Why Raw Milk Standards Matter

Back in 2011 before the Raw Milk Institute (RAWMI) was formed, there were no universal standards for safe raw milk production. Consumer demand for raw milk was expanding, as people learned about the health benefits of raw milk as well as the negative effects of pasteurization. There was a growing body of evidence that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections. Whereas pasteurized milk is a top food allergen and difficult to digest, raw milk is actually a health-supporting food with rich therapeutic potential that is easily digested by most consumers. Yet, standards for raw milk varied widely from state to state and country to country. 

The occasional foodborne illness outbreaks that could be tied to raw milk continued to tarnish raw milk’s reputation.  And worse yet, some of these outbreaks actually led to life-threatening illnesses. As raw milk’s popularity grew, it was being consumed by a wider segment of the population including immune-compromised people. Whereas average healthy people are likely to have relatively mild symptoms from exposure to foodborne pathogens, immune-compromised people are more likely to have severe symptoms.

Perfectly Safe Food?

It is important to note that there is no such thing as a perfectly safe food. A CDC analysis of foodborne illnesses from 2009-2015 showed that the top food categories commonly linked to illnesses were chicken, pork, and seeded vegetables. Multi-state foodborne illness outbreaks have been linked to foods ranging from unpasteurized apple juice to ground beef to soy nut butter to lettuce.

Pasteurized milk is not perfectly safe, either, and is implicated in foodborne illnesses and outbreaks every year.  Although a wide range of foods including meats and vegetables are known to have the potential for causing foodborne illnesses, only raw milk is targeted by government regulators as a food to be completely avoided. Countries such as Canada and Australia currently have complete bans on raw milk.

Raw Milk Institute Method for Safe Raw Milk

The Raw Milk Institute was founded in 2011 to advance the cause of safe raw milk.  The numerous health benefits of raw milk make it an essential food, which is too important to be allowed to be systematically suppressed by regulators and government agencies. RAWMI sought to better understand the important factors in ensuring that raw milk was safe to consume.

In 2011-12, RAWMI brought together a diverse international group with the purpose of establishing standards for safe raw milk. This group included medical doctors and epidemiologists, nutritional consultants, veterinarians, food safety scientists, raw milk farmers, and raw milk consumers. This collaborative group developed the Raw Milk Institute Common Standards, which were initially released in 2012. 

The RAWMI Common Standards describe a three-pronged approach for the production of safe raw milk which consists of:

• Farmer training and mentoring

• Risk Analysis and Management Plan (RAMP) for the unique conditions on each individual farm

• Stringent yet achievable bacterial test standards for coliforms and Standard Plate Count (SPC)

The Common Standards Work!

Since their release in 2012, the RAWMI Common Standards have become a foundational part of low-risk raw milk production across North America. When farmers are well-trained, use careful production practices as laid out in their individual RAMP, and perform ongoing bacterial testing of their milk, they can produce raw milk that is ultra-low-risk.

Researchers from Canada and Europe have studied the safety of raw milk intended for direct human consumption, and have specifically considered milk from farms who implement the RAWMI Common Standards. They have found that carefully produced raw milk is a low-risk food which is fundamentally different from pre-pasteurized milk. The implementation of the RAWMI Common Standards has led to a significant reduction in raw milk-related illnesses and outbreaks.

The table below contrasts pathogen test data from pre-pasteurized milk vs. raw milk intended for direct human consumption.  As illustrated in the table, pathogen testing of pre-pasteurized milk samples has detected pathogens in up to 33% of samples.  In contrast, there were zero pathogens detected in thousands of milk samples from raw milk intended for direct human consumption. It is clear from this test data that pre-pasteurized milk is categorically different from raw milk intended for direct human consumption.

Data courtesy British Columbia Herdshare Association

Common Standards and RAMP 2020 Update

Knowledge about safe raw milk is continually advancing. With the review of the RAWMI Advisory Board and LISTED farmers, the RAWMI Common Standards and RAMP have recently been updated to include the latest information about best practices in raw milk production. The updated Common Standards and RAMP are also now inclusive of other dairy animals such as goats and sheep. The 2020 Common Standards and RAMP are available here:

The Fascinating History of Milk Kefir

Milk kefir is a fermented probiotic drink that is renowned for its healthful properties. Studies have shown that milk kefir is correlated with a wide range of health benefits, including improved digestion [1], lower blood pressure and cholesterol [2], cancer prevention [1], improved immune systems [3], and reduced asthma and allergies [2]. Milk kefir is a thick and slightly effervescent drink, with a sour, creamy taste.

Milk Kefir is Unique

Although there are many different types of fermented milk around the world [4], milk kefir is unique because it is made with kefir “grains.”  Kefir grains are not true grains, but are actually symbiotic colonies of bacteria and yeast in a protein and lipid matrix. Kefir grains resemble pieces of cauliflower, and they ferment the milk through breaking down the lactose into lactic acid and other beneficial components.

Milk kefir is now widely known and consumed in many countries throughout the world, but for many centuries, milk kefir was a closely-guarded secret of the Northern Caucasus region in Russia. The people of the Northern Caucasus region are renowned for their longevity, with one of the highest proportions of centenarians in the world. Milk kefir is a dietary staple in this region. 

Traditionally, milk kefir was made by combining fresh milk and kefir grains inside goatskin bags. During the daytime, the goatskin bags were hung in the sunshine of the doorways, and prodded or pushed by each person who went through the doorway. As the milk kefir was consumed, more fresh milk was added to the goatskin bag, forming a continuous fermentation cycle.

Grains of the Prophet

The people of the Caucasus mountains have been making kefir for hundreds (or even thousands) of years. In this region, kefir grains are known by the name “Grains of the Prophet” [5]. Their traditional legend about the origin of kefir grains is that the prophet Mohammed gifted kefir grains to the Orthodox Christians in this region [6]. Mohammed is said to have taught the people how to make kefir, and the people revered kefir as a health-promoting food.  

The kefir grains and methods for making kefir were kept secret by people in the Caucasus mountains for many generations. Owning kefir grains was equated with wealth in this region. The people believed that the benefits of kefir would somehow be diminished if the secrets of making kefir were shared outside of their region. Marco Polo is said to have tried kefir, and kefir was prized as a medicinal food, yet the keys to making kefir were not shared until the early 1900’s.

A True Tale of Deceit, Capture, and Retribution

Since milk kefir was a closely guarded secret, how did it ever become more widely known? This is where the story of milk kefir gets even more interesting.

