Isn't it peaceful?
Something about driving between an aisle of greenery just sends me into a tranquil state of mind. This is Brownsburg Road. The main road leading to my trusted farm source for dairy, Birchwood Farm.
I love my drives here. I squeeze them in when I can, which is usually once every 12-14 days or so. I look forward to the calm after the chaos. The stillness in the winding roads after I've made it down crazy Route 1 South. Something magical happens after your cross over Princeton. The air lightens up and the world slows down...
if only, just a little.
I began driving here almost two months ago when a friend recommended I try raw milk or as some would like to call it, "real" milk. When she first recommended I try it, I immediately thought, "No way!" The concept seemed so foreign to me. "Is it safe?" "Would we digest it ok?" "Are there really any benefits to it?" Then she handed me a glass, smiled, and said "try it." And that was the beginning of my slight addiction.
I originally thought I would never share about this experience for fear of being judged or criticized. I know how it feels to be on the side of questioning and uncertainty. But if part of my journey is to learn and the other part is to share my journey, then this certainly counts as a part of the whole process.
Years ago (before most of us were born), real milk was the norm. It was what everyone drank. It was delivered fresh. It didn't include any antibiotics or hormones, and wasn't pasteurized. The cows that produced the milk were cared for and ate foods that were good for them, like grass, hay, and root vegetables.
Things are different now. To keep up with consumption and commercialism, factory farms now mass produce milk by giving their cows growth hormones to help produce more milk. These cows are also expensive to maintain and are fed cheap and widely abundant corn, which is not natural for their digestive systems. They're also fed feeds laced with pesticides and chicken manure. It's no wonder the milk needs to be pasteurized. The unfortunate thing that happens through pasteurization is that the milk is stripped from all of the healthy vitamins like Vitamin C, B12, and B6. And because these cows are confined, often times they are stricken with diseases.
Real milk, on the other hand is fresh, contains no additives, hormones or antibiotics. The health benefits are numerous including the perfect balance of protein, carbohydrates, vitamins, minerals and enzymes. It also includes healthy bacteria which helps our bodies absorb the calcium, iron and phosphorus better and aids in digestion.
After researching the health benefits, I took the plunge and now my whole family drinks it. I try to buy it when I can, but I will admit, it is not as convenient as going to my local supermarket to buy a gallon of milk. In fact, they don't even sell it in New Jersey. I have to cross into Pennsylvania, but I'm now hearing areas of New York now carry it. It's also more expensive. So, I compromise and make the effort to buy a few gallons every two weeks or so and supplement with organic milk in between my trips.
With regards to taste, one word: scrumptious.
With regards to digestion: easy. So easy.
If you're unsure where you stand with milk, I would encourage you to read the links above to learn more about the health benefits. And in her blog post "Milk 101: Whole, Raw, Oranic, Low-Fat," Lisa Leake breaks down the different types of milks and their pros and cons. She personally does not drink raw milk, but she does describe some of the different options and it may be worth exploring.
Cheers!
(Some of the lucky cows at Birchwood Farms.)
