Real Milk

"Contrary to current popular belief, pasteurization of milk is not a step forward in nutrition and health. It is a step backward. Certain important nutritional elements such as vitamins, enzymes and minerals are lost. Low standards of milk production are encouraged; incentive for high-grade milk production is discouraged; competition in distribution is narrowed; monopoly control of producers is made possible; and the dietary value of milk is lowered, while the cost to the consumer is increased." Jean Bullitt Darlington, 1947.

Also, while looking into cheese making recipes this week I learned that the process of pasteurization actually breaks down the natural calcium content in raw milk. In order to acidify the milk for cheese making, calcium chloride must be added back to the milk first. And most of what I read this week said don't even bother with "ultra-pasteurized" milk. All the milk on the shelf at my local Giant Eagle grocery store is of the Ultra-pasteurized type.

It's an outrage to me that we have let the food corporations and our greed take control of and exterminate local food production in this country. I think we are beginning to realize what is going on and I think it's shifting towards more local production...but raw milk lags way behind the recent popularity of organic produce. I know if more people were educated on raw milk or could read the unbiased studies for themselves, they would choose real milk over the ultra-pasteurized, homogenized "milk."