Unpacking Fears on Your Raw Dairy Journey

Hi there!

My name is Maria, and I am a newcomer to the world of raw milk! I’m guest writing this week on the CT Ranch newsletter to share the perspectives and questions from someone who, in all honesty, has a bit of fear around the whole raw dairy thing. So if you’re feeling the same, no worries—you’re not alone!

To navigate these fears, I turned to Nicole, our experienced farmer, and Sara English, a farm marketing expert and regular raw dairy consumer. I sat down to talk with these farm-fresh food veterans and got to ask them all the questions. Here’s what they had to say:

1. Why Transition to Raw Milk if Regular Milk Hasn’t Made Me Sick?

You might be wondering, why switch to raw milk if pasteurized milk seems to work just fine. Sara explained that raw milk is often called a “living” food because it’s packed with beneficial microorganisms that aid digestion and overall health. Pasteurized milk, on the other hand, loses these benefits in the pasteurization process and becomes a “dead food.”

Here’s how the conversation went:

Sara: Raw milk contains live probiotics and nutrients that support digestive health and overall well-being. When milk comes out of the cow, it’s filled with live microorganisms—think of it like a probiotic. Pasteurization kills these microorganisms, leaving the milk essentially a ‘blank slate’ that can be more prone to contamination.

Nicole: That’s right. And not only are the probiotics lost, but raw milk is also more nutrient-dense. It provides vitamins and minerals in their natural form. For example, the vitamin D in raw milk comes from the cows’ diet and exposure to sunlight, rather than being added synthetically as in commercial milk.

My Takeaway: Just because something hasn’t made you sick yet doesn’t mean it’s necessarily benefiting you to its full potential—or that it won’t cause issues down the line. If you’re thinking about moving from “regular milk” to “great milk,” then raw milk might be a great choice for not just avoiding potential problems, but also enhancing your overall health.

2. Why Isn’t Raw Milk More Popular Despite Its Benefits?

To understand this better, let’s take a quick history lesson. 

During the turn of the century, urban milk production faced significant sanitation issues within major cities, leading to widespread illnesses and a critical shift in how milk was handled. Cows were often sick and fed poor diets, resulting in contaminated milk. Sara explained, “People were getting sick—and even dying—from drinking it.”

Interestingly, to mask the color of this “dirty milk,” producers even added substances like white paint and chalk, which likely contributed to further illness. 

As I was hearing the story, my mortified face said everything that the two women needed to know. 

The situation became so severe that pasteurization was introduced as a solution. While this process made milk safer in the short term, it also stripped away beneficial microorganisms and nutrients.

Nicole added, “Today, raw milk from a trusted farm is produced under rigorous conditions that are a world away from those historical problems. It’s a high-quality, safe product when managed with care. In contrast, commercial dairies are held to different standards, and their milk often contains higher levels of bacteria before pasteurization. Small raw dairies like us, on the other hand, adhere to stricter standards, ensuring cleaner and safer milk.”

Nicole also recalled a personal experiment she conducted.

She explained, “We once tested store-bought pasteurized milk against our raw milk, which gets tested at least every 3 days. The pasteurized milk grew unusual blackish-green bacteria, while our raw milk contained only the expected, minor amount of usual bacteria.”

Fascinating, isn't it? This experiment showed that “pasteurization” doesn’t necessarily translate to “clean milk.”

Unfortunately, the introduction of pasteurization and its association with safety led to the demonization of raw milk. Since then, raw milk has been unfairly labeled unsafe, and that stigma has overshadowed its benefits.

For a deeper dive into the history of raw milk and its evolution, be sure to read one of our past blog posts by clicking here: The Fast and Dirty History of Raw Milk.

3. Is Raw Milk Safe for Everyone, Including Those with Preexisting Conditions or Pregnant Individuals?

In short, only you can decide what’s best for your health. Sara shared her experience with raw milk, saying, “When I’m feeling unwell, I crave nutrient-dense foods more, and raw dairy products have been crucial in healing from chronic illness.” Nicole also drank raw milk throughout all her pregnancies, finding it nourishing for both herself and her babies.

Nicole mentioned, “I get a lot of emails from people asking if it’s safe for their baby or themselves while pregnant. There’s a lot of fear-mongering about raw milk, but I’ve had a lot of pregnant mamas who say they do just fine with it.”

One touching story Nicole shared was about a six-year-old with severe eczema. After switching to CT Ranch’s raw milk, the child’s symptoms improved remarkably—literally overnight! The mother was in tears when her son woke up without the usual itching and discomfort he’d suffered from for years!

Sara, who has worked with raw dairy farmers for many years, added “That story is not unique. I’ve heard countless accounts of raw dairy significantly improving or transforming people’s health!”

My Takeaway: Raw milk is alive and contains beneficial bacteria that can help combat harmful pathogens, which might make it a healthier option. However, it’s essential to get your milk from a reputable source that follows strict safety standards. Ultimately, it’s about making an informed decision based on your personal needs and lifestyle.

4. How Can I Transition to Raw Milk if I’m a Picky Eater and Worried About the Taste?

Believe me, I get it—I’m an extremely picky eater myself! It can be tough to switch from what you're used to, especially if you've grown up on store-bought milk.

Sara suggested starting with small amounts of raw milk and gradually increasing as your taste buds and gut adjust to the new taste and increase in microorganisms. Mixing it into smoothies or coffee can also help make the transition smoother. Nicole mentioned, “We make kefir smoothies that my kids love, and it helps them get the probiotics and nutrients they need.”

My Takeaway: When introducing raw milk, take it slow and let your body get used to it.

My Personal Journey with Milk

As someone who’s just starting to dip my toes into the raw milk world, I’m excited by what I’ve heard from others, even though I haven’t tried it myself yet.

My relationship with milk has been anything but straightforward. For years, I believed milk was my nemesis. As a kid, I was so averse to it that I’d go to great lengths to avoid drinking it—like straining milk out of my cereal just to eat the soggy bits. If there was ever a way to make milk seem unappealing, I found it!

As I got older, I came to the conclusion that milk was making me sick. I turned to Lactaid, which, frankly, tasted like colored water. It was a sad substitute, but I thought it was my only option. Then Sara suggested I try A2/A2 milk, and, lo and behold, I discovered that I wasn’t actually lactose intolerant! This revelation was a huge relief and a turning point for me.

Now, with this new understanding, I’m excited to explore raw milk. It feels like stepping into a new world of dairy possibilities! Navigating this journey has been eye-opening, and I’m hoping that sharing my story helps you feel more confident and informed as you explore the benefits of raw milk.

Curious to learn more? Check out our website to discover our range of raw dairy products and experience the fresh, nutritious benefits of raw milk while supporting local farming practices!