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The speaker argues against the conventional view on raw eggs and salmonella, claiming that salmonella is a beneficial bacteria and that all bacteria are beneficial to the body. They state that fear around eating raw eggs is a trick to get people to cook them, and they claim to have eaten hundreds and now thousands of raw eggs while remaining healthy. The speaker suggests that warnings about raw eggs are misinformation and asserts that people are misled into believing they are allergic to eggs, when in fact they are allergic to what the animals are fed. For obtaining the best eggs, the speaker recommends Amos Miller as one option, Nourish Farms as another, or finding a local farmer who does not feed chickens corn or soy. They emphasize that feeding chickens corn or soy leads to people feeling allergic to eggs, arguing that the allergy is a result of the feed rather than the eggs themselves. The speaker contends that the public is misled into thinking people are allergic to eggs. Addressing dogs, the speaker notes that raw foods and eggs can help a dog with hip pain, and that dogs (and cats) eat raw, implying that there are no animals meant to eat kibble and cooked foods. They conclude by stating that it makes absolutely no sense when one thinks about it, because animals do not eat like that.

Speaker 0 discusses the idea that the immune system is adaptive to threats and connects this to the consumption of raw milk. He references studies conducted in Europe, stating that children who drink raw milk do not get the flu and do not get the common cold, saying that “those are viruses.” He notes that these effects were observed over ten years of study, implying a long-term pattern rather than a short-term anomaly. The speaker contrasts raw milk with vaccines, suggesting that the former changes from year to year not through vaccination but because the cows adapt to that year’s environment and that year’s viruses, thereby creating antibodies for the new strain every year. He asserts that “raw milk changes every year” due to this environmental and viral adaptation in cows, and that mother nature’s blueprint supports this process. Based on this, he argues for valuing farming practices over pharmaceutical interventions, stating that the United States has a compromised gut microbiome and immune system, which makes people susceptible to fear. He emphasizes not giving in to fear, describing fear as a manipulative tool that arises from concerns about the gut microbiome and immune health. The speaker laments the situation as “sad,” urging a shift toward natural, farm-based approaches as preferable to pharmaceutical reliance, and advocating a perspective aligned with “be farmers over pharmacies.” The overarching message is that raw milk, by virtue of yearly adaptive changes in cows and their environment, may confer immune benefits that differ from those provided by vaccines, and that cultural and public health narratives should not be driven by fear but by an appreciation of natural processes and farming practices.

The video discusses the numerous benefits of raw milk, particularly in the form of kefir, for the human gut. It highlights how raw milk can repair damage caused by antibiotics and other harmful substances, and how it supports the gut microbiome and immune system. The safety and cleanliness of raw milk are emphasized, along with the importance of state standards and the need for the FDA to acknowledge its safety. The video also touches on the innovation and intentionality behind farm practices, including the production of truly raw cheese. Personal testimonies highlight the positive impact of raw milk on health, and the importance of prioritizing prevention and whole food nutrition.

Most people are unaware that the milk sold in supermarkets is pasteurized, which kills the enzymes that cause spoilage. This allows the milk to last for months. Pasteurization is done for financial reasons. Smart individuals believe that raw foods are superior, but the government opposes this because raw foods don't make you sick like processed foods do. Processed foods are preserved because they are already dead.

The speakers discuss the difficulty of finding raw milk and the legal restrictions surrounding it. They mention that some people have been arrested for having whole milk, which they find preposterous considering the ease of buying whiskey. The reasons for pasteurization and homogenization are discussed, including health concerns and shelf life. The speakers mention a small raw food club that was raided for sharing raw milk. They question the priorities of federal agents and highlight the benefits of raw milk, such as better taste and easier digestion. The conversation also touches on the French tradition of unpasteurized cheese and the overall health of the French population.

