For those in WA state, protect raw milk supply

[Guest guest]

Dispicable article in Seattle Times. They find a way to target something and

make issues & fear stick around it.

 

Liz

 

 

Greetings

friends of the Dungeness Valley creamery. We are gracious for the

continued support and loyalty of our customers as we face difficult

times in the media recently.

Once

again our farm, family, and way of life have been attacked. Most

recently, misleading quotes, misinformation, and unflattering

insinuations plagued last Sunday’s Seattle Times article; Is raw,

unpasteurized milk safe? The slanted article, which makes us out to be

carelessly dirty and uneducated milk processors can be found through the link at

the bottom of this email.

The

fact is the Seattle Times staff reporter who wrote the article (Maureen

O’Hagan) told us she would be doing the article with or without our

input. Of course we appreciate any opportunity to provide the “raw

truth†about our milk, so we invited her out to interview us. The on

site interview lasted over four hours, not to mention many hours of

follow up question and answer sessions by telephone. All we could do

was let fate handle the rest and the article that made last Sunday’s

paper is the result.

If

you are receiving this email and are on our list, you already

understand the importance of natures perfect food, ‘raw milk’. If this

email has been forwarded to you by a friend we have provided a brief

snapshot of some of the benefits below.

You likely also know the FDA is a highly political organization that regularly

approves food and

drugs on the basis of who wants it approved and how much is at stake,

rather than on the basis of what is best for the consumers. Yet

unfortunately the truth about this complex food is buried under half

truths and deliberate misinformation.

Our

family combines over 80 years of experience in the dairy industry.

Sarah also has as a degree in Animal Science Production Management with

an emphasis on dairy from Washington State University . We practice

the most clean and sanitary conditions from the milking parlor to you,

our customer. We eat and drink what we produce, and are proud to be your

provider of this high quality natural food.

While

the Times article does touch on many important issues within the raw

milk industry, we welcome you to visit the farm first hand so we can

explain in more detail our procedures, and to dispel any article quotes

taken out of context. We are confident you will be impressed.

We

appreciate your unfailing loyalty and support and hope to be able to

provide this wonderful product for years to come. Please continue to

spread the word to your friends and family and educate others on the

many benefits of clean and safely produced raw milk. They’ll be amazed

at what they’ve been missing.

 

Thank you and God Bless,

Dungeness Valley Creamery

Jeff & Debbie Brown

Ryan & Sarah McCarthey

1915 Towne Road

Sequim, WA 98382

www.dungenessvalleycreamery.com

willowsmb

(360)683-0716

The Seattle Times article can be found here:

http://seattletimes.nwsource.com/html/localnews/2011399591_rawmilk21m.html

A little about Raw Milk:

While

the term raw implies that it should be cooked, raw milk is a living,

unprocessed, whole food, rich in important fats and fat-soluble

vitamins. Like any other food product, milk is perfectly safe when

produced under humane and sanitary conditions. It’s worth taking the

time to learn why it’s so important for your health. Your body will

thank you.

· We do not add hormones that can be found in some pasteurized milks.

· Our cows work under humane conditions.

· Each of our “girls†are individually named and registered

purebred jerseys.

· Raw milk has worked for countless generations before ours.

 

 

Compare that with processed, dead foods.

Raw milk bears the label “Warning: This product has not been pasteurized and

may contain harmful bacteria.

Pregnant women, children, the elderly, and persons with lowered

resistance to disease have the highest risk of harm from use of this

product.â€

We

make every effort to produce our product as clean and safely as

possible. If only all food products were labeled as accurately so

people could make their own educated judgments about what they are

eating.

Compare that with processed, dead foods.

Nothing

needs to be added to raw milk, especially that from grass-fed cows, to

make it whole or better. No vitamins. No minerals. No enriching. It's a

complete food. Your body knows exactly what to do with it and you can

pronounce the one ingredient, ‘Milk’.

Compare that with processed, dead foods.

Raw

milk is ultra-rich in minerals, enzymes, and amino acids. It is

abundant with lipase (a fat digesting enzyme), and contains pathogen

killers that can kill salmonella and inhibit growth of several other

pathogens.

Why do they pasteurize?

In

the pre-processed era (before about 1930 in the U.S. ) milk was

considered a highly prized food. Many of you (or at least your

parents) will recall a time when a plentiful local milk supply was

vital to community health and well-being. This was a time when local

family owned and operated farms like ours were plentiful. This was

also a time when many of the illnesses which we currently suffer from

were rare. During the industrialization of America , as dairies grew

too large to maintain a high level of cleanliness they found it easier

to pasteurize and homogenize. These processes kill all bacteria (the

good and the bad), and break fat particles so the cream no longer rises

to the top in an effort to extend shelf life and reduce the need for

higher quality control measures.

These

processes also enable the cream to be pulled off the top to produce

higher profit items such as cheese, creams, sauces, butter, yogurt,

buttermilk, whipping creams, cottage cheese, and much more. Then the skim is

marketed and sold with the impression that it is a ‘healthier alternative’

to full fat milk.

Why

do the corporations and government care? It’s too costly to bring

large scale operations across the industry up to the quality level of a

good raw milk production. This is unacceptable to company CEO’s

and shareholders. Furthermore, if consumers develop a taste for full

fat raw milk, there goes the profits of the higher valued items

previously mentioned. For more information please visit the following links:

http://www.raw-milk-facts.com

http://www.realmilk.com

 

 

End forwarded message.

 

 

Elizabeth

Brandegee

Classical Homeopath

lightspirals

 

US Rep & Int'l Vice Chair, WHAO

www.usahomeopathy.org, www.worldhomeopathy.org

 

And marvellously is fulfilled at last

The miracle for which our life was

made. Savitri