Do you ever wonder why dairy causes so many reactions, intolerances, digestive problems, etc? Just like gluten? The “dairy” referred to here would be “store-bought,” meaning homogenized, pasteurized dairy — dead, enzyme-lacking, destructured dairy — a substance our bodies tend to identify as a “foreign invader.”
So the answer is “organic,” right?
“Organic” processed dairy is just as homogenized and often even “ultra-pasteurized” for really long shelf life [what's wrong with that picture?], but it does remove antibiotics and hormones. Responsibly produced raw, unprocessed dairy is real food, as it has been for thousands of years for billions of people and animals. And, we can learn some things from our animals if we pay attention.
Here’s a very interesting bit of information from our certified raw dairy friends at R&C Dairy. In a dairy situation, baby goats are weaned very early so that momma can be properly milked to supply customers. Those baby goats have to be fed, usually with milk left over from all the regular milking. Rocky told us that, at one time, they decided that it would certainly be a cost savings to use $2/gallon “store-bought” milk to feed the babies instead of fresh, raw milk that potentially sold for $8/gallon. As Rocky said, it doesn’t take long to do that math.
There was one major problem. The baby goats “knotted up and died,” recounted Rocky. Baby goats can’t live on “store-bought” processed milk.
So what does that mean for humans who drink conventional, processed milk? It’s certainly something to think about.