My trip to Northern California took me to many worlds in one world. I witnessed the seductive possibilities of San Francisco, a city I have always enjoyed visiting, and have spent precious too little time exploring…
journeyed to the hinterlands of Fresno in California’s San Joaquin Valley…
then enjoying the cosmopolitan charm of Sacramento, the state capital.
In those seven days I interviewed remarkable people and learned of amazing technology, some of it cutting edge, some old as time itself, and some, simply beyond time.
The fruits of that trip are now ripening and falling off the tree for public consumption. It started with my interview on Galactic First Contact, released last week on Talk For Food, with Sheldan Nidle (www.paoweb.com). It continues this week with Mark McAfee, founder of Organic Pastures Dairy (www.organicpastures.com), located in Fresno.
There are more, but for now, let’s talk about milk.
Organic Pastures is the largest raw (meaning unpasteurized) organic dairy in the world. This statement sounds far more impressive than it should be, when you consider what raw milk does for us. It is real food that contains:
- Beneficial bacteria
- Real vitamin A & D
Raw milk is living food. Indeed, it contains microscopic life forms that play an important and designed role in the maintenance of the ecological balance inside the human body. Pasteurization kills off this population, even organic pasteurized milk will be devoid of these health giving and sustaining life forms. Consider the opportunity to sustain or restore health that is missed each time we drink milk that contains no beneficial life in it.
Pasteurization is necessary due to the way that milk is routinely processed, and the degree to which commercial dairies rely on antibiotics to control pathogens… that they don’t effectively do. In a balanced ecosystem, pathogen control is automatically taken care of. Organic Pastures is a balanced ecosystem. Even the cow pies are pathogen free. Just walk among Bessie and Myrtle, real California Happy Cows, and you’ll be amazed, as I was, of the pungent smell we’ve grown accustomed to associating with dairies, that isn’t there.
With that said, if you go out and look for raw milk, which isn’t even available in all 50 states, you’ll be greeted with a stern warning on the label, advising that it may contain bacteria that is harmful to your health.
On the other hand, if you buy regular “milk” that’s available anywhere, the label won’t tell you that it is devoid of life and health sustaining bacteria that your body absolutely needs. The label also won’t tell you that the vitamin A & D that have been added, is synthetic, not natural. Synthetic vitamins don’t function in the way natural ones do.
Lastly, the conventional label won’t tell you about the pathogens that may yet survive the pasteurization process, such as listeria and e coli. Now, the presence of such bacteria would not be a concern if we were, on the whole, homeostatic, or in balance. Beneficial bacteria would be sufficiently present within the digestive tract to regulate any intruders that are introduced. But antibiotics prescriptions kill off aerobic bacterial populations, leaving us with an overgrowth of the anaerobic. This imbalance starts a cascade of others, and an steady decline in immune system effectiveness.
I’m passing on what I learned from Mark, a veritable encyclopedia of understanding about the place and role that raw milk plays in the care and feeding of human beings… not only today, but throughout history.
Cows and goats have been an integral part of many cultures that we’d consider “primitive,” with the exception that health was commonplace, where today, it’s becoming the exception to the rule.
I have more people and technologies to cover, but let’s get this one up.
You can learn more about raw milk by tuning into my conversation with Mark McAfee on Talk for Food.