On my way back from Kripalu last week, I stopped at Blue Hill Farm in Great Barrington to pick up some raw (aka. unpasteurized), 100% grass-fed milk. While I paid the farmer, Sean Stanton, $12 for a gallon of his milk and a dozen eggs, I walked away feeling as if I owed him so much more! When I called him up on his cell phone from the Kripalu parking lot, he agreed to meet me at the farm so he could show me the barn since I was a new customer. After admiring the friendly goats and checking out the milk storage area, Sean asked if I wanted to join him in checking if the calf had come yet. I said, "Sure!" We drove out to the field in the 'RTV' along a muddy path passing his flock of chickens along the way. And whaddaya know! Under a tree stood a mommy cow with her newborn. The baby hadn't started nursing yet but could easily stand on its own four legs. We watched as they walked out into the open grassland toward the other cows. Just like people, the animals all started walking toward mama cow to see the newborn. Several wore cowbells which chimed as they meandered over. There were black cows with a thick white "belts" around their mid-sections (Swiss Belted), reddish-brown animals (Guernsey), white ones with black spots (Normandy) and a few white cows with brown spots (Ayrshire). The experience was priceless.
Most American consumers don't stop short in the supermarket dairy aisle and wonder what breed of cattle gave up its milk for their benefit. And the sad thing is, they don't have to because most cows conventionally raised for their milk in the U.S. are Holsteins, a breed known for its high "production." There are some farms that promote the fact that they raise Jerseys (such as the yogurt maker Brown Cow) because the milk is higher in fat, calcium and certain vitamins like vitamin A. [The vitamin A content is higher in milk, regardless of breed, from cows that have been allowed to graze on grass (which is why it may have a golden hue).]
No matter the breed, unpasteurized milk is not only more nutritious (heat treatment destroys a wide spectrum of vitamins and minerals) but easier to digest because natural enzymes remain intact which aid in the digestion of fat and carbohydrates (such as lactose). The food safety police have very effectively scared the general public into thinking that drinking raw milk is like playing Russian roulette. That listeria, campylobacter or some other life-threatening pathogen could be present in that benign-looking bottle of milk and you just don't know which sip could be your last. In actuality, untreated milk contains beneficial bacteria that has the ability to retard the growth of bad bacteria. When unpasteurized milk does go sour (after about 5-7 days in the refrigerator), it becomes pleasantly acidic - in no way putrid like commercially produced milk - and can be used in cooking or baking. Finally, all the restrictions on raw milk sales and over-cautiousness are an insult to the farmers that raise cattle for their unprocessed milk. The blessed souls who do drink milk straight from their animal's udder put a lot of personal love and hard work into their farms. Besides, most states have very strict guidelines when it comes to the production and sale of unpasteurized milk (if they allow it at all) which prohibit filthy negligence.
According to Ayurveda, unpasteurized milk from grass-fed cows is sattvic and has many healing properties. Commercially produced milk which has been homogenized & pasteurized and even worse, probably came from cows fed grain and treated with genetically modified hormones and antibiotics, is tamasic and difficult to digest. It is recommended that milk be boiled before drinking (which will kill any dangerous bacteria that could possibly be present). Warming spices like nutmeg, ginger and cinnamon are commonly added to offset the liquid food's naturally cool & heavy qualities. Milk is wonderful for pacifying Vata dosha and strengthening the nervous system. A cup of warm milk with spices is a great antidote for insomnia. I'll drink to that!
Most American consumers don't stop short in the supermarket dairy aisle and wonder what breed of cattle gave up its milk for their benefit. And the sad thing is, they don't have to because most cows conventionally raised for their milk in the U.S. are Holsteins, a breed known for its high "production." There are some farms that promote the fact that they raise Jerseys (such as the yogurt maker Brown Cow) because the milk is higher in fat, calcium and certain vitamins like vitamin A. [The vitamin A content is higher in milk, regardless of breed, from cows that have been allowed to graze on grass (which is why it may have a golden hue).]
No matter the breed, unpasteurized milk is not only more nutritious (heat treatment destroys a wide spectrum of vitamins and minerals) but easier to digest because natural enzymes remain intact which aid in the digestion of fat and carbohydrates (such as lactose). The food safety police have very effectively scared the general public into thinking that drinking raw milk is like playing Russian roulette. That listeria, campylobacter or some other life-threatening pathogen could be present in that benign-looking bottle of milk and you just don't know which sip could be your last. In actuality, untreated milk contains beneficial bacteria that has the ability to retard the growth of bad bacteria. When unpasteurized milk does go sour (after about 5-7 days in the refrigerator), it becomes pleasantly acidic - in no way putrid like commercially produced milk - and can be used in cooking or baking. Finally, all the restrictions on raw milk sales and over-cautiousness are an insult to the farmers that raise cattle for their unprocessed milk. The blessed souls who do drink milk straight from their animal's udder put a lot of personal love and hard work into their farms. Besides, most states have very strict guidelines when it comes to the production and sale of unpasteurized milk (if they allow it at all) which prohibit filthy negligence.
According to Ayurveda, unpasteurized milk from grass-fed cows is sattvic and has many healing properties. Commercially produced milk which has been homogenized & pasteurized and even worse, probably came from cows fed grain and treated with genetically modified hormones and antibiotics, is tamasic and difficult to digest. It is recommended that milk be boiled before drinking (which will kill any dangerous bacteria that could possibly be present). Warming spices like nutmeg, ginger and cinnamon are commonly added to offset the liquid food's naturally cool & heavy qualities. Milk is wonderful for pacifying Vata dosha and strengthening the nervous system. A cup of warm milk with spices is a great antidote for insomnia. I'll drink to that!
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