Cambridge, University Press, 1935.
EFFECT OF PASTEURIZATION OF MILK ON GROWTH
...Fisher and Bartlett "point out by statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66 per cent effective as the raw milk in the case of boys and 91.1 per cent as effective in the case of girls in inducing increases in weight, and 50.0 per cent as effective in boys and 70.0 per cent in girls in bringing about height increases."
—Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II." "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January 1933.
...Daniels and Loughlin observed that young rats fed long heat-treated milks, evaporated, condensed, and pasteurized by the 'hold' method failed to grow normally, but if the precipitated calcium salts were incorporated into the various milk, growth was normal..."
—Daniels, A.L., and Loughlin, R., Journal of Biological Chemistry, 44.381, 1920, as abstracted by Holmes and Pigott, "Factors that influence the anti-rachitic value of milk in infant feeding," Oil & Soap, 12.9:202-207, September, 1935.
CALCIUM AVAILABILITY IN PASTEURIZED MILK
"Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurized milk than with 'fresh milk' and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did 'fresh milk' (herd milk from a college dairy)."
—Krauss, W. E., Erb, J.H., and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January, 1933.
"Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency which was characterized by great emaciation and weakness before death....At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body. When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness."
—Annual Review of Biochemistry, Vol. 18, Page 435. (1944).
In The Lancet, page 1142, May 8, 1937 it is shown that chilblains are practically eliminated (result of higher calcium values of raw milk or improved assimilation of calcium) when raw milk rather than pasteurized milk is used in the diet of children.
PASTEURIZATION DESTROYS VITAMIN A
"...According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of Vitamin A."
—Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive value of milk, II. "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 9, January, 1933.
PASTEURIZATION DESTROYS VITAMIN B COMPLEX
"Pasteurization of milk destroys about 38% of the B complex according to Dutcher and his associates..."
—Lewis, L.R., The relation of the vitamins to obstetrics, American Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.
"Mattick and Golding, 'Relative value of Raw and Heated Milk in Nutrition,' in The Lancet (220:662-667) reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vitamin B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value."
—Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 7, January, 1933.
"...On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted."
—Ibid, page 23.
"Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25% of the vitamin B in the original raw milk."
—Ibid, page 30.
PASTEURIZATION DESTROYS VITAMIN C
...The pasteurization of milk has been found to destroy 20 to 50 percent (of the Vitamin C), the first month of life. The reasonable procedure, therefore, appears to be to use pasteurized milk to insure protection against disease germs of various kinds and to supply the vitamin deficiency through other foods.The success in infant feeding based on this principle is evinced especially in the amazing reduction in infant mortality in the summer months."
—Jordan, E.O., A Textbook of General Bacteriology, Twelfth Edition, Revised, page 691, W. B. Saunders Co., 1938.
"Within the past few years an increasing number of patients affected with scurvy have been brought to the Oregon Children's Hospital. As the prophylactic amount of Vitamin C (15 mg. daily) is contained in 300 cc. of breast milk, scurvy is rarely found in breast-fed babies. "The vitamin C of cow's milk is largely destroyed by pasteurization or evaporation."
—Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by Clinical Medicine and Surgery, "The Increase of Scurvy," 42, 12:598, December, 1938.
"Samples of raw, certified , certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.
"It was found that commercial raw milks contained an antiscorbutic potency which was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid."
—Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., "The determination of ascorbic acid in commercial milks," Journal of Nutrition, 18,6:619-626, December, 1939.
Reprint No. 7, Lee Foundation for Nutritional Research
Milwaukee, Wisconsin
Publication Date: 12/11/39
A Brief History Of Raw Milk's Long Journey...
A Brief History Of Raw Milk's Long Journey...
People have been drinking raw milk from animals for thousands of years. Really, the term "raw" is a misnomer because it implies that all milk should be cooked, but that's a topic for another page! Onward...
Whether it's from cows, goats, sheep, camels, yak, water buffalo, horses, donkeys or even reindeer, unheated, unprocessed milk has been a safe, reliable food source for a good, long time.
Even in the tropics, and centuries before refrigeration had been invented, raw milk was an important food source for many cultures. By exploiting the preservative benefits of fermentation, primitive peoples were able to take a great food and make it even better.
Having access to a nutrient-laden food from their animals gave many cultures a distinct advantage over their hunter-gatherer contemporaries.
Rather than having to go from kill to kill, with sometimes days in between, even nomadic tribes like the Maasai nearly always had a protein source at hand, whether it was milk or blood.
With a readily available food supply at hand, members of societies were freed up to pursue more productive things like making babies, building permanent communities, conquering their neighbors and everything else that comes with not having to spend energy hunting for food.
Considering raw milk's role throughout history, it's simple to see that it's not a deadly food. If it were, all those dairy-loving primitive cultures would have died out long ago, leaving their vegetarian cousins to mind the store. At the very least, people would have dropped it from their diets entirely. And we haven't even gotten to germ theory yet...
Closer to home, our early American ancestors lived in a farm-based economy. As the Industrial Revolution reached our shores, the cities swelled with job seekers lured from their farms by the factories and mills. By 1810, there were dozens of water-powered operations lining the rivers of southern New England, all staffed by thirsty workers.
With raw milk and whiskey being the main beverages of choice (hopefully not mixed!), demand for both grew along with the cities. When the War of 1812 broke out, the supply of distilled spirits from Europe essentially dried up. Although the conflict only lasted about two years, it's impact on our country was substantial, and strangely enough for milk, particularly nasty.