The Russian immunologist Dr. Ilya Ilyich Metchnikoff (who received the Nobel Prize for his work on immunity in 1908) became interested in learning about the causes of the exceptional longevity of the people in the Caucasus region and other regions. Metchnikoff came to the conclusion that soured milk, including milk kefir, was one of the keys to longevity and well-being. Following the publication of Metchnikoff’s book, The Prolongation of Life, in 1907, the All Russian Physicians’ Society became determined to use milk kefir as a medicinal treatment for their patients.

Caucasus Region. Image from freeworldmaps.net

The Blandov brothers, from Moscow Dairy, were commissioned by the All Russian Physicians’ Society to obtain kefir grains from the tribes in the Caucasus mountains. However, the tribes refused to sell any kefir grains to the Blandov brothers. Undaunted, the brothers came up with a scheme to obtain the kefir grains: they would send a beautiful woman to the court of tribal Prince Bek-Mirza Barchorov, and with her allure she would obtain the kefir grains. Irina Sakharova, an employee of the Blandov brothers, was chosen for this important mission [5].

Irina Sakharova and Prince Barchorov, 1908. Image from Revolution Fermentation

Although Irina succeeded in attracting the interest of Prince Barcharov, he refused to give her any kefir grains. Irina departed from the Prince, but tribesmen were sent to capture her with the intention of forcing her to marry the Prince. The Blandov brothers mounted a rescue of Irina before the forced marriage could take place.

When Irina presented her grievance before the Czar, Prince Barcharov was ordered to make retribution to Irina. Although she was offered gold and jewels, Irina refused. She could only be compensated for what she had endured in one way: with kefir grains. The Czar ordered Prince Barcharov to give Irina 10 pounds of kefir grains!

Kefir as Medicine

Once the Blandov brothers had the milk kefir grains, they began making kefir for the All Russian Physicians’ Society. Kefir was used in Russian hospitals to treat a wide variety of conditions including digestive disorders, cancer, artherosclerosis, and tuberculosis [5]. Even now, kefir is routinely used for hospital patients, infants, and infirm people in Eastern Europe [7].

By the 1930’s, kefir was being produced on a large scale to meet widespread public demand in Russia. It took several decades for the commercial process of making kefir on a large scale to be perfected. Milk kefir was introduced to the western world by the 1960’s. Recently, milk kefir has become a much sought-after food with a rapidly growing global market.

Currently, many health-conscious consumers use kefir grains to easily produce their own milk kefir at home. Unlike the commercial kefir that was developed in Russia, most of the commercially-prepared kefir on the market today is made with direct-set powdered kefir cultures. These powdered cultures contain considerably fewer probiotic strains than kefir grains, but they produce a more consistent commercial product. From its ancient origins to today, milk kefir is a superfood that has enriched the health of humanity. 

References

[1] Zeynep B. Guzel-Seydim, Tugba Kok-Tas, Annel K. Greene & Atif C. Seydim. "Review: Functional Properties of Kefir." Critical Reviews in Food Science and Nutrition, 51:3, 261-268, 2011. doi: 10.1080/10408390903579029

[2] Bourrie, Benjamin C T et al. “The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir.” Frontiers in microbiology vol. 7 647, 2016. doi:10.3389/fmicb.2016.00647

[3] de Oliveira Leite, Analy Machado et al. “Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.” Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] vol. 44,2 341-9, 2013. doi:10.1590/S1517-83822013000200001

[4] “Fermented milk products”, Wikipedia, Wikimedia Foundation, August 11 2020. https://en.wikipedia.org/wiki/Fermented_milk_products

[5] Shavit, E. “Renewed Interest in Kefir, the Ancient Elixir of Longevity.” Fungi, vol. 1-2, 2008. http://www.medicinabiomolecular.com.br/biblioteca/pdfs/Doencas/do-1175.pdf

[6] Seifi, P. “Magical Kefir.” Russian Life website, 2016. https://russianlife.com/stories/online/magical-kefir/

[7] Nielsen B, Gürakan GC, Unlü G. “Kefir: a multifaceted fermented dairy product.” Probiotics Antimicrob Proteins 6:123–135, 2014. https://pubmed.ncbi.nlm.nih.gov/25261107/ 

Soil Fertility and Pastures for High Quality Raw Milk

Feeding dairy animals on green sunny pastures is the preferred way to produce raw milk.  Paddock rotations that provide a daily cycle of movement to fresh, sunny, green pastures provides an ideal environment for keeping dairy animals healthy, clean, and producing high-quality raw milk.  In many cases when dairy farmers transition from an industrial confinement feeding model to a pasture-based feeding system, they are pleased to find that animal health often improves.  

Soil fertility and rotational grazing are of prime importance to pasture management.  Fertile soil is the main source for minerals taken up by the forage plants which dairy animals graze upon.  Soils supplied with calcium and phosphorus fortify milk with these minerals which are needed by people to build strong bones.     

Besides soil being a source for mineral enrichment of milk, a substantial body of scientific literature reports that milk produced by animals on pasture has enhanced nutritional properties compared to milk produced by confinement operations.  Milk produced during the grazing season has a more favorable ratio of omega-3 to omega-6 fatty acids.  Pasture raised milk also has higher levels of conjugated linoleic acid and fat-soluble vitamins that are beneficial to human nutrition.      

Whether soil fertility is managed or neglected can also influence the health of dairy animals.  Sometimes pasture lands are neglected and not managed to optimize soil fertility, forage quality, and health and productivity of grazing animals.  For example, an imbalance of the minerals calcium, magnesium, and potassium in soils can put animal health at risk.  When soil pH management and liming are neglected weedy plant species may be favored over the more nutritious leguminous forage species preferred by dairy cows.     

To produce raw milk of the highest quality, producers should make observations as they walk over the pastures grazed by dairy animals.  In weedy pastures where more desirable forage species are failing to thrive, it may be a sign of poor soil fertility or other mismanagement.  Soil sampling and testing for soil fertility status can be performed to help diagnose reasons for poor pasture performance.  Even on seemingly well performing pastures, regular soil fertility sampling and testing should be done about every three years to monitor soil pH and fertility status. 

A new publication Soil Fertility Recommendations for Pastures is now available online from Rutgers University, New Jersey Agriculture Research Station (E364 Soil Fertility Recommendations for Pastures. Heckman, J. https://njaes.rutgers.edu/e364 ).  Although this publication was specifically designed for New Jersey much of the information is universal.  The main soil fertility guidelines are most applicable to Eastern and Midwestern states. Higher levels of precipitation in the Eastern states cause nutrients to leach and acidify the soil.  This increases the need to apply limestone more frequently. 

