Milk: My Love-Hate Relationship

There’s nothing quite like a cup of fresh warm milk – straight from a Jersey cow. I’ve got quite a few highlights from last year … but 2 of the best were learning to milk a cow by hand, and drinking raw milk. Farm fresh. Real, natural, the way it was designed.


For the Love of Fresh Cream.

There’s something I miss out on when I buy milk at the grocery store. Most of the cream is missing. That thick, silky layer of yumminess that makes the whole milk-drinking experience fantabulous. Rich, creamy, oh lovely. Even the organic brands in my grocery store are watery and thin.

Historically, fresh cream was treasured for its unique properties and reserved for butter making and other specific purposes.

Cream is rich in vitamins and nutrients – all of which are fragile and delicate in raw milk and are damaged/destroyed by the heat required to pasteurize. Pasteurized cream is no longer whole, and is lacking the nutrients it was created with, intended to nourish your body with.

“Fresh, raw cream is a living food.   It contains beneficial bacteria and enzymes which are otherwise destroyed during pasteurization and it is precisely these components of living foods that make them so valuable to our overall health.   These enzymes enable better digestion of macronutrients and better absorption of micronutrients while the beneficial bacteria promotes intestinal health and a well-functioning immune system.” – Jenny McGruther

8 Essentials

“Our bodies use amino acids as building blocks for protein. Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells.

Raw cow’s milk has all 8 essential amino acids in varying amounts, depending on stage of lactation. About 80% of the proteins in milk are caseins- reasonably heat stable and, for most, easy to digest. The remaining 20% or so are classed as whey proteins, many of which have important physiological effects (bioactivity). Also easy to digest, but very heat-sensitive, these include key enzymes (specialized proteins) and enzyme inhibitors, immunoglobulins (antibodies), metal-binding proteins, vitamin binding proteins and several growth factors.” – Source.



Due to the processing and methods behind so much of our food today, we’re experiencing a tremendously high level of food allergies. The latest greatest craze involves gluten free, paleo, raw, vegan, dairy free, grain free, along with a million different diets to lose weight. Why? Our food is different today than it was a few hundred years back. Growing vegetables in a garden is a foreign concept to your average family … and it’s hard to find a local farm that’s not using toxic chemicals.

“Lactose or milk sugar, is the primary carbohydrate in cow’s milk. Made from one molecule each of the simple sugars glucose and galactose, it’s known as a disaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can’t digest milk sugar. This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try.” – Source.

I personally know quite a few people who have been intolerant to milk and dairy products … yet they can easily handle raw milk products, including raw milk and raw milk cheese. It’s amazing how things can so quickly change when we step back into nature and discover the incredible benefits of God’s design – the way He created things from the beginning.

The Benefits

After drinking raw milk for a week last year {while visiting some friends}, I learned that I absolutely LOVE milk! Real milk, with fresh cream floating on top. The warm stuff right out of the cow is even better! When on occasion we purchase the organic milk from our local grocery store, I taste a HUGE difference. Now I drive to our neighbor state to purchase gallons of raw milk, which I drink for breakfast each day. I find that it boosts my energy, satisfies the little bit of hunger that I have between waking up and eating lunch … and it has also helped with a stomach ache, the exhaustion I feel on those particularly early mornings, etc. I have yet to test this further, but I also feel that it has greatly contributed to my wellness – when others were getting sick I never even suffered from light symptoms such as a scratchy throat or cough. I’ve pushed myself through sleepless nights, emotional battles, long tiring days … and kept running strong and healthy. Perhaps it’s the little choices that add up.

Starting with a cup of raw milk each morning. 🙂


The Problem …

Something like 11 states in the USA allow stores to sell raw milk. I have to drive into the next state over to purchase raw milk, because it’s not legal in my state. On top of that, I have to pay $8/gallon! This makes it difficult to get raw milk, unless you own a cow.

The Solution.

Well, I guess the solution is to buy a Jersey cow and start my own farm. Lol. ❤



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