"The Maker's Dairy"
Rather than allow the cows to feed on grass in the field, they pump them full of high-protein soybean meal. The cows, in turn, produce incredible amount of milk for two years - and then suffer chronic mastitis and shorter life spans. The milk we receive in such high quantities is very low in nutrients - especially compared to the highly nutiritious milk produced by grass-fed cows and other animals.
Unhealthy milk processing
Early and primitive societies understood the incredible value of milk products. Butter and cream in particular provide a treasure trove of vitamins, enzymes, and fats that promote healthy bodies and long life. In the days before refrigeration, virtually every society practiced time-honored methods of fermentation to preserve and prepare dairy products for consumption over time.
Modern milk producers routinely pasteurize milk by heating it at high temperatures to destroy undesirable bacteria. This process destroys all of the beneficial organisms in milk, along with all of the enzymes. It also alters vital amino acids, reducing our ability to access the protein, fats, vitamins, and minerals in milk.
Milk producers also "add" powdered milk and synthetic vitamin D2 or toxic D3 to "low-fat" milk to maker it thicker. Then they "homogenize" the mixture so fat particles remain in suspension - making them indigestible in the intestine but highly likely to pass through the intestinal wall, directly into the bloodstream.
Making Better Choices
Always choose butter over margarine or other "low-fat spreads." Seek out raw goat's or raw cow's milk.
Goat's milk in particular is very good for human consumption because it is easily digestible. It contains less lactose (the type of sugar in milk that many find hard to digest) and is filled with vitamins, enzymes, and protein.
Look for raw milk cheeses and learn how to make your own kefir, whole-milk yogurt, and other fermented dairy products."
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