In other regions, soil fertility needs, and testing procedures may be different and based on the local geological and climatic conditions.  For instance, soils in the arid Southwest tend to be alkaline and as such the pastures may benefit from acidifying soil amendments. Also, different climatic regions may grow different forage species.  To account for regional differences, farmers should consult with local expertise for soil fertility recommendations. 

Image from Oregon State University

In summary, producers of fresh unprocessed milk are encouraged to make the best use of pastures as a major feed source during the grazing season.  When the soil fertility conditions are optimized for the health and productivity of dairy animals, farmers will be able to provide customers with nutritious dairy products of the highest quality.              

Antibiotic Resistant Genes in Raw Milk - What Does the Data Really Mean?

Government-Funded Study Finds ZERO Pathogens in Raw Milk Samples!

That’s what the headlines should have read.

Instead, the study was titled, “Reservoirs of antimicrobial resistance genes in retail raw milk” [1]. The study, funded by the National Institutes of Health (NIH) and the United States Department of Agriculture (USDA), was not able to find any pathogens in raw milk. So instead they focused on trying to create fear of antibiotic resistant genes which were found to proliferate when raw milk was allowed to sit at room temperature for hours.  

Antibiotic Resistant Genes are Ubiquitous

Antibiotic resistant genes are everywhere. They’ve been found in every environment, including pristine habitats that have been virtually untouched by humans such as Antarctica [2, 3].  They’re even found in the dust of buildings [4].

“Antibiotics are ancient, dating back hundreds of millions of years. Resistance is therefore equally ancient, and the number of genes in the resistome is a reflection of the continuous co-evolution of small molecules in natural environments and microbial genomes.”  

-Gerard Wright, Nature Reviews Microbiology 2007 [3]

Given that they are ubiquitous in the environment, it is no surprise that there are antibiotic resistant genes in many foods [5]. Breast milk, too, contains antibiotic resistant genes carried on bacteria found in the raw breast milk [6].

Breastmilk and Antibiotic Resistant Genes

Researchers in Helsinki found that, even though breast milk contains antibiotic resistant genes, babies who were breast fed actually have less antibiotic resistant genes in their guts than babies who weren’t breastfed or who terminated breastfeeding early [7].  Researchers attribute this benefit to the fact that breastmilk promotes the growth of beneficial bacteria such as bifidobacteria, which can then outcompete the bacteria carrying antibiotic resistant genes. Like breast milk, cow’s milk has also been shown to support the growth of bifidobacterial [8]. 

Potential Dangers of Antibiotic Resistant Genes

Antibiotic resistant genes can pose potential health threats in specific circumstances. When antibiotics are taken, the intestinal microbiome is disrupted as both beneficial and harmful bacteria are killed off. This weakens our immune systems overall [9]. If there are antibiotic resistant bacteria present in the gut, taking antibiotics actually allows these bacteria to proliferate in the absence of competing bacteria. There can then be infection or illness which is not able to be respond to antibiotics. Antibiotic resistance is now responsible for the deaths of tens of thousands of people every year in the USA alone [10].

For example, C. diff. colitis (clostridium difficile colitis) is infection of the colon that results from disruption of the healthy bacteria in the gut, usually as a result of taking antibiotics. C. diff. can cause diarrhea, abdominal pain, fever, bloody stools, kidney failure, and even death. One of the best treatment options for severe C. diff. infections is fecal transplant. Severely ill C. diff. patients have a 92% cure rate from fecal transplants, which provide a healthy flush of poop from a healthy human donor into the colon [11]. The fecal transplant recolonizes the gut with healthy bacteria.

Zero Pathogens in Raw Milk Samples

Coming back to the study funded by the NIH and USDA [1], researchers found that antibiotic resistant genes proliferated in raw milk that was allowed to sit at room temperature for hours.  Their research showed that raw milk which was kept refrigerated had low levels of antibiotic resistant genes.  What this actually demonstrates is that raw milk from around the country is being produced very cleanly, resulting in low bacteria counts.

Most of the potential beneficial bacteria to be found in milk is from either fecal or soil origin. Yes…dirt is very good for you and a little poop does not hurt either [12]. It has long been understood that living in a farm environment has substantial health benefits over living in urban environments [13]. However, in our modern world with immune-compromised consumers, the raw milk standards have had to change.

For raw milk to be legal for sale and safe for the general public (including immune-compromised people), it must be very hygienic. It can no longer have dirt or poop in it. So, all that is left is clean, delicious, safe raw milk from deep inside the cow’s or goat’s udder. The government-funded study tested retail raw milk samples and they found ZERO pathogens! This should be celebrated as true progress towards farm cleanliness and testing.

“[Raw] milk samples in the present study were screened for Listeria spp., Salmonella enterica, and E. coli O157:H7. None were detected.”

-Liu et al. Microbiome 2020 [1]

Fermenting Raw Milk

For thousands of years, people have known how to ferment or “clabber” raw milk by simply leaving it at room temperature instead of refrigerating it.  In the absence of refrigeration, traditional cultures often consumed raw milk in fermented form [14]. Such milk would have contained ample beneficial lactic acid bacteria from the small amounts of dirt or manure that would have been present on the udders and teats of the milk animals, and would therefore quickly ferment at room temperature. 

In modern times, people have largely lost their taste for spontaneously fermented, sour raw milk. Raw milk farmers and consumers aim to maintain the sweet flavor of fresh milk as long as possible. The farmers do this by thoroughly cleaning the udders and milking equipment to ensure the milk will have low bacteria counts [15], as well as by rapidly chilling the milk and keeping it cold.  Consumers, too, work to make sure their raw milk is kept cold, even during transport.  Keeping raw milk cold allows it to retain its sweet taste and gives it a longer shelf life.

One useful point of information from the government-funded study was the finding that “spontaneous fermentation does not grow beneficial lactic acid bacteria”. This means that the very clean, low-bacteria count raw milk which is currently available in the USA may not ferment very well in the traditional way. The flavor of spontaneously fermented raw milk is not generally palatable to the modern raw milk consumer. Thus, most raw milk consumers actually work to make sure that their raw milk does not ferment and stays fresh and sweet.

Generally, raw milk consumers who intentionally ferment their milk will do so by adding beneficial bacteria such as yogurt starter or kefir grains. Kefir, in particular, is associated with a wide number of health benefits including lower blood pressure, decreased insulin resistance, tumor suppression and prevention, and improved composition of the gut microbiota [16-19].

The Bottom Line

The NIH and USDA-funded study found no pathogens in raw milk. This is further confirmation of the findings published in the January 2020 Journal of Epidemiology and Infection which concluded that “raw milk can be produced with a high level of hygiene and safety” [20].

