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The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products Paperback – November 1, 2003


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Product Details

  • Paperback: 480 pages
  • Publisher: New Trends Publishing; 1 edition (November 2003)
  • Language: English
  • ISBN-10: 0967089743
  • ISBN-13: 978-0967089744
  • Product Dimensions: 5.4 x 1.3 x 8.3 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #330,433 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Ron Schmid, ND, naturopathic physician, writer, teacher and farmer, has prescribed raw milk for his patients for nearly 25 years. Dr. Schmid is a graduate of MIT and the National College of Naturopatic Medicine. Author resides in Watertown, CT.

Customer Reviews

I have just finished reading this book for the third time.
Elizabeth McInerney
If you want to know the facts about milk and the history of the milk industry in this country, get this book.
Jon Norris
I just finished reading this book and am delighted to find out that I was doing so much good.
Charles N. Rutledge

Most Helpful Customer Reviews

279 of 287 people found the following review helpful By Ddanimal on March 28, 2004
Format: Paperback Verified Purchase
A great book full of hard-to-find information on milk. Well-written and compelling. it tells a sad but all too common story of large corporations ruining a once marvelous product in the name of industrialization and profit-maximization. Small family farmers got screwed in the process.
Raw milk is it! I had raw cream for the first time a couple years ago. Had to buy it illegally since its illegal here in Virginia (its also illegal to ship across state lines-thanks Ronald Reagan!). its quite amazing and provides a warm tingle in the belly. People I know that react to dairy in bad ways tolerated the raw stuff. So I tend to agree with Schmid that pasteurization may be the real culprit when it comes to dairy allergies. Raw milk contains enzymes and beneficial bacteria that aid in its own digestion. Raw cream sours naturally into something akin to sour cream; it doesnt putrefy like the pasteurized stuff. Raw milk contains as much vitamin C as orange juice. Unfortunately, its mostly destroyed by pasteurization. I imagine its probably completely gone after ultra-pasteurization.
You can get sick from any food thats contaminated, including pasteurized milk. if raw milk is produced in sanitary conditions it is quite safe and resistant to infection (unlike pasteurized milk). People have died from eating lettuce contaminated with bacteria, but I dont see anyone demanding pasteurization of all lettuce (thank God). Why is milk singled out for compulsory destruction? People deserve to make their own health choices and health freedom. Small farmers ought to be able to sell unprocessed, unpasteurized foods to consumers. Compulsory pasteurization laws ought to be repealed.
Full-fat dairy products dont cause heart disease, contrary to the review above.
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133 of 135 people found the following review helpful By Charles N. Rutledge on March 12, 2005
Format: Paperback
I am a dairy farmer and have been drinking my own milk for years straight out of the bulk tank and without pasteurization. I was doing it to save money. I always put my cows on pasture as much as possible for their health and wellbeing. I just finished reading this book and am delighted to find out that I was doing so much good. My milk goes to a big dairy to get pasteurized and made into cheese. I am excited at the idea of selling milk directly to my customers via a cow share program. Cut out the middleman and I can finally make a living at dairy farming. No wonder the powers that be want to prevent this.

I recommend this book to all dairy farmers and to anyone concerned about their families health. I especially recommend this to all public officials. These ideas will save the family farm and dramatically reduce the cost of health care in this country.

I gave this book a 4 rating because Dr. Ron needs to clarify a number chapters. I would like to see more in the enzyme chapter on the basics of enzymes, a clear explanation of closed modern milking systems showing why they keep milk clean, his recommendations for winter feed for dairy cows when grass is not available, and his suggestions for the most important areas of research to update the work of Price, Pottenger and the others.
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404 of 429 people found the following review helpful By Jon Norris TOP 500 REVIEWERVINE VOICE on July 15, 2004
Format: Paperback Verified Purchase
Milk is bad for you. No mammal needs milk after being weaned. Raw milk is dirty, dangerous, and a major health hazard. Only pasteurized milk is clean and only ultra-pasteurized or irradiated milk is really safe. Pasteurization was created to make the milk supply safe. Raw milk has no greater health benefits than pasteurized milk. People want pasteurized milk, and prefer it over raw.

Supposedly educated people will tell you these things and be dead serious. Unfortunately, they are dead WRONG on every single point above, and the health of tens of millions suffer greatly for their ignorance or intentional deceit.

Ron Schmid is one of the most important proponents of traditional diets. His first book, Traditional Foods Are Your Best Medicine, is the best introduction to the nutritional research of Weston Price currently available. With this new book, he once again proves his voice is a beacon of intelligence and clarity in a sea of disinformation and corruption.

This book is a scholarly, well researched and documented look into the trials and tribulations of milk use in society. While its primary focus is on the raw milk issue and the scientific and political shenanigans surrounding the milk business, it also delves into the related issues of the history of milk use and traditional diets.

There is a great deal of information in this book. Schmid traces the history of milk use from the distant past to current times. He cites considerable research and published works regarding the healing power and nutritional value of milk from healthy animals. He examines in detail the use of the raw milk cure, milk in traditional diets, and the political/economic battles around milk production in this country during the last century.
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121 of 126 people found the following review helpful By Kaayla T. Daniel on May 17, 2005
Format: Paperback
So many health problems are associated with the cheap, commercial, pasteurized, ultrapasteurized, homogenized, low-fat and no-fat milk products sold in supermarkets that milk itself has an image problem. This has led numerous "health conscious" people to choose soy milk, an inferior dairy substitute that is widely and profitably promoted as "healthy" but which has been been linked to numerous health problems, particularly thyroid damage and reproductive disorders. The solution is "real milk" -- meaning raw, whole dairy from clean, pastured, non-drugged and happy cows or goats. Many people who think they are allergic or lactose intolerant thrive on such milk, particularly if it has been turned into clabbered milk, yogurt, kefir or similar products, which are highly valued as health promoting foods in traditional cultures all over the world. The problem for many people is that they have been warned repeatedly by medical authorities, dietitians and other "experts" that raw milk is dangerous, that milk fat promotes heart disease and that government regulations protect the safety of our milk supply. Ron Schmid not only thoroughly and responsibly addresses these controversial issues but offers a fascinating history of milk complete with a riveting expose of government and corporate corruption and power plays.
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