Almost all my life I’ve had a problem with milk. As a child, I didn’t like it. I loved ice-cream and cheese, but not milk. About 20 years ago I started have problems with my gut health. I was told I had IBS. Every day that I drove to school to go to work, by the time I arrived, I had to run into the bathroom. One year I realized my morning yogurt was the issue. So I cut out the yogurt.
I then “decided” I must be lactose intolerant. That is, until recently. Part of my health research brought me to the topic of milk. I thought that organic milk still gave me problems until I realized I was still drinking the wrong type of milk. I heard a podcast about raw milk and A2 milk and it was a whole new world for me.
Honestly, I was afraid to try raw milk at first. I was scared of it - like I would get some kind of weird bacteria or something. Raw, unpasteurized milk comes straight from the cow. Yet, studies show the importance of raw milk’s nutrients that are often destroyed when milk is heated to high temperatures during pasteurization. The process reduces the presence of iron, and important vitamins such as A, C, and E. Raw milk provides good bacteria, enzymes, and antibodies.
Much of the milk in grocery stores is A1 milk. This protein has been linked to many health issues. A2 is a better choice of milk if you can’t find raw.
Recently I decided to give the raw milk a try. Not only did it taste wonderful, but it doesn’t upset my stomach! I’ve branched into raw cheese as well now. My gut is happier!
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