Personally I couldn’t care less whether any other animal on earth ever drank the milk of another species, or drank green tea, or roasted a chicken, or steamed their veggies.
If there was clear evidence that pasteurizing and homogenizing cow’s milk and force-feeding the animals that produce it with glyphosate-soaked GMO soy and Bt toxin-producing corn instead of the kinds of “grasses” they were designed by nature to eat improved its nutritional value, I would have no problem with that either – as long as the animals were also treated humanely. However, on the basis of the preponderance of empirical evidence that I have read on this and many other web sites, I am convinced that nothing could be further from the truth.
I wouldn’t drink the ‘milk’ that is commonly sold in grocery stores these days on a bet.
It’s nothing at all like what the milkman delivered to our door back in the 1950s when I was a kid. In my opinion, modern commercial milk is not one whit better than any other kind of processed junk food.
Fortunately, here in California it is relatively easy to find raw, unhomogenized milk from “grass-fed” cows in health food stores. And for a while I used that exclusively, mostly as a condiment, e.g. in my coffee or on oatmeal, rather than drinking it by the glassful.
Then I discovered raw goat’s milk in a farmer’s market, gave it a try, and it was love at first sip. (I swear, there must have been goat herders somewhere back in my family history.)
Talking the dairy manager of a health food store close to home into stocking it saved me trips far across town for it. Another health food store does carry pasteurized – not raw – goats milk. I tried it. It was absolutely awful.
Now I have switched to goat’s milk yogurt and kefir and am planning on making those myself from the raw milk that I buy. A variety of goat’s milk cheese is also readily available. I especially enjoy a sweet, dark cheese called gjetost (gjet=goat and ost=cheese) which is imported from Norway.
I have read that goat’s milk is similar to human milk and that many who have problems digesting the lactose and/or casein in cow’s milk, even if raw and unhomogenized, have no problem at all with goat’s milk.
However, I still use some cow’s milk products on a regular basis, such as butter from grass-fed cows, imported from Ireland, and certified organic Gouda cheese made from the milk of humanely-raised, grass-fed cows produced right here in the United States.
Like the author of this site, I just gather the best information I can find, experiment around a bit to see what works best for me, and pay zero attention to commercial advertisements or the pronouncements of government ‘authorities’ who appear to care a lot more about the bottom line of the food processing industry than they do about our health.