The government-funded study focused on antibiotic resistant genes which can proliferate in raw milk that is left at room temperature for hours. However, it is no surprise that raw milk, like breastmilk and many other foods, contains antibiotic resistant genes. The presence of antibiotic resistant genes is not an issue unless the balance of good bacteria in the gut gets disrupted. Both breastmilk and raw milk are known to promote the growth of beneficial bacteria such as bifidobacteria. The study completely ignored the growing body of evidence that has shown that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections [21-23].

The best way to beat antibiotic resistant bacteria is to protect and nourish the biodiverse bacteria in the gut. You can do this by avoiding antibiotics and processed foods, which damage the gut and immune system [24, 25]. Instead, eat plenty of whole foods such as raw milk, milk kefir, grassfed beef, eggs, and fresh or fermented vegetables and fruits to feed the beneficial bacteria in the gut and allow it to thrive [26].

References

[1] Liu, J., Zhu, Y., Jay-Russell, M. et al. (2020) Reservoirs of antimicrobial resistance genes in retail raw milk. Microbiome 8, 99 (2020). https://doi.org/10.1186/s40168-020-00861-6

[2] Durso LM, Miller DN, Wienhold BJ (2012) Distribution and Quantification of Antibiotic Resistant Genes and Bacteria across Agricultural and Non-Agricultural Metagenomes. PLOS ONE 7(11): e48325. https://doi.org/10.1371/journal.pone.0048325

[3] Wright, G. (2007) The antibiotic resistome: the nexus of chemical and genetic diversity. Nat Rev Microbiol 5, 175–186 (2007). https://doi.org/10.1038/nrmicro1614

[4] Ben Maamar S, Glawe AJ, Brown TK, Hellgeth N, Hu J, et al. (2020) Mobilizable antibiotic resistance genes are present in dust microbial communities. PLOS Pathogens 16(1): e1008211. https://doi.org/10.1371/journal.ppat.1008211

[5] Fogler K, Guron GKP, Wind LL, Keenum IM, Hession WC, Krometis L-A, Strawn LK, Pruden A and Ponder MA (2019) Microbiota and Antibiotic Resistome of Lettuce Leaves and Radishes Grown in Soils Receiving Manure-Based Amendments Derived From Antibiotic-Treated Cows. Front. Sustain. Food Syst. 3:22. doi: 10.3389/fsufs.2019.00022

[6] Pärnänen, K., Karkman, A., Hultman, J. et al. (2018) Maternal gut and breast milk microbiota affect infant gut antibiotic resistome and mobile genetic elements. Nat Commun 9, 3891. https://doi.org/10.1038/s41467-018-06393-w

[ 7] Ravindran S. (2019) Breastfeeding May Help Protect Babies from Antibiotic-Resistant Bacteria. SPLASH! milk science update: January 2019 Issue. https://milkgenomics.org/article/breastfeeding-may-help-protect-babies-from-antibiotic-resistant-bacteria/

[8] Rova S, Rada V, Marsik P, Vlkova E, Bunesova V, Sklenar J, Splichal I. (2011) Growth of bifidobacteria and clostridia on human and cow milk saccharides. Anaerobe 17(5). https://doi.org/10.1016/j.anaerobe.2011.07.009.

[9] McAfee M, Smith S. (2020) Immunity, the Immune System, and Raw Milk. Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/immunity-the-immune-system-and-raw-milk

[10] Centers for Disease Control and Prevention. (2019) More People in the United States Dying from Antibiotic-Resistant Infections than Previously Estimated. CDC website. https://www.cdc.gov/media/releases/2019/p1113-antibiotic-resistant.html

[11] Brandt L. J. (2012). Fecal transplantation for the treatment of Clostridium difficile infection. Gastroenterology & hepatology, 8(3). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365524/

[12] Akst, J. (2020) The influence of soil no immune health. The Scientist website. https://www.the-scientist.com/news-opinion/the-influence-of-soil-on-human-health-66885

[13] Wells, AD, Poole JA, and Romberger DJ. (2014) Influence of farming exposure on the development of asthma and asthma-like symptoms. International immunopharmacology, 23(1), 356–363. https://doi.org/10.1016/j.intimp.2014.07.014

[14] Levi, J. (2014) The Smoke Cured Fermented Milk of the Samburu. Presentation at Wise Traditions London 2014. https://westonaprice.london/videos/samburu/

[15] Smith, S. (2020) Udder Preparation for Raw Milk. Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/udder-preparation-for-raw-milk

[16] Bourrie BC, Willing BP, and Cotter PD. (2016) The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir. Frontiers in microbiology, 7, 647. https://doi.org/10.3389/fmicb.2016.00647

[17] Bellikci-Koyu E, Sarer-Yurekli BP, Akyon Y, Aydin-Kose F, Karagozlu C, Ozgen AG, Brinkmann A, Nitsche A, Ergunay K, Yilmaz E, and Buyuktuncer Z. (2019) Effects of Regular Kefir Consumption on Gut Microbiota in Patients with Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study. Nutrients, 11(9), 2089. https://doi.org/10.3390/nu11092089

[18] Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. (2011) Review: functional properties of kefir. Crit Rev Food Sci Nutr. 51(3):261-268. doi:10.1080/10408390903579029

[19] de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, and Paschoalin VM. (2013) Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 44(2), 341–349. https://doi.org/10.1590/S1517-83822013000200001

[20] Berge AC, Baars T. (2020) Raw milk producers with high levels of hygiene and safety. Epidemiology and Infection. 148:e14. doi:10.1017/S0950268820000060

[21] Loss G, Apprich S, Waser M, Kneifel W, Genuneit J, Büchele G, Weber J, Sozanska B, Danielewicz H, Horak E, Joost van Neerven RJ, Heederik D, Lorenzen PC, von Mutius E, Braun-Fahrländer C; GABRIELA study group. (2011) The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study. Journal of Allergy and Clinical Immunology. 128 (4): 766-73. https://www.jacionline.org/article/S0091-6749(11)01234-6/fulltext

[22] Perkin MR and Strachan DP. (2006) Which aspects of the farming lifestyle explain the inverse association with childhood allergy? Journal of Allergy and Clinical Immunology. 2006; 117 (6):1374-81. https://www.jacionline.org/article/S0091-6749(06)00651-8/fulltext

