Raw, or Unpasteurized Milk

Not too long ago, people drank milk “raw” as their standard because they did not know any different.  Children still lived, people produced and thrived, and there was not a fear-based scenario of what could possibly go wrong if you consumed milk raw.  It was not so much of a worry, because agricultural systems were smaller, and farmers were working closely with their animals and land, so that the health of the animals, and the health of the soil were intact – and the opportunity for “bad bacteria” to exist, was minimized.

Industrialized agriculture is as much of a culprit with people’s health as any other fear-mongering cause touted by “health officials” or various media sources.  Super-large agricultural production operations detach the farmer and producer from the land and the animals and makes it impossible to have a healthy ecosystem.  When it comes to milk production, this is certainly key.

I have been drinking raw milk on and off for several years and am about to set up another milke-share in the Roaring Fork Valley of Colorado.  I cannot drink “regular” pasteurized milk, because I am lactose intolerant.  I can, however, drink raw milk (and feel great) because it has the beneficial bacteria and enzymes my body needs to process the nutrients in that milk from grass-grazing cows.

I am not a doctor, and certainly no expert, but I can tell you that I feel better when I am drinking raw milk.  My skin is also healthier, and I have yet to get sick – I refuse to get the flu shot, instead, I consume products that build my immune system.

If you are interested in raw milk producers in Colorado, and getting your own share, please contact me today.

– Tisha Casida

Declare you FOOD SOVEREIGNTY!  And invest in your FOOD FREEDOM!