The milk you buy in the store is no longer milk. It’s a highly processed and manufactured food. I didn’t know this until my father-in-law started milking his American Milking Devon cows and I got to drink real raw milk. The difference is not just the taste, but the nutrient, microbial, and enzyme content.

The stuff you get in the store is basically powdered milk. Yuck, right?

What got me thinking about raw milk again was a post by Jimmy Moore about what happens to his blood sugar after drinking various things. (Jimmy Moore is one of the most important sources for health information of the web. If you are not familiar with him I highly recommend you spend a few minutes checking out his blog.)

Two of the drinks he tested were 2% “milk” and raw milk. Look at the difference and how unstable his blood sugar become when he drinks what most of us consider milk. I’ll tell what that means after you look at the graphs.





You can see that the 2% “milk causes a dip in the blood sugar and then a fairly steep rise. While you can’t draw any broad conclusions based on just one person’s results, you can see that drinking 2% could actually cause you to get hungry because your blood sugar drops.

By comparison, the raw milk barely budges the blood sugar at all. Now theoretically, the only difference between raw milk and 2% is that the 2% has some of the fat taken out. Clearly, there is more to the story than that. Bottom line, raw milk is food. 2% “milk” is, well, I’m not sure what it is.