Activism Healthy Living Raw Dairy Real Food

The Truth About Raw Milk, Part II

In yesterday’s article about raw milk,  we learned about the history of pasteurization, health benefits of raw milk, and some very specific information about the nutrient-dense value of milk and how it positively impacts health.

Part II will include our family’s personal testimony of our experience drinking raw milk for the last three years, questions to ask your farmer when searching for the right place to buy raw milk, and how you can become involved in a vibrant raw milk community with passionate individuals who are committed to helping keep raw milk available for everyone to consume.

To recap what was discussed in yesterday’s article, read Part I of The Truth About Raw Milk.

Our personal testimony of raw milk

My husband spent a good deal of his life fighting with allergies. He suffered through sinus congestion of one extreme or another for many years in his childhood and young adult years. He took prescription allergy medications for nearly a decade. They worked sometimes, and then as time went on, they ceased to work at all. I kept saying maybe he should cut out dairy and wheat from his diet, but he didn’t think he could do it. Finally he decided he needed to do something different since the medications no longer affected him (and had side-effects). And his allergies were not showing any sign of letting up.

Our son was also diagnosed as having a dairy allergy at age 5. We had been giving him a fair amount of dairy like mainstream yogurt and commercial cheeses, although not much in the way of milk to drink for some years. When he was a baby, I couldn’t nurse because my pregnancy was interrupted when I was in my 7th month with a ruptured appendix. The infection I sustained, plus the early birth contributed to my inability to nurse.

Back then I didn’t know a lot about  health and food, and so I put our premature son on infant formula. Had I known then what I know now, I would have found a good recipe for homemade formula with cod liver oil, goat’s milk, and other real food ingredients. When he was first born and after he came home, he had “colic”. I now know that the colic symptoms he was experiencing were likely caused from or at least exacerbated by the fact that he was being fed poisonous commercial formulas (first based from pasteurized cow’s milk and later from soy) in addition to having an under-developed digestive system.

Gradually we began to eliminate wheat and dairy from our kitchen. I had been having health issues too, that were finally beginning to make me sit up and take notice about what I was eating. Soon after I began seeing a nutritional therapist and was becoming educated about how food affects health, I learned that raw milk was a healthful food and that people with lactose intolerance and allergies could often consume it, whereas the pasteurized variety made them sick.

I found Organic Pastures web site, read about raw milk, and decided to order some to try. Back then (in 2007), California state laws did not prohibit the sale and shipment of raw dairy products beyond state borders, so even though we live in Idaho, we could order it. After opening our first bottle and drinking it for a day or so, we found that all of us could drink it without any problems whatsoever.

We have now been drinking raw milk for over 3 years with no health issues or symptoms at all. We also make home-made yogurt and kefir, buttermilk, cream cheese, salad dressings, and other dairy foods with our milk. We also soak other foods in yogurt or kefir before we consume them like pancakes, granola, and hot cereals. Although we eat grains very sparingly in our house because all three of us has a fair amount of trouble with them, whenever we do consume them we always eat soaked, sprouted, or fermented, and our raw dairy is one of the things we use to soak.

And the allergies? They have greatly improved. We are still wrestling with getting my husband off grains, which also makes a huge difference in his health and his allergies. But since we no longer consume pasteurized dairy, his allergies have for the most part subsided except for occasional symptoms during high peak pollen count, and they are extremely mild and manageable when he does experience them.

Our suppliers of raw milk

In my home state, sale of raw milk in the retail environment has been legal for some years, but the State Department of Agriculture is not keen on making this a well-known fact. However, just last week for the first time in my life, I was able to walk into my local health food store and see raw milk for sale in the dairy section. And just days earlier, I went down the road to my farmer’s market which is just about two miles from my house and buy raw milk from a local farmer whom I could ask all the important questions about how the milk is produced. I can’t tell you how excited I am that both of these things are now possible, in my home state!

The name of the farm that sells raw milk at our local health food store and our farmer’s market is Treasured Sunrise Acres. They are located in Fruitland, Idaho which is about an hour and a half from Boise. Their milk is from Jersey cows on pasture and alfalfa, and they use organic practices. This is such a huge step forward for food rights, awareness, and our beautiful state!

