Perhaps one of the most controversial dietary topics amongst whole foodies today, aside from grain, is cow’s milk.
On one hand, there are the die-heart supporters – the Weston Price, Sally Fallon, and Tom Cowan followers who consider raw milk a curative for a host of ailments, from allergies to heart disease. On the other, there are those that say milk, regardless of it being raw, is not meant for human consumption. These folks point out that human beings are the only mammals that still consume milk after infancy, and the digestive characteristics of a calf are very different than that of a human’s, hence not an appropriate fit.
Those who advocate drinking raw milk are also in contention with supporters of pasteurization. Within pasteurized varieties, one finds consumers of both commercial and commercial organic milk. And more recently, a debate is growing amongst the raw milk community over A1 and A2 cows. Then there are those that prefer to drink only kefir milk.
The following article will give a brief overview and dissemination of what these various milk identities are, and some of the pros and cons attributed to them:
And what’s standing in the way of your getting it?