Why Humans Drink (Raw) Milk
Until ~10,000 years ago, humans spent the majority of their time hunting, gathering or fishing. Their predominant occupation was finding food. The domestication of plants and animals provided a steady source of nutrition. There is evidence that the main reason to domesticate animals was to secure a consistent supply of milk. Humans living prior to the advent of civilization in crude shelters with rough tools would have quickly realized the advantages of drinking milk from animals. Milk is a complete, nutritious food. Even without the lactase persistence gene, they could’ve readily digested milk from other animals as raw milk facilitates the production of the lactase enzyme in the digestive tract. Being designed to sustain life like no other food, this raw milk provided a steady source of nourishment for ancient humans.
Those who consumed milk had an advantage over those who didn’t. This steady food supply allowed communities to develop as people were required to spend less time obtaining food. They could instead use their brain power to drive the development of sophisticated structures and towns. Those who owned milking mammals became wealthy as the source of food for their communities.
By the mid 1800’s, some raw milk production had shifted away from farms to highly populated cities which lacked clean water and fresh grass, instead offering filthy and crowded conditions with poor nutrition and health. Many cows were fed the byproducts of alcohol distilleries. Raw milk, which had been safely consumed for 10,000 years became associated with diseases of filth and poverty such as tuberculosis, typhoid, diphtheria and scarlet fever. Pasteurization was introduced as a cheaper alternative to clean water, adequate space and nutritious food for the animals. Today pasteurized milk is the standard in safe food, although dairy has been recognized as difficult to digest and a top food allergen.
Fortunately safe raw milk has been rediscovered by those who study history and know the role of raw milk as a nourishing whole food that contributes to a strong, healthy immune system and healthy gut microbiome. That competitive advantage from thousands of years ago is being rekindled in people who consume raw milk, fermented raw milk such as kefir and yogurt, and raw milk cheeses. Raw milk farmers carefully manage the cleanliness and hygiene of the farm from grass to the glass, with much care to ensure that the animals are healthy and the milk is clean. This type of raw milk is tested often and held to rigorous standards to ensure that it is being produced in a way that discourages pathogen growth.