Speaker 0 and Speaker 1 discuss practical guidance for maintaining good gut health for the average person. - Stress reduction is the top priority. Calming the system and maintaining a positive outlook helps digestion. Speaker 1 notes that stress from controversy or upsetting news can contribute to digestive problems, and emphasizes decreasing stress as the number one focus. - Get outside and move. Spending time outdoors, hiking, gardening, and simply being in sunlight are important. Outdoor activity is highlighted after stress management. - Nutrition quality and exposure. Eat foods not sprayed with pesticides and not manipulated, as the body may reject artificially altered foods. Speaker 1 explains that the body can reject foods like manipulated grains, citing diarrhea as a sign of the body rejecting foreign or altered components. Introduction of new foods should be gradual, especially for those with sensitive guts. Regenerative farming practices and yogurt are mentioned as beneficial components of a diet, but not as universal products. - Personalization of diet. There is no universal product for everyone because each person’s microbiome is unique. The suitability of foods like fennel or types of yogurt depends on the individual (e.g., diabetics may need lower-sugar yogurt). The speaker emphasizes tailoring choices to the individual rather than selling a one-size-fits-all solution. - Supplements and nutrient monitoring. If not getting enough sunlight due to stress or other factors, vitamin D may be needed, along with vitamin C and zinc. It is advised to check blood levels for nutrients such as zinc, copper, selenium, white blood cell count, liver enzymes, and vitamin D. If depleted, consider supplementation. - Overall lifestyle factors. Regular exercise, proper breathing, and adequate sleep (seven to eight hours) are essential. Fragmented sleep can disrupt the microbiome and is linked to anxiety and other conditions; improving sleep is part of gut health optimization. - Practical stance on products. The speaker rejects selling a specific product, reiterating the belief that individuals are unique and should determine what works for their own bodies rather than relying on a single marketed solution.

In this video, Mark McAfee, owner of the largest raw dairy farm in the world, discusses the benefits of raw milk, particularly in the form of kefir, for gut health. Raw milk contains antibodies and immune system support found in colostrum, nourishing and protecting the gut. Despite FDA restrictions on claims about its healing properties, numerous studies support its benefits for gut health and immune function. The speakers also highlight the safety and cleanliness of raw milk, emphasizing its differences from commercially processed milk. They discuss the importance of state standards and regulations, as well as the positive impact of raw milk on conventional dairy farmers' livelihoods. The production of raw cheese and its unique qualities are also discussed. The video concludes by emphasizing the need for better education and understanding of raw milk's benefits in human nutrition.

"Can prevent Bifidobacteria from going up? So many things. I mean glyphosates, you know, sugar." "Sugar if it's so sugar from honey should not, right because it's a pure sugar but you know even the sugar that we're eating now the white sugar how is that processed right I mean are they how do they keep the sugarcane clean to get into your kitchen table? What is the process of you know, remember, all these products are are processed to keep them longer. Right." "So in our, you know, attempt to make things last longer over the counter to sell it, we've killed the product. Right." "The endosperm is removed from the from the flowers." "That's it." "So you're saying that fresh homemade things." "Fresh homemade, but how many people do you think are gonna have access to that fresh homemade thing? I mean, I"

We don't pasteurize our milk because our cows eat grass and live in a clean environment. This affects their bloodstream's pH and the milk quality, making it biologically active with enzymes that aid digestion, offering more benefits. In contrast, confined dairy cows eat grain, altering their pH and increasing harmful bacteria in their milk. Pasteurization, or boiling, kills everything, but also removes the good elements, making it harder to digest. Raw milk from these cows would be dangerous. Our grass-fed cows have beneficial bacteria, similar to yogurt, which is healthy. Interestingly, our milk has a longer shelf life than pasteurized milk because it doesn't sour like conventional milk when it goes bad.

In the early 1900s, raw milk was praised for its health benefits by doctors like Charles Porter and Dr. Crew. Despite its historical value, raw milk is now illegal in 21 states due to safety concerns raised by the CDC and FDA. While some argue that raw milk has potential health benefits, others emphasize the risks associated with harmful bacteria. The shift in perception towards raw milk raises questions about the changing attitudes towards food safety and consumption over time.

In this video, Mark McAfee of Organic Pastures, a dairy farmer, discusses the importance of raw milk for the immune system and addresses the double standards applied to it compared to other food products. McAfee emphasizes the role of gut bacteria in maintaining a healthy immune system and highlights the negative effects of antibiotics and processed foods on gut health. He shares personal stories of individuals who have experienced health improvements after consuming raw milk. McAfee urges consumers to prioritize whole, natural foods and support local farmers. The speaker also discusses the struggles of the dairy industry and suggests consuming fermented raw fish and raw milk to rebuild the immune system. They criticize the sterilization and processing of food, arguing that it weakens the immune system. The safety and benefits of raw milk, such as the phosphatase enzyme for calcium absorption, are highlighted, along with the growing demand for raw milk and changing laws surrounding its sale. UCLA Cancer Researcher, Anna Jewett, discusses the paradigm shift in cancer research at UCLA and the importance of bringing together experts from various fields to address issues related to pasteurized milk. Jewett mentions the refusal of the CFA to attend Senate hearings and the positive impact of the raw milk market on consumer education. She emphasizes personal responsibility and the need to educate others about the benefits of raw milk. Jewett also mentions the Royal Milkch Institute's work on establishing standards and the importance of conducting studies that support the health benefits of raw milk. Overall, the video emphasizes the benefits of raw milk for the immune system, the struggles of the dairy industry, and the importance of educating consumers about raw milk's health benefits.