To meet the soaring demand for spirits, distilleries soon sprang up in most major cities. In one of the most bizarre twists of entrepreneurial insight, some brilliant soul thought it would be fun (and profitable) to confine cows adjacent to the distillery and feed them with the hot, reeking swill left over from the spirit-making process.
As you might guess, the effects of distillery dairy milk were abominable, and for many of those drinking it, amounted to a virtual death sentence. Confined to filthy, manure-filled pens, the unfortunate cows gave a pale, bluish milk so poor in quality, it couldn't even be used for making butter or cheese. Add sick workers with dirty hands, diseased animals and any number of contaminants in unsanitary milk pails and you had a recipe for disaster.
Lacking it's usual ability to protect itself, and with a basic understanding of germs or microbes decades away, the easily contaminated "pseudo-milk" was fed to babies by their unwitting mothers. In New York City alone, infant mortality rocketed to around 50% and stayed there well into the 1890's.
The situation languished for years until two men stepped up to the plate from different directions, united by a disaster common in the day- the death of a child.
In 1889, two years before the death of his son from contaminated milk, Newark, New Jersey doctor Henry Coit, MD urged the creation of a Medical Milk Commission to oversee or "certify" production of milk for cleanliness, finally getting one formed in 1893.
By joining with select dairy experts, Coit (above, treating babies in New Jersey) and his team of physicians (unpaid for this work, by the way) were able to enlist dairy farmers willing to meet their strict standards of hygiene in the production of clean, certified milk.
After years of tireless effort, raw, unpasteurized milk was again safe and available for public consumption, but it cost up to four times the price of uncertified milk.
New York philanthropist Nathan Straus, who lost a child to milk contaminated with diphtheria, felt differently. He believed the only safe milk was that which had been pasteurized.
Straus (at right) made a fortune as co-owner of Macy's department stores and spent decades promoting pasteurization across America and Europe. Using his considerable finances, he set up and subsidized the first of many "milk depots" in New York City to provide low-cost pasteurized milk.
While infant mortality did fall dramatically, other technological advances, such as chlorination of water supplies and reduction of previously ever-present horse manure (through the arrival of the automobile) occurred in the same time period making it difficult to say which change was most responsible.
Pasteurized and certified milks managed to peacefully co-exist for a time, but by the mid-1940's, the truce had become decidedly uneasy. In 1944. a concerted media smear campaign was launched with a series of completely bogus magazine articles designed to spark fear at the very thought of consuming raw milk.
Government officials and medical professionals, swayed by corporate dollars and lies, have effectively taken this valuable, healing food from the mouths of the people. Only in recent years has the consumer backlash against valueless processed foods grown to the point where access to clean, raw milk is once again being considered a dietary right.
People have been drinking raw milk from animals for thousands of years. Really, the term "raw" is a misnomer because it implies that all milk should be cooked, but that's a topic for another page! Onward...
Whether it's from cows, goats, sheep, camels, yak, water buffalo, horses, donkeys or even reindeer, unheated, unprocessed milk has been a safe, reliable food source for a good, long time.
Even in the tropics, and centuries before refrigeration had been invented, raw milk was an important food source for many cultures. By exploiting the preservative benefits of fermentation, primitive peoples were able to take a great food and make it even better.
Having access to a nutrient-laden food from their animals gave many cultures a distinct advantage over their hunter-gatherer contemporaries.
Rather than having to go from kill to kill, with sometimes days in between, even nomadic tribes like the Maasai nearly always had a protein source at hand, whether it was milk or blood.
With a readily available food supply at hand, members of societies were freed up to pursue more productive things like making babies, building permanent communities, conquering their neighbors and everything else that comes with not having to spend energy hunting for food.
Considering raw milk's role throughout history, it's simple to see that it's not a deadly food. If it were, all those dairy-loving primitive cultures would have died out long ago, leaving their vegetarian cousins to mind the store. At the very least, people would have dropped it from their diets entirely. And we haven't even gotten to germ theory yet...
Closer to home, our early American ancestors lived in a farm-based economy. As the Industrial Revolution reached our shores, the cities swelled with job seekers lured from their farms by the factories and mills. By 1810, there were dozens of water-powered operations lining the rivers of southern New England, all staffed by thirsty workers.
With raw milk and whiskey being the main beverages of choice (hopefully not mixed!), demand for both grew along with the cities. When the War of 1812 broke out, the supply of distilled spirits from Europe essentially dried up. Although the conflict only lasted about two years, it's impact on our country was substantial, and strangely enough for milk, particularly nasty.
To meet the soaring demand for spirits, distilleries soon sprang up in most major cities. In one of the most bizarre twists of entrepreneurial insight, some brilliant soul thought it would be fun (and profitable) to confine cows adjacent to the distillery and feed them with the hot, reeking swill left over from the spirit-making process.
As you might guess, the effects of distillery dairy milk were abominable, and for many of those drinking it, amounted to a virtual death sentence. Confined to filthy, manure-filled pens, the unfortunate cows gave a pale, bluish milk so poor in quality, it couldn't even be used for making butter or cheese. Add sick workers with dirty hands, diseased animals and any number of contaminants in unsanitary milk pails and you had a recipe for disaster.
