- Heating raw dairy products
- Freezing raw milk and butter
- Spray dried milk
- Bovine leukemia virus in milk?
- Finding safe source of raw milk
- Nutritional value of raw vs pasteurized milk
- Is there growth hormone in milk
- Skim milk and acne
- Safety and value of raw cheese
- Raw milk and lyme disease
- Pasteurization of fat in cream
- Use of raw milk in German hospitals
- Aseptically packed rice milks
- Milk from cows that are not fed grass
- How much milk should you drink?
- Is it better to drink raw milk or no milk?
- raw milk consumption for children with compromised immune systems?
- milk-borne illnesses
- raw milk & osteoarthritis
- radioactive particles in dairy
- Does pasteurization change or denature the fatty acids in milk?
- goat’s milk vs. cow’s milk
- Does freezing raw butter would destroy the wulzen factor?
- lab testing raw goat milk samples
- insulin-like growth factor and oestrogen
- heating the yogurt
- Is it true that grass-fed raw milk is a culprit of causing anemia?
- dementia or Alzheimer’s
- Is pasteurized milk from biodynamic, grass fed cows OK?
- eating raw whole eggs
- frozen salmon roe
- chronic yeast infections
- egg yolks & raw meat that has been frozen, greater than the 14 days
Q. Does it harm raw cheese and other dairy products to heat them – particularly when you put raw cheese or butter over warm meals and it melts?
A. Gentle heating is probably okay, such as putting cheese in an omelet, warming milk (but not more than you can touch it without burning). But high heat does change the dairy products. If you have a high tolerance to dairy, heated cheese is probably okay in small amounts.
Q. Is it okay to freeze raw milk and butter? Is it okay to freeze milk in glass?
A. Yes It is fine to freeze raw milk and butter. There is no harm to the enzymes in milk nor to the fat-soluble vitamins in butter. Dr. Price actually tested frozen butter after a year and found no degradation. You can freeze milk in glass if the container is open and not completely full, although plastic is safer from a breakage standpoint.
Q. I have heard that spray dried milk is bad for you. Is dried cheese also and what about freeze dried cheese and milk?
A. Carcinogens are always formed in the process of spray drying. I don’t know about freeze drying, but I would suggest sticking to real, unprocessed cheese.
Q. I am considering switching my family to raw milk. However, I have only one remaining concern, I have been reading about the bovine leukemia virus that is transmitted through raw milk and there have been breast cancer studies that have found it in tissue. I’m also finding on nomilk.com that dairy farmers who drink raw milk have higher rates of leukemia. Will you comment on this?
A. Please show me this website where they say that drinkers of raw milk have more leukemia. This is a completely unsupported statement! There have been no studies of drinkers of raw milk in the US for over 60 years. Milk from pastured cows is perfectly safe to drink. These cows do not have leukemia. But I would not drink raw milk from confinement cows.
Q. I have just found a source for raw cow’s milk, who would I contact to find out what to look for and what questions to ask to know if the cow is clean and a good milk source?
A. Here are some summary guidelines. The last one is not really necessary if all the others are followed.
- Cows graze on unsprayed pasture except during the coldest time of the year and then are fed mostly hay and silage when in barns.
- The herd is tested free of TB and brucellosis.
- When a milking machine is used, the cow’s teats are washed with iodine before putting the milking caps on.
- The milking shed and surrounds are clean and tidy.
- Milk is kept chilled in a stainless steel tank or individual containers.
- Milk is tested regularly to ensure the absence of human pathogens.
Q. Do you have information showing the nutritional value of raw milk vs pasteurized?
A. The closest thing we have to an article on the nutritional composition of raw milk is the powerpoint presentation on raw milk on the splash page of realmilk.com.
The problem is that when you do an analysis for vitamins and minerals, raw milk does not look that different from pasteurized. But what is destroyed is the carrier proteins, which are destroyed by pasteurization. But the tests don’t look for this.
Q. Is there growth hormone in milk?
A. All cow milk contains growth hormones, which are identical to human growth hormones. These are being sold as a health food and are considered beneficial in the health food industry.
Q. My acne seemed to get better when I stopped drinking skim milk.
A. Skim milk could cause acne for several reasons, notably because it depletes vitamin A and also because, if it is pasteurized, the body mounts an immune response to it. Raw whole milk often clears up acne.
Q. I would like to have information on the safety and value of raw cheese.
A. There is a book called, American Farmstead Cheese, The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt (with the Vermont Cheese Council). It has a chapter about raw milk cheese safety, although no recipes. It’s a pretty interesting book. I would contact him directly at the University of Vermont, Dept of Nutrition and Food Sciences.