The speaker discusses common dairy-based options people turn to for gut health, highlighting the limitations and advantages of each. They begin by noting that typical probiotic supplements or bottles of yogurt often contain a relatively small quantity of probiotics, such that the amount may not lead to any major change in the gut. This sets up the idea that not all consumer probiotic products are equally impactful, and the perceived benefit may not match the expectation of a significant gut effect. They then address yogurt purchased from stores, pointing out a common assumption that consuming yogurt will deliver substantial beneficial bacteria to the gut. The speaker argues that most commercially available yogurt is low fat, and identifies low-fat yogurt as not desirable in this context. The concern raised is that low-fat yogurt is filled with added sugar, maltodextrin, and starches, which suggests that these added ingredients could undermine the potential gut benefits that some people anticipate from yogurt consumption. The speaker pivots to a more favorable option: plain yogurt that is grass-fed and organic. This variant is described as “really good,” implying a higher quality and potentially more favorable nutritional profile for supporting gut health compared to standard store-bought low-fat yogurt with added sugars and starches. They acknowledge a nuance about the microbes in yogurt: even though some of those microbes may not reseed the gut over the long term, they can still serve as food for the existing gut microbes to a certain degree. This points to a functional role for yogurt microbes in supporting the gut ecosystem, even if they do not permanently colonize the gut. Finally, the speaker mentions grass-fed kefir as a superior option, stating that it is a lot better. This positions kefir, particularly grass-fed kefir, as a preferred choice for those seeking probiotic or gut-health benefits, in comparison to conventional yogurt products.

Speaker 0 discusses one of the best books, The Recipe for Living Without Disease by Ajanas, and shares that they’ve been eating raw meat for eight months after discovering this work. They claim that Ajanas had diabetes, skin issues, angina, and autism, and that all of these were completely reversed by a raw food diet. They argue that people heat, cook, irradiate, and process their food and then wonder why they have health issues. They assert that there is so much bacteria in food, and that because you are made up of bacteria, cooking or irradiating food makes it sterile and “makes you sick.” The point is made more deeply by noting Eskimo diets: they allegedly ate 99% raw meat from caribou, fish, seal, moose, bear, and whale, and had no disease at all until cauldrons and processed foods were introduced to their area. The speaker mentions Doctor Potinger, who reportedly had 900 cats fed all raw meat and raw milk; none of these cats had health issues, did not need dewormers, and were healthy, whereas giving them processed kibble produced negative outcomes. They then provide examples of raw foods: raw fruit, raw meat, raw butter, raw cream, raw dairy, raw vegetables, and raw milk, labeling raw as “great things.” The overarching claim is that raw foods lead to better health and that “raw is the law,” with personal testimony that raw consumption makes people feel very good.

The speaker emphasizes choosing organic coffee over conventional coffee, arguing that drinking regular coffee means consuming pesticides. They warn that paying $8 or $9 for coffee at Starbucks results in ingesting a hot cup of pesticides and that this constitutes poisoning the body. The suggested alternative is to brew organic coffee at home, which they claim costs about ten pennies per cup. The speaker further criticizes the additives commonly found in non-organic coffee purchases, asserting that such coffee is filled with pesticides, fillers, gums, and a “whole bunch of garbage.” They contrast this with organic coffee, implying it avoids these substances. The discussion extends to beverages that accompany coffee, specifically criticizing almond milk and other plant-based milks. They claim almond milk does not make sense because you cannot milk an almond, and they argue that no one milks almonds, walnuts, chestnuts, cashews, or other nuts. This line of reasoning is used to challenge the logic behind using almond milk in coffee. Additionally, the speaker mentions “Monsanto chemicals” and artificial flavors as components in the non-organic coffee experience, suggesting that these contribute to the overall unhealthy nature of the beverage. They describe the presence of “fake milk” and other additives as part of what makes a typical, non-organic coffee experience undesirable. A recurring theme is a recommendation to avoid conventional coffee in favor of organic options, with a practical tip to brew at home to save money and minimize exposure to pesticides and additives. The speaker connects the idea of paying premium prices for coffee at mainstream venues to the broader issue of ingesting pesticides and artificial ingredients, arguing that doing so leads to unnecessary health concerns. Finally, the speaker ties the experience of consuming non-organic coffee to physiological effects, specifically bloating, attributing this symptom to the use of gums and fillers in non-organic coffee products. They suggest that the consumer only realizes the bloating after purchasing and consuming coffee that is not organic and has been loaded with gums and other additives, implying a direct link between price, quality, and digestive discomfort.

