Why RAW Milk is Real Milk

Real Milk comes from real cows.

The source of most commercial milk is the modern Holstein, bred to produce huge quantities of milk, three times as much as the
old-fashioned cow. She needs special feed and antibiotics to keep her well. Her milk contains high levels of growth hormone from her
pituitary gland, even when she is spared the indignities of genetically engineered Bovine Growth Hormone to push her to the "udder
limits" of milk production.

Buy only milk from old-fashioned breeds of cows, such as Jerseys, Guernseys, and Red Devons or from goats.

Real Milk comes from cows eating Real Feed.
Real feed for cows is green grass in Spring, Summer and Fall. Green feed, silage, hay and root vegetables in Winter.

It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides.

Vital nutrients like vitamins A and D, and the "Price Factor" (a fat-soluble catalyst that promotes optimum mineral assimilation) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall. Vitamins A and D are greatly diminished, and the Price Factor disappears, when milk cows are fed commercial feed.

Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled "organic") comes from dairy cows that are kept in confinement their entire lives and never see green grass!

Real Milk is NOT Pasteurized.

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills
beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in
children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk
sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification.

Inspection of dairy herds for disease is not required for pasteurized milk. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods.

But times have changed and modern stainless steel tanks, milking machines,
refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does
not always kill the bacteria for Johne's disease suspected of causing Crohn's disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life.
Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds.

Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more.

(Sources are listed on www.realmilk.com.)