Q. I was recently advised not to drink milk because of the possibility of it causing Lyme Disease. Please comment.
A. This is just one more slur against raw milk. Raw milk contains components that kill all pathogens. One body of opinion believes that Lyme is caused by pesticides, not a virus. One of our members, Dr. Ron Schmid, cured himself of Lyme disease by drinking lots of raw milk.
Q: What does pasteurization do to the fat in cream?
A: Pasteurization is much more damaging to the proteins than the fats. The only thing ruined in the fats will be the Wulzen Factor, which protects against arthritis. If only pasteurized cream is available, you can get the Wulzen Factor by taking high-vitamin butter oil.
Q: In your Real Milk brochure you mention German hospitals using raw milk, what are they doing?
A: In many hospitals they just give raw milk as part of the diet. They may also be using the milk fast, described here: http://realmilk.com/milkcure.html
Q:Is it lawful to purchase raw milk for personal use and take it across a state line?
There is a federal regulation prohibiting raw milk for human consumption in interstate commerce. According to an FDA official, the agency’s position is that it is illegal to purchase raw milk for personal use and carry it across state lines. Having said that, I can tell you the FDA has never taken any action against a consumer who has done this. I would not let the FDA’s position dissuade you from obtaining foods that you believe are healthy for your family. I believe that the regulation is unconstitutional. The FTCLDF (ftcldf.org) is currently representing an Indiana farmer that is challenging their ruling.
Q: Which whey is better to use for fermenting vegetables and fruits, the whey obtained from raw goat milk cream cheese or the whey obtained from a 24-hour (heated goat milk) yogurt goat milk is the only milk I use? I find the whey from the cheese culture mild, almost sweet tasting compared to the whey from the yogurt culture which is sharper, more lemony tasting. Since I’ve been making the cream cheese more often than the yogurt, I have more of the cheese whey on hand however, I wouldn’t want my recipes to spoil on me.
Whey from sour milk, yogurt or cream cheese are all fine. But best not to use the whey from other cheeses–this whey has undergone an additional fermentation and I don’t know what the results will be We have found that using cheese whey for the baby formula causes it to curdle.
Q: I used the recipe below to make whey using raw milk. However after 4 days I strained it and I don’t think it had separated enough, because I only got about 1/2 cup of cream cheese and the whey looks pretty thick. It does smell sour. I was wondering if I should let it sit out longer?
A: Yes, you should let it sit out longer. It might help if you added a spoonful of yoghurt to the milk, it might separate more quickly.
Q: To separate milk, do I need to open the milk bottle in the first place, or can I take a sealed and un-opened bottle of milk and place it on the counter to separate?
A: You may let it separate in the bottle if the milk is in glass bottles but the problem with letting the milk separate in a milk bottle is the small opening at the top–it is very difficult to pour out. Also, I think it would take much longer if you had not first exposed the milk to air.
Q: Can you tell me about the raw milk diet and specifically an article by J.W. Crew? Also, is the raw milk diet helpful for alcoholics?
A: The only reference I have for this is the original article by JW Crewe, which we have posted at _http://realmilk.com/milkcure.html_
Since raw milk is an excellent source of vitamin B6, that alone would make it helpful for alcoholism. Also, since on the raw milk diet, one gets off all grains, this would also make this diet helpful.
Q: If I skim cream off raw milk, is the remaining milk considered skim? Is that okay to drink and will it make him fat?
A: If you skim the cream off the milk, it is “skimmed” milk. It is probably the equivalent of about 1% milk. If you use the cream and also drink this skimmed milk, this is fine. But if you just drink the skimmed milk without consuming additional butterfat from butter or cream, you might develop nutrient deficiencies and even have weight gain.
Q. Why do you not recommend aseptically packed rice milks?
A. Because they are highly processed and contain emulsifiers, synthetic vitamin D (toxic), sweeteners.
Q. In Arizona, I can only get raw milk from one source and since there is little grass here, the cows are fed: 50% organic alfalfa, 50% organic tritical hay and oats, probiotics in the water and hay, and Redmond sea salt, bentonite clay and kelp for minerals.
I wonder if these cows contain many of the benefits bestowed in grass-fed milk?
A. This is a good question! My reply is that I would still recommend this milk and here’s why: When my children were little, my only source of raw milk was Alta Dena Dairy in California–this was a large confinement dairy and the feeding program was probably not as good as the one you describe. Yet my children thrived on this milk–it is still way, way better than pasteurized milk. And fortunately there is no soy in the feed. Just make sure you tell people what the feeding program is when they ask about raw milk.
