Raw Milk Vending Machines in France

Because I skipped the Back to Basics post yesterday (Sorry! Busy lately)…here’s an article (by NaturalNews) that I’ve read recently…it’s quite interesting, and I’m quite jealous:

"While California persecutes raw milk farmers, France unveils raw milk vending machines for happy, healthy consumers"

(NaturalNews.com)



Back to Basics: Why RAW MILK is better for you (a summarized explanation)

Due to Wednesday’s SWAT team raid of Rawsome, the seller of raw milk in California, this week’s Back to Basics post will be in regards to raw (unpasteurized) milk, and why it is better for you than conventional/pasteurized milk that all of us buy at the grocery store.  And yes, raw milk actually goes back to basics  — our ancestors drank only raw, unpasteurized milk at one point…actually, for years!

In my quest for a healthier lifestyle, I’ve been introduced to “real foods”/”traditional foods” — the concept of eating truly healthy and nutrient dense foods, healthy fats & oils, and leaving refined sugars and processed foods out of the picture.  (I’ll save the details of other Real Foods in future Back to Basics posts).  To begin, however, I’ll focus on nutrient dense Raw Milk  (also known as: “Real Milk”).

Pasteurized milk was once raw milk that was heated to such a high degree that it kills off all of the “harmful” bacteria…meanwhile, it also completely destroys all of the GOOD bacteria (that our stomachs love & thrive of off), and kills all of the nutrients that raw milk is filled with. Raw milk only becomes a problem when the cows are not raised properly (producing unhealthy cows) or when the milk is mishandled.  With healthy, pastured cows, the beneficial bacteria in raw milk flourishes. Raw milk from grass-fed, free roaming cows is safe (when handled properly), whereas raw milk from factory farmed, confined, feed-lot fed cows is not.  Pastured cows eat a natural diet of foods that they are supposed to eat/food that they would eat in nature.  Given their natural diet, pastured cows have a balanced pH in their stomachs which becomes present in their milk supply. 

The milk that is sold in conventional grocery stores mostly comes from factory farms where cows get practically no sunlight, are shoved into small stalls where there movement is limited, and they stand on concrete filled with their own feces. They do not get to roam around on pasture like they are supposed to, and definitely are not fed a good, natural diet that they are supposed to be fed. Also, from living in the conditions that they are forced to live in, the cows often become sick and are given antibiotics to allow them to keep producing milk.  THIS kind of milk MUST be pasteurized because of how disgustingly MESSED up the milk is to begin with (filled with pus from udder infections, etc). A healthy cow, who is pastured, is allowed to roam around in natural sunlight, and eat a healthy diet since they eat the grass that they live on (how nature intended cows to live & eat).  These healthy, happy cows produce healthy, nutrient dense milk filled with beneficial bacteria, minerals, and enzymes.

Of course, there’s a very small risk in drinking raw milk (as with any food, really), but the risk here has been proven to be so small that you’d have a greater chance of getting sick or some kind of disease from mishandled meats, or other foods (think of the E.coli outbreak with that bagged spinach, or any other food recalls you can think of) — it can happen with anything, any time (people even get sick from pasteurized milk!)   So you take a risk with everything you eat.  What’s important is to do the research and make informed decisions, weighing out the pros & cons.  To me, it seems that the small risk involved with consuming raw milk is worth it, considering that it’s better for you and the cows the milk comes from are HEALTHY cows.  After looking into it, processed, antibiotic filled pasteurized milk seems pointless even. Adding chemicals and killing off all of the nutrients…what’s the point of drinking it?

In any situation, raw milk should be purchased only from a trusted farm/farmer.  It is important to find out their animal-raising methods and how their milk is obtained and handled. At some farms, farmers go above and beyond to make sure their raw milk is safe for consumption by performing extra tests on their milk supply.  Of course, people with compromised immune systems should be extra careful and stay away from anything unpasteurized (in my opinion, unless the issue is properly researched).

I’ll post more info on “real food” diets in future Back to Basics posts (to document & share everything I’m learning/doing to lead a healthier lifestyle). Meanwhile, do your research & support local & organic farming whenever you can! (I’m trying, and transitioning!)  Feel free to message/ask any questions you have  :)



Today I literally spent HOURS at Reading Terminal Market — there’s so much fresh fruit, vegetables, meat, baked goods, and skin care products.  And the best part?  It’s all LOCAL. 

On my quest to be more healthy, I’ve been looking into quite a few different products/foods sold at local farmers markets.  And it’s all SO great.  I wish I had tons o’ money and could spend freely while shopping there.   But for now, I went with just a few things: two loafs of bread (one as sliced bread, one as more of a dessert), organic lettuce, spinach, and a cucumber.

If you couldn’t tell already (by the picture posted above), I’m the most EXCITED about the homemade breads that I just bought. AH-MAZ-ING.  And healthier, nonetheless.  Fresh homemade bread from a local market is much more nutritious and more properly prepared than store bought bread that’s been sitting on the shelves for however long, had to travel quite a distance to get there, and is processed in a huge facility that uses lots of preservatives to ensure that the bread doesn’t rot before it actually gets to you.

Let’s take a look at loaf #1 (organic whole wheat), which will be used for toast and sandwiches.  This bread was baked by Brian Hernon at Slow Rise Bakery.

Slow Rise Bakery has various homemade breads that are baked fresh, without the use of preservatives, and genetically modified ingredients (GMO’s).  Most are even made without oils! :D   Take a look at the ingredients: Organic whole wheat flour, water, honey, kosher salt, and yeast.  AND THAT’S IT!  Simple, minimal ingredients to do the job of the paragraph of ingredients often listed on store bought bread.  Even with minimal ingredients, this bread is much more dense than commercially produced breads (which we all know to be light and fluffy).  “Light and fluffy” isn’t necessarily a good thing when it comes to breads, since REAL (traditional/homemade) breads are mostly dense and compact when made properly (keeping in mind that the denseness has nothing to do with softness….two completely different things here). 

This bread was purchased at Fair Food Farmstand ($5).

On to loaf #2 (homemade gourmet raisin bread). Wow. Speaking of dense bread…this bread is DENSE. The weight of this loaf is about as heavy as a pie.  No kidding.  And it’s packed with delicious raisins and cinnamon.  If you like store bought raisin bread, you’re absolutely missing out.  If you could just smell this bread, your mouth would be watering.  This, and other amazing Amish baked goods, can be purchased at Beiler’s Bakery (an Amish bakery at Reading Terminal Market) for just $4.75!

For just a little more $$ than you’d spend at the grocery store, these freshly baked, homemade breads are worth it.