We have been buying organic raw milk from a great producer, Saint John’s Organic Farm in Emmett, Idaho. That’s about 30 miles away from my house. For the last year we have belonged to a co-op of other families who also buy their milk from the same farm, and we take turns delivering it on a weekly basis to each others’ homes. Saint John’s Organic Farm is 100 certified organic with cows on pasture and alfalfa – they have Brown Swiss, Jerseys, and a variety of others. They also sell 100 percent grass-fed beef which is incredibly delicious. I am very impressed with how much Peter Dill and his family are absolutely committed to principles of sustainability. Peter has even managed to get aerial spraying of pesticides banned in his city, which is astoundingly difficult to achieve and is most commendable.

I’ve enjoyed being involved in these relationships very much, and it’s great knowing there are other families who are as concerned about sustainability and healthy food as we are.

Should I know anything specific about what to expect from my body if I start drinking raw milk?

If you have maintained a diet with many processed and artificial foods, your body could likely be suffering from not having enough good bacteria, as processed foods neither contain diverse nor good bacteria nor support a healthy immune system. You may also be experiencing symptoms from things like yeast overgrowth, IBS, Crohn’s Disease, diverticulitis, food intolerances, and allergies  due to eating a diet of processed food.

Drinking raw milk will give that back to you, but it may take some time. Some people experience what is known as die-off symptoms when healing begins. As the body goes into detoxification mode, sometimes you will start to notice abdominal symptoms like gas, cramping, loose stools or diarrhea, or other gastrointestinal movement. You may even start to have headaches or body aches for a brief period of time such as days or a few weeks. It depends on your body, how toxic it is, and how long you have maintained a diet with nutritionally-depleted foods.

Everyone needs an adjustment period when they make a change.  My family and I experienced no  symptoms whatsoever. The only thing we noticed was our health problems disappearing. But I have heard of people having some die-off symptoms when they start a cleanse, new way of eating, or detoxification protocol. Real food heals and detoxifies us, so those things are possible, but not necessarily guaranteed. No matter what, don’t let die-off symptoms stop you from continuing to drink raw milk. They will not last very long, if at all.

Where can you find raw milk in your area?

Visit the Real Milk web site for state-by-state law information, sources, and updates. As laws vary from state-to-state, it’s important to become acquainted with the laws and regulations regarding the sale of raw milk specific to your area. The Farm-to-Consumer Legal Defense Fund site has a good diagram and up-to-date information about state laws.

What should I know before going to visit the farm where I want to buy milk?

Knowing your farmer when buying food is really important because if you are going to make an effort to obtain healthy food, it is essential to have knowledge of the practices your farmer is using in producing it. When you go to the grocery store and buy something, there is an enormous distance between you and the food you are picking up off the shelf or freezer.

Much of that food is produced in ways you may not be aware of and likely wouldn’t buy if you had the knowledge – it comes from feedlots or conventional crop environments which use toxic and dangerous methods. Animals are raised in confinement and are given antibiotics, steroids, growth hormones, and are fed the wrong types of feed that are contaminated with pesticides, other chemicals, and are genetically-modified. Produce comes from genetically-modified organisms whose DNA are altered on a cellular level, are injected from seed with substances designed to make it resistant to disease, and is grown in infertile soil and sprayed with pesticides and herbicides.

Milk is no different. Whether you are visiting your local farmer’s market, the farm itself, or just happen to run into a farmer out and about somewhere and are having a conversation, there are some important questions to ask the farmer from whom you buy your milk:

What kind of cows do they have?

If the farmer has Brown Swiss, Jersey, Ayrshire, Guernsey, or some other good heritage breed that’s been around for awhile and the bloodline has not been hybridized, these are healthy cows for milk. Guernsey and Jersey are the best.

Holstein cows the milk volume from these breeds is higher but the quality is substantially lower due to less cream or butterfat content, which is a primary standard by which milk quality is measured. Because of hybridization and cross-breeding, many of the good heritage breeds have become contaminated or have disappeared. A1 milk, as produced by Holstein cows, the most common variety found in conventional milk purchased from most any grocery store.

