For generations the only milk that families had access to was raw milk. Coming directly from the family cow or the local farm, it provided essential vitamins and minerals to millions.
Raw milk is milk that has not been pasteurised or homogenised and prior to 1864 when Louis Pasteur ( 1822-1895) discovered that pasteurisation prevented spoilage raw milk was the norm, and was consumed by all including weaned infants. Even after the process of pasteurisation became more common it was the discovery of germ theory in 1870 by Joseph lister (1827-1912) that started turning people away from raw milk. (source)
For some time people have been turning back towards raw milk. The amount of antibiotics given to dairy cows, and what the cows are actually fed on is making people wonder if store brought milk is actually the wholesome, safe dietary staple it used to be.
Liz Reitzig from Farmfoodfreedom explains why raw milk is preferable to pasteurised milk.
(H/T Activist Post)
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