Once upon a time there was a little girl called Little Miss Muffet. She was luckier than most of us as she always had access to creamy, raw milk straight from the cow. Her favourite way of having it however was fermented or cultured, as this is easy to digest. The fermentation breaks down casein one of the most difficult proteins to digest. It also provides beneficial bacteria and lactic acid. Her absolute favourite was curds and whey. Here is how you make it. If possible, use unpasteurized, raw milk.

CURDS AND WHEY.

Place the milk in a clean glass container and stand at room temperature 1 to 4 days until it separates. Line a large strainer set over a bowl with a clean tea towel. Pour in the separated milk, cover and let stand at room temperature for several hours. The whey runs into the bowl and the milk solids (curds) will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie above the container so the whey can drip out. Store the cream cheese in a glass container in the refrigerator. In a later chapter I will show you some uses for the whey.

Milk from grass-fed cows, that has not been pasteurized is extremely healthy for most people. It is the pasteurization of the milk that is the problem. Pasteurization has two objectives, destruction of certain disease carrying germs, and prevention of souring. The milk is kept at a temperature of 145 degrees to 150 degrees F for half an hour at least, then the temperature is reduced to not more than 55 degrees F. This process does more than kill off dangerous germs –it kills off useful germs as well. Proteins are composed of approximately 20 different amino acid building blocks. These are connected in long strands linked together in a unique shape. Heat distorts this shape to molecules that the body was never meant to come across, and this can cause allergies. Thus many people are allergic to milk. FOR THOSE WITH MILK ALERGIES, TRY NATURAL YOGURT OR CHEESE INSTEAD OF MILK.

Pasteurization destroys part of the vitamin C contained in raw milk; it turns the milk sugar, lactose into beta–lactose, which is far more soluble and more rapidly absorbed in the system, resulting in hunger. It also destroys 20% of the iodine present in raw milk, and makes the major part of the calcium insoluble. The second purpose of pasteurization was to prevent souring. Raw sour milk is widely used for invalids, as it is easily digested and laxative in its properties. Pasteurized milk, on the other hand, does not sour, but decomposes, putrefies.

Another danger that confronts us is the homogenization of milk. During this process the xanthine oxidase in milk changes – small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. Research shows clear associations with this absorbed enzyme and increased risk of heart disease.

The milk produced when genetically modified hormones are given to dairy cows is qualitatively and quantitatively different from natural milk. This bovine growth hormone BGH causes the milk to have significantly elevated IGF-1 levels, (insulin-like growth factor 1) responsible for a wide variety of biological functions. Milk tested for these hormones was also found to be contaminated with antibiotics, and there was a reduction of the milk protein casein.

Pasteurized milk, contrary to advertisements is a very poor source of calcium for anyone let alone a growing child. Little or no calcium will be taken up without appropriate levels of magnesium and phosphorus. In fact teeth are weakened in the presence of too much calcium and phosphorus and too little magnesium. You can get appropriate amounts of these important elements from sesame and sunflower seeds. As with any seeds make sure you soak them in water before eating them.

Milk can be a very healthy and nourishing product – whole, raw milk that is. The answer is not universal pasteurization (which was originally 'sold' to us because of the widespread belief that children caught tuberculosis from harmful germs found in raw milk.) The answer is to make sure that the raw milk is clean and pure. Thirteen states in the U.S. are truly free and allow their citizens free choice to purchase certified raw milk. Herds and dairies are regularly inspected and tested. If this were widespread, we would all have access to this nutritious food.