Lacking it's usual ability to protect itself, and with a basic understanding of germs or microbes decades away, the easily contaminated "pseudo-milk" was fed to babies by their unwitting mothers. In New York City alone, infant mortality rocketed to around 50% and stayed there well into the 1890's.
The situation languished for years until two men stepped up to the plate from different directions, united by a disaster common in the day- the death of a child.
In 1889, two years before the death of his son from contaminated milk, Newark, New Jersey doctor Henry Coit, MD urged the creation of a Medical Milk Commission to oversee or "certify" production of milk for cleanliness, finally getting one formed in 1893.
By joining with select dairy experts, Coit (above, treating babies in New Jersey) and his team of physicians (unpaid for this work, by the way) were able to enlist dairy farmers willing to meet their strict standards of hygiene in the production of clean, certified milk.
After years of tireless effort, raw, unpasteurized milk was again safe and available for public consumption, but it cost up to four times the price of uncertified milk.
New York philanthropist Nathan Straus, who lost a child to milk contaminated with diphtheria, felt differently. He believed the only safe milk was that which had been pasteurized.
Straus (at right) made a fortune as co-owner of Macy's department stores and spent decades promoting pasteurization across America and Europe. Using his considerable finances, he set up and subsidized the first of many "milk depots" in New York City to provide low-cost pasteurized milk.
While infant mortality did fall dramatically, other technological advances, such as chlorination of water supplies and reduction of previously ever-present horse manure (through the arrival of the automobile) occurred in the same time period making it difficult to say which change was most responsible.
Pasteurized and certified milks managed to peacefully co-exist for a time, but by the mid-1940's, the truce had become decidedly uneasy. In 1944. a concerted media smear campaign was launched with a series of completely bogus magazine articles designed to spark fear at the very thought of consuming raw milk.
Government officials and medical professionals, swayed by corporate dollars and lies, have effectively taken this valuable, healing food from the mouths of the people. Only in recent years has the consumer backlash against valueless processed foods grown to the point where access to clean, raw milk is once again being considered a dietary right.
Zucchini Custard Casserole
Ingredients:
Ingredients:
6 slices of firm bread (sourdough or millet work great)
1/4 cup soft butter
1 lb whole kernel corn, Frozen or canned
2 Cups thinly sliced zucchini
4 oz green chilies, seeded and chopped
2 cups (about 1/2 lb.) shredded Raw Monterey jack cheese (or your choice)
4 eggs
2 cups raw milk (I use sour)
1 tsp salt
1/8 tsp pepper
Trim crusts off bread, spread butter evenly & arrange buttered side down in 9 x 13 inch dish. Distribute corn evenly. Arrange zucchini over corn. Sprinkle chilies and cheese over zucchini. Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight. (easily frozen at this point) Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly brown & puffed. Let stand about 10 minutes before serving.
Makes 6-8 servings.
Note: you can easily make this ahead and freeze before baking. It comes out wonderfully!
Ingredients:
6 slices of firm bread (sourdough or millet work great)
1/4 cup soft butter
1 lb whole kernel corn, Frozen or canned
2 Cups thinly sliced zucchini
4 oz green chilies, seeded and chopped
2 cups (about 1/2 lb.) shredded Raw Monterey jack cheese (or your choice)
4 eggs
2 cups raw milk (I use sour)
1 tsp salt
1/8 tsp pepper
Trim crusts off bread, spread butter evenly & arrange buttered side down in 9 x 13 inch dish. Distribute corn evenly. Arrange zucchini over corn. Sprinkle chilies and cheese over zucchini. Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight. (easily frozen at this point) Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly brown & puffed. Let stand about 10 minutes before serving.
Makes 6-8 servings.
Note: you can easily make this ahead and freeze before baking. It comes out wonderfully!
Saturday, June 16, 2007
Baked Oatmeal
Ingredients:
6 cups organic rolled oats
1 cup Raw Agave Nectar (can sub honey or sucanat)
2 teaspoons salt
1 teaspoon baking powder
5 cups Raw milk, or plain kefir (more if you use it to soak the oats too)
(you have sub....filtered water with 3tbs of whey....if you do this than I drain and mix together with the milk after the soaking)
2/3 cup coconut oil (or less)
4 eggs, slightly beaten
In a bowl combine rolled oats & milk/kefir/yogurt. Use enough liquid to get all the oats wet. This is usually 2-2 cups for me. Soak overnight up to 24 hours on the counter .
In a large bowl, combine the rest of the ingredients. Then mix together with oats & milk/kefir. Pour into a greased 9x13x2 baking pan (or 2 oval corningware dishes) .
Bake uncovered at 350 degrees for 35-45 minutes or until set.
Serve with additional milk, yogurt, butter, maple syrup, fresh fruit, whipped cream as needed.
Have fun with it. You can make it as fancy as you want. You could add in all kinds of dried or fresh fruits like raisins, blueberries, cherries, figs, dates, etc. Depending on your taste some cinnamon, nutmeg, or ginger would be a great addition.
This FREEZES great. We usually have extra leftover so I freeze it in individual portions for quick breakfasts. Heat on the stove/oven with a little milk to make the right consistency.
6 cups organic rolled oats
1 cup Raw Agave Nectar (can sub honey or sucanat)
2 teaspoons salt
1 teaspoon baking powder
5 cups Raw milk, or plain kefir (more if you use it to soak the oats too)
(you have sub....filtered water with 3tbs of whey....if you do this than I drain and mix together with the milk after the soaking)
2/3 cup coconut oil (or less)
4 eggs, slightly beaten
In a bowl combine rolled oats & milk/kefir/yogurt. Use enough liquid to get all the oats wet. This is usually 2-2 cups for me. Soak overnight up to 24 hours on the counter .
