Did You Know....??? : NtW June Issue :

Nourishing the Whole : : : June Issue

CONTENTS
1. Did You Know….???
2. Recipe: Lemon Whey Tonic & Raw Cream Cheese
3. Quote

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Did you know organic, raw dairy (unpasteurized & unhomogenized) contains far more nutrients, is easier to digest, and is certified with a lower bacterial count than commercial dairy???

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Is true. Organic raw dairy is far more healthful, more digestible, and safer to consume than commercial dairy. Fortunately, there is an increasing demand and availability for real raw milk, the way milk is meant to be, with benefits for both humans and animals.

Pasteurization of milk is when it is heated to 162 degrees and held there for 15 seconds. This process is meant to kill all pathogens (disease carrying germs) and increase shelf life of milk.

Besides killing potentially harmful pathogens, the nutritious constituents of raw milk are destroyed. Pasteurization destroys Vitamin A, C, B-complex, and even most of the Calcium. These nutrients are not matched when added back or ‘fortified.’ Fortification of any already stripped, damaged, or refined food product is done with poor quality, synthetic nutrients that are often added back in the incorrect ratio, or not even able to be assimilated.

Pasteurization reduces digestibility of proteins, and live enzymes are lost. When those who are ‘lactose intolerant’ try drinking raw dairy, often then can with success. This is because vital enzymes and beneficial bacteria are still present and ready to digest the milk sugar lactose.

Homogenization is using extreme high pressure to force milk through a tight sieve to create a homogenized product- one without the cream at the top. Studies have linked homogenization to heart disease.

Pasteurization at one time was thought to be necessary to control outbreaks of tuberculosis, undulant fever, and salmonella. Tuberculosis and undulant fever are not concerns today, and oddly enough all outbreaks of salmonella have occurred in pasteurized milk.

Milk is pasteurized today because of poor farming practices. Cows live in crowded, dirty barns, are given growth hormones, antibiotics, and are fed pesticide-laden grains. Dairy cows often have mastitis, a painful infection of the udder, and are forced to produce 3-4 times more than the average 2-3 gallons per day. These cows almost always secrete pus into the milk; one of the real reasons pasteurization is still in effect.

The strange thing is, that once milk is pasteurized, if any pathogen enters after that point, there is no natural defense mechanism left in the sterilized milk. For example, if pasteurized milk is left out for more than a day, it will begin to putrefy, growing harmful bacteria. But, when raw dairy is left out, it will sour, increasing beneficial lactobacillus and bifida, bacteria that create time honored clabbered milk, yogurt, and kefir. These dairy foods are full of potent immune and digestive boosters, and are actually able to eliminate any dangerous pathogens, as is raw milk.

Besides that, regulations of milk bacterial count, herd testing, and employee testing is far more strict for certified organic raw milk than commercial pasteurized milk.

Not all states have certified raw milk available. Right now California, Connecticut, and New Mexico are certified. But, its still possible to get milk the old fashioned way- straight from the farmer. If you can’t find good quality raw milk, limit your dairy consumption to cultured buttermilk, whole milk yogurt, butter, cream, and raw cheeses- which are available organic in all states.

The two farms in California that produce certified raw milk are Organic Pastures in Fresno, and Claravale Farms in Watsonville. Both these farms are committed to high quality products and their animal happiness. Daily bacterial count tests are posted on their websites, and cows are living in their natural grass fed environment, which remarkably improves the nutrient density of the dairy and meat.

www.organicpastures.com
www.claravalefarm.com

I have just scratched the surface of the topic of the importance of raw dairy. If you have reached the end of this writing you are probably a person who will actually join the Campaign for Real Milk, and want to do more research!

http://www.realmilk.com/why.html

Being informed not only protects our health, but our freedom too.

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RECIPES: LEMON WHEY TONIC & RAW CREAM CHEESE

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This tonic is best upon rising on an empty stomach. Increases beneficial bacteria, liver cleansing, and energy.

YOU WILL NEED:
1/2 gallon raw organic milk

Place raw milk in a clean glass container with lid and let stand at room temperature for 3-5 days until separation occurs. Best in a spot that gets some warmth, but not direct sun. The yellowish curds will rise to the top, and the thin whey will be below and throughout. There is no correct amount of time- the longer the souring, the stronger the flavor.

Line a large hand strainer with cheesecloth and place over a large bowl. Pour in the separated milk, cover, and let drain for a few hours.

Tie up the cheesecloth with the cheese inside, being careful not to squeeze, and hang sack from a horizontal wooden spoon over the rim of the large bowl for another few hours. More whey will drip out. Store whey in a glass jar and the cream cheese in a glass container. Refrigerated, the cream cheese keeps for a month or so, and the whey for 6 months.

FOR THE TONIC:
1/2 cup whey
1/2 cup hot water
1 lemon, juiced
a bit of agave, raw honey or stevia

FOR THE CREAM CHEESE:
2 cups raw cream cheese
1 T nutritional yeast
1 /2 t sea salt

Put cream cheese, nutritional yeast, and salt in a bowl and mix well with hand blender to achieve creamy consistency. Serve on crackers, spread on toast, in with salads, sautéed vegetables or eggs. Flavor Ideas: garlic and chives, black pepper, sage, toasted sesame, poppy seed, marinated artichokes, agave with cinnamon, cardamom and raspberries.


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QUOTE: “Chance favors the prepared mind.” Louis Pasteur (1822-1895)

Be Well.
Laura