Why Drink Raw Milk?
** Plus Food Club Price DROPS & New Choices **
Happy Sunday, y’all! It’s been awhile since we’ve talked about the benefits of raw milk… it’s such a huge part of my life, I guess I think everyone drinks it now. Turns out, many still don’t. If they only knew!!!
I found 3 excellent articles to share on the amazing benefits of raw milk, two from RealMilk.com and one from this website.
The first is about the raw milk cure. Yep, raw milk is that amazing! Lots and lots of people do a raw milk fast once a year. In fact, raw milk is so nourishing, you can live on it! You can read all about it here.
The second article details the many benefits of raw milk, particularly when it comes to immune health! Click here for that article, although you can read the bullet points right here:
🥛 Raw Milk Benefits for Allergies & Immune Health
Children who drink raw milk are:
50% less likely to develop allergies
41% less likely to develop asthma
Contains probiotics, vitamin D, and immunoglobulins (antibodies) that:
Support the immune system
Reduce allergy risk in both children and adults
🧬 Nutritional Superiority
Grass-fed cow milk has higher levels of:
Conjugated linoleic acid (CLA)
Essential fatty acids
Fat-soluble vitamins (like A, D, E, and K)
Pasteurization reduces:
Vitamin C, B6, and bioavailability of vitamin A
Important minerals like manganese, copper, and iron
Beta-lactoglobulin, which helps absorb vitamin A
🌿 Digestive and Absorptive Health
Raw milk has:
Higher enzyme activity, making it easier to digest
Intact natural fats aiding absorption of nutrients
Beneficial bacteria, which support gut health
🐄 Source Quality Matters
Milk from grass-fed, pasture-raised cows is:
Richer in nutrients
Free from hormones, antibiotics, and industrial contaminants
Factory-farmed milk must be pasteurized due to:
Unsanitary conditions
Antibiotic use
Illness in cows from unnatural diets
🌞 Ethical and Natural Farming Practices
Cows raised on pasture:
Eat their natural diet (grass, hay, silage)
Get sunshine and fresh air
Live healthier, less stressed lives
The last article is about keeping the “cold chain”. It’s important to keep your milk COLD from first chilling after milking to your (COLD) fridge! Click here to read.
Keeping raw milk cold has to do with taste and longevity, not safety. When raw milk is properly handled at the farm, it’s safe to drink any temperature!
KFIC Catalog UPDATES
Good news! You’ll see a bunch of price drops, some small, many significant: sourdough bread, organic cheeses, several of the beef cuts, milk down a tad :) We are determined to hold the line on burger and egg prices!!!
Organic beef is BACK IN STOCK :)
You’ll have pastured broilers, breasts, wings, and leg quarters back in stock end of June — that’s coming right up! I have missed those leg quarters, y’all!!!
No need to return your egg cartons — we can’t use them. Seems a shame, I know. At our house, we use for fire starter and crafts when we can.
Did you know that you get a $5 referral credit when a friend joins KFIC? You can send them to the site for basic info www.farmmatch.com/kfic or give them my number (859) 550-3862 and I can fill them in. Everybody needs raw milk and real food, right? Thank you!
🥳 RECIPE: Skillet Ham Steaks with Honey Mustard Glaze
So simple and we loved it!!!
Ingredients:
2 Heritage Red Wattle fresh ham steaks
2 tablespoons olive oil or butter
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
Salt and pepper to taste
Optional: fresh herbs (rosemary or thyme)
Instructions:
Heat oil or butter in a large skillet over medium-high heat.
Season ham steaks lightly with salt and pepper.
Sear the ham steaks 3–4 minutes per side until golden brown.
In a small bowl, mix mustard, honey, and vinegar.
Lower heat and pour glaze over steaks. Cook 1–2 more minutes, spooning glaze over the top.
Serve hot with roasted veggies, mashed potatoes, or over a bed of greens.
Sad News.
Many of you know that I lost my husband, Hal, on March 23rd. We were together 36 years, married 34 and it’s very hard to adjust to life without him. I’m so grateful for my wonderful son and his girlfriend, Hal’s brother and his wife, our amazing grandchildren, our compassionate friends, and you all, the food club members. I get lots of hugs and hearts and I appreciate you all so much.
Special love to Beth Powell, our new driver. She started delivering a day or two a week, then Hal got sick and she freaking just took over, did all the deliveries. I don’t know what we would have done without her!
His obituary is here. I was still very, very angry and sobbing pretty much all the time when I wrote it. Thank goodness for all the love and kindness I received and keeping so busy. I’m better now, almost functional.
Like many of you, I’ve lost loved ones before and it’s the worst. Walking thru such intense grief is one of the worst parts of this journey. I’m hoping THE worst… Incomprehensible. But it looks like it’s just part of the deal. I wouldn’t trade a minute of my life with Hal to avoid this.
See you next week. Blessings!