In a large bowl, combine the rest of the ingredients. Then mix together with oats & milk/kefir. Pour into a greased 9x13x2 baking pan (or 2 oval corningware dishes) .
Bake uncovered at 350 degrees for 35-45 minutes or until set.
Serve with additional milk, yogurt, butter, maple syrup, fresh fruit, whipped cream as needed.
Have fun with it. You can make it as fancy as you want. You could add in all kinds of dried or fresh fruits like raisins, blueberries, cherries, figs, dates, etc. Depending on your taste some cinnamon, nutmeg, or ginger would be a great addition.
This FREEZES great. We usually have extra leftover so I freeze it in individual portions for quick breakfasts. Heat on the stove/oven with a little milk to make the right consistency.
My Breakfast - Easy Peasy Brown Rice Breakfast Pudding
This started out as a wonderful recipe from a GP friend :).....you know who you are........ of course I changed and added to make it work for my tastes. This is what I ended up with this morning. SOO yummy and Gluten FREE! I made a bunch. Madalynn loved it and asked for seconds. David took 2 bites and just wanted a bowl of raisins. This made enough for Madalynn & I to have a nice filling breakfast and I have a 1/2 qt leftover in the frig for dessert tonight.
Easy Peasy Brown Rice Breakfast Pudding
1 qt cooked brown rice (leftover soaked/cooked in chicken broth brown basmati)
4 C Raw Milk (local grass-fed)
1/2 cup Raw Honey
2tbs Pumpkin Pie Spice
2tbs Vanilla Extract
1/2 C Raisins
2tbs Arrowroot
Add everything to a sauce pan. Bring to a simmer on medium heat. Stir often for about 20 minutes or until thickened. Adding more arrowroot as needed to thicken. Remember it will thicken more as it cools. Remove from heat. Serve in bowls with a any/all of the optional toppings.
Optional toppings: Vanilla Yogurt, Sliced Almonds, Sunflower seeds, shredded unsweetened coconut flakes, diced apple
Easy Peasy Brown Rice Breakfast Pudding
1 qt cooked brown rice (leftover soaked/cooked in chicken broth brown basmati)
4 C Raw Milk (local grass-fed)
1/2 cup Raw Honey
2tbs Pumpkin Pie Spice
2tbs Vanilla Extract
1/2 C Raisins
2tbs Arrowroot
Add everything to a sauce pan. Bring to a simmer on medium heat. Stir often for about 20 minutes or until thickened. Adding more arrowroot as needed to thicken. Remember it will thicken more as it cools. Remove from heat. Serve in bowls with a any/all of the optional toppings.
Optional toppings: Vanilla Yogurt, Sliced Almonds, Sunflower seeds, shredded unsweetened coconut flakes, diced apple
Friday, June 15, 2007
Health Benefits of Raw Milk
The Health Benefits Of Raw Milk From Grass-Fed Animals
By Ron Schmid, ND
In 1970, I went to live on the island of Martha's Vineyard. I was quite ill with gastrointestinal problems. I began living mostly on seafood, fresh vegetables and salads, and raw milk and eggs purchased from a local farmer, with a little meat and whole grain bread. My health problems, which had been intractable for years, disappeared.
Raw milk remained a mainstay of my diet. Since 1981 I have strongly recommended raw milk to thousands of people who have seen me in my practice as a naturopathic physician. I practice in Connecticut, where we enjoy the right to purchase certified raw milk throughout the state (with the exception of the town of Fairfield, where a fascist local health board has instituted an unchallenged-for-lack-of-funds town ordinance prohibiting the sale of raw milk.)
The raw milk available in the part of Connecticut where I live is from Debra Tyler's farm in Cornwall Bridge, called "Local Farm." Debra has nine cows on fourteen acres. Eight health food stores in central and northern Connecticut pick up milk regularly at Local Farm. There are about a dozen other certified raw milk dairies among Connecticut's 210 dairy farms.
Debra has Jersey cows. Most farms have Holsteins, which provide large quantities of milk, but milk that is lower in protein, fat and calcium. Jerseys were originally bred by the French to produce milk for cheese making. The fat content of Debra's milk during the warm months is about 4.8 percent, well above the normal 3.5 percent for whole milk. Debra's cows eat mostly grass in the spring, summer and fall, and mostly hay in the winter (each cow consumes a forty pound bale a day!), with a few pounds a day of ground corn and roasted soybeans (five to one corn to soybeans ratio).
Local Farm milk is certified organic. Certification costs several hundred dollars a year in fees and considerable paperwork. It also means that Debra must sometimes pay more for certified feed from faraway places than for locally produced feed she knows to be organic but which is not certified. This raises the question—if you know and trust the local farmers who produce your food, does it really have to be certified?