Most heritage breeds produce what is known as A2 milk. Most Holsteins produce A1 milk.

According to, the differences are as follows:

On the other end of the spectrum is A2 milk. It is the original ancestor milk, and and milk from this cow can be tolerated by most anyone. Milk Protein “Beta casein A1 is a genetic mutation and contains the amino acid Histidine. A1 variant beta casein in cow’s milk is unique amongst all mammalian beta caseins, in having a histidine amino acid. Beta casein A2 has the amino acid Proline. Other species milk contains beta casein that can be considered A2 like, as they have a proline amino acid at this equivalent position in their beta casein chains. Water buffalo, yak, goat as well as human breast milk all contain the A2-like form of beta casein.”

A2 milk from healthy cows like the ones listed above is a life-giving substance that can prevent disease and health issues. For some scientific study information on the health benefits from this type of milk, visit Beta

What are they feeding their cows?

Cows should be fed grass and alfalfa, not grains, soy, or corn. If the farmer in question is feeding their cows anything but grass or alfalfa, the milk will not be healthy to consume because those other substances contribute to nutritional imbalances in the milk which offset good bacteria numbers, and Omega 3 content, among many other things. Many farms use a practice called “grain” or “feedlot” finishing where the animals are fed grass until the last 90 – 120 days or so of their lives and then converted over to grain, feedlot, or both. This is not 100 percent grass-fed and can greatly reduce the quality of the milk you are drinking.

Is the farm certified organic?

If the farm is not certified organic, are they at least using organic practices such as natural fertilization (no chemicals), no pesticides or sprays, no genetically-modified organisms on their land or in feed for their other animals/birds? Are the animals treated humanely and allowed to exhibit and engage in natural behaviors and are turned out on land, and do they rotate fields and provide the land an opportunity to regenerate itself ?(both of these are critical to manure and land stewardship)

Are cows given any foreign substances or growth promoter drugs?

Are they hormone/antibiotic use free? Are they using rBGH or other growth hormones to speed up the growing time of the cattle? By law, certified organic farms are not permitted to use antibiotics, genetically-modified organisms, nor growth hormones in their practices.

Want to know more? Take action!  Become involved in helping to keep the raw milk movement alive in your city, state, and country

  • Start by learning all you can about efforts being done to keep our food and milk safe from misdirected laws and prevent the loss of rights to procure real food
  • Support your local, sustainable farmer – and especially those who sell real, clean, raw milk from healthy cows. Don’t give your money to factory farming corporations who don’t have your health or the environment’s best interests at heart.
  • Go to The Farm-to-Consumer Legal Defense Fund web site to learn more and become involved in one of our nation’s most important civil, social, political, environmental, and health movements. Read this informative article on Dr. Mercola’s web site which poses a not too-critical eye at the condition of our food safety system and the current conditions surrounding the production and sale of raw milk. The Farm to Consumer Legal Defense Fund is putting donation dollars to work to defend the rights of farms to sell healthy food to consumers in court. Please consider donating to this worthy cause.

Read all you can on the subject of raw milk. Suggested reading:

Watch food politics film documentaries, videos, join networking sites, and spread the word!

  • Keep up on the latest news about raw milk at The Bovine.
  • Join the Organic Pastures Facebook page

13 replies on “The Truth About Raw Milk, Part II”

Thank you for sharing this information. I had heard of organic milk on the market, but not raw milk. In the back of my mind, I think I had heard that it was dangerous or something. I remember learning about Loius Pasteur in elementary school. I am now so intrigues about this and must look into where I can purchase some raw milk. Thanks again for sharing.

Great article, but one correction. Under the section ‘What are they feeding their cows?’ you discuss finishing cows with grain. Beef cattle are “finished” and then butchered. Dairy cows are not finished but bred when they are full grown.

