Kefir, Raw Milk and other raw dairy products from cows that graze on green pastures are now known to be safe and extremely healthy. Once more they are considered to be a “living food” or raw food.
Kefir, similar conceptually to Raw Milk, is much stronger in strains of friendly flora and gaining popularity with Americans. Kefir is enlivened milk, milk that has been cultured and thus extremely rich in probiotic rich flora, enzymes, and the healthy bacteria that keeps our guts healthy by preparing our bodies to digest and assimilate nutrients.
Raw Milk is also gaining popularity because it is not pasteurized and therefore the wide range of good bacteria, enzymes and Essential Fatty Acids (if the cows are grass fed), are left in tact. It is like Kefir in that it is a “living food”. The life in the Kefir and milk are what contribute to inspiring a healthy immune system. When the immune system is strengthened then healing takes place for diseases caused by a weak immune system. An example is Asthma.
Some people and government agencies are concerned about the safety of Raw Milk. With intensive testing and rigorous farming practices, Organic Pastures Raw Milk Dairy in California has never found any pathogens in their milk for over seven years. Safety is even further enhanced by new safety techniques that have never been used before.
There are some states where Raw Milk producing is legal and some where it is not. There is a trend emerging for raw foods and living foods because the farming practices of the past fifty years has left our soil and food supply devoid of the nutrients and life giving properties we need to maintain our health.
It is quite unimaginable too many people to think that dairy of any kind can be healing or healthy, not to mention a living food. But, consider this. A grass fed cow has done to grass what no human could ever do. A cow grazed in the sunshine on organic grass produces a healthy beverage that is full of life and life giving properties. When this milk is enlivened with a culture and then fermented, it becomes an even more vibrant beverage armored with the defense our systems need for a healthy digestive track.
Kefir is so easy to make and is so delicious. A small amount in the morning can set up enough intestinal flora to aide the digestive track for an entire day. If one does not have grass fed – raw living milk in their state, it is advantage to at least enliven conventional milk – goats milk preferred into a lively probiotic treat.
Chef Susan Teton has been a holistic chef, advocate and teacher for over 20 years and is author of the Essential Cuisine DVD Series, A Journey From Seed to Soul.
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Image from page 39 of "Soil culture and modern farm methods" (1916)
Image by Internet Archive Book Images Identifier: soilculturemoder00taylrich Title: Soil culture and modern farm methods Year: 1916 (1910s) Authors: Taylor, Warren E. 1854- Deere & Co., Moline, Ill Subjects: Agriculture Publisher: Moline, Ill Contributing Library: University of California Libraries Digitizing Sponsor: MSN View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: ition which cannot be attainedwhere the ordinary plow is used. It must be remembered, however,that to plow sod deep with the ordinary plow turning the sod, as isnecessarily the case, to the bottom of the furrow and bringing to thesurface raw, unventilated soil devoid of humus, is disastrous. Subsoil Unfortunately, conditions exist where deep plowing cannot be accom-plished until the physical condition of the soil has been changed. Somesoils below the depth of the ordinary plow are so dense and sticky, thatpenetration is difficult and scouring impossible. In other soils a hard-pan may exist which is not only difficult to penetrate but if turned ormaterially loosened, large air spaces are formed which hinder theupward movement of capillary water. Either condition can be over-come by using the right type of subsoil plow. The benefits of subsoiling are often misunderstood, and, in manyinstances, the farmer has been misled to the extent of making his landunproductive for a number of years. Text Appearing After Image: New Deere Gang Equipped with Subsoil Attachment36 The First Type of Subsoil Plow invented had a narrow share and a long moldboard, which would bringsubsoil to the surface. Theorists at that time believed that subsoil,being new, was rich in plant food elements, and that it would maketheir land productive. The absence, however, of humus in the suteoilresulted in disappointments. If the subsoil was clay or sand, therewould be no production until organic matter was thoroughly mixed withthe soil and reduced to humus. The Next Type of Subsoil Plow devised was one with a duck-bill-shaped point, intended to break up thesoil below the bottom of the furrow. This implement was condemned, Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
Image from page 42 of "The story of corn and the westward migration" (1916)
Image by Internet Archive Book Images Identifier: storyofcornwestw01broo Title: The story of corn and the westward migration Year: 1916 (1910s) Authors: Brooks, Eugene Clyde, 1871- Subjects: Corn Publisher: Chicago : Rand, McNally Contributing Library: The Library of Congress Digitizing Sponsor: The Library of Congress View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: Text Appearing After Image: Photograph by E. J. Hall Adobe oven in an Indian pueblo. An important improvement inthe art of cooking. The use of the oven among these Indiansindicates a higher civilization than that of most oftheir North American neighbors the body and the proper selection and preparationof food, it is possible to improve the disposition ofpeople. The improvement in the art of cooking,therefore, has been of the greatest benefit to man-kind. It has taken the raw flesh of animals slain 28 The Story of Corn in the forest and so changed it that a wholesome foodis the result. It has taken the leaves from the grow-ing plant and the grain from the sheaves and hasconverted them into a life-giving force sufificient towithstand the increasing mental and physical strain.Nature makes us hungry, but art creates and modi-fies and directs the appetite and enables civilizationto move forward. Ancient Knowledge of Cooking. It has everrequired the greatest skill to convert the corn of acountry into a wholesome food. Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
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