Raw milk addresses root cause of disease
In the early 1900’s the Mayo Clinic was treating a variety of illnesses using only raw milk. An article written by a doctor at the clinic in 1929 had this to say:
The treatment is used in many chronic conditions but chiefly in tuberculosis, diseases of the nervous system, cardiovascular and renal conditions, hypertension, and in patients who are underweight, run-down, etc. Striking results are seen in diseases of the heart and kidneys and high blood pressure. In cases in which there is marked edema, the results obtained are surprisingly marked. This is especially striking because so-called dropsy has never been treated with large quantities of fluid.
With all medication withdrawn, one case lost twenty-six pounds in six days, huge edema disappearing from the abdomen and legs, with great relief to the patient. No cathartics or diuretics were given. This property of milk in edema has been noted in both cardiac and renal cases.”
In 1926, much of the underlying biochemistry was yet unknown to this doctor. We now understand why these results were happening: the lactoferrin was helping to control the oxidative stress caused by unbound iron. The enzymes and bacteria were restoring their gut health. Their bodies were healing from the inside out.
Remember, this was around the time that fortification of flour with unbound iron was becoming commonplace and unavoidable. More people were also drinking water from taps supplied by iron pipes. The way the world was eating and drinking was changing rapidly. And this was shortly after laws started mandating pasteurization of all milk products. That meant the only dietary source of lactoferrin was wiped out for almost the entire population.
Thus, the incredible increase in the diseases the doctor lists as responding well to his raw milk treatment. All of the conditions he lists we now understand as natural responses of a body to chronic elevated oxidative stress.
Think you are “lactose intolerant”?
“You’re not lactose intolerant, you’re bullsh*t intolerant!”
Mongolians consume almost 50% of their calories from dairy in the summer months. However, 85% of them tested as having supposed “lactose intolerant” genes. Same with the Masaai people. These are just two examples of incredibly healthy traditional peoples that rely heavily on raw and fermented dairy. That’s because they don’t have to depend on their ability to digest lactose by only consuming raw dairy. Raw dairy contains tons of live enzymes and healthy bacteria so that it essentially digests itself. And, promotes an incredibly healthy gut microbiome.
For myself and all of my clients in the last several years, raw dairy has been key to healing our guts. And from there, helping the rest of our bodies heal!
Of course, if you have been avoiding dairy for a while, you'll need to reintroduce it slowly. But you'll be amazed how quickly your body responds and you actually start craving it like I did!
If you’re still struggling with your health after being told to give up dairy, I highly recommend looking into trying raw dairy for yourself.
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