Thinking about raw milk? You’re not alone…
The recent announcement by the Food Standards Agency that consumers in England, Northern Ireland and Wales should be allowed to buy raw milk from vending machines in shops is in part due to the increasing demand for this natural product. But where does this demand come come from? No doubt a major part of the appeal of raw milk is in its taste – packed with a flavour that changes with the seasons and even the diet of the cow, pasteurised milk cannot compare with its raw equivalent.
Taste is only a part of the picture however. One of the biggest benefits of drinking raw milk may be for your health. We’re becoming more and more aware of the benefits of foods locally produced on a small scale rather than mass produced in a factory. We’re also embracing natural, unadulterated foods in preference to processed food (and don’t kid yourself that pasteurised milk is natural – it isn’t).
But it goes even further than this. Milk is naturally a rich source of amino acids, vitamins and minerals, many of which are destroyed or rendered useless in the pasteurisation process. Raw milk is also rich in the kinds of bacteria that does you good (pasteurisation can’t tell the difference between good and bad bacteria and destroys them all regardless) – this beneficial bacteria is claimed to strengthen the immune system, helping to protect against conditions such as asthma and eczema.
And if you need any more persuading, raw milk produced by organic farms such as Gazegill is the product of happy, contented grass fed cows, whose milk won’t contain traces of the hormones, antibiotics and other medicines often found in commercially available pasteurised milk. And it’s milk that is never more than 4% fat, so it’s good for your waistline too. Not to mention the pro-biotic properties that create and maintain a healthy gut balance, great to re-kindle our healthy bacteria and a must to maintain it!
So…what are you waiting for?