Hi all,

Micaela writes:

>> Any milk study coming out of the US is based on Pasteurized and
>>Homogenized milk. Which you know has no enzymes left!! I would be interested in
>>knowing if anyone has data on raw milk. To date I have experienced
>>problems with Pasteurized and Homogenized but not Raw Grade A.


I'll switch in here and say hello again after one year in cologne. It
has been a good time, very interesting work, friendly colleagues, all
you want.

I've got no hard data about raw milk but recently I had the rare
opportunity to test really raw milk from an organic farm. As I am an
instinctive eater I thought it would be a good idea to make the test at
room temperature since refrigerators weren't in use in evolution. ;-)

The smell of the milk wasn't very attractive. It was better, than that
of heated (pasteurized) milk but nevertheless not interesting to me. I
drank a small quantity and chewed it awhile in my mouth to find out the
taste. The longer I chewed it the less pleasant it tasted. Drunk without
chewing it was quite acceptable but I wouldn't call the taste good.
I swallowed a small amount, circa one tenth of a litre.

After some minutes I noted a feeling of dizziness and had some problems
with the coordination of my movements. It was not much and far away from
being threatening. It was over after some minutes.

To make sure what was the source of the problem, I retried the
experiment some days later with an even smaller amount of raw milk. And
again I felt this dizziness although weaker than the first time.

I wouldn't go so far to state that milk is toxic since I drank it
although it didn't smell and taste good (violation of the rules of
instinctive eating) but it gave me a bad effect and therefore I won't
try it again. That stuff is not for me.

Best raw wishes,

Stefan

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