“Raw Milk and Dairy Products” is the presentation shared by Mark McAfee at the July 18, 2019 meeting of the Silicon Valley Health Institute (aka Smart Life Forum) in Palo Alto, California. The perception on the benefits of raw milk has changed in many countries, because many now understand that raw milk can be produced for human consumption. There are two different systems, with different controls, values and outcomes. One kind of raw milk has to be sterilised, and the other raw milk can be presented unprocessed and unadulterated for human consumption.
We are sharing this information because although knowledge of raw milk has become widespread in the USA, Australians still have questions about it. There is often tears as people new to raw drinking milk do their research, and discover the true value of raw dairy produced to high standards and quality controls. They learn that despite their fear, it is time to wake up and renew their contract with themselves as the primary investor in their health. This may result in that push pull feeling, or worry of not knowing who to trust. There may be a conflict between how authorities or the media require Australians to act, and how their own inner direction guides them. Various health professionals have been trusted and tasked with caring for people’s health for decades, but health problems and disease are still at an all time high. It is time to reconsider if there might be another way. There are specialised health professionals in Australia who can help people get their gut health back, like GAPS consultants. Raw milk from cows need to be legalised and regulated in Australia so that people can make their own decisions.
“Raw Milk and Dairy Products” by Mark McAfee
After 100 years of processor and political oppression raw milk is emerging as a consumer favourite. Raw milk provides all the immune system elements that are lost in processing and no longer found in the Standard American Diet. Today raw milk can be safe (ultra-low risk) and no longer a gamble. Rapid testing technologies (BAX PCR RT) allow for a Test & Hold procedure, so that farmers and consumers know what is in the milk before it is sold. Look for the Raw Milk Institute gold standard of safety and the Test & Hold logo on organic raw milk sold in California where the industry is highly regulated.
Raw milk is the first food of life and unlike processed milks does not trigger allergies, and is actually really good to treat allergies and asthma. Raw milk is not associated with lactose intolerance and is easily digested by nearly everyone. Raw milk is a whole and complete food. Think of all the medical and health benefits found in human breast milk. Most all those same beneficial elements are found in raw milk bioavailable and unchanged.
About Mark McAfee
Founder CEO of Organic Pastures Dairy Company, a leading brand of organic dairy products in the USA, serving 600 stores in CA and more than 3500 stores nationally and in Canada with certified organic pasture grazed raw dairy and cheese products. Mark is the founder and chairman of the Raw Milk Institute, Director and VP of California Dairy Campaign, Director at California Farmers Union and delegate to National Farmers Union. He is a founding board member of the Rodale Institute sponsored “Organic Farmers Association” Policy Committee. He has spoken nationally and internationally at conferences and Universities including: UCLA, UBC, UVIC, Rutgers, USC, CSUF, UC Santa Barbara, and Stanford Medical School on raw milk food safety and production methods. He is a lecturer on the medical benefits, gut biome and genomic effects of raw unprocessed dairy products, and founder of Farmers over Pharmacies.
Highlights from the video worth mentioning:
At the 4:40 minute time marker, Mark shares how healthy cows and the right conditions makes the kind of milk that is suitable for human consumption.
At the 9:30 minute time marker, there is a discussion about The Raw Milk Institute, how food safety plans work and what is raw milk.
At the 16:55 minute time marker, Mark shows a slide from a conference in Australia from a few years ago, that demonstrates what industry knows, but is not telling Australian consumers, around how allergenic pasteurised milk really is until it is fully cooked. The slide shows that milk pasteurised at the lowest allowed pasteurisation temperature (63’C for 30 minutes) is not nearly as allergenic as milk pasteurised around the 80’C range.
At the 22 minute time marker, Mark mentions moms drinking raw milk to increase their breast milk supply. To learn more about how breastfeeding moms are increasing their own supply, see Kaleigh Lutz’s testimony on the Farmers over Pharmacies website. Mark says that authorities often warn pregnant mothers not to drink raw milk due to a fear of listeria, but Mark says that Listeria is not associated with raw milk, because listeria likes to contaminate a low competition environment like that provided in post-pasteurised milk. A European study shows that when pregnant mothers drink raw milk, the baby have resistance to asthma for life.
At the 23 minute time marker, Mark talks about the vegan and plant-based trend and how the fats that children need for their brain development are missing in these foods, putting them at risk of health problems.
At the 27:45 minute time marker, Mark list the diseases that his customers report recovery from: Crohns, ear infections, high CRP, Irritable Bowl Syndrome, depressed immunity, GERD, lactose intolerance, arthritis, eczema, asthma, bone density and dental problems.
At the 30:33 time marker, Mark shows a slide showing what happens when raw milk is processed and what it looks like under microphotography. Mark says that the raw milk has structure and function, and the butterfats carries the alkaline phosphatase enzyme, which is completely destroyed during processing. Also see this article: Microphotography of Raw & Processed Milk
At the 31:50 time marker, there is a list and short discussion of studies involving raw milk. And also how the lactobacillus bacteria (also called coliforms) in raw milk that when it colonises the gut, actually produces the lactase enzyme that is needed to digest lactose. Mark says few people have lactose intolerance with raw milk.
The lively Q&A starts at 33:55 minute marker.
Free Raw Milk Training in Washington State
This training is hosted by the Raw Milk Institute, a non-profit dedicated to educating dairy farmers in the safe production of raw milk.
Date: Friday, September 6th from 11:00 AM to 4:00 PM PT
Where: Fairfield Inn Conference Center, 202 15th Ave SW, Puyallup, WA 98371
Refreshments will be provided. At the meeting, there will be discussions of Grass-to-Glass optimisation of raw milk production, which results in low-risk, safe raw milk which benefits both the consumers and the farmers. The goal is to help the Pacific Northwest have fewer raw milk-related illnesses and outbreaks, thereby helping to ensure that raw milk will remain an accessible superfood.
The Raw Milk Institute (RAWMI) has trained hundreds of raw milk farmers in the United States and Canada. The training is FREE for the farmers, and has been shown to reduce outbreaks and illnesses, increase safety, and lower insurance costs. Please let them know if you need more information about this event, or have any contacts of others who may be interested in this event. Click here for more.
“Producing World-Class Raw Milk” Training in BC, Canada
Speakers: Mark McAfee and Sarah Smith of RAWMI, and local herdshare community members
Sponsored by: The Raw Milk Institute (RAWMI) and the BC Herdshare Association
Date: Sunday, September 8, 2019
Time: 12 noon to 4 p.m. Registration available at the door.
Place: Parksville Community Centre, 132 Jensen Ave E, Parksville, BC, in the Arbutus/Garry Oak Rooms
Cost: No charge, but donations welcome to help cover room rental cost. (RAWMI is a registered charity in the U.S., and donations are tax-deductible against US income.)