First and foremost, we don’t recommend just any source of raw milk. A safe and wholesome milk supply depends on more than just the absence of pasteurization. Equally important are what the cows eat, the environment they live and are milked in, and the handling methods of those who harvest the milk. That said, properly produced raw milk is one of the most nutritious foods that humans can consume.
We don’t claim to be scientists, but we appreciate the good work of those that do—when their work is non-biased. We suggest that you do your research to become a well-informed consumer. We find the following resources particularly helpful:
Raw-milk-facts.com – A site created and maintained by Randolf Johnsson. Johnsson has conducted vast amounts of research in order to provide a comprehensive, unbiased view of raw milk’s benefits. We celebrate his efforts.
The Weston A. Price Foundation – Weston A. Price studied the diets of primitive cultures in order to identify food sources that resulted in natural health, stamina, and longevity. His findings inspired the creation of Redmond Heritage Farms, LLC.
The Price-Pottenger Nutrition Foundation – This foundation seeks to validate and publicize the research of Dr’s. Weston A. Price (see above) and Francis M. Pottenger, Jr.
Dr. Joseph Mercola – Dr. Mercola maintains a website focusing on natural health information. The link brings you to an issue of his long-running newsletter.
Eatwild.com – Provides reliable information on the benefits of foods that come from grass-fed (pastured) animals.
As you can tell, the amount of information available on raw milk exceeds most attention spans. While you may hold out until the Cliffs Notes are released, we've compiled a brief summary using information largely from raw-milk-facts.com. But don't think this is a comprehensive overview. Each item states facts about raw milk that do not hold true for typical pasteurized milk, at least not in substancially equal degrees.
1. Raw milk is a complete and properly balanced food. You could live on it exclusively if you had to.
2. Raw milk contains all 20 amino acids necessary to produce the proteins that keep humans alive.
3. Raw milk contains ample amounts of lactase, the enzyme that breaks down lactose, or milk sugar. This means that many lactose-intolerant people can enjoy raw milk without the unpleasant consequences.
4. Raw milk contains healthy, life-sustaining fats.
5. Raw milk from grass-fed cows contains many times as much CLA, a fatty acid that appears to work wonders on the human body, as regular pasteurized milk.
6. Raw milk contains every vitamin and mineral useful to humans.
7. Raw milk contains over 60 known functional enzymes that perform a wide variety of important tasks for the body.
8. Raw milk contains healthy amounts of the protective/repair substance cholesterol.
9. Raw milk contains several strains of healthy bacteria that really improve digestion. Bacteria cultures added to raw milk make it increasingly beneficial as it ferments into products like yogurt and kefir.
10. Raw milk has natural flavor and color that, once tried, is usually preferred