Q. How much milk do you recommend drinking?
A. We recommend 1 quart per day for pregnant and nursing women. We don’t have any specific recommendations for children and other adults–it really depends on their personal tastes and preferences.
Q. I’m well-aware that raw milk is best, and that’s what we drink in our family, but if someone doesn’t drink raw milk, I assume it is best to at least be sure to drink whole milk, but if heating/pasteurizing the milk oxidizes the cholesterol, is it better to say drink either raw milk or NO milk?
A. Regarding milk, the more I learn about pasteurization, the more I realize how harmful it is (for other reasons than the oxidation of cholesterol). And now most milk is ultra-pasteurized, especially most organic milk.
I think if people can’t get raw milk, the next best thing is pasteurized (not ultra-pasteurized) cream diluted with water. The fats are much less prone to damage by pasteurization than the water portion of the milk, and at least the fats in cream have not been homogenized. This is what I did for my family when we could not get raw milk. We used diluted cream on porridge and in cooking.
Q. Do you know whether the heat process of clarifying butter would destroy the “x factor” in grass feed dairy ghee?
A. Answer from Chris Masterjohn:
My understanding is that heat destroys the Wulzen anti-stiffness factor but not the X factor, which is consistent with heat having little effect on vitamin K2.
Q: I am convinced through my recent research that raw milk and dairy are superior to conventional. However I’m concerned about feeding raw milk to my four year old who is currently in treatment for leukemia. He LOVES dairy and, while I only allow him to drink/eat organic milk products, I can’t ignore the health benefits of raw milk. My question, then, is what is the recommendation for raw milk consumption for children with compromised immune systems? I can’t seem to find the answer in any of the raw milk literature. Just curious if you guys had any information on the topic.
A: Raw milk is designed to BUILD the immune system, so would be great for that. Another thing for leukemia is bone marrow. There is an article on bone marrow at westonaprice.org.
Q: I have made whey twice following Sally Fallon’s directions in Nourishing Traditions. The first time I got the jar out of the refrigerator to use it about a month after I’d made it, and it had what looked like a cotton ball floating in it. Is that normal/ok? I’m making new whey now, using commercial yogurt from the local health food store. It is warm (I live in the desert, and the temp in the kitchen is in the mid-high 70s, mid mostly). The top of the whey is clearish yellowy, and the bottom looks kind of like a stratus cloud…is this normal/ok?
A: Both of these are fine. The “cotton ball” floating on the top can be carefully lifted out with a spoon and discarded. And just don’t use the “stratus cloud” on the bottom, only the clearish whey on top.
Q: I recently found a milk producer in my health food store’s dairy section that I happened to pick up. The company is Kalona Super Natural. They seem to be doing everything by the book, except that they vat-pasteurize their milk at 145 degrees F. I know that any sort of pasteurization is bad for milk, but is this an okay temperature to heat milk to without it losing the majority of its enzymes, protein and Wulzen Factor? I do not know how stable these components of milk are. This would be a good transition milk for my family and friends before going all out raw if the pasteurization part turns out to be somewhat acceptable!
A: It is just hard to know about this–145 F does not fit the definition of pasteurization–it is supposed to be about 163 F I think, so I really doubt that they are only going to 145 F. In any event, even that heat would be harmful to most of the enzymes. But for sure, this would be better than conventional pasteurized milk. I assume it is whole milk and not homogenized.
Q: I have been buying raw milk from the farm now (thank you for educating me on that) and I have been taking some of the cream and making butter just in my kitchen aid, paddle attachment. When it turns to butter, it separates into a chunk of yellow (the butter, which I then clarify in the oven) and a liquid that resembles milk. What is that liquid? skim milk? buttermilk? do I culture it into buttermilk? Or just
throw it out? Can I do anything with it?
A: This is called buttermilk and you can use it to soak grains. (The word buttermilk is also applied to whole milk that has been cultured) On a farm it would be used to feed chickens or pigs.
Q: I am a supporter of raw milk. I recently read an article on Fox News just to see what it said. They claim that 82% of milk-borne illnesses between 1973 and 2008 were from raw dairy products. Where did they get these statistics? Can you refute them? As I said, I am a big supporter of raw milk and don’t like articles like this, but want to be able to refute it to my friends.