TESTIMONY ON RAW MILK
The last time the right of the people of Connecticut to purchase raw milk was seriously threatened was in 1994 when the state Environmental Committee held public hearings on the certification of raw milk, before voting almost unanimously to continue licensing new farms and allowing raw milk to be sold. I testified at those hearings. My testimony was framed to respond to objections to raw milk raised by the state health department and to document the benefits of raw milk. To quote from that testimony:
"The state epidemiologist writes that 'It has yet to be demonstrated that raw milk has any beneficial health effects. . . ' He cites articles attached to his letter. In one article, 'Unpasteurized Milk, The Hazards of a Health Fetish' (Journal of the American Medical Association, 10/19/84), the authors make a series of misstatements about the research of Francis Pottenger before concluding that raw milk has no health benefits. I detail these charges as follows in the paper I've given the members of the Committee.
"Now what Pottenger actually did in some of his experiments is this. He used four groups of cats. All received for one-third of the diet raw meat. The other two-thirds of the diet consisted in either raw milk or various heat-treated milks. The raw milk/raw meat diet produced many generations of healthy cats. Those fed pasteurized milk showed skeletal changes, decreased reproductive capacity and infectious and degenerative diseases.
"Now just who was Francis Pottenger? He was the son of the physician who founded the once famous Pottenger Sanatorium for treatment of tuberculosis in Monrovia, California. He completed his residency at Los Angeles County Hospital in 1930 and became a full-time assistant at the Sanatorium. From 1932 to 1942, he also conducted what became known as the Pottenger Cat Study.
"In 1940, he founded the Francis M Pottenger, Jr. Hospital at Monrovia. Until closing in 1960, the hospital specialized in treating non-tubercular diseases of the lung, especially asthma.
"Dr. Pottenger was a regular and prolific contributor to the medical and scientific literature. He served as president of several professional organizations, including the Los Angeles County Medical Association, the American Academy of Applied Nutrition and the American Therapeutic Society. He was a member of a long list of other professional organizations.
"Pottenger's experiments met the most rigorous scientific standards. His outstanding credentials earned him the support of prominent physicians. Alvin Foord, MD, Professor of Pathology at the University of Southern California and pathologist at the Huntington Memorial Hospital in Pasadena, co-supervised with Pottenger all pathological and chemical findings of the study.
"One particular question that Pottenger addressed in his study is one that modern science has largely ignored. It has to do with the nutritive value of heat-labile elements—nutrients destroyed by heat and available only in raw foods.
"In his article 'Clinical Evidences of the Value of Raw Milk,' Pottenger writes: 'Some of the factors transmitted by milk are thermo-labile [sensitive to heat]. Though their destruction may not produce death, their deficiency may prevent proper development of the child. This may show in the development of an inadequate skeleton or a decrease in resistance. . . . delay in development of osseous centers is noted more frequently in those children. . . receiving heat treated milk. It is particularly absent from the raw milk fed children. . . . I am basing this discussion on analysis of 150 children whose parents have consulted me because of respiratory allergies. Many other workers. . . have also shown that treating milk by heating interferes with its proper assimilation and nutritional qualities. . . . The best milk from a nutritional standpoint is raw milk. . . . Heat-treating milk interferes with calcium metabolism causing. . . delay in bone age and small bones. . . . The interference with calcium metabolism as shown in the bones is only a physiological index of disturbed metabolism throughout the body.'
"I have prescribed raw milk from grass-fed animals to my patients for nearly fifteen years. Time and again I have seen allergies clear up and dramatically improved health. Particularly in children, middle ear infections usually disappear and do not recur on raw milk. Both children and adults unable to drink pasteurized milk without problems have thrived on raw milk. In hundreds—perhaps thousands—of my patients using raw milk, not one has ever developed a salmonella, campylobacter, or other raw-milk-related infection.
"In the letter cited above, the state epidemiologist states that 'The processes of certification and/or inspection do not guarantee that raw milk will not be contaminated with pathogenic organisms.' He also lists a host of microorganisms that are alleged to be transmitted by raw milk, not mentioning that, as the literature accompanying his letter makes clear, the only organisms even potentially associated with the consumption of certified raw milk are salmonella and campylobacter. And in one of the articles he cites, 'The Hazard in Consuming Raw Milk' (in The Western Journal of Medicine), the authors actually state that 'Salmonella and campylobacter diseases in humans are generally not serious. But in persons with compromised health (particularly those with malignant conditions and immunosuppressed by disease or therapy), these infections may be serious.'
"So, the gist of the state's argument against certified raw milk is that it might possibly on isolated occasions cause serious disease in some people whose immune systems have been compromised by the toxic effects of chemotherapy. And because of this very slight risk, those of us who might choose to drink certified raw milk for the benefits I have catalogued should be denied that right."
Fortunately, the members of the Environmental Committee saw through the shallowness of the state's argument and voted in favor of raw milk.
Milk in History and Evolution
Not everyone agrees that milk should be part of the human diet after infancy. The argument is made that just as all other species drink no milk after weaning, neither should we, especially that of another species. Many adults have difficulty digesting pasteurized milk, and allergies to pasteurized milk products are common. While this lends credence to arguments against milk, such reactions are usually due to pasteurization itself and the poor quality of conventionally produced milk and milk products. While for some individuals genetic influences play a role, for most people, the body's reaction to milk depends largely upon the quality and state of the particular milk used.
The Swiss of the Loetschental Valley were one of the few native groups Weston Price studied that used milk. (The others were certain African tribes, including the Masai.) The Swiss valley-dwellers used raw whole milk, both fresh and cultured, cheese and butter, all in substantial quantities. The milk was from healthy, grass-fed animals and was used unpasteurized and unhomogenized. Such foods clearly can play a major role in a health-building program for the individual genetically enabled to utilize these foods well. They are a rich source of fat-soluble vitamins A and D and other crucial nutrients in short supply in diets lacking in high quality animal fats. (Contrary to popular opinion, liberal amounts of animal fats, particularly from grass-fed animals, are essential for good health and resistance to disease.)