[23] Loss G, Depner M, Ulfman LH, Joost van Neerven RJ, Hose AJ, Genuneit J, Karvonen M, Hyvärinen A, Kaulek V, Roduit C, Weber J, Lauener R, Pfefferle PI, Pekkanen J, Vaarala O, Dalphin JC, Riedler J, Braun-Fahrländer C, von Mutius E, Ege MJ; PASTURE study group. (2015) Consumption of unprocessed cow's milk protects infants from common respiratory infections. Journal of Allergy and Clinical Immunology.  135 (1): 56-62. https://www.jacionline.org/article/S0091-6749%2814%2901274-3/fulltext

[24] Watanabe K, Gilchrist CA, Uddin J, Burgess SL, Abhyankar MM, Moonah SN, Noor Z, Donowitz JR, Schneider BN, Arju T, Ahmed E, Kabir M, Alam M, Haque R, Pramoonjago P, Mehrad B, Petri WA. (2017) Microbiome-mediated neutrophil recruitment via CXCR2 and protection from amebic colitis. PLOS Pathogens; 13 (8): e1006513 DOI: 10.1371/journal.ppat.1006513

[25] Paula Neto HA, Ausina P, Gomez LS, Leandro JGB, Zancan P, Sola-Penna M. (2017) Effects of Food Additives on Immune Cells As Contributors to Body Weight Gain and Immune-Mediated Metabolic Dysregulation. Front Immunol.8:1478. doi:10.3389/fimmu.2017.01478

[26] McAfee M. (2020) Build Immune System Strength With Whole Foods: Drink Raw Milk! Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/whole-foods-build-immune-system-strength

Michigan Raw Milk Farmer on a Mission to Heal

We’re giving a big “Welcome!” to Michigan’s Six S Dairy, the 21st farm to become LISTED by the Raw Milk Institute. Jenny and Brent Skelonc, along with their four children, have been farming at Six S Dairy since 2008. They produce raw milk as well as pasture-raised beef, pork, chicken and eggs.

Farming to Improve Their Family’s Health

Jenny and Brent embarked on farming after their youngest daughter was born with a rare genetic syndrome. In striving to give their daughter the best possible health, Jenny and Brent realized that living on a farm would be the healthiest environment for her. Indeed, multiple studies have shown that living on a traditional farm is healthier for kids, and is associated with lower rates of asthma and allergies. The Six S Dairy revolves around raising their animals well, with plenty of pasture, fresh air, and sunshine.

Living on a farm sets the stage for better health, and being nourished by well-produced farm fresh foods is even more critical. In making it a priority to keep their youngest daughter healthy, the whole family switched to a nutrient-rich real food diet centered around fresh foods from their own farm. In doing so, they experienced obvious health improvements including better immune systems.

Raw Milk Heals

Once the Skelonc family started producing and drinking raw milk in 2017, they saw that their twins’ 14-year battle with severe eczema ended almost instantly! Their experience confirms the studies which have shown that raw milk consumption is specifically associated with reduced rates of eczema.

Dedication to Low-Risk Raw Milk

Six S Dairy operates as a herdshare in Sand Lake, Michigan, providing raw milk to dozens of families every week. Six S Dairy takes the safety of their raw milk seriously.  Having been mentored by Edwin Shank from The Family Cow dairy in Pennsylvania, Six S Dairy has their own on-farm lab where they can test their raw milk to ensure it is being produced in a way that discourages pathogen growth. They test their milk every day to ensure it has low bacterial counts.

Six S Dairy has worked diligently to become LISTED by the Raw Milk Institute by developing their own Risk Analysis and Management Plan. They will be a great addition to the Raw Milk Institute’s community of dedicated farmers.

Udder Preparation for Raw Milk

Raw milk that is carefully and intentionally produced for direct human consumption is a low-risk food.  Udder preparation is one of the most important steps for producing clean, safe raw milk. If you don’t properly clean the udders and teats, dirt and manure contamination can contribute pathogenic bacteria into the milk. With proper cleaning and preparation of the udders and teats, the risk of pathogenic bacteria in the milk is dramatically reduced.

Manage the Environment

Got dirty, muddy udders? If so, that’s a sign that your farm conditions have some room for improvement. If you manage the farm environment properly, that will go a long way towards ensuring that your animals’ udders are fairly clean before even stepping into the milking parlor. The following are some important environmental factors to manage.

Clean and Dry Resting Places

If your animals are given a relatively clean and dry place to rest, they will be less likely to get filthy on a regular basis. Your individual farm will have its own unique challenges depending on the weather and landscape. Some examples of optimal resting areas are well-managed rotational pastures, compost bed packs in the barn, or other areas that are high, dry, and shaded.

Calves and Kids

Be aware that your animals’ offspring (calves, kids, etc.) can be a source of pathogens. Just like human babies, these animal babies explore the world with their mouths and can then directly transfer harmful bacteria to the udders. Animal babies have immature immune systems and are also more likely to harbor pathogens themselves. For low-risk raw milk production, ideally the calves/kids will be bottlefed and not allowed access to their mother’s udders. 

Chickens, Pigs, and Other Livestock

Poultry and livestock on the farm can be sources of pathogens as well.  For instance, if a cow lies down in a pasture with fresh chicken manure, her udders can become contaminated with salmonella or campylobacter pathogens. Ideally, the milk animals should be kept separately from other animals to reduce the pathogen risk.

Poultry should not be allowed into the milking parlor. Some raw milk farms choose to purposely rotate their chickens through the pastures after the cows/goats have moved through the pasture to ensure they are not sharing the space simultaneously.  If your chickens do share pastures with your milk animals, extra care will need to be taken to ensure the udders are properly cleaned before milking.    

Hair Management

Depending on the animal, there may be excess hair around the udders and teats. This hair can make it more difficult to properly clean the area before milking.  Regularly trimming the hair is one method for ensuring that proper cleaning can be achieved.

Additionally, the long tails on cows can become a source of contamination during milking when the cow switches her tail. Trimming the hair at the end of the tail is a good method for reducing this risk.  

Manure Management

Manure in the milking parlor can become a source of pathogen contamination, especially for cows which have much messier manure than goats and sheep. The milking parlor should be cleaned of manure on a daily basis before, during, and after milking. Giving cows a brief standing period or walk before leading them into the milking parlor is another method for reducing the amount of manure in the milking parlor.

Pre-Milking Udder Preparation

The end goal of udder preparation is for the udder to be clean and dry at the time of milking. A basic procedure to achieve this is as follows.

1.       Clean the udder and teats

2.       Pre-dip each teat in an iodine- or hydrogen peroxide-based teat dip

3.       Wipe off the teat dip

4.       Strip each teat and inspect the milk

5.       Apply the milking machine

6.       After milking, apply iodine-based post-dip to each teat

Each farm has its own unique challenges. There is no one procedure that will work perfectly for all farmers at all times. Here are some specific pointers that may help you in developing your own best udder preparation procedures.

