Martha not in Mexico

My children and I are also lactose intolerant and were dairy free, save for yogurt, before I located sources of raw dairy which we can tolerate without a problem. When milk is pasteurized, not only are vital nutrients decimated, but lactose is converted to beta-lactose. So many people who think they cannot tolerate lactose because they cannot tolerate pasteurized dairy, are actually beta-lactose intolerant. After all, breast milk contains lactose, and I know that my children — both extended nursers — can tolerate lactose.

As you mention, food safety is not an issue just for raw milk consumers, but also for consumers of any and all foods. In a recent study, leafy greens is at the top of the list of culprits for causing illness in consumers (http://www.chicagotribune.com/topic/wgntv-risky-foods-weblinks-oct6,0,2543661.story). This, of course, doesn’t absolve raw milk providers and consumers of responsibility for keeping our food safe. I believe that it is incumbent upon us, as consumers, to do our part in shopping around wisely and visiting the farmers that we purchase from and asking about bacteria counts, what they feed their cows to insure that they are 100% grass fed (because cows were meant to only eat grass, not grains and it’s grains that make them sick, need antibiotics, and can cause e. coli, etc.). We have to ask about cleanliness standards for how our milk is delivered to us. We also have to not grab our bottles of milk and stick them in the trunk of our cars, but keep them cool and refrigerate them as soon as possible (I keep a plug in cooler in my vehicle). Our farmers have to do their parts as well to insure that the lines of communication are open at all times and to provide the proper environment for their dairy cows.

I place a lot of trust in the farmers I buy our raw dairy (milk, cheese, butter, etc.) from so having a good, trusting, working relationship is imperative. In return, they trust that if I have any concerns or questions, that I will share them with them. If anyone in my family were to ever become ill and I suspected our dairy was the source (which has never happened), I would go to my farmer first. I’m always amazed on raw milk and kefir groups and how many people would bypass this relationship and say they would go to an attorney. I guess that for me, it’s also a lifestyle choice in terms of how we eat because we eat to live and we enjoy our food because we enjoy living.

BTW, didn’t that one commenter drive you crazy with his nasty tone?

Kelly

It’s good that you commented so that people are reminded that yes, there *are* risks, as mentioned in the post above. Usually this only involves a little GI upset, but it’s still good to be informed.

I’m glad I can still get raw milk in Michigan, though, and will continue to drink it.

Thanks!
Kelly

http://www.datcp.state.wi.us/press_release/result.jsp?prid=2351

That was bad timing for the raw milk farmers here due to the crack down on farmers:

http://www.realmilk.com/actionalert-31aug2009.html

I’m personally relieved we hadn’t switched to raw because the farm where we would have bought our milk was the source.

Once you do, you can make your own buttermilk and mozzarella, and may other yummy things, too!