Reviewed By Susan Schenck

The Raw Milk Revolution (Chelsea Green Publishing/ Nov 2009) deals with our most basic health right: the right to choose the foods that we feel and know are healthiest for us.

I love a good, documented, research-based book that shows the truth, and the truth is often (usually) the opposite of what we have been brainwashed to believe by the media, government and corporations.

David Gumpert takes us on a journey of truth as an unbiased reporter. He shows both sides: the parents who lost their children (or their children lost use of their kidneys) allegedly due to contaminated raw milk, and we are also shown that raw milk was never conclusively shown to be the culprit. (However, it probably was in at least a few cases—in which case I would say don’t feed kids raw milk unless their immunity is very strong from a nearly 100% raw organic diet. Kids’ immune systems are not as strong as those of adults.)

We are also shown the side of the raw milk advocates, and testimonials of people finally being able to drink milk without digestive issues. People’s immune systems also improve from the friendly probiotics, and the good bacteria found in raw dairy. In some cases, raw milk took away people’s heartburn, asthma and allergies.

This book is filled with shocking info, such as the fact that sushi is 30 times more likely to make a person sick than raw milk, and even deli meat is 10 times more likely to be a contaminated food. The statistics on raw dairy making people sick show that it is not a big issue—in fact pasteurized milk is about as likely to make someone sick! So why is the government only going after the raw dairies, and not the producers of bologna? We are led to the inevitable conclusion that it is corporate profits. Pasteurizing dairy extends the shelf life by many weeks, thus enabling them to make more money in a day and age in which food is transported and kept on grocery shelves so much.

As for the issue of raw milk being a viable option, the bottom line is sanitary conditions: Raw milk from factory farms in which cows are living in poor conditions is probably going to be much worse than where the cows are pasture fed. Another point made is that the milk doesn’t get infected from inside the cow—rather, something with bacteria touches the milk that has been taken out of the cow!

This book covers just about everything, including the history of why milk became pasteurized in the first place. In the 1800s some of the earliest factory farming took place as cows were fed leftover fermented grains from the production of vodka and whiskey. The cows became diseased, and lived in an unsanitary environment, so quite naturally milk became a breeding ground for tuberculosis  and other bacteria. The book covers the debate between Pasteur (whose theory led to a war on germs) and Bechamp (who believed the immunity or internal environment was what we need to focus on for health). It covers the battle in California to keep raw dairy legal, the health benefits of raw milk, and the importance of getting it from a good source.

By the way, don’t buy queso fresco (unless from a good source). The author explains that this is raw Mexican cheese in which the milk to make it is typically purchased from factory farms under the table, and made in unsanitary conditions (hence called “bathtub cheese”). This is one of the culprits in the raw dairy problems—showing that it is the unsanitary conditions that are at fault, and not the raw milk itself.

I appreciate being able to consume about 5% of my calories from raw kiefer. It has boosted my immune system with friendly bacteria. We need to keep raw food legal. The battle to keep raw dairy available is just a foreshadowing of Codex Alimentarius (which is supposed to happen Dec 31, 2009!) in which ALL food will be irradiated, and no raw food available unless you forage for it in the wild or have the tiniest of gardens (anything of substance will need a permit). At some point we have to take responsibility for our health and just say no to these government policies. Freedom is very important, especially if you want to be healthy!

Book Review: The Daylight Diet By Paul Nison

Susan Schenck is author of The Live Food Factor

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