What is the Real Story About Raw Milk? Is Raw Milk Safe?
Dr. Joseph Mercola and Organic Pastures owner Mark McAfee talk about the differences conventional raw milk and natural organic raw milk. Raw milk that has been derived from “clean,” well cared for and properly nourished cows is vastly different in composition, purity and nutritive content than regular, conventional raw milk deemed for pasteurization.
In cultures where raw milk is derived from free range, naturally pastured grass fed cows, the people are extremely healthy. Such milk is one of the finest foods on Earth, filled with valuable enzymes, antibodies and nutrient factors that are destroyed by pasteurization in conventional milk.
Most all certified raw milk is most assuredly as safe, if not safer than regular milk found in the average grocery store.
Raw milk dairy cows must be treated with far greater care than conventionally raised cows, fed a much more natural diet to prevent excess bacteria and harmful fermentation and disease within the cow’s digestive system.
Raw milk dairies must adhere to much stricter standards for bacterial and pathogenic content than ordinary dairies. In fact, in California, the pathogen count must equal “0”.
Raw milk dairy cows are more likely to be treated humanely, kept clean and very healthy, are supplemented with organic, natural feed, are partured regularly, and are grass fed much more so than grain fed.
When cows are allowed to live a life as Nature intended, to “lay down in green pastures,” eating what they love most, they provide a wholesome, easy to digest milk that cause no negative effects when consumed by people.
Conventional dairy cows are usually pen constricted, most often forced to live within or upon their own manure and waste. Such cows produce milk which must be pasteurized for safety’s sake.
Interestingly, those with lactose intolerance often have little or no problem with natural, organic raw milk.