Clean the Udder and Teats

If the udder and teats are very dirty, such as caked with mud or manure, you may need to do a wet soapy wash of the area first. There is no need to wet down the whole animal, as that will make it more likely for contamination to drip down onto the udders. Remember that wetness will allow bacteria to migrate from one area to another, and any bacteria is likely to end up at the low point which is the teats. If you must wash the udder and teats, make sure to dry them well before proceeding with the damp cloth wiping steps below. 

If the environment has been managed well, the udder and teats will probably be relatively clean when the animal enters the milking parlor. Use a clean, damp cloth to wipe off the teats and udder. Make sure to wipe from the teats outward, so that the teats are the cleanest parts. Using white cloths will allow you to easily see whether there is still any dirt or filth coming off the teats/udder.

Make sure to use a new cloth for each animal, and you may even need to use multiple cloths per animal to make sure the teats are well-cleaned. Have a separate bucket to place the soiled cloths into, so they don’t contaminate the clean cloths.

Pre-dip Teats in Iodine- or Hydrogen Peroxide-Based Teat Dip

After cleaning the udder and teats, pre-dip the teats. Both iodine and hydrogen peroxide-based teat dips are approved for organic milk production.

Iodine-based teat dips have been used successfully since the 1960’s and have a longer shelf life than hydrogen peroxide-based dips. Because iodine-based teat dips have a thicker consistency, care needs to be taken to ensure that the pre-dip is properly wiped off before milking. Iodine-based teat dips are currently quite expensive.

Hydrogen peroxide-based teat dips are much less expensive than iodine-based dips, but they also have somewhat less effectiveness in preventing mastitis. Hydrogen peroxide-based teat dips have a thinner consistency and thus can work well in spray applications. Care needs to be taken to ensure that the spray is applied to all sides of the teats.

Make sure to leave the pre-dip on for at least 30 seconds so that it has appropriate time to sanitize the teats. Beware not to dip dirty udders into your teat dip, else you may end up contaminating the whole cup! 

Once the teat dip has been on for at least 30 seconds, wipe off the teat dip with a clean, dry cloth.

Dip Then Strip, or Strip Then Dip?

It does not appear to matter whether you strip the teats and then pre-dip, or dip first and then strip the teats. Data from the National Mastitis Council has shown that there is “no significant difference in the monthly rate of clinical mastitis, new subclinical cases or milk per cow per day" whether the teats are stripped-then-dipped or dipped-then-stripped. Either way, the important thing is to build consistency and stick with your procedures. 

Strip Each Teat and Inspect the Milk

Using clean or gloved hands, manually strip a few squirts of milk out of each teat. Inspect the milk for any signs of coagulation, stringiness, blood, etc. If there is anything abnormal, the milk is best discarded or used for some other purpose rather than direct human consumption.

Apply the Milking Machine

Once the teats have been cleaned, dipped, stripped, and dried, you are ready to apply the milking machine. Manage the milk claws such that they never touch the ground, and are quickly applied to the teats once the vacuum is turned on.

After Milking, Apply Iodine-Based Post-Dip

Once the milking is done, apply an iodine-based post-dip to the teats. This will help to seal the teat orifice against bacteria. Try to ensure that the animals remain standing for at least 30 minutes after applying the post-dip; this will allow the dip to fully dry before there is any potential contamination from lying down.

Example Udder Prep Video

Here is a video example of udder preparation, so you can see some of the principles of proper udder preparation in action. Remember that each farm is unique, and there is no solitary procedure that will work perfectly for all farmers at all times.

Immunity, the Immune System, and Raw Milk

Four Variables for Pathogenic Illness

Masks, social distancing, handwashing, testing: in the last few months, America has awoken to a whole new reality with an awareness that a compromised immune system is risky and dangerous. We are now talking about immune systems and compromised immunity like never before.  Yet, we haven’t been talking about host immunity, and why people have compromised immune systems.

We are the HOST and we have an immune system that protects us if it is strong. Bacterial, fungal, and viral pathogens need a host to survive and thrive, yet pathogens do not cause illness in every host. Scientists and doctors agree that in order for a pathogen to cause illness, four variables must align:

• A pathogen must be present

• The pathogen must be virulent and capable of producing harmful effects

• The pathogen load must be high enough

• The HOST  must be susceptible to the pathogen

Misplaced Focus on Compromised Immune Systems

Health professionals and the news media have avoided  discussion of our host immune systems, which naturally protect us all the time from pathogenic threats. Instead, they talk about how people with compromised immune systems and comorbidities (such as high blood pressure, diabetes, heart disease, and obesity) are being disproportionally affected by COVID19. Our American lifestyle and diet has predisposed large swaths of our population to having compromised immune systems and comorbidities.

Masks and social distancing aim to reduce the pathogen load, yet this narrative neglects the superior aim of strengthening the host. We have little  control over the strength of the COVID19 pathogen, and we can’t live behind masks forever, as we attempt to reduce pathogen load by social distancing and mask wearing  But what we can do is strengthen the host, and that means strengthening our own immune systems.

The best way to immunity is through

strong immune systems.

It is rare that healthy people with strong immune systems are significantly sickened by COVID19. As more and more antibody testing is performed on broad sectors of our population, it is being found that huge numbers of people already have COVID19 antibodies, even though they had no idea that they’d been exposed.  COVID19 has already become part of their adaptive immune response. “Herd immunity” is building whether we stand six feet apart, wash our hands or wear a mask….it is happening whether we like it or not.  The bigger question is: Are Americans up to facing this HOST threat?

Immune System Primer

The immune system is our body’s defense system that protects us from foreign invaders such as pathogenic bacteria and viruses. Immunity is developed by the immune system, and provides protection against illness from specific pathogens. Immunity from specific illnesses is achieved through both the innate and adaptive immune systems.

Image from MicrobeNotes.com

The innate immune system is a rapid–response, whole body protective system that blocks, controls, neutralizes and eliminates pathogenic threats. Elements of the innate immune system include our skin, white blood cells, killer T cells, the gut microbiome, mucus producing cells, tear duct lactoferrin, mucus membranes, lymphocytes, phagocytes, MAST cells, and cytokines. Our innate immune systems  protect us all the time if they are strong and functioning well. The very last thing you would ever want to do is injure or disable this system. Yet, that is exactly what we do whenever we take symptom relief medications which block mucus production or other natural systems that protect us. Antibiotics have been abused so badly that we now have tens of thousands of people that die every year from antibiotic-resistant bacteria. Our first-world innate immune systems and microbiomes have been damaged and  can no longer protect us.

