Your Health and Your Cow
Raw milk from a healthy,
grassfed animal can, for most people, form the
most important part of a marvelously healthy diet.
I’m talking the kind of health that can
pretty much eliminate doctors and insurance premiums.
The raw butter, clabbered milk, yogurt, and kefir
you can make can provide a majority of a family’s
caloric intake. Not to mention the calf you can
raise up every year for meat. Many frontier families
literally lived off their family cow, and your
family can too. Your homemade dairy foods can
be complemented with meat, eggs from your chickens
and vegetables to make a vital, life-sustaining
diet. If you choose to make it that simple, that’s
all you need. Raw animal fat and protein is a
crucial part of such a diet, and raw milk is a
perfect source.
Security is a very important
reason you should have a cow. Secure your own
food supply, and your own health. Will raw milk
be outlawed where you live (if it hasn’t
been already)? Will the farmer you get raw milk
from now continue to have it next week? Next year?
Five years from now? We asked ourselves those
questions – and came up with a lot of maybes.
We decided that the most
important thing we could do for ourselves was
to take those “maybes” out of our
lives. Having a cow requires a decision, two or
more acres of pasture, and a fence. By far the
hardest part is the decision. Once the decision
is made, the rest tends to fall into place.
My decision to have a cow
was heavily influenced by my belief that top quality
raw milk and raw meat and organs are the most
important health-building foods. Raw milk is also
the ultimate fast food; I mentioned above enjoying
a glass or two fresh from the udder as I milk
my cow every morning. Both Joann Grohman, in Keeping
a Family Cow, and Bernard Jensen, in Goat Milk
Magic, have written of a freshness factor in milk
just out of the cow. Dr. Jensen kept goats at
his ranch and healing center in California for
many years, and wrote that there was a healing
quality in the fresh milk that was lost within
three hours of milking. This is consistent with
my understanding of some of Francis Pottenger’s
experiments with animals that involved comparative
effects of live grass and weeds with grass cut
a few hours ago; animals on live greens had clearly
better health.
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