A: The Fox News report was using CDC data. Here is a press release we
did on this: http://www.westonaprice.org/press/flawed-government-report-thwarts-state-raw-milk-initiatives
Q: What are your views on Amazake please? I couldn’t find too much about it on westonaprice.org. A company here in the UK has recently started selling 3 different organic varieties – Oat, Millet and Brown Rice. I was wondering if the fermentation process might improve the situation with regard to phytic acid and other antinutrients.
A: Does not look like they are fermented. A poor substitute for raw dairy.
Q: I have been drinking milk kefir made with raw milk for several months and it is aiding in my digestion tremendously. I was wondering if there is any research that found that milk kefir would help relieve pain from osteoarthritis. I read on the internet that stopping dairy all together helps rheumatoid arthritis. Also, a friend’s fourteen year old son has dysautonomia and he was tested positive for lactose intolerance. Even so, I was wondering if either water kefir or milk kefir would help his debilitating symptoms.
A: I think both raw milk and kefir would help osteoarthritis–we have had testimonials about this. The boy should also be on cod liver oil and high vitamin butter oil, and off all processed foods–probably a
Q: I totally agree with having raw milk, raw cheese and butter before and during pregnancy, but I am concerned about radioactive particles in dairy after the nuclear power plant accident in Japan. I live in Arizona and we get most of our dairy (except milk) from west coast. Do you still think it is a good idea to get a lot of dairy? Can I get enough minerals and vitamins from dolomite powder or liver or eggs or something like that without dairy? I am taking cod liver oil/ butter oil blend, nutritional yeast, dolomite powder, coconut oil daily. Should I consider ordering cheese from Wisconsin or east coast away from west coast?
A: I think the risk of radioactive particles is minimal and the dairy foods are fine. But a second choice would be raw cheese from the East Coast.
Q: Does pasteurization change or denature the fatty acids in milk? If so, then since most butter is made from pasteurized milk, would it be significantly inferior to raw butter?
A: The fatty acids in milk are mostly saturated and monounsaturated, so fairly stable. So pasteurized butter should be OK.
Q: Do you have information on the benefits of goat’s milk vs. cow’s milk? If so, is it available on your web site, or do you have information to email me?
A: Raw goat and raw cow milk are both very healthy. Goat milk is higher in fat (and higher in saturated fat) which might explain why some people digest it better. But cow’s milk is higher in B12 and folate
(goat milk is deficient in folate) so cow’s milk is better for our baby formula.
Q: I wonder if freezing raw butter would destroy the wulzen factor?
A: I don’t think so. Price tested butter that had been frozen for a year and found no degradation of the fat-soluble vitamins. I would assume the same for the Wulzen factor.
Q: I am trying to find out if there is a place where I can send in my raw goat milk samples and have them analyzed for vitamin and mineral content. I send the samples to Langston DHI lab in Oklahoma to determine the Protein, butterfat, and Somatic Cell count levels – but I am not sure how to tell if their milk is lacking in any nutrients, or what it is very high in – in you have any information I would be happy to hear it – thank you
A: I would use DBE laboratories in Fullerton, California http://www.ube-lab.com/ Ask for Danny.
Q: Thank you so much for your wonderful website. I have just been reading your Raw Milk article and FAQs and I wonder if you could help me with some questions that I could not find an answer to on the site.
Basically, I love milk but have stopped drinking it – even the organic, grass-fed, raw type – because of worries about high levels of insulin-like growth factor and oestrogen. Please could you let me know whether you are aware of what the levels of these are in raw milk and whether they are significantly lower than conventional milk, or alternatively if you have any idea where I could find
A: I don’t know whether they are lower or higher, but I would not worry about it. Healthy people have consumed raw milk for millenia. In one study, milk consumption was associated with PROTECTION against premature puberty, so I don’t think one needs to worry about the estrogens. Of course the milk should be raw, whole and from pastured cows.
Q: A question for Sally Fallon: I have a supply of organic raw cow’s milk and looked up how to make yogurt in Nourishing Traditions. To my surprise, you advise to heat the milk to 180 degrees before cooling it to 110 degrees and adding the yogurt culture. I thought the point of getting raw milk is to avoid pasturization, which, as I understand it, can occur at varying temperatures and times (145 degrees for 30 min, 161 degrees for 15 sec., 280 degrees for 2 sec.). Doesn’t heating the milk to “scald” it kill the precious enzymes that we want to preserve in the raw milk? I notice that you don’t recommend that kind of heating at all in your kefir recipe…..
Can you explain?
A: The rationale for heating the yogurt is to kill off competing microorganisms. However, in later printings of the book I also have a raw yoghurt–it will be more liquid than yoghurt made from heated milk.