The adaptive immune system is a slow-response system that creates specific immunity after the innate immune system has been the first line of defense. The adaptive immune system creates a long-term memory of the invader, thereby producing specialized antibodies against each specific invader. Antibodies can be likened to battle-hardened, experienced warriors who are ready to quickly protect against any similar attack that may come your way in the future. 

Vaccines aim to trick the body by introducing dead or weakened pathogens in an attempt to trigger the adaptive immune system to produce antibodies. It is possible to create immunity to a pathogen through vaccination and allowing antibodies to be created by your body’s adaptive immune response. Sometimes this works and sometimes it does not.

Creating antibodies means you must go to battle. Going into battle with a weak immune system is a serious risk! Having a strong, adaptive and resilient immune system is a powerful barrier to protect against bacterial, viral, and other threats.

We Damage Our Immune Systems

At the foundation of the immune system is the gut microbiome, which houses 70-80% of the immune system. In America we have embraced all sorts of things that weaken the gut microbiome: antibiotics, preservatives, GMOs, Roundup residues, high sugar diets, highly processed foods….these are all destructive to the gut microbiome and therefore they compromise the immune system. For instance, antibiotics weaken the innate immune system by disrupting the gut microbiome such that neutrophils and white blood cells are no longer able to react properly when threats arise. Antibiotics also weaken the adaptive immune system by reducing immunity to subsequent infection. Food additives such as preservatives effect immune cells and the inflammatory response, thus contributing to the development of comorbidities. Over the longer life experience, exposure to these foods and threats often manifests as chronic disease including diabetes, obesity, arthritis, asthma, whole body inflammation, heart disease etc.

Raw Milk and Milk Kefir Strengthen the Immune System

Nutrition is of prime importance in strengthening the immune system. Raw milk plays a very important part in building and strengthening both the innate and adaptive immune systems. Studies performed in Europe have shown that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections. These benefits are likely related to the active immune factors, biodiversity, prebiotics, intact protective proteins and other elements found in raw milk. Pasteurized milk does not confer these protective properties because the beneficial raw proteins and enzyme-based elements are denatured and inactivated by heat. Raw milk also contains antibodies which can be beneficial for the immune system.

Raw milk kefir is packed full of biodiversity and contains immune factors from the raw milk. Raw milk kefir is a powerful immune-building food which has been shown to stimulate and modulate the immune system, have a beneficial effect on the composition of the gut microbiome, and reduce allergies. Fermented milk has also been shown to reduce the duration of respiratory infections and colds in the elderly.

Raw Milk Is Similar to Breastmilk

Researchers have likened the protective effects of raw milk to those of breastmilk. Breastmilk is raw milk! Many “agents with beneficial anti-microbial or immune-modulatory effects are shared in bovine and human milk, such as immunoglobulins, cytokines, growth factors, lactoferrin, oligosaccharides, and milk fat globule membranes.”

A recent study of breastmilk from mothers with COVID19 in New York found that the breastmilk contained antibodies to COVID19. This means that infants of mothers infected with COVID19 would receive immunity-building properties directly through breastmilk. Similar effects have been demonstrated with hyperimmune cow’s milk, which has been shown to contain specific antibodies that may boost the immune system. When cows are purposely exposed to pathogens during the dry period, their colostrum contains antibodies to those pathogens for their calves at birth. Research at UC Davis is now investigating whether hyper-immune milk can be produced to protect humans from COVID19.

Raw milk is the first food of life. Its role is not just nourishment; raw milk protects the baby by building the immune system and contributing to a powerful gut microbiome. Over thousands of years of evolution, raw milk has been tested and refined by the trials of successive generations which allow only the best to thrive. The numerous immune system factors present in raw milk intentionally strengthen the baby’s weak immune system, with elements needed for both the innate and adaptive immune systems.

Personal Responsibility for Our Immune Systems

Personal responsibility is critical in building strong immune systems. A strong gut microbiome should be the goal of anyone looking for long-term immune system strength and the subsequent immunity that this brings. Doctors cannot help us with this. We must take responsibility for our own health by purposely building and keeping our immune systems strong. We can care for our gut microbiomes by providing them with whole foods which nourish our biodiversity. Like breastmilk, raw milk and raw milk kefir are self-contained immune system building super foods. Four variables must align in order for a pathogen to make you sick. You have control over the HOST variable and perhaps can reduce the load variable. You are very much in charge of your health and your ability to adapt to all threats, today and into the future.  Drink up your delicious raw milk and thrive!

Factory Farms vs. Sustainable Local Farms During COVID19

Milk is Being Dumped While Stores are Selling Out

Mother Nature has her ways of giving us advice. Sometimes that advice is subtle and sometimes it is brutal.  This time she was pretty direct, and she did not mix her signals.  Consolidated, centralized food systems have not been able to adapt to the rapid changes brought on by the COVID19 pandemic.

The Standard American Diet and its production, processing, logistics and delivery systems have failed.  American farmers that serve this highly consolidated food system are dumping 3 million gallons of milk per day; meanwhile American supermarkets are stripped clean of dairy products. The dairy processing industry which was previously supplying milk to schools and restaurants cannot rapidly adapt to bottling and delivering milk for retail sales.

For many years, the demand for fluid pasteurized milk has been dropping at a rate of ~1% per year. During this long decline, bottling plants have been closed and cheese plants have been opened. When America was asked to stay at home in response to COVID19, much of the food service industry was stopped, restaurants were idled, and schools were closed.

At home, kids wanted cereal and needed three meals every day. They wanted milk! The demand for milk raged upwards. Yet the supermarkets could not meet that demand. Panic-buying made matters even worse, with store shelves remaining sporadically empty for weeks, and even now milk is being rationed in many places.

Meanwhile, dairymen are dumping truckloads of milk. The market price of milk is dropping like a rock from $18 per hundredweight (CWT) to $14 CWT or even lower. The break-even price for dairymen is around $18-$20 CWT. Thus, dairies are continuing to fail at an unprecedented rate while stores are not able to meet the demand for milk.  It is an unmitigated disaster.

“Get Big or Get Out”

This is the 50 year old story of “Get Big or Get Out”. This philosophy of feeding the world and starving the American farmer was started in the early 1970’s by Earl Butz, who was Secretary of Agriculture under Nixon. Butz’s idea was that the most efficient farmers would overtake the smaller farmers, prices would drop, and supply would increase.

