“Store-Bought” Milk and Dead Baby Goats
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.
Jody thought she might be crazy or have cancer. Friends and family thought something strange was wrong or that she was a hypochondriac. Doctor after doctor could not help. Things looked bleak and she was stressed out. But one conversation with Jody revealed a textbook case of problems with gluten, soy, peanut butter, and more.
Jody has gluten in her diet, though she remembers a doctor or someone saying something about gluten when she was young. She thought soy milk was healthy. She has a new 6-month-old baby. He is increasingly fussy about nursing and eating. Jody is thin. She is not thriving. She had problems such as IBS when she had her first child. She is having more problems again after this pregnancy. Pregnancy, labor, and delivery are classic triggers for symptom explosion. A leading acupuncturist we know discovered she was celiac after becoming violently ill during and after labor and delivery. She is absolutely gluten intolerant — can’t even lick a stamp.
We think the answer to that question is “No,” and that conditions as serious as Alzheimer’s are avoidable, if we are diligent to eat the foods that are right for us as individuals while avoiding the things that inflame and damage us, such as gluten, soy, toxic chemicals, the wrong sugars, bad fats (good fats are essential) and so on.
Allowing gluten-containing grains to sprout creates enzymatic action that has a partial modifying effect on the gluten. Truly fermented sour dough also modifies gluten-containing grains. Those of us who are merely gluten sensitive may be able to tolerate varying amounts or occasional intake of sprouted or fermented grain products. I seem to be able to tolerate the occasional Ezekiel Bread toast and I use (periodically) the almond version of Ezekiel cereal as a sprinkle on salads (for crunch) and on yogurt, and sometimes eat the cereal in my raw goat milk with wild blueberries.
After three and a half years of running an adult sitting and caregiving service, we have become painfully aware of how many seniors are suffering with Alzheimer’s or some sort of dementia. Basically, something in the body has been damaged — something is not working correctly. The results are varied, but the common problems are memory and confusion. It’s very scary and certainly gets your attention. Several male clients with dementia have been in their 60s!



