Chelsea Green Publishing

Chelsea Green Blog

The Raw Milk Battle: Shouldn’t Consumers Have a Choice?!

Isn’t it time to ditch the hysterics about raw milk, and give people a choice to what food they want to eat? Yes, says David Gumpert in his new book The Raw Milk Revolution: Behind America’s Emerging Battle Over Food Rights. It’s time to find out: what is the battle over raw milk? From AlterNet:
Mention raw milk to some people, and you’ll have to wait for them to stop yelling before you can have a conversation about it. Few foods provoke such strong reactions (for and against it) as raw milk. Some people credit it with beneficial health effects, but others believe it’s so risky it ought to be banned. The issue of raw milk — milk that has not been pasteurized — also raises a number of questions about our government’s role in regulating foods when that is in conflict with individuals’ freedom to choose foods that they consider important to their diets. Those who drink raw milk go to great lengths to obtain it — paying $5 to $10 per gallon for it — sometimes even buying a share of a cow or regularly driving several hours to pick it up from a dairy. They don’t do this just because it tastes good. For some, it is a desire for natural, unprocessed foods. For others, it is part of a larger interest in sustainable agriculture and supporting farmers who use methods that help the environment. For many, it is about the health benefits derived from probiotics, enzymes and nutrients that are destroyed during pasteurization. Few studies have been done in the U.S. on the health benefits of raw milk, either to prove or disprove them. However, the health benefits of breast milk are well known, as Scientific American reported, and breast milk is raw milk. Recently, European studies have shown that raw milk provides a protective effect against children developing asthma or allergies. Aside from scientific evidence, raw-milk drinkers point to numerous anecdotal benefits. In a survey of milk drinkers in the state of Michigan, over 80 percent of those advised by a health care professional that they were lactose intolerant were able to consume raw milk without problem. Individuals have written testimonials crediting raw milk with alleviating their allergies, asthma, Crohn’s disease, other digestive problems, osteopenia, failure to thrive in infants and boosting their immune systems so that they do not suffer from colds and the flu as they did before consuming raw milk. There are even reports of improvement in autistic children, such as one mother who attributes to raw milk her son’s ability to attend regular school instead of special education. The boy lived in his own world up until the age of 7, when his mother changed his diet, including the addition of raw milk. A high-schooler today, he can drive, and he plans to attend college. Ultimately, the scientific evidence is not conclusive, and the anecdotal stories are just that — individual reports that may be attributed to other factors. The benefits of raw milk have not been scientifically proved or disproved. In order to understand all of the facts, scientific studies should be conducted to verify which of the reported health benefits of raw milk are accurate. If raw milk might be an overlooked superfood, then why is there such controversy? […]
Read the entire article here.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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