Yet it is possible to attain optimal health without dairy foods. Price discovered groups using no dairy foods that had complete resistance to dental decay and chronic disease; their diets invariably included other rich sources of animal fats, calcium and other minerals. The soft ends of long bones were commonly chewed, and the shafts and other bones were used in soups.
Modern medicine has discovered the importance of a substantial intake of calcium. Several recent studies have linked high blood pressure and other problems to chronic subclinical calcium deficiency, including increased incidence of colon and prostate cancers in men and osteoporosis and osteoarthritis in both men and women. Paradoxically, other problems are associated with high consumption of dairy foods; this has not gone unnoticed by researchers, nutritionists and holistic physicians.
The difference between fresh raw milk from grass-fed cows and processed milk explains the paradox. This concept has not been considered in attempts by today's medical community to explain the health effects of dairy foods.
Domesticated animals were first used for milk eight to ten thousand years ago, as a genetic change affecting mostly people in Europe, the Middle East and parts of Africa enabled them to digest milk as adults. Milk from domesticated animals then began to become important as a human food. With domestication and settlement, fewer wild animals were available; as groups of people roamed less, they hunted less, eating more grains and vegetables. In some cultures, milk replaced animal bones as the chief source of calcium and some other minerals.
In indigenous cultures where adults used milk, often it was used as cultured or clabbered milk. This is similar to homemade raw yogurt, and it is partially predigested—much of the lactose (milk sugar) has been broken down by bacterial action. This process must be accomplished over a period of several hours in the stomach when one drinks fresh milk; yogurt or clabbered milk is much more easily digested than fresh milk.
Adaptations in evolution are always the effects of particular causes. Humans developing the ability to digest milk into adulthood possessed a survival advantage; such changes are the basis of evolution. Put simply, many human beings evolved the ability to easily digest raw milk because raw milk from healthy, grass-fed animals gave them an adaptive advantage; it made them stronger and more able to reproduce. Such milk remains a wonderful food that provides us with fat-soluble nutrients, calcium and other minerals that are by and large in short supply in the modern diet.
In the six years since I presented the testimony quoted above, I have become more convinced than ever of the value and importance of raw milk in the diets of people of all ages. For many of the people who eat in the manner I recommend, raw milk is the chief source of enzymes. I believe enzymes are a critical component in recovering from disease and establishing and maintaining health. Hundreds of people I've seen have used Local Farm raw milk as an essential part of their naturopathic treatment.
There isn't a day that goes by that I'm not thankful that I live in a state where bureaucrats and medical monopolists have not stripped us of what should be an inalienable, constitutional right. I mean the right to purchase raw milk and other healthy, locally produced foods directly from the people who produce them.
It's impossible to overestimate the importance of the work Debra Tyler and farmers like her are doing. I long to see the day when all Americans have the right to purchase locally produced raw milk, meat, fowl and other farm products directly from the farmers who produce them. I hope to see the day when the current yoke of prohibitions and bureaucratic red tape will be thrown off, and we once again will be free to produce and consume truly healthy foods. The men and women who founded this country did not intend for commercial interests to control the food supply and thus our health. These are rights of the people, and they are rights that have been stripped away. We need to work together to regain them.
--------------------------------------------------------------------------------
About Ron Schmid
Dr. Ron Schmid has practiced as a licensed naturopathic physician in Connecticut since graduating from the National College of Naturopathic Medicine in 1981. A graduate of the Massachusetts Institute of Technology as well, he has taught courses and seminars in nutrition at all four of the accredited naturopathic medical schools in the United States. He served for a year as the first Clinic Director and Chief Medical Officer at the University of Bridgeport College of Naturopathic Medicine. He is a member of the American Association of Naturopathic Physicians and the Connecticut Society of Naturopathic Physicians, and is on the Honorary Board of the Weston A. Price Foundation. He is also the manufacturer of 100% pure, additive free nutritional supplements. Dr. Schmid is the author of Traditional Foods Are Your Best Medicine, first published in 1986.
By Ron Schmid, ND
In 1970, I went to live on the island of Martha's Vineyard. I was quite ill with gastrointestinal problems. I began living mostly on seafood, fresh vegetables and salads, and raw milk and eggs purchased from a local farmer, with a little meat and whole grain bread. My health problems, which had been intractable for years, disappeared.
Raw milk remained a mainstay of my diet. Since 1981 I have strongly recommended raw milk to thousands of people who have seen me in my practice as a naturopathic physician. I practice in Connecticut, where we enjoy the right to purchase certified raw milk throughout the state (with the exception of the town of Fairfield, where a fascist local health board has instituted an unchallenged-for-lack-of-funds town ordinance prohibiting the sale of raw milk.)
The raw milk available in the part of Connecticut where I live is from Debra Tyler's farm in Cornwall Bridge, called "Local Farm." Debra has nine cows on fourteen acres. Eight health food stores in central and northern Connecticut pick up milk regularly at Local Farm. There are about a dozen other certified raw milk dairies among Connecticut's 210 dairy farms.
