[world-vedic] RAW MILK: FORSAKEN FOOD

[Guest guest]

RAW MILK: FORSAKEN FOOD

By Penny Kelly

Originally printed in Llewellyn's 1999 Moon Sign Book and Gardening

Almanac

 

 

When I was a young girl, the milkman used to deliver to our house two

or three times a week. He put the milk, which came in one quart glass

bottles, in a covered metal box on the front porch. The glass bottles

had a thick lip around the top edge, and a thick layer of cream

floating on the milk. I thought having a milkman was extremely modern

and sophisticated compared to my grandma, who had to go out and milk

her cow, then separate milk from cream before putting it in a pitcher

in the refrigerator.

 

Much later, a large modern grocery store opened in town and we began to

buy milk in wax-coated cardboard cartons that declared the milk inside

to be both “pasteurized” and ‘homogenized.” The milk didn’t have any

cream floating on the top, and at that time, I thought how wonderful it

was that we didn’t have to deal with that darn cream anymore!

 

Today, I have a cow and a calf, and every day I go out to milk, just

like Grandma, then bring the milk in and run it through the separator

before putting it in the pitcher in the refrigerator.

 

“Why bother when you can just go to the store and buy it?” people often

ask.

 

Why? Lots of reasons! One because I want raw milk. Pasteurized milk has

been heated to high temperatures, supposedly to kill bacteria. This

process got started back in the early half of the century when people

were looking for answers to the unsolved mystery of Tuberculosis, and

believed it could be transmitted through milk.

 

When Louis Pasteur published his discovery of bacteria and the fact

that heating could destroy bacteria, the authorities ordered the

heating of milk, which came to be known as “pasteurization,” just in

case TB was caused by mysterious bacteria in raw milk.

 

Ads it turned out, it wasn’t, but a whole industry had sprung up to

pasteurize milk and no authority wanted to put people out of work, so

the processing of milk became a law. The huge loss in this was that

during the pasteurization process, the natural enzymes in milk were

destroyed, enzymes that Mother Nature put there to help human bodies

digest the milk and absorb the nutrients in it.

 

Without the help of the enzymes in the milk, not only did the human

pancreas have to work harder to digest it, it was much more difficult

to find anything nutritionally useful in this new form of milk.

 

Next came the process of homogenizing. Either someone didn’t like

dealing with the bit of leftover cream that settled on top of the milk

after it went through the separator, or they figured they could skim it

off and sell a pint of it for the same price as an entire quart of

milk. Whatever it was “homogenization” was developed. This was a simple

process of shaking or agitating the milk so violently that the large

fat globules present in the milk, were shattered into tiny, irregular

pieces. This shattering was so complete and so effective that the fat

globules were unable to regroup and remained suspended in the milk.

 

The result of this was that as people drank the milk, they took in

those shattered fat globules, which then proceeded to slip through the

bodies natural barriers and get into forbidden places in the body where

a big round fat globule would never have gotten through. Thus it passed

into the bloodstream to collect and harden in veins and arteries, it

collected in globs on organs, or was stored as a waste material in

layers of padded cells just under the skin.

 

The fact that fat was getting into places it shouldn’t be was aided by

the subtle degeneration of activity in liver and gall bladder function

in millions of people as a result of poor nutrition. Without plenty of

bile to emulsify fats, even more of it got into the system.

 

As time went on, other factors began to complicate the problem. Cows

were fed corn and crops containing residues of seriously toxic

chemicals, which had a great affinity for lodging in the fat cells of

the cow’s milk. Later dangerous hormones were added to animal diets.

 

Now not only was the milk seriously lacking from both an enzyme and a

nutritional angle, its structure was destroyed and the shattered pieces

of the fat globule, carrying the load of toxic chemicals, were getting

past the bile duct without enough emulsifying and into the cells of the

body. It wasn’t long before doctors and researchers were reporting all

kinds of difficulties from drinking pasteurized, homogenized milk.

 

As we here at Lily Hill farm, continued to investigate the history of

milk, the store bought version began to look more and more like a

source of serious trouble that we just didn’t want to risk. This

brought us to the point where we decided that having a good supply of

milk, cream butter, yogurt, sour cream and cheeses was essential. It

has forced us to answer a lot of questions from family and friends who,

at first, couldn’t fathom why on earth we would take the time, work,

expense and the trouble of being tied to a cow and her milking schedule.

 

“The reasons’ we told them,” are simple. We have made a deep commitment

to learn the truth about food and then work to bring it in to our daily

lives in a real way. Since both of us like milk, and have inherited the

ability to digest it, we decided to investigate, and the history, as

well as the nonsense, of pasteurization and homogenization was what we

uncovered.”

 

We also learned that fat is absolutely necessary in everyone’s life and

without you will not be able to absorb and utilize the fat-soluble

vitamins A, D, E, and K. Without these four vitamins in good supply and

readily available in your body, you simply won’t be healthy and you

won’t be able to heal from anything, not even the common cold. Since we

were already eating a majority of fruits, steamed vegetables, salads,

fresh ground whole wheat bread, and an occasional piece of meat, we

didn’t have much high-nutrition fat in our diet. SO WE DECIDED TO BUY A

COW. (Note: With Cow’s milk, there is no need to eat meat. Once again

the Vedic Culture has the perfect answer. Vrn Davan)

 

A glass of raw milk on my granola in the morning, a tablespoon of

butter on my muffin at noon, a dish of homemade yogurt and a nibble of

cheese now and then have done what three and a half years of intense

detoxification plus a ton of vitamins and minerals did not do. They

have brought smoothness to my skin, shine to may hair, firm strength to

my fingernails, and a tremendous sense of well-being.

 

The law says that we cannot sell milk that is unpasteurized, and we

hope fervently that this will change as people begin to understand that

many foods that are really very good for them are being rendered either

useless or destructive, or both, by the government’s laws and

processing requirements. Gladys, my brown-eyed Holstein beauty,

produces three gallons of milk a day, plus cream. This is far more than

we need, and when we first started offering to give away raw,

unpasteurized, unhomogenized milk, butter, and yogurt to family and

friends, they were dubious. After trying a gallon or two, and a dab of

butter, the reaction changed dramatically to increasing requests and

exclamations of astounded pleasure in the taste, flavor, and texture of

these foods in their whole, natural form.