Drink Raw Milk
Drink Raw Milk
Having spent the majority of my life on a dairy farm, I have had the privilege of enjoying fresh, clean, delicious raw milk. There is nothing like it! I would be willing to wager that very few have ever experienced the enjoyment of sipping a tall, ice-cold, creamy “straight from the farm” glass of milk. There is nothing in the world that compares with the overall taste, the nutritional content, and the health benefits found in raw milk. Raw milk should be an option for everyone to consume. There are warnings and new research advising consumers to avoid raw milk and raw milk products. Indeed, I was surprised to read Nelson (2010) that, “Raw milk stands alone as the only food that has ever been outlawed, and its advocates point out that it took a constitutional amendment to ban alcohol,” (p. 3). Nonetheless, the movement seems to be gaining in popularity. The Oake Knoll Ayrshire farm in Foxborough, Massachusetts owned by the Lawton family is a perfect example of the momentum that the raw milk movement has gained. “Lawton figures that she has 200 weekly customers, versus just a handful two years ago,” (Gumpert, 2008). With the “organic” fresh products movement and the increased accessibility to farmer’s markets, consumers have become more aware of these alternatives. According to the president of the Weston A. Price Foundation, a foundation that stands strongly behind the raw milk movement, an estimated half a million Americans or more are consuming raw milk. There are many issues surrounding the raw milk versus pasteurized milk debate, but at this time I want to focus on the issue of choice. The taste of raw milk is the first thing I think of every time I drink pasteurized milk. There are drastic differences in taste, sweetness, and texture. Raw milk is mild, creamy, and even sweeter than pasteurized milk. "Fresh milk has a delicate flavour contributed by compounds of low molecular weight in trace amounts. Heat treatment
Having spent the majority of my life on a dairy farm, I have had the privilege of enjoying fresh, clean, delicious raw milk. There is nothing like it! I would be willing to wager that very few have ever experienced the enjoyment of sipping a tall, ice-cold, creamy “straight from the farm” glass of milk. There is nothing in the world that compares with the overall taste, the nutritional content, and the health benefits found in raw milk. Raw milk should be an option for everyone to consume. There are warnings and new research advising consumers to avoid raw milk and raw milk products. Indeed, I was surprised to read Nelson (2010) that, “Raw milk stands alone as the only food that has ever been outlawed, and its advocates point out that it took a constitutional amendment to ban alcohol,” (p. 3). Nonetheless, the movement seems to be gaining in popularity. The Oake Knoll Ayrshire farm in Foxborough, Massachusetts owned by the Lawton family is a perfect example of the momentum that the raw milk movement has gained. “Lawton figures that she has 200 weekly customers, versus just a handful two years ago,” (Gumpert, 2008). With the “organic” fresh products movement and the increased accessibility to farmer’s markets, consumers have become more aware of these alternatives. According to the president of the Weston A. Price Foundation, a foundation that stands strongly behind the raw milk movement, an estimated half a million Americans or more are consuming raw milk. There are many issues surrounding the raw milk versus pasteurized milk debate, but at this time I want to focus on the issue of choice. The taste of raw milk is the first thing I think of every time I drink pasteurized milk. There are drastic differences in taste, sweetness, and texture. Raw milk is mild, creamy, and even sweeter than pasteurized milk. "Fresh milk has a delicate flavour contributed by compounds of low molecular weight in trace amounts. Heat treatment