Over the past four days, I've (hopefully) helped inform you on the facts of raw and commercially produced milk. You've done your own research, informed yourself as much as you can, prayed, and talked to your family about it. You've made the decision to take it on and switch to raw milk. Now you need help in finding out how to go about it.
In 1950, cows produced an average of 5,300 pounds of milk in a year. Today, the average milk cow produces 4 times that at over 20,000 pounds a year. Source: US Department of Agriculture, National Agriculture Statistics Service. Why (and how) can cows produce so much more milk now, than they did 60 years ago?
We have been led to believe a lie. Milk must be pasteurized in order to be safe. Guess what? Milk that was safe for drinking existed long before Pasteur. So, why are we told that only pasteurized milk is safe?
The typical milk you purchase at the store is pasteurized. The FDA says that is it makes it safe for human consumption. What exactly is pasteurization, though? I firmly believe we should know what something is, it's risks and benefits before we purchase it and feed it to our families. So, today in our milk myths series, we will look into what the pasteurization process is and what it does (and doesn't do) to make our dairy products safe to consume.