Day 2 – Raw Deal

At first I was afraid. I was petrified… 

I was dreading trying the raw milk, but I figured I better make day two a challenge since day one was a softball. The name, “Raw Milk”, conjured up images of a thick, white, gamey tasting drink with cow hairs floating on top. The milk even comes with a warning “WARNING: RAW MILK IS NOT PASTEURIZED. Consuming raw milk may increase your risk of food bourne illnesses, especially if you have certain medical conditions.”

When I examined the milk in the container I could see swirls of white, marking the separation of the cream and milk. I took a whiff of the milk and it seemed to smell OK. My entire family gathered around as I poured my glass. My husband joked that I “better drink that entire gallon of $7 milk”, while my kids chanted “drink it!”, enjoying that they were telling me to try something new, rather than the other way around.

I closed my eyes, braced myself and took a small sip. As I let the milk swirl around in my mouth and go down my throat I discovered that it tasted exactly like……milk. Anti-climatic moment, as I took another sip, than another, completely surprised that I could not taste a difference between this supposed “wonder food” from my typical skim milk. The only difference I could taste was an increased amount of cream, which is only because I typically drink skim and the raw milk was 1%.

So, what makes raw milk so good for you? According to Dr. Bowden, “Raw milk is loaded with nutrients, including beneficial bacteria such as Lactobacillus acidophilus. Because it isn’t subjected to the high heat of pasteurization, those good bacteria, along with the wonderful beneficial enzymes – aren’t destroyed.” The main difference is that raw milk almost always comes from grass-fed cows, while homogenized milk, which you find in the grocery store, comes from cows that are fed a corn-based diet, pumped full of antibiotics, steroids and growth hormones. The residue of the steroids, growth hormones and antibiotics wind up in our milk and make a negative impact on our health.

I know that there is a great debate between the benefits and dangers of milk. I honestly do not know what to believe and think that I will have to dedicate more time to research on this subject. But, let’s put it this way, after I finish my $7.00 gallon of milk, I think I’m back to Trader Joe’s. I think I will start buying organic milk and may try to drink less milk, but I cannot see making the conversion unless I find compelling research that makes it a no brainer.

Either way, I survived!

6 thoughts on “Day 2 – Raw Deal

  1. Do you have any opinions/info about SoyMilk? I can’t imagine paying $7 for a gallon of milk…LOL…and I’m not a big milk drinker myself but I give my kids Silk brand light plain soymilk and instead of ice cream or something more decadent, I love to indulge in a glass of Silk light chocolate soymilk.

    • I also love soy milk, especially the silk nog and vanilla soy milk, but I’ve read some research lately that soy may not be as good for us as we thought and there is also a slight increase in breast cancer for those who consumed a lot of soy. My overall belief is that everything is OK in moderation. I think that a little bit of soy in the diet is OK, but not to overdo it. I also asked my RD (registered dietician) about soy beause of the conflicting studies I read and she said the same thing….studies right now are too inconclusive to tell, but it is best to only have soy in moderation. Dr. Bowden, author of 150 Healthiest Foods, is strongly against soy and advises against giving it to children.

      • oiy, the great soy debate! I don’t know what to think either. I was never a heavy soy user to begin with, so it’s not a huge issue for me. I do love my edamame though, and Dr. Bowden says that is OK in moderation. Other than that, the occasional recipe that calls for silken tofu is about all the soy I eat.

        As for the milk, after I read this section in Dr. Bowdens book I went on a quest for raw milk, didn’t find any, although I’m certain some of the farms around here must sell it. My husband is a volunteer firefighter in our community and many of the other firemen are farmers so he is going to ask them if they know any sources for raw milk and grass fed beef. Most of the farms I pass have signs out that they sell fresh brown eggs but I haven’s seen any signs for raw milk.

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