My raw milk post got several replies. Some good. Some bad. I understand the trepidation in being different, as well as the relative ignorance in how big food manufacturers, along with the FDA, are seeking to control and adulterate our food chain. It’s going to be hard to make a profit in a few decades when they’ve killed off all their consumers.
Raw milk is really just the tip of the iceberg here. But it’s where I started, so maybe it can be where you start, too. I don’t consider raw milk the only wonder food, though we have personally experienced some excellent health benefits from it. I’ve heard tales of people who have recovered from illnesses nearly miraculously after switching to raw milk, but cannot speak directly to their authenticity. I do know that God made cows, duh. The human race has drank milk from cows (and other milk-producing mammals) for a few thousand years. So, my conclusion is that consuming foods as close to their natural state is preferable to having all of it freeze-dried, powdered, heated, stripped, sprayed with contaminants, and supposedly fortified, but with strange ingredients.
Following is a great image highlighting the differences between raw and pasteurized. The image is used with permission and is credited to http://www.naturalnews.com/035130_raw_milk_infographic_pasteurized.html
Love the dialog. Thanks for posting, whether here or on Facebook.