Q: I need your help. My grandson has anemia. It’s believed that the cow’s milk he drinks is a major cause of this. Is it true that grass-fed raw milk is a culprit of causing anemia??? Or is it that the scientific findings are due to pasteurized milk and not raw milk? Or is it cow’s milk itself, regardless of cooked or uncooked? I know full well the nutrient density of raw cow’s milk and it’s non allergenic effect vs pasteurized milk. Is iron deficiency milk causal or something else?
Please help! Please refer me to articles that have been written on this matter. I need scientific evidence to defend raw milk consumption for my grandson. HIs pediatrician has suggested a 16oz maximum limit per day. He’s 18 months old and hasn’t been on breastmilk since 8 months due to mom’s second pregnancy. I’ve been buying Organic Pastures raw milk to replace mother’s milk, along with chicken stock added to the bottle half (or less) the time. I’m a grandmother not the mother.
A: Raw milk should not cause anemia as the lacto-ferrin ensures the complete assimilation of the iron in the milk. However, he does need other sources of iron. He needs liver several times per week (can be a chicken liver puree) and egg yolks. Cooked beets frequently. Also cod liver oil, as vitamin A is needed for the assimilation of iron.
Anemia is not something to take lightly, but I would find another physician who is not hostile to raw milk. Contact your nearest local chapter leader for the name of a holistic pediatrician near you.
Q: I have a question regarding the research that has been done on the raw milk and its benefits… Has any research (documented or otherwise) been done on those with dementia or Alzheimer’s? Any with the beginning stages of dementia or memory problems? I have a few people in the family who are in this category and would like to know if this is something that would help….I realize that the milk is beneficial, but is it helpful in reversal of the type of medical problem?
A: I don’t know of any research along these lines, but it makes sense that raw whole milk would help.
Q: I have recently discovered your website and think it’s great. I am however, unable to purchase raw milk in my area (I am in Australia) but I do have access to unhomogenized milk (it is pasteurized) from biodynamic, grass fed cows. I was wondering if this is an acceptable substitute for raw milk, or am I better off avoiding milk altogether?
A: Might be best to make kefir out of the pasteurized milk.
Q: I have been reading Ramiel Nagel’s Cure Tooth Decay. In the book, he quotes Vonderplanitz’s We Want to Live, and says that pregnant women who are eating raw eggs should take a break after every five days, because more than that would cause thinning of uterine mucus. I am pregnant myself, and have been trying to eat raw egg yolks as often as I can manage. It’s probably not every day, but I was concerned about this advice.
A: I have not heard of this, but in any event, we do not recommend eating raw whole eggs, only raw yolks. The whites should be cooked.
Q: I’ve got this great-looking, frozen salmon roe that, at 9 wks pregnant, looks lots more manageable than cod liver oil. However, I know (as you teach) that raw, unfermented fish can contain parasites. Are fish eggs exempt from this? I’ve searched, and can’t find any info about this–other than the fact that I so trust you guys and don’t think you’d recommend them without reservation for babies and in pregnancy if they were risky in this way. I just came through years of chronic gut-imbalance parasite-influenced sickness. Therefore, this issue is important to me. I seek advice, as it seems foolish to needlessly avoid eating these eggs at such a critical time!
A: Are the salmon eggs fermented with salt? In other words, are they caviar. If they are, then they would be fine.
Q: One woman is on fertility treatments and has had two miscarriages. She’s 35 years old. She has chronic yeast infections so I think it’s candida. She craves sugar, is depressed and always tired. I’m sure her depression is partly because of the emotions and hormones with the fertility treatments and of course her processed foods. She’s Indian and too bad her mom used to make homemade cheese and now “doesn’t have time for such things”! If she will agree, I know I can help her transition from a processed food to a traditional WAPF diet but I’m not sure what to do about her candida. The GAPS diet is so strict and that may be too much for someone who is trying to get pregnant. Sally do you recommend a probiotic or something else?
A: The first thing I would recommend is lots and lots of animal fats. Big dose of Green Pastures cod liver oil, tons of butter or ghee (must be real ghee, not the fact stuff made of vegetable oil), egg yolks,
meat fats, etc. She should eat fish eggs, shell fish and liver. Also lacto-fermented foods for the candida, and NO sugar!!
Q: I’d like to make smoothies during my pregnancy. I will try to follow the WAPF pregnancy diet…
Is it okay to eat raw, pastured, egg yolks? What about raw meat that has been frozen, greater than the 14 days?
A: Yes, these are fine, although we don’t recommend the raw egg white, as this can cause digestive problems