Welcome to Nourishing Charlotte, the Charlotte NC chapter of the Weston A. Price Foundation (WAPF). Catherine Atwood, professional wellness practitioner and Certified Nutrition Consultant at Nourishing Wellness Now, is the leader of Nourishing Charlotte.
This post is a continuation of our recent Question & Answer session on milk. One important dietary guideline promoted by WAPF is the consumption of whole, naturally-produced milk products from pasture-fed cows. If you missed Part 1, you can get caught up here. Read on for Part 2!
-Carolyn Erickson
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Raw Milk (http://www.flickr.com/people/ellapedersen/)
Q: We talked about the healthy properties of real raw milk from grass-fed cows. And you also explained how pasteurization and homogenization can negatively affect those beneficial components. But is raw milk safe to consume?
Catherine: For generations, traditional cultures raised their animals on pasture and the people thrived drinking fresh raw milk. Raw milk is safe but there are several factors that we must take into account. One is to know your farmer and to confirm that they operate a sanitary facility. This is, of course, important for ANY food. In states where the sale of raw milk is legal, the dairies are regulated, visited and inspected. Most raw milk farmers are so dedicated and have taken very strenuous steps to ensure safe handling. In short, raw milk should come from a trusted farmer who is committed to cleanliness and proper animal husbandry. [You can read more about raw milk safety here.]
It is also important to know that milk is produced either for sale to a consumer OR for sale to a processor. Milk that will be sold directly to a consumer is tested more frequently and stringently. No pathogens are allowed at any time. The milk must be kept separately from that of other dairies. The cows are tested for tuberculosis annually. But testing on milk to be pasteurized allows for certain pathogens and higher levels of bacteria. Milk from 50+ dairies can be combined. Tuberculosis testing is not mandatory. [Source]
Q: You talk about the healthy properties of fat. Why do we see so many promotions for non-fat and skim milk?
Catherine: Well that is a fallacy that is further promoted by conventional media. Some flawed research showed a correlation with heart disease and consumption of saturated fat. So saturated fat was demonized. But really the fat that we need to diligently avoid is trans fats, fake fats, partially hydrogenated fats. Those can definitely be responsible for oxidation and heart disease.
On the other hand, saturated fat from healthy, traditionally-raised animals is satiating and helps to maintain blood sugar and insulin levels. It contains cholesterol, which is needed in the body for healing. Cholesterol mends and repairs. We often see raised cholesterol levels in someone who is fighting a cold, flu, infection or recovering from surgery. Cholesterol will naturally rise to work toward healing the infection or inflammation. By consuming a diet without any healthy saturated fat, and possibly adding in cholesterol-lowering statins, your body is deprived of the raw materials to heal you at the basic cell levels.
Q: Are there other issues with consuming non-fat milk and dairy products?
Catherine: Lower fat and non-fat milk is processed by removing the fat and then reconstituting with the addition of powdered milk concentrate for texture. This skim milk powder is produced through a dehydration process called fractionation. Remember that natural living foods do not respond well when subjected to heat and pressure. It is my opinion that the oxidized cholesterol of highly processed dairy found in so many foods contributes to coronary heart disease. Sadly, there is a loophole in the law for these oxidized ingredients: powdered milk and powdered eggs can be listed as just “milk” and “eggs.”
Q: So it seems like a bit of a scam that food manufacturing companies and marketers are promoting low-fat and skim dairy. What are they doing with the butterfat?
Catherine: The processors can make more money by using butterfat for ice cream. The profit margins are higher. Now, ice cream is not a health food but it is not necessarily a bad food either, if it is prepared in a traditional manner. But these days, it is difficult to find store-bought ice cream that does not have skim milk powder included as a texture enhancer.
Q.: Is raw milk a healthy option for EVERYone?
Catherine: Unfortunately, no. Going back to homogenization and pasteurization: For many people, their digestive tracts are severely damaged from long-term consumption of processed milk. They cannot tolerate even raw milk. They still mount an immune response.
I think that can be true of many foods. Even if the media pushes one food or another as “healthy,” you must validate how you feel as a result of consuming it. Some people do beautifully on raw milk. Especially children because they are often more resilient. Their digestive tracts can heal more quickly. If they have problems with pasteurized milk they usually transition nicely to raw milk. But with some adults who have had an extended battle with processed milk, sometime it is not successful to change to raw milk. Also those with pre-existing autoimmune conditions will often have issues. Just look for bloating, gassiness, signs that the body is not digesting and absorbing it well. Definitely watch for nasal congestion. Those are signs that the body is not tolerating raw milk.
Q: In those cases, what are healthy alternatives to raw milk?
Catherine: I would first suggest trying cultured versions of raw dairy. Sometimes people cannot tolerate straight milk but can tolerate cultured dairy such as yogurt, raw cheese, milk kefir. Sometimes the issue is just with lactose, the sugar in milk. During the culturing process, lactose is broken down and diminished. There are traces of lactose but it is very small compared to what you find in milk.
Another option is goat’s milk. Some people who cannot tolerate cow’s milk are able to tolerate goat’s milk. But remember that the cultured versions of cow’s milk or goat’s milk are typically easier to digest.
Another alternative would be coconut milk. One should look for a healthy sources without additives. Or make your own from a fresh coconut. [Info at Nourished Kitchen.] A coconut milk tonic recipe can be found in the book Eat Fat Lose Fat by Sally Fallon. [Info at Eat Fat Lose Fat.]
Q: What do you think about rice milk, almond milk, soy milk, etc.?
Catherine: Soy milk is never a good option and we will talk about that in an upcoming blog post. Rice milk and milks made from nuts are not necessarily bad to use occasionally, such as in a recipe needing liquid. Almond milk is very easy to make at home with soaked raw almonds, combined with water in a high performance blender, then strained. You can use the same technique with pumpkin seeds, etc. The problem I have with the boxed versions sold in grocery stores is that they contain an inferior Vitamin D2 supplement which has been found in some research to soften bones. [Source]
Q: Where can we find raw milk in the Charlotte NC area?
Catherine: The retail sale of raw milk is illegal in North Carolina but we can purchase it in South Carolina. Transportation across the state line for personal consumption is allowed. [Source]
Our website, www. NourishingCharlotte.com, includes a list of grass-fed dairies in SC. See Find Nourishing Food.
RealMilk.com provides information on the availability of cowshares and private membership cooperatives in North Carolina.
TraditionalFoods.com graciously provides this Raw Milk Consumer Guide.
As always, do your own research and get to know the farmers!
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/ce
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Shared on these REAL FOOD blog carnivals: Butter Believer, Common Sense Homesteading, Food Renegade, GNOWFGLINS, Hartke is Online, Healthy Home Economist, Kelly the Kitchen Kop, Real Food Forager, The Nourishing Gourmet, Whole New Mom.
