To allow organic farmers to sell their milk unpasteurised once again – as far as I can tell, this is due to economic pressure by the FSA (food standards authority)

Why is this idea important?

When I was a kid I drank raw milk from the local farm all the time. I am now a healthy individual, and had no experience of it having any bad side eefects on me, except tasting incredible on crunchy nut corn flakes….


Raw milk is fresh from the cow, cooled and has a shelf life of about a week. All of the milk in the shops is pasteurised and or homogenised and lasts for about 3 weeks.

Raw milk is said to cure many allergies, including eczema, and can be made in to cheese or yoghurt as it sours naturally. Other milk last for 3 weeks and if not consumed turns putrid.

Pasteurising means heating the milk to kill any bugs and homogenised means passing the milk through tiny holes at pressure to emulsify the fat in to tiny bubbles. This means the fat stays in the liquid and does not separate with the cream rising to the top.

Pasteurisation ALSO; destroys enzymes, denatures anti-microbial and immune stimulating components, diminishes nutrient availability, denatures fragile milk proteins, destroys vitamins C, B6 and B12, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth and behavior problems in children, osteoporosis, arthritis and heart disease.

So why is raw milk banned in Scotland and only available in this country direct from the farmer? A dairy farmer is not even allowed to sell his raw milk to a local farm shop!

This a classic UK ‘food industry’ fix for the milk industry. Ignore the positive effects of raw milk and enforce pasteurisation.

This means that small dairy farmers cannot poison anyone, increase shelf life of all milk to allow a longer supply chain and make milk a commodity to reduce price, and stop people making their own cheese and yoghurt.

Leave a Reply

Your email address will not be published.