Debra has Jersey cows. Most farms have Holsteins, which provide large quantities of milk, but milk that is lower in protein, fat and calcium. Jerseys were originally bred by the French to produce milk for cheese making. The fat content of Debra's milk during the warm months is about 4.8 percent, well above the normal 3.5 percent for whole milk. Debra's cows eat mostly grass in the spring, summer and fall, and mostly hay in the winter (each cow consumes a forty pound bale a day!), with a few pounds a day of ground corn and roasted soybeans (five to one corn to soybeans ratio).
Local Farm milk is certified organic. Certification costs several hundred dollars a year in fees and considerable paperwork. It also means that Debra must sometimes pay more for certified feed from faraway places than for locally produced feed she knows to be organic but which is not certified. This raises the question—if you know and trust the local farmers who produce your food, does it really have to be certified?
TESTIMONY ON RAW MILK
The last time the right of the people of Connecticut to purchase raw milk was seriously threatened was in 1994 when the state Environmental Committee held public hearings on the certification of raw milk, before voting almost unanimously to continue licensing new farms and allowing raw milk to be sold. I testified at those hearings. My testimony was framed to respond to objections to raw milk raised by the state health department and to document the benefits of raw milk. To quote from that testimony:
"The state epidemiologist writes that 'It has yet to be demonstrated that raw milk has any beneficial health effects. . . ' He cites articles attached to his letter. In one article, 'Unpasteurized Milk, The Hazards of a Health Fetish' (Journal of the American Medical Association, 10/19/84), the authors make a series of misstatements about the research of Francis Pottenger before concluding that raw milk has no health benefits. I detail these charges as follows in the paper I've given the members of the Committee.
"Now what Pottenger actually did in some of his experiments is this. He used four groups of cats. All received for one-third of the diet raw meat. The other two-thirds of the diet consisted in either raw milk or various heat-treated milks. The raw milk/raw meat diet produced many generations of healthy cats. Those fed pasteurized milk showed skeletal changes, decreased reproductive capacity and infectious and degenerative diseases.
"Now just who was Francis Pottenger? He was the son of the physician who founded the once famous Pottenger Sanatorium for treatment of tuberculosis in Monrovia, California. He completed his residency at Los Angeles County Hospital in 1930 and became a full-time assistant at the Sanatorium. From 1932 to 1942, he also conducted what became known as the Pottenger Cat Study.
"In 1940, he founded the Francis M Pottenger, Jr. Hospital at Monrovia. Until closing in 1960, the hospital specialized in treating non-tubercular diseases of the lung, especially asthma.
"Dr. Pottenger was a regular and prolific contributor to the medical and scientific literature. He served as president of several professional organizations, including the Los Angeles County Medical Association, the American Academy of Applied Nutrition and the American Therapeutic Society. He was a member of a long list of other professional organizations.
"Pottenger's experiments met the most rigorous scientific standards. His outstanding credentials earned him the support of prominent physicians. Alvin Foord, MD, Professor of Pathology at the University of Southern California and pathologist at the Huntington Memorial Hospital in Pasadena, co-supervised with Pottenger all pathological and chemical findings of the study.
"One particular question that Pottenger addressed in his study is one that modern science has largely ignored. It has to do with the nutritive value of heat-labile elements—nutrients destroyed by heat and available only in raw foods.
"In his article 'Clinical Evidences of the Value of Raw Milk,' Pottenger writes: 'Some of the factors transmitted by milk are thermo-labile [sensitive to heat]. Though their destruction may not produce death, their deficiency may prevent proper development of the child. This may show in the development of an inadequate skeleton or a decrease in resistance. . . . delay in development of osseous centers is noted more frequently in those children. . . receiving heat treated milk. It is particularly absent from the raw milk fed children. . . . I am basing this discussion on analysis of 150 children whose parents have consulted me because of respiratory allergies. Many other workers. . . have also shown that treating milk by heating interferes with its proper assimilation and nutritional qualities. . . . The best milk from a nutritional standpoint is raw milk. . . . Heat-treating milk interferes with calcium metabolism causing. . . delay in bone age and small bones. . . . The interference with calcium metabolism as shown in the bones is only a physiological index of disturbed metabolism throughout the body.'
"I have prescribed raw milk from grass-fed animals to my patients for nearly fifteen years. Time and again I have seen allergies clear up and dramatically improved health. Particularly in children, middle ear infections usually disappear and do not recur on raw milk. Both children and adults unable to drink pasteurized milk without problems have thrived on raw milk. In hundreds—perhaps thousands—of my patients using raw milk, not one has ever developed a salmonella, campylobacter, or other raw-milk-related infection.
"In the letter cited above, the state epidemiologist states that 'The processes of certification and/or inspection do not guarantee that raw milk will not be contaminated with pathogenic organisms.' He also lists a host of microorganisms that are alleged to be transmitted by raw milk, not mentioning that, as the literature accompanying his letter makes clear, the only organisms even potentially associated with the consumption of certified raw milk are salmonella and campylobacter. And in one of the articles he cites, 'The Hazard in Consuming Raw Milk' (in The Western Journal of Medicine), the authors actually state that 'Salmonella and campylobacter diseases in humans are generally not serious. But in persons with compromised health (particularly those with malignant conditions and immunosuppressed by disease or therapy), these infections may be serious.'
"So, the gist of the state's argument against certified raw milk is that it might possibly on isolated occasions cause serious disease in some people whose immune systems have been compromised by the toxic effects of chemotherapy. And because of this very slight risk, those of us who might choose to drink certified raw milk for the benefits I have catalogued should be denied that right."
