Raw Milk: Do you? Would you?

When you hear raw milk mentioned you may think something along the lines of… “Oooh, no, I can’t drink that, I’ll drop down dead from Salmonella” or perhaps, “Yeah old people used to like to drink that stuff…” or maybe you’re just puzzled because your milk-based knowledge doesn’t extend past skimmed, semi-skimmed and whole.

Well, maybe you should be thinking more along the lines of… creamy, rich, flavoursome, distinctive and, more surprisingly, good for you.

It seems it is time to quash those ideas and views that hold a negative dark cloud over our perceptions of whether we should, or shouldn’t, drink raw milk.

First of all, we’ll start with why people don’t really consume it. Milk is pasteurised, as it has been since the late 1800’s, in order to kill off harmful bacteria (such as the evil E coli), not everyone likes the idea of living organisms inhabiting their milk. Diseases had been passed between herds and their milk more commonly once upon a time, but these diseases are not what they used to be , and health and safety is definitely not what it used to be. Times have changed but apparently not our attitudes. DEFRA reports that 0.01% of the population regularly have the stuff.

This seems even more baffling upon learning that FSA figures tell us not one outbreak [of raw milk related illness] has been reported since 2002, that’s 14 years ago! Perhaps the percentage is so low because people aren’t made more aware of raw milk, it isn’t even sold in supermarkets and needs to come direct, after all.

Hook

So why should you make the change then? It’s thought that pasteurising milk could also kill off good nutrients, and protein (including vitamins of the B-complex, apparently). Anti-microbial proteins in raw milk can protect against infection, and it’s also claimed that this raw stuff can help reduce children’s risk of allergy-related conditions (asthma and eczema for example) and even reduce the symptoms of eczema and hay fever in adults. It’s excellent for calcium (organic grass-fed cows create higher quality calcium, too, FYI). I was even once told that those who think they’re lactose intolerant should try it, I just thank my lucky stars that my dairy-loving body is not that way inclined.

So, what can you expect from raw milk, you ask? Well, it is fairly different from your supermarket bought cartons, and tastes will differ between season and between cow – it is pure after all. Left overnight in your fridge you will notice the cream will have found its way to the top – have this with your morning coffee. Mmmm, coffee. (Or, you know, just shake it up a bit of course, for your cornflakes…)

http://www.hookandson.co.uk/RawMilk/ – these folks know what they’re doing andwill deliver. TO YOUR DOOR! There’s also lots of useful info for first timers. Check out their crowd funding campaign if you do like what you see.

http://rawmilk.simkin.co.uk/what-is-raw-milk.htmlJust some further reassurance.

Telegraoh Article.png
An article from the Telegraph in October 2015

 

 

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