Hello L – Yes, you are right about that, and I did know that, I got caught up in my “questions to ask your farmer” and sort of went into a general description of how to buy food when you are buying it yourself from the farm instead of the store. Thanks for the correction! However, it is true that dairy cows are also fed grains as well as grass, and the distinction between 100 percent grass fed and not is something many people think about or fail to learn the whole truth about. I am glad more people are becoming aware of this important fact!

Oh Rainie baby! Yet again you kick BUTT with an amazingly researched and written article! So sharing this on the Thoughts on friday! Starting a real food media section and with place this article and your part one as well in there!~ Thanks so much for all you do! 🙂 Big hugs! Alex

Kudos again. That was fun to read. I enjoyed reading your family’s story. In my family, two of us who had trouble with (commercial) milk before do not now on raw milk. In addition, this year I did not suffer from seasonal allergies. I have never had relief before and I think the last year of probiotic rich, nutrient dense foods has brought change where I thought there was no hope. Praise God!

I was just writing to someone earlier this evening about Jersey milk. We’ve occasionally purchased local raw Jersey cream. It is so sweet and creamy, just like ice cream. Just heavenly!

Your story was inspiring. I am so glad you took the time to do this series. Also, I am glad you defined the difference between A1 and A2 milk. I concur. We are happy owners of a herd of dairy goats, which provide A2 milk.

You said Jersey and Guernsey are best over the Brown Swiss and other heritage breed cows. Why are they better? Is the milk higher in cream or some other quality? This is a question I’ve always wondered!

Thanks, Raine!

Alex – thank you, thank you for your support of my site and for sharing this with others, I really appreciate it! You are so kind and helpful, and I’m so glad to be getting to know you and working with you on the most worthy cause I’ve ever embarked on in my life – helping others to become empowered to take their health into their own hands and live the way God and nature intended us to live. Many thanks and blessings to you and your family! 🙂

Wardeh – it is my understanding that theoretically, if a breed has not been tainted by hybridization and other factors, the milk should be A2 and contain more butterfat (which equates to more beta-carotene). Higher butterfat content should contain more nutrients, since fat is nutrient-rich.

From my conversation yesterday with my farmer, a certified organic, 100 percent grass-fed grower – there is no guarantee that if you are getting milk from a Jersey or Guernsey cow that the milk will be A2, although the butterfat content will undoubtedly be higher. He said that most breeds in America have been obliterated beyond recognition from what they were even 100 years ago due to inbreeding and hybridization. Apparently, even Holsteins can have A2 milk if it is from a cow that comes from a line that has been preserved, as in the heritage breeds.

So I guess the answer is that you just have to do the best you can – maybe there really isn’t much A2 milk variety left, but at least if you get milk from a cow that’s grass-fed, organic or organic practices, free of hormones/antibiotics/pesticides, and is one of the heritage breeds, that’s pretty darn good (especially when you consider the alternative!). 🙂

I’ve been consuming raw organic goats milk and yoghurt for 4 days now, I could never tolerate pastuerised goats milk before, except butter, I was scared to drink it raw at first but read up on so many good benefits and the first taste of the freshly milked warm liquid was WOW!, it has just been milked, it was delicious without the disgusting supermarket Pastuerised after taste, after about 36 hours I felt funny, like a flu type effect through out the body, achy, light headed, I though oh no I’ve never felt like this in many many years, I never get ill, but have been suffering for eczema and many food allergies since taking mass doses of anti-biotics when I was 16,17,18, 19, which left me with leaky gut, I’ve stayed away from dairy, sugar and grains since then,, I was worried I was going to wake up with major flu or other illness, but I didn’t I slept on and off, and woke fresh and feeling normal, I was hesitant on continuing to consume the milk and yoghurt, but I did, and day 4 I’m feeling more energetic than I had in a long time, the yoghurt has all gone and I;m on my 2nd pint of milk. I will be buying more this weekend. It’s something my body wasn’t used to, so to anybody who’s tried raw milk and had the same effect, work through it , it doesn’t last long, 🙂

I started drinking raw milk a year ago. It opened my sinuses within days, and stopped constipation for me. Also I just feel better. Worth the forty minute round trip ride definitely.

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