Fortunately, the members of the Environmental Committee saw through the shallowness of the state's argument and voted in favor of raw milk.
Milk in History and Evolution
Not everyone agrees that milk should be part of the human diet after infancy. The argument is made that just as all other species drink no milk after weaning, neither should we, especially that of another species. Many adults have difficulty digesting pasteurized milk, and allergies to pasteurized milk products are common. While this lends credence to arguments against milk, such reactions are usually due to pasteurization itself and the poor quality of conventionally produced milk and milk products. While for some individuals genetic influences play a role, for most people, the body's reaction to milk depends largely upon the quality and state of the particular milk used.
The Swiss of the Loetschental Valley were one of the few native groups Weston Price studied that used milk. (The others were certain African tribes, including the Masai.) The Swiss valley-dwellers used raw whole milk, both fresh and cultured, cheese and butter, all in substantial quantities. The milk was from healthy, grass-fed animals and was used unpasteurized and unhomogenized. Such foods clearly can play a major role in a health-building program for the individual genetically enabled to utilize these foods well. They are a rich source of fat-soluble vitamins A and D and other crucial nutrients in short supply in diets lacking in high quality animal fats. (Contrary to popular opinion, liberal amounts of animal fats, particularly from grass-fed animals, are essential for good health and resistance to disease.)
Yet it is possible to attain optimal health without dairy foods. Price discovered groups using no dairy foods that had complete resistance to dental decay and chronic disease; their diets invariably included other rich sources of animal fats, calcium and other minerals. The soft ends of long bones were commonly chewed, and the shafts and other bones were used in soups.
Modern medicine has discovered the importance of a substantial intake of calcium. Several recent studies have linked high blood pressure and other problems to chronic subclinical calcium deficiency, including increased incidence of colon and prostate cancers in men and osteoporosis and osteoarthritis in both men and women. Paradoxically, other problems are associated with high consumption of dairy foods; this has not gone unnoticed by researchers, nutritionists and holistic physicians.
The difference between fresh raw milk from grass-fed cows and processed milk explains the paradox. This concept has not been considered in attempts by today's medical community to explain the health effects of dairy foods.
Domesticated animals were first used for milk eight to ten thousand years ago, as a genetic change affecting mostly people in Europe, the Middle East and parts of Africa enabled them to digest milk as adults. Milk from domesticated animals then began to become important as a human food. With domestication and settlement, fewer wild animals were available; as groups of people roamed less, they hunted less, eating more grains and vegetables. In some cultures, milk replaced animal bones as the chief source of calcium and some other minerals.
In indigenous cultures where adults used milk, often it was used as cultured or clabbered milk. This is similar to homemade raw yogurt, and it is partially predigested—much of the lactose (milk sugar) has been broken down by bacterial action. This process must be accomplished over a period of several hours in the stomach when one drinks fresh milk; yogurt or clabbered milk is much more easily digested than fresh milk.
Adaptations in evolution are always the effects of particular causes. Humans developing the ability to digest milk into adulthood possessed a survival advantage; such changes are the basis of evolution. Put simply, many human beings evolved the ability to easily digest raw milk because raw milk from healthy, grass-fed animals gave them an adaptive advantage; it made them stronger and more able to reproduce. Such milk remains a wonderful food that provides us with fat-soluble nutrients, calcium and other minerals that are by and large in short supply in the modern diet.
In the six years since I presented the testimony quoted above, I have become more convinced than ever of the value and importance of raw milk in the diets of people of all ages. For many of the people who eat in the manner I recommend, raw milk is the chief source of enzymes. I believe enzymes are a critical component in recovering from disease and establishing and maintaining health. Hundreds of people I've seen have used Local Farm raw milk as an essential part of their naturopathic treatment.
There isn't a day that goes by that I'm not thankful that I live in a state where bureaucrats and medical monopolists have not stripped us of what should be an inalienable, constitutional right. I mean the right to purchase raw milk and other healthy, locally produced foods directly from the people who produce them.
It's impossible to overestimate the importance of the work Debra Tyler and farmers like her are doing. I long to see the day when all Americans have the right to purchase locally produced raw milk, meat, fowl and other farm products directly from the farmers who produce them. I hope to see the day when the current yoke of prohibitions and bureaucratic red tape will be thrown off, and we once again will be free to produce and consume truly healthy foods. The men and women who founded this country did not intend for commercial interests to control the food supply and thus our health. These are rights of the people, and they are rights that have been stripped away. We need to work together to regain them.
--------------------------------------------------------------------------------
About Ron Schmid
Dr. Ron Schmid has practiced as a licensed naturopathic physician in Connecticut since graduating from the National College of Naturopathic Medicine in 1981. A graduate of the Massachusetts Institute of Technology as well, he has taught courses and seminars in nutrition at all four of the accredited naturopathic medical schools in the United States. He served for a year as the first Clinic Director and Chief Medical Officer at the University of Bridgeport College of Naturopathic Medicine. He is a member of the American Association of Naturopathic Physicians and the Connecticut Society of Naturopathic Physicians, and is on the Honorary Board of the Weston A. Price Foundation. He is also the manufacturer of 100% pure, additive free nutritional supplements. Dr. Schmid is the author of Traditional Foods Are Your Best Medicine, first published in 1986.
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