Many dairy farmers in my part of the world have been doing it tough for years. Drought, floods, deregulation, supermarket price wars and now back to drought again. The number of dairy farms has decreased dramatically and farmers are actively discouraging their children from following in their footsteps. The hours are crushing, the days endless and the return not enough to survive on.
Recently I met with the dairy farmer who supplies my milk. With great concern I asked him how he was faring. His answer took me by surprise.
“Better than ever. The business is going from strength to strength.”
Why? Niche marketing. He doesn’t sell to the big companies who supply the supermarkets, instead he has developed his own range of organic and biodynamic milk, yoghurt and cream. He also has another niche market which is growing steadily and it’s from this niche that I buy my milk.
The sale of raw milk is perfectly legal in some countries and states and perfectly illegal in others. Most dairy farmers I’ve spoken with have drunk raw milk all their lives and intend to keep drinking it until the day they leave for other pastures. It’s legal for them to drink it because the cows belong to them. Which is where my farmer’s other niche resides. I have bought into his herd and therefore I’m able to enjoy the raw milk from that herd.
Before we became industrialised and moved to the cities those that drank milk drank raw milk. These days with transportation times and the demands for shelf-life pasteurisation is de rigueur. Fair enough. No one wants to get sick and not many people like rancid milk. I’m fortunate to live close to a dairy farmer who’s allowed me to buy in.
When I get my milk the first thing I do is pour a glass and drink it down. Delicious. After that it goes into the usual cups of tea and everyday use. But that all changed about six weeks ago. The Hubby came home from work and amongst his news of the day was this;
“One of my colleagues drank only raw milk for forty days. She said it was wonderful and by the end she smelt like a baby.”
He had me at “raw milk”. I didn’t particularly want to smell like a baby but the idea of ingesting nothing but raw milk had enormous appeal. My body said, “Yes please.”
Never one to jump in without knowing the facts I began to research the subject. The internet abounds with information about raw milk cleanses, raw milk fasts and raw milk cures but by far the most detailed information is from two gentlemen; Bernarr (sic) McFadden and Dr Charles Porter. The Milk Diet was very popular early last century and at the time both men wrote how-to books on curing chronic diseases with milk. The Milk Diet: How to Use the Milk Diet Scientifically at Home by McFadden is very practical. Milk Diet as a Remedy for Chronic Disease by Charles Sanford Porter, M.D. is also useful but rather amusing. He suggests hair mattresses, sleeping pavilions and enough time away from our busy lives to stay in bed for weeks. The books overlap in their information and procedures but the MacFadden instructions are far more conducive to a lifestyle that involves going to work and a remarkable dearth of servants.
Both MacFadden and Porter start off their protocols with a fast, to ready the body for what’s to come. It doesn’t have to be long. A couple of days will do it. Fruit, mainly citrus and a few dates perhaps, or just water. While I fasted I re-read their books, both available for free on the internet. The cures they were doing with the Milk Diet were astounding. Just about everything, they claimed, except cancer. Both of them state the reason the milk cure didn’t become more popular was that no one could believe anything so simple could work.
The first two weeks of raw milk were easy. No hunger and no cravings. The Hubby joined me and lost ten kilos in those two weeks while I lost four. I made clabbered milk, a term I’d never heard of before this raw milk adventure. It was popular before the advent of pasteurisation. It merely involves leaving some raw milk out in a clean glass jar covered with a tea towel. Within a day or two the clabbered milk becomes a great source of beneficial bacteria. Unfortunately if you try this with pasteurised milk it will just go off. The Hubby and I drank a glass of this thick, soured milk every morning.
Week three was tougher and I began to crave not my usual sweet things and baked goods but scrambled eggs with greens. Week four was easy again and each glass of milk was sweet and satisfying. I lost just over six kilos in total, about fourteen pounds. A gradual return to the world of food sees me eating vegetables at night with an egg or two and drinking milk during the day up until about one pm, as instructed by Mcfadden.
I’ve loved this raw milk adventure. I haven’t gone hungry and I’m amazed that it’s been so easy. I feel clearer, stronger, lighter and thrilled that the craving for the foods that do me harm have completely gone. It’s as if I’ve reset my body and my emotions by going back to my days as a baby when all I drank was raw milk. Thanks mum. Is it for everyone? Possibly not. Would I do it again? Absolutely. Did I end up smelling like a baby? I don’t think so. Do I want to buy into the arguments against raw milk? Not particularly. I know what works for me. I know what works for my dairy farmer. And we’re both happy with that.
DISCLAIMER: Information on this post is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician or other healthcare professional.