Once upon a time, not long ago, milk was delivered to our door, first thing in the morning before the sun was up. This was every day of the work week. There were no issues with milk getting old because it was usually drank within a few days at most and the milk was good ‘til the end. Today, because of the destruction of dairies nationwide, raw milk is no longer available on a daily basis to our door and must be refrigerated in order to maintain its whole, nutritious state. It is thus imperative that raw milk be refrigerated at a temperature as close to freezing as possible, both at the store, in the delivery truck and at home. If this is done, the milk can last without souring as much as 4 or 5 weeks. However, if the milk has a chance to warm up for any period of time, the time until it sours is less and less.

Sour milk is not bad for health. Kefir was created before refrigeration existed by simply leaving milk, fresh from the cow or goat, in a container of some kind until it soured. In the Middle East the milk was placed in a leather bag and hung on the door so that every time someone went through the door, the milk was jiggled, and this helped with the production of the Kefir. Kefir is made by the activity of good bacteria in the milk growing in volume. In this process the bacteria consumes some of the milk – primarily the lactose sugar and some of the protein. It is noticeably different how much vitality one gets from the raw milk compared to the kefir. Instead, the kefir provides a large amount of good bacteria, which is very good for the health of the intestinal track. It is a fact that has been verified by scientific research that good bacteria kills bad bacteria. By keeping a large store of good bacteria in our intestinal tracks, we insure a high level of protection from any large amounts of bad bacteria, including salmonella, e-coli and listeria.

Anyone that makes the claim that raw milk is dangerous is either outright lying or grossly ignorant of how nature works in this regard. On the other hand, pasteurized milk is lacking in all bacteria and thus is extremely vulnerable to bad bacteria contamination. It is not truly safe, like raw milk is. In order for any product to be called ‘raw’ it must not be heated above about 110 degrees Fahrenheit. 115 degrees is the first level at which some enzymes are destroyed. Pasteurization not only kills all bacteria and enzymes, it also breaks down the nutrients in the milk, making them less useable by our bodies. There are so many lies spread about raw milk that it is astounding. Some scientists even claim that cow’s milk causes inflammation. If there is any truth in this statement it is caused by pasteurized milk, which has been proven to be an allergen. General inflammation is caused by the presence of toxins throughout the body. Inflammation is not a disease. It is the bodies mechanism to heal and remove toxins. When it is present it means only that there is damage to the body that needs to be fixed. That and nothing more.

Lactose intolerance is the result of drinking pasteurized milk.  This is because the pasteurization process kills the lactose enzyme that is required to digest lactose.  People that have lactose intolerance have found that there are no lactose intolerance symptoms when drinking raw milk.