Food for Thought: The Raw Milk Revolution

Let’s rock, Milk Mafia 🥛

Look…I am going to skip the pleasantries today. I love you guys (you know that), but I have a lot I need to get off my chest today and not a whole lot of time. If you typically read this newsletter for well-structured thoughts and helpful information, I recommend you stop scrolling right now, delete this e-mail, and move on with your day. Seriously. Delete it and go get some sun.

Alright, for those of you sticking with me…buckle up. Let’s ride.

Another day, another ripe opportunity to share the Gospel on Raw Milk… I have been thinking about this post all week and I am excited to get the chance to share some deeply held thoughts and tightly held emotions on the topic of raw milk (or as the real ones call it….milk).

I first came across the liquid gold that’s called “raw milk” two and a half years ago when Brett and I first started working on Meat Mafia in my 700 sq. ft. 1-bedroom apartment in Austin, Texas. I can clearly remember Brett introducing me to it and explaining how this milk is actually different than the milk I had grown up drinking. He explained to me the process of pasteurization, and how it denatures the proteins in milk and kills the active enzymes. I was intrigued to say the least….

As a kid, I grew up drinking mostly skim milk (I love you mom, but what were you thinking…) and looking back it’s remarkable to think about how much real nutrition I missed out on by not consuming raw milk (or at a minimum whole fat milk) instead. Since that moment, I have gone deep down the raw milk rabbit hole. I’ve tried raw goat milk, water buffalo milk, and colostrum. I read the incredible books The Untold Story of Milk and the Milk Cure. I’ve tried a 10-day raw milk-only diet, and now simply incorporate raw dairy into my weekly diet.

Here are some of my key takeaways from over two years of experimenting with raw milk:

Raw milk is not dangerous (as long as you’re getting it from a quality source). If you look at the FDA website, you’d think raw milk was the cause for the 2008 financial crisis. The fear-mongering as it relates to raw milk is wildly entertaining once you come to realize how food-related illnesses come into existence. It’s not the food itself. For milk, these cows must live healthy and vibrant lives to create healthy and nutritious milk. However, if you take one look at Big Dairy and how they treat animals, you’d realize that the reason they feel like pasteurization is required is that most dairy providers do not take good care of their cows, letting them live sedentary lives eating mostly supplemental grains. Since these cows are generally not even all that healthy, it’s likely their milk is not healthy either. It makes sense that government officials believe we need to pasteurize every ounce of milk produced. Sadly, what’s best for the animal and us, is not what’s best for big dairy. However, if the standard is to create milk that will not make you sick and will provide optimal nutrition, the incentives to care for the animal completely change. Raw milk puts the onerous on the farmer to work with care and raise healthy animals, which in turn creates healthy and safe milk to consume.

For what it’s worth, it’s my opinion that the benefits of raw milk far outweigh the “risks” if you are an informed buyer. I also believe that…

Raw milk is more nutritious than pasteurized milk.

Raw milk tastes better than pasteurized milk.

Raw milk is more easily digestible.

You can live off just raw milk (check out the book The Untold Story of Milk if you don’t believe me on this one).

How to get raw milk?

For myself, I have ordered raw milk from Amos Miller Farm in Pennsylvania, I’ve bought directly from the farms, picked up raw milk from farmers’ markets, and ordered raw milk from a modern-day milkman. All of these are great ways to get raw milk because they force you to become more informed on where your food is coming from and who’s providing it. I highly recommend getting out to the farm to see the operation for yourself too! I remember the first trip I took out to The Jersey Barnyard in Lagrange, Texas, where I was able to speak directly with the farmers Ralph and Faith about their farm and the products they sold. Nothing can replace this type of connection. Since then, I’ve relied on a service in Austin offered by Farm to the People that actually picks up the raw milk from a local farm and delivers it directly to my gym in Austin. If you’re in Austin and want to get your hands on some raw milk, go check them out and use our code MEATMAFIA for an additional 15% OFF. If you’re not in Austin, you should find a way to replicate this model for raw milk delivery in your city…it’s amazing!

⚡️ Weekly Challenge: 3-Day Fast

For whatever reason, I have been feeling the need to hit a bit of a reset. Historically, I have used fasting as a way to slow down and redirect my focus towards the things I am working towards. Fasting has always brought with it a sense of clarity and focus for me. The elimination of food clears up so much mental space, and creates a certain level of spiritual connection that’s easily disrupted by our constant mouth pleasure.

At this point, I have done dozens of 24-hour fasts and several more extended fasts. Here’s how I’d coach you through your first 72-hour fast:

1. Day 1-7: Eliminate processed foods from your diet for a full week

2. Day 1-7: Eat more satiating and fatty foods

3. Day 7: Bone broth fast for 24 hours + 15,000 steps

4. Day 8-10: Eat high-fat & low carb (Fat: 70% Protein: 20% Carb: 10%)

5. Day 10: 24 hour fast

6. Day 11-14: Eat high-fat & low carb

7. Day 14-17: 72-hour fast

The key with all of this is to get your biology untethered from hyper-palatable foods rich in empty calories and addicting carbohydrates. To prepare your body for a longer fast, it’s important to nourish your body with healthy fats and getting it used to switching into a ketogenic state. Once you’re body is used to running on mostly fat, your 72-hour fast will feel easy. Day 1 of the fast might be a challenge, but I promise you’ll be shocked by what you experience on Day 2 & 3.

If you’re interested in joining me on this fast, I am going to be starting tomorrow and going until Tuesday. Feel free to reach out with any questions - [email protected].

⏱ The Mafia Week in Review

Ashleigh Dilello: Curing The “Incurable” with Mind-Body Connection

Ashleigh Dilello has overcome some of the most severe health issues you could possibly imagine. If you’re in need of hearing a story centered around hope and healing, this episode will give you exactly what you need!

Sam Moffett: Conversations with Your Local Rancher

We had the pleasure of going out to Sam’s farm last year to record a podcast in his kitchen and walk his farm. Since then, he’s become a good friend and one of our favorite people to hear talk about food production and starting to become more aware of where your food is coming from. Shirttail Creek Farm has become an Austin staple and this episode of the podcast will shed light on why so many people love Shirttail Creek Farm.

 🔥 Weekly Favorites

The Carnivore Bar continues to be one of my favorite meat snacks of all-time. It’s one of those foods that can quickly become a part of your daily routine because it offers such high nutritional value, while also providing ridiculous convenience. I am such a huge fan of this brand because they source from regenerative farms in the US, and they put every ounce of energy into making the best product possible. Use code MEATMAFIA for 10% OFF.