What You Should Know About Raw Milk

It's extremely nutritious. It may be one of the most widely disregarded and falsely represented bits of dietary bliss today. It's not talked about very often in the mainstream media. Some might even say it's ignored altogether.
What is it?

Raw milk--that is, milk, directly from the cow's udder. No pasteurization, homogenization, tampering, treating, or anything, of any kind. Completely raw.

There is now a growing movement to make raw milk more widely available. At the moment, one can only buy it in a few states legally, often only by contacting a dairy farmer directly, and in many states that do allow it to be sold (Yes, it is illegal in most of the United States!), it has to be labeled for "pet consumption only", as the FDA and many health organizations besides do not deem raw milk a nutritious thing, interesting idea, or even safe.

So why are there so many people trying to make it more widespread?

Interesting that even though the government says it's unsafe, until the middle of last century, raw cow's milk was used as a medicine as well as a food, because it was so well known to be hearty and to help recovery from illness.

Our bodies use amino acids to build protein. Eight of these amino acids are essential, meaning that our bodies cannot synthesize the acids within the body, and they must be acquired from food or supplements.
The body uses 20-22 amino acids to build protein, depending on which researcher you ask or which dietary manual you consult.

Raw cow's milk contains 20 amino acids, including the essential ones. Many of the proteins are in the form of casein. Casein is a type of protein that is stable under heat and is easy to digest, making it any ideal protein for human consumption.

Raw cow's milk also contains a wide variety of bioactive compounds--enzymes, inhibitors, immunoglobulins, growth factors, and more. In other words, raw cow's milk has a lot going on in it.