This structure concentrates power into the hands of a few aiming at cheap food for all, with an abundance which America would then export into the world markets. We would feed the world.  This design has become part of the America farm culture and has led to a massive decline in the number of dairies.  

Massive Decline in Number of Small Dairies

In 1940, America had over 4 million dairy farms. By the late 1990’s, that number had dropped to just over 100,000 dairies in the USA. Currently, there are only about 30,000 dairies left, and we are losing an additional 5% of dairies every year.   

According to USDA data, there has been a sharp decline in the number of dairies with 30-200 cows; meanwhile, the number of large dairy farms is increasing. From 1992-2012, “the number of dairy farms with at least 1,000 cows more than tripled.” One future-thinking dairy leader has projected that America will have only 100 dairies in 20 years. America would still have its 9+ million cows, but those cows would be contained in massive concentrated animal feeding operations (CAFOs) with 90,000 cows each.

Consumer polls clearly indicate that consumers don’t want their milk coming from 90,000 cow massive CAFO operations. The environmental impact from large CAFO operations is devastating. The manure lagoons are the size of lakes and the smell is horrendous. There are no pastures. The feedlots go on and on forever!  This system has many flaws, and more of those flaws showed themselves to the world in the last 6 weeks during the COVID19 pandemic.

Consolidated Food Systems Lack Resilience and Adaptability

COVID19 has demonstrated that a consolidated food system fails the American public in times of crisis. Consolidated massive operations and their logistics can not adapt and they are not resilient. These operations cannot adjust to changing market conditions and they fail when the consumer demands change. The consolidated milk industry failed to meet the needs of Americans because it was not able to respond and adapt in the face of rapid change. Similar issues have arisen in consolidated vegetable industries and meat industries during this crisis.

The food chain stress test has been performed. The results are in and America’s big food systems have failed miserably.  This has become a serious threat to American national food security!

Food security is seriously jeopardized with milk going to just a handful of milk processors. That’s the future of “Get Big or Get Out” and it is smelly, ugly, and does not work to serve America. Additionally, with so much of this system relying on imports and exports, when countries close their borders, this system cannot function.

Consumer Connected Farmers Are Thriving

The local farmer-to-consumer system has also been tested during this time of crisis, and the results have been quite different. Farmers who sell directly to consumers are thriving. The comparison of this market to the CAFO-driven market is dramatic.  

Farmer–to-consumer sales are highly adaptive and resilient, because the farmers are connected to their consumers. They know and hear one another!  Farmers can adjust quickly to changes in consumer demand. During the COVID19 pandemic, many dairy farmers who sell directly to consumers saw a huge increase in the demand for milk. They were able to meet this demand by diverting milk which would have been used to make butter and cheese into bottled milk instead. Both the farmers and consumers benefited from this ability of the farmers to adapt to the changing demand.

Farmers who sell directly to consumers produce fresh foods which are unprocessed or less-processed. These fresh foods support and build immune systems through nourishing healthy gut biomes. Up to 80% of the immune system makes its home in our gut and is powered by a biodiversity of bacteria and the whole foods that feed them. These foods come from sundrenched rich soils and local ethical farmers that connect directly to consumers. This food system is thriving and growing.

In contrast, highly processed foods with long shelf life, which are filled with preservatives and antibiotics, are destructive to the gut biome. Consumers have begun to understand this.

Within the dairy community, farms such as cow share programs, micro dairies that produce raw milk, and dairies with their own processing plants have been able to quickly adapt and respond to the changing demand from consumers and stores. These food systems are responsive, adaptive, nutritionally rich, and economically alive.

You Vote With Your Food Dollars

America must make a decision about its fate. Food systems are very much a part of our America. Will America thrive, be resilient and adapt to threats? Will America continue to become even more economically, environmentally, and immunologically compromised and depressed? Or will America embrace smaller local farms who produce nourishing whole foods? Will America embrace disease-prevention and whole food nutrition? Will it build or suppress its innate and adaptive immune systems?

Each dollar spent on food directs America’s future. Where we direct our food dollars is a very personal question. Will we have healthy children or not?  Will we take personal responsibility for our own health with whole food nutrition or will we continue to vote for “Get Big or Get Out”?   

The food system stress test results are in. Let’s move beyond “Get Big or Get Out.”  Let’s invest in illness prevention with farm-direct local, unprocessed, whole foods that build our immunity. It’s a personal gut microbiome choice. Let’s adapt and become resilient. The alternative is a dead end.

Meet a Renegade Wisconsin Raw Milk Dairy Farmer!

We’re giving a big “Welcome!” to Wisconsin’s Grassway Organics, the latest farm to become LISTED by the Raw Milk Institute. Chaz and Meghan Self have been farming at Grassway Organics since 2016, producing raw milk as well as pasture-raised chickens and eggs, beef, turkeys, and hogs. They’ve also innovated with “Pizza on the Farm,” where they serve up wood fired pizzas to their local community.

Although Wisconsin is the Dairy State, dairy farms all over Wisconsin are failing at an unprecedented rate. The state lost 773 dairies in 2019 alone! Conventional dairies are floundering amidst low prices that make it nearly impossible to break even. Like many other dairy farmers, Chaz and Meghan Self have found that producing raw milk provides a way to stay viable while providing a product that consumers are clamoring for. With raw milk’s extensive health benefits, and increasing evidence that raw milk can be produced safely, more and more consumers are choosing to drink raw milk.

Even though consumers are demanding raw milk, Wisconsin’s laws make it very difficult to produce raw milk. By law, only “incidental sales” of raw milk are allowed in Wisconsin. Chaz and Meghan Self are hoping to lead a change, thereby allowing healthy, low-risk raw milk to move into the mainstream in Wisconsin.

Grassway Organics has worked diligently to become LISTED by the Raw Milk Institute, developing their own Risk Assessment and Management Plan and even building their own on-farm lab for bacteria testing. They are testing their milk frequently to ensure that it meets the RAWMI Common Standards for low-risk raw milk. Grassway Organics will be a great addition to the Raw Milk Institute’s community of farmers.

FAQ About Raw Milk and COVID19

Got questions about raw milk and COVID19? We’ve gotcha covered!

• Can I catch COVID19 by drinking raw milk?

• Does raw milk strengthen the immune system?

• Does raw milk support lung health?

• Is raw milk healthier than pasteurized milk?

• I thought raw milk was unsafe. Isn’t pasteurization necessary for safety?

• Where can I find tested, low-risk raw milk?

• What if there aren’t any Raw Milk Institute LISTED dairies near me?

Check out questions and answers about raw milk and COVID19 here: