The Health Benefits of Raw Milk

Where have I been? And how didn't I know this information? Maybe it was from living in the Midwest for the last twenty years, but how did I not know about the health benefits of raw milk? I drank the stuff as a kid and have vivid memories of going to my Uncle's farm and getting it fresh from the cow. I remember the gallon jars sitting on the kitchen table and watching the cream rising to the top. So, when did I start believing that skim milk, with it's blue color and thin consistency, was somehow better for me? Maybe it was during one of the 'low-fat' crazy diets I embarked upon, or maybe it was from when I was pregnant back in the 70's and had the LaLeche league breathing down my neck because I wasn't going to breast feed. In the last 30 years, I have not given any thought to drinking  milk any other way than how I was purchasing it from the grocery store. Raw milk? Seriously??

So, immediately upon moving to Washington this year and continuing my career as a nurse living out on the Pen (the Olympic Peninsula), I heard about the Dungeness Creamery. Co-workers kept talking about how cute the cows were. Not one person mentioned the benefits of drinking raw milk, but just the adorability of the farm animals. That's OK. Having always been a sucker for a good-looking cow, I decided to go see for myself. Well, what an eye-opening experience that was. And lo and behold, the creamery is literally just a couple of miles from where I live. Do you ever wonder what is in your own backyard that you have yet to discover??

 

 

DH and I were pretty fascinated and impressed by this place. We bought a gallon of raw milk and a pint of raw cream, headed back home and immediately got on-line to google us some info. It was like we had purchased rat-poison and we needed validation before ingesting it! Do people really drink this, we asked? Do they survive? Won't it clog our arteries and thicken our already plump waistlines?

The term 'traditional foods' kept popping up in our research. We sort of felt like Lewis and Clark on an expedition. The thing is, those great explorers were only discovering something they had never seen before. Lots of people were already living in those areas and they just happened to decide to go check things out. We were quickly realizing there is a whole movement occurring in this world of people getting back to eating like our ancestors used to. This was big news to us! And thus my question of "Where have I been?"

 

 

Traditional foods have healing properties. I did know that to some degree. In my previous position back in Kentucky, I was privileged to work with a wonderful dietician. I often had long conversations with her about food and  I did make some changes with my own eating patterns based upon her advice. There is always room for improvement and learning even more.

Raw milk has been used as medicine because of its healing properties and this goes way back to the time of Hippocrates, you know...the oath guy for all you medical folk out there. Raw milk can be considered a complete food and that distinction comes from the fact that raw milk has all 8 of the essential amino acids we humans need. Amino acids are building blocks for protein and protein helps us build muscle tissue amongst other things. Humans need about 20-22 amino acids, but only 8 are essential. We can get the other 12-14 from those original 8 because our bodies are amazing little machines that can do that kind of magic stuff!

Oh wait, there's more! After the amino acids, comes the carbohydrate component of raw milk. This is the part where if people have lactose intolerance (think of Meg Ryan in French Kiss), things can get really ugly. For those of us that don't, sheer joy! Our bodies break down the carbs in milk and create an end-result~~the leftovers if you will~~ a.k.a. lactic acid. So what you say? Well, this little guy basically sucker-punches some pretty nasty bacteria and makes them totally useless. The Eureka! moment is this: lactic acid helps our bodies absorb calcium, phosphorous and iron. If you haven't googled the terms osteopenia and osteoporosis before ladies (and gents too), this may be the time!

No blog post on drinking raw milk would be complete about this final component: FATS! Of course, this is the impetus behind why I have been ingesting 'dead' milk for the last 30 years of my life. Saturated fats. Kind of like saying two cuss words in a row! SATURATED FATS!!! There, I do feel better! Those two words have taken a lot of abuse in main-stream media, but they also play a role in our bodies and an important one at that. Every single cell within us has a wall of protection around it composed of FAT! Our hormones are reliant upon fats. In addition, fats provide insulation and padding around our vital organs. Fats help us absorb fat-soluble vitamins which are A, D, E, and K.
And, here is the jewel in the crown for me, fats help us feel satiated or satisfied when we eat. I never feel that when I am on a low-fat craze. I am always hungry and usually end up eating more food than I normally would if I would just eat something more satisfying.

Now, please hear me. I am not touting for anyone to go out and consume a high-fat, high-caloric, nutritionally deficit meal or adopt that kind of diet. I am learning about moderation and that no real food is 'bad'. Processed foods, well...that is a another blog entirely, but real food is a good thing!

From my reading on this, the bad rap for fat came when they started to pump hydrogen into it to make it solid. Around the end of the 19th century and the beginning of the 20th century, trans fat Crisco was born and heart disease started becoming more prevalent. Cows were not primarily fed grain during that time either, but were more grass fed and that is what the traditional food movement is all about. Getting back to basics.

On to Vitamins. I am one of those people who routinely take a handful of vitamins every morning. Again, another blog post I am sure because I am aware of all of the controversy swirling around that. Again, in my previous life, I worked with some pretty brilliant people and one of them was a PharmD (doctorate in pharmacy) and she gave a marvelous lecture on Vitamins. I walked away conflicted, but the lecture itself made me think and that is always a sign of success in my book. Seems like whole milk has a lot of vitamins, both water and fat soluble. One of the tid-bits I have stored in my brain is the best source of vitamins is always in their natural state. Milk certainly fits the bill here. It is a complete food.

And just when I thought it couldn't get any better, I read about minerals. Milk contains a broad selection of them even down to trace elements. Calcium is the one that immediately comes to mind. Strong bones and teeth, reduction in cancers particularly in the colon,  and lowered risk of kidney stones are just some of its benefits.  To be most beneficial, Calcium needs a couple of other nutrients, phosphorous and magnesium, which are are also found in grass-fed cow's milk.

Raw milk also aids in digestion because it possesses these little jewels called enzymes. Anytime we ingest a food with enzymes capable of digesting itself, our pancreas gets a little break. And in addition to enzymes, there is the good bacteria that is found in raw milk. This helps build up the normal flora in our gut much like eating a pro-biotic food like yogurt. Again, a good thing! Raw milk improves with age. I even read an article on 100 uses if your raw milk begins to sour.

 

 

Is raw milk for everyone? That is up to each of us as an individual. I am fortunate enough to live by a dairy that is running an immaculate operation. They are well established and have a solid reputation in the community. They still slap the disclaimer label on their product stating this product could cause harm if you are elderly, immuno-compromised, etc.. I have made the choice to drink raw, unpasteurized milk and see for myself if I notice any of the health benefits. I can tell you this. It is delicious. After years and years of drinking 'dead' skim milk, my taste buds are alive with joy. I chill my glass in the freezer first and then pour in my milk. I savor the flavor!!

The other thing to consider is cost. At $6.75 per gallon, it is considerably more expensive than store bought milk. What I have noticed already is the satiety factor. If I drink milk with my meal, which I do at lunch and dinner, I don't tend to overeat. I feel more satisfied. I am sure this is from the fat content. The second servings that I normally went back for are becoming available for tomorrow's lunches. I see that as cost-effective and it helps me to justify the few extra bucks. For me personally, this is an investment in my health and that is a very good thing!!

Chicken Stock

Making Nutritious and Delicious Chicken Stock

 Being an overweight nurse, I often feel a bit like an impostor. I am supposed to be a role model for good health. I am supposed to be doing things the right way. I do eat good food, but I am a volume eater which is a nice way of saying I tend to stuff myself way past the point of being full. We could go into the psychological dilemma of that, but that isn't what this post is about. I am starting a blog to discuss a new journey I am embarking upon. A food journey. I am learning as I go here and I won't profess this is the way for everyone. I plan on making some mistakes and learning by trial and error as to what works and what doesn't. What I don't won't to do is what I have done countless times in the past. It just hasn't worked for me. So, this blog is all about trying new things and becoming hands on with food.

I couldn't sleep the other night. I got up, got online and started reading some different articles about food and nutrition. I know how important a role food plays in achieving optimal health. I remember doing a paper about Michael Pollan, a major food guru, and I think the seed was planted there. That was about a year and half ago. I did make some positive changes after that. I started reading food labels, started paying more attention to the types of food I was consuming, started becoming more aware of sustainable living. Like most things in my life though, I only dabbled with it. I have to be honest with myself. I have been seriously pulling the wool over my own eyes and it is really time to make some serious changes.
 
I did finally get back to sleep, but as I was beginning to drift off,  I was thinking about where to start my journey. I decided small changes seem to work best for me. I tend to be a great starter, but not a great finisher.  My first project would be making homemade chicken stock. I had already decided about a month ago that I wanted to explore making soup this fall and freezing for winter. What is the basis of a great soup, I asked. Why....it's the stock of course!
I have always just purchased stock in those cute little cartons with the peel away pour spout and being ignorant of some pretty important facts, I thought I was ok. Hey, it's not soup out of a can and I am using fresh veggies, blah, blah, blah! So much for reasoning. What I didn't know about nutritious, healthy soup was ALOT!

Here's the skinny as I now know it! Homemade stocks made with fresh, high-quality ingredients are a powerhouse of nutrition. All kinds of minerals and vitamins are infused into the broth and the combination is a one-two punch for a variety of ailments. Stock must be an elixir from the Gods! It can help with our digestive systems, bone and joint disorders like arthritis, possesses benefits for our hair and nails, and just overall makes us feel better. It soothes the soul!! I could go into all the technical chemistry of it, but if you are reading this blog, you have access to the Internet and can Google just like I did and read even more about it. An added bonus, it is so much cheaper than commercial stock and YOU control the ingredients so YOU know what YOU are eating!

So, I started with just a simple basic recipe, but here's the real magic! You can tailor your broth to whatever you want by adding or deleting ingredients. You can cook broth in a crockpot or you can do what I did and drag out the much underused and most unappreciated piece of equipment in your kitchen. Well, at least in mine...and that was a monster size stockpot my DH had bought a few years ago and made soup in maybe one time. (I think I have a new best friend!!)

 

 

 

I took a large roasting chicken and placed it in said pot. This was not your typical grocery store bird. Pastured chicken is the way to go here. (Again, I could and probably will write an entire post on pastured vs. caged poultry.) I filled the pot with just enough filtered water to cover the bird. I then added 1/4 cup apple cider vinegar. This is to help pull the minerals from all of the ingredients going in there. I cut up 4 big, chunky, organic carrots, 4 stalks of organic celery, and one large sweet onion. That's it. I didn't add anything else, but I am now certain I will experiment the next time with maybe some thyme, parsley, garlic, or other flavor profiles. I let the whole pot sit for about 30 minutes so that leaching of mineral process could have some time and then onto the burner she went. I  brought all of this to a boil and skimmed off any foam that was accumulating to the top. I had read this 'scum' was impurities coming to the surface. No need for impurities!! Not in my beautiful stock! Once that was done, I lowered the heat down to a mild simmer, put the lid on and forgot about it! Well, actually...that isn't true. The aroma was killer. Both, DH and I kept going back into the kitchen and looking through the glass lid to watch it. Is that a little bit weird?
 

Just starting to come to a boil

Shhh....Magic at Work.

I let the magic unfold through the wee hours of the morning and about 5 AM, I got up, turned off the heat, and let it sit there until a more reasonable hour. I was supposed to add a bunch of parsley at this point before I removed it from the heat just for an added bonus of nutrition, but, hey, it was 5 AM and I was stumbling around without my glasses and just totally forgot about it. Next time though!


Skimming the scum.
 

The next step was to ladle it into containers. I had bought some quart size plastic pitchers just for that purpose. Now, the stock is sitting in my fridge waiting for the fat to rise and solidify so it can be removed. One of the articles I had read said this fat can be used for flavoring stir fry veggies. I will have to read a little more on that. I am so brain-washed about good fat and bad fat and frankly, I remain mostly confused. That will be fodder for another post, I am sure.

Elixir of the God's in my fridge!!

I plan on freezing the two large pitchers and the other two smaller ones will be used this week. I found a recipe for roasted cauliflower soup that sounds delicious and nutritious.

What are your broth making experiences? Do you use a crock-pot or a large stock pot? Do you use bones or a meat bones combo? I am definitely going to experiment with this some more. I think I will make a fish stock and a beef stock. I have read the beef stock is a bit more complicated, but that is not going to deter me. I am determined to keep hands on and delve into this new way of eating and living with my whole heart! I am just proud of my first project!! Stay tuned. I have a whole lot of ideas swimming around in my head. Now, I am going for a walk. It is a beautiful morning here in the Pacific Northwest and exercise is also in the scheme of things. Later!