Raw Milk: The Whole Truth - LILIPOH Review
DVD Review of "Raw Milk: The Whole Truth" plus "The Surprising Story of Milk Through the Ages"!
Date: 7/2/2008 5:02:14 PM ( 13 y ) ... viewed 4253 times
Chef Jemichel has produced a DVD entitled Raw Milk Controversy: Fact & Fiction (now "Raw Milk: The Whole Truth") showing an informative conversation between Chiropractor Dale Jacobson and Mark McAfee, the owner of Organic Pastures Dairy in California. This low-cost resource tells us all about the value of whole, raw and non-homogenized milk and clabbered dairy products, and the harm caused by pasteurization and homogenization. Dale tells how his patients consistently heal from asthma, allergies, digestive disorders and other health problems, by bringing this traditional food back into their diet.
There is plenty about the history of milk production that consumers do not ordinarily know. Mark tells about how and why cows were taken off pasture in the early 1800s. Those first confinement dairies were so filthy that illness and even death were caused by the products of those dairies. One response to that was to apply pasteurization techniques to finally sterilize the milk. Unfortunately, sterile means “dead,” and at that point it is no longer the valuable food it once was. What homogenization does to the fat cells in milk is even worse for human health.
Mark and Dale shed new light on the notion of bacteria as bad. Pathogens are not found in clean, pasture-fed raw milk; while beneficial bacteria abound. If you are thinking about starting or joining a cow-share program in your neighborhood, this DVD can help you get clear on why. If you have lactose intolerance or other concerns about milk safety, considering what Dale and Mark have to say could change your life for the better.
Email chef AT thesetruths DOT com to purchase the DVD. Clips are available for viewing online at
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This is like Christmas in July!
Thank You Kaye and Christy!
June 25, 2015 -
"Tom Insel, the director of the National Institute of Mental Health ... 'We are, at least from the standpoint of DNA, more microbial than human.'..."
Mark McAfee had said virtually the exact same thing nine years ago in the "conversation" with Dale Jacobson!
July 30, 2010 Update:
Raw Milk: The Whole Truth DVD now has the added value of a full-color photo-cover at no additional charge! The same high quality DVD is fully guaranteed by the manufacturer: CopyCat.
Contact Chef Jem for further information:
chef AT thesetruths DOT com.
"Raw Milk: The Whole Truth"
(Was AKA: "The Raw Milk Controversy: Fact & Fiction")
Now available in an upgraded and fully guaranteed DVD!
If you want to know "the whole truth" about raw milk or know someone whom you think may benefit by knowing then get this DVD. Now available as an upgraded, higher quality DVD that comes guaranteed!
See four video clips Online!
Video clips can be viewed in this order:
Total cost is still just $20.00 per DVD (includes all S&H and any PalPal fees).
Buy 3 at "Wholesale": $14.00 ea. (plus 7.99 S&H with insurance).
Buy 4 with S&H included.
Buy 5 or more at the "distributor" rate of $10.00 ea. (+ 9.99 S&H and insurance).
10 or more with free S&H, etc.
One Free DVD with each order of 10!
Contact Chef Jemichel for additional information.
August 31, 2017 - I'm "surprised" I haven't seen this book before!
Milk: The Surprising Story of Milk Through the Ages -
by Anne Mendelson
“... milk today represents a time of change in American culinary perspective, stemming from massive change in this nation’s ethnic makeup. Part of the impetus behind this book was my eagerness to share the voyages of culinary discovery that began for me in immigrant neighborhoods of northern New Jersey and ended by completely reshaping my understanding of milk’s place in world history, not to say the world’s kitchens. What I learned in a nutshell, is that the usual American ways with milk and dairy products are only a narrow, anomalous sidetrack from something immensely larger, richer, and more ancient. It’s my hope that other people will be as bowled over as I have been on seeing how much new Americans from diverse cooking traditions have to teach us about this humble substance.”
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