The Untold Story of Milk Summary: 1

The Untold Story of Milk
Green Pastures, Contented Cows, and Raw Dairy Foods
by Ron Schmid, ND
Copyright 2003

A few thoughts and summarized points from "The Untold Story of Milk" as it is being read:

Some argue that as humans, we don't need to keep drinking milk after being weaned from mothers' milk. Other animals don't. These folks point to various cultures where the peoples thrive without the presence of dairy in their diets beyond the early years. One factor to consider, though, is that they eat a few things that we tend to not eat here in the U.S.: bugs, organ meats, blubber, raw sea food... need I go on?

In 15 states, all sales of raw milk and milk products are outlawed. Canada imposes a $250,000 fine plus three years in jail upon any farmer who even gives away raw milk.

The best milk comes from healthy cows who spend the majority of their time outdoors, grazing. Their diet is supplemented with maybe a small amount of grain, but mostly with high quality hay, green chop root, and root vegetables.

Milk was almost always consumed in a fermented form (clabber milk- this may be similar to kefir?) until around 1850, when the demand for "fresh milk" increased. Why did it increase? Our nation (and Europe as well) was becoming more centralized, with more and more people leaving the farm and moving into the cities. Poverty, unsanitary conditions, and inadequate nutrition combined with long working hours in factories made it harder for women to breastfeed successfully. A substitute was needed, and fresh milk was called upon. So, along come the "distillary dairies," where cows were confined, sometimes abused, and often carried diseases (tuberculosis anyone?) while being fed the acid waste products of whiskey making. Mmmm, sounds like some good milk to me!!! These dairies supplied up to 75% of some cities' milk supply. Sick cows equals bad stuff in the milk, a problem thus "solved" by pasterization. That way the bad stuff is just dead, and "safe" to drink! What a concept!!! Most cities required pasteurization of milk by 1910. By 1880, many were hooked on fresh milk, and by 1940, it was a staple part of America's diet with pasteurization becoming the norm by 1950.

More to come!!!