Up to the Amish for Raw Milk II

My family is devoted to the healing benefits of raw milk, grass fed beef and building up the probiotic content of our digestive systems. We follow the beliefs of a very savvy group of people who are health conscious and well. They are so well, they espouse their wellness, rather than their illness. And, with the Weston A. Price Foundation tenets, one is rarely, and I mean rarely, ever sick. There is just no illness to talk about, unless one is beginning the journey and coming to Weston A. Price to heal a chronically ill health condition, which many people are. But even then, they speak of how they are getting well, not about how sick they are.

We left at 10:00am to go north to Pennsylvania. First thing
of note on the journey was this BIG N. I kept looking around
for Big Bird, thinking I was on Sesame Street.

 

Several times a month we go up to the Amish and Mennonite farms just north of us in Pennsylvania. Each state in the union has its own laws about the sale and distribution of raw milk. Pennsylvania allows the sale of raw milk, while Maryland does not, but Maryland will allow enough to be brought across state lines to feed one's own family. Raw milk is not pasteurized or homogenized. It is milk drunk fresh from the cow, like it has been all the way down through human history until the last hundred years or so.

Route 70 goes across country and cuts through the State of
Maryland. When I was driving out west in the 1970s, I could
get on Route 70 outside of Washington, D.C. and drive all
the way to Indianapolis, IN without a single stoplight.

 

The natural enzymes, vitamins, minerals, CLA which is a cancer deterrent and good bacteria of raw milk can not be equaled by any other food product. And I'll even venture to say, not by any natural or man made medicine. It is a pure and nutrient dense substance that sustains life and promotes health and has for thousands of years.

Maryland is a beautiful state, called America in Miniature,
having the Atlantic Ocean coast, the Chesapeake Bay
and also mountains in the western part.

 

Years ago, every family had their own cow or had access to one. As people moved to the city, the milkman began making deliveries of cold fresh milk into urban communities. Pasteurization became necessary when, to make money and use up the wasted grain from liquor distilleries, cows began being kept in stockyards so that they lived and died next to the liquor plant, not in fields of grass.

Pennsylvania is a state that allows the sale of raw milk,
while Maryland does not allow the sale. But, each Maryland
family is allowed to drive across state lines and buy milk for
their own family's use.

 

The waste grain from liquor manufacturer processes was brought out on conveyor systems to the cows to eat. It was all they had to eat, so they ate it. Cows don't naturally eat grain and they got sick as a result. Because the cows were sick, their milk had to be pasteurized to be safe. That practice has continued over to today with most milk being pasteurized and homogenized. Cows that are kept clean and safe on grass fed sustainable farms produce a safe and clean product that most times has less of a bacterial count than the milk bought at the store.  Pasteurization and homogenization methods render milk difficult for humans to digest.

Once over the Pennsylvania line, the houses are wood framed
and from another time. Here we are starting to get near where
the Amish and Mennonite farmers live.

 

It is the inability of people to digest pasteurized and homogenized milk that has lead to the concept of being "lactose intolerant." The pasteurization kills the enzymes and interrupts actions of the chemical buffers that make it possible for so called "lactose intolerant" people to drink milk. When those who are lactose intolerant drink raw milk as nature intended, many say their problems with milk are easily overcome.

White outbuildings tell the tale of generational, sustainable
farming practices.

 

I am not the first to tell this story about raw vs. pasteurized milk. The knowledge is common, if one knows where to look. There is a great deal of information on the Weston A. Price web site. In addition, the book The Untold Story of Milk illustrates the system that made milk dirty, so that it had to be cleaned. At the end of this post, there is a link to the book, The Untold Story of Milk.

Hungry and ready for a break from driving, we stopped at
Trickling Springs Creamery in Chambersburg, PA, right off
of the I-81 Interstate.

 

Trickling Springs Creamery has great dairy products as all of their milk is from grass fed, pastured cows. They "flash" pasteurize their milk. We raw milk fans do not drink that kind of milk on a regular basis, as we do not agree with any pasteurization. The Trickling Springs Ice Cream is SO GOOD, however, sometimes we decide not to be too fussy.

The sign out in front of Trickling Springs Creamery has the
phone number in case you ever want directions.
Worth a trip from anywhere.

 

You won't find the word "organic" on the Trickling Springs labels and that's where eating organically gets a little tricky. At first when you change over to eating organically to start detoxing and getting the industrial chemicals out of your body, it easiest to just follow labels and eat something if the label says it's organic. Later as one spirals upward with health and habits, it gets easier to know what's organic or not, regardless of the labeling.

This half gallon of ice cream does not say the contents are
organic, but we buy it and get spoons to share.
Cheaper than cones: $6 not $12!

This is the beauty of buying locally.

We know the cows are raised organically and the manufacturing
process is organic. Besides, this tub contains Amish Hot Fudge.
 It's Cold Amish Hot Fudge, true, but that's an important segue
as I'm going to GIVE YOU THE RECIPE for Amish Hot Fudge!

You will thank me. Your children will thank me.
And your children's children....will thank me.

 

To qualify for an organic label, companies must pay large sums of money. As one studies the situation, it becomes obvious that small, local organically practicing food companies cannot afford the label. Big corporate conglomerates easily can, although their practices might not be as pure. That is why people who worry about what they put into their bodies get to know the producer of their food. If the food you eat is local, it is easy go see how the food is produced, gauging whether the production and harvesting are wholesome.

An old ladder becomes a handy display rack.

 

Amish and Mennonites come from a frugal heritage of using what they have to best advantage.  Isn't this nifty? On the Trickling Springs front porch, we see an old ladder that has been converted into a display rack for sales items. With nothing added but swing-set chain and "S" hooks, the display is ready to go once the ladder is hung from the ceiling. Can you see this adapted to a country kitchen to hang large pots and pans? Maybe not the WHOLE ladder, but several rungs would be great.

The front door leading to the Trickling Springs Creamery store.

 

See the sign on the front door saying Trickling Spring milk is from grass fed cows? That's the pedigree you want for your milk. If cows are grass fed in a pasture, they are not being held in overcrowded pens eating grain. It is comforting to know this milk comes from cows free of preemptive antibiotics.

The cow "mothers" of the milk used for Trickling Springs Creamery have not received antibiotics because they don't need them. They don't get sick because they are not in close quarters eating unnatural foods they can't digest. The farms that give milk to Trickling Springs follow organic practices with their cows pastured in fields eating grass and clover like cows naturally do.

And, how do I know? Well, once again these manufacturers are standing right there in front of me. It's easy to ask them where they get their milk and go see the farmer, the farm, the cows and the fields. And, that is where we are going on the next post: to see a farm that gives milk to Trickling Springs Creamery.

But, in order to go, you must be very good today, read all the BlogHer posts you possibly can, putting all other obligations aside and leave plenty of comments to encourage those writing the blogs. Don't be a stranger! BlogHer bloggers need to read that someone, somewhere cares.

Join us for tomorrow's post where we go to an organically run farm, see a studly rooster and an Amish buggy. 

Come back. Have fun!

Be better informed!

 

Ron Schmid, ND, naturopathic physician, writer, teacher and
farmer, has prescribed raw milk for his patients for nearly
25 years. Dr. Schmid is a graduate of MIT and the National
College of Naturopathic Medicine. Author resides in Connecticut.

If you have an interest in this book, click on the link below:

 

The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products

 

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