Are you lactose intolerant?

If you are I suggest you get your hands on some good raw milk and try it.

Over the last few years I have heard countless stories from my customers about how wonderful it was to be able to drink milk again. They had been unable to eat dairy products for years until they discovered our milk. In every case, people who had experienced indigestion from processed dairy products found they could enjoy our milk without any side effects.

Why is this? There are many factors.

Firstly, raw milk is not pasteurized. There is a lactase enzyme present in the milk when it comes out of the cow that breaks down lactose. This enzyme is destroyed during pasteurization. Milk out of the cow also contains probiotic bacteria, such as those in yogurt and cheese, that aid in digestion. These are also destroyed during pasteurization.

Second, raw milk is not homogenized. Homogenization breaks open the fat molecules in the milk and allows them to become hydrogenated. This makes it much harder for our bodies to digest.

Third, raw milk (from a dairy licensed to sell raw milk) is produced in a more cleanly fashion than most pasteurized milk. In Massachusetts, raw milk producers, along with every other dairy in the state, are subject to inspection and sample testing every month. Unlike every other dairy, raw milk dairies must meet standards for coliform, raw, and somatic cell counts that are many times lower than conventional dairies, and that are the equivalent of conventional milk after pasteurization. In other words, the milk has to be clean to begin with, not dirty made “clean” by pasteurizing.

And fourth, raw milk farms are more likely to be pasturing their cattle. A cow that gets fresh grass and a diversity of plant species in her diet produces more nutritious milk than a cow that is confined and fed single species feeds such as corn silage. Fresh pasture also means cleaner udders and fewer potentially hazardous bacteria. In filthy conditions, the bacteria most harmful to human health thrive. These sort of bacteria are also less likely to be killed by pasteurization than the probiotic species. This is why milk you buy in the supermarket often spoils by the “sell by” date and becomes inedible, while our raw milk remains fresh for two weeks. Even once it begins to sour, it is still an appetizing and healthful food to use in baking, etc.

I have come to believe that lactose intolerance in most people is a complete misdiagnosis. The milk processing companies that control 99% of all milk consumed in this country, are in fact responsible for the poisoning of the 10% of the population that considered themselves lactose intolerant. Instead addressing the problem at it’s source – the consumer is being told that their is something wrong with their bodies if they vomit or have diarrhea when they drink it!

My thoughts for the day, Sorrel

 

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1 Comment

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One response to “Are you lactose intolerant?

  1. I am one of those who was tested and told I was 100% lactose intolerant in 1994. I reacted violently to the slightest hint of dairy in anything. I’d lost my beloved dairy. I’d been raised on raw milk, but had gotten away from drinking it for many years.

    In 2008, a friend convinced me to try raw milk kefir. From the very first 1/2 teaspoonful, my health was turned around. It was Upinngil milk and my kefir grain from a Weston A. Price Foundation chapter leader that did it, and has kept me in better health since then.

    Raw milk heals!

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