We don't pasteurize our milk because our cows eat grass and live in a clean environment. This creates milk that is biologically active, containing enzymes that aid digestion, offering more health benefits. In contrast, confinement dairies feed their cows grain, altering the cow's pH and increasing harmful bacteria in the milk. Pasteurization, while killing these bacteria, also destroys beneficial elements and makes the milk harder to digest. Our grass-fed cows produce milk with good bacteria, similar to what you'd find in yogurt. Interestingly, our milk lasts longer than pasteurized milk because it doesn't spoil. Instead, it naturally ferments, turning into kefir, yogurt, and eventually cheese. So, while it changes over time, it doesn't go bad as long as it's kept at the right temperature.

I switched to almond milk 7 years ago when I discovered I was lactose intolerant. I noticed my symptoms cleared up when we ran out of regular milk at home. So, I started drinking almond milk and didn't think much of it. However, I still felt bloated and unwell even with a small amount of milk. That's when I considered trying raw milk. The first time I had it, I stared at the glass for 10 minutes, thinking I hadn't had milk in ages. Surprisingly, I had no issues with it. The difference between raw and pasteurized milk is significant. It turns out I'm only intolerant to pasteurized milk.

People drink raw milk because it helps their immune systems adapt to threats. Studies in Europe show that children who consume raw milk are less likely to catch the flu or colds over a decade. Unlike vaccines that change yearly, raw milk evolves as cows adapt to their environment, producing antibodies for new strains. This natural process highlights the importance of prioritizing nature over pharmaceuticals. In America, the gut microbiome is suffering, and fear often drives health decisions. It's crucial to move away from fear-based thinking regarding health.

The other part of it is the reason people drink raw milk is so their immune systems are adaptive to threats. The studies in Europe are very clear about that. The kids that drink raw milk don't get the flu and don't get the cold. Those are viruses. Every year they don't get that for ten years of the study. They're not taking a vaccination that changes every year. They're taking raw milk that changes every year because the cows adapt to that year's environment and that year's virus and creates antibodies for the new strain every year. So Mother Nature's blueprint has got this going on, and she's right. We just have to appreciate that and be farmers over pharmacies here. And America is such a bad way with our gut microbiome and immune compromise that fear is an easy thing to manipulate. So we have to not go there with the fear. It's just sad.

For thousands of years, humans have consumed A2 milk from grass-fed cows, which aligns well with our biology. However, modern milk comes from cows fed grain, corn, and soy, resulting in unhealthy fats and inflammatory proteins. Alternatives like almond milk are not as healthy as they seem, as they contain phytic acid that depletes minerals and oxalates that contribute to kidney stones and joint pain. Oat milk, often contaminated with glyphosate, raises blood sugar levels like a sugary soda. Macadamia milk and coconut milk are acceptable options, but they lack protein. Therefore, it is necessary to supplement plant milks with whey or hemp protein to ensure adequate protein intake and avoid unwanted substances.

"The meat is not rotting. The meat is fermenting." "The lactic acid that is building in there and all the enzymes and all of that is very beneficial." "And the longer you let that raw meat begin to just do its fermentation process, the stronger it becomes." "The Tartarian culture ate lots of high meat." "They actually used to take their meat, put it underneath their saddle, and as they rode their horse, the meat would actually get fermented and gain the bacteria which was very, very beneficial." "a lot of Tartarians lived up to 300 years old." "When in reality, hot meat, is fermented meat, is actually very beneficial, and people don't eat enough of it." "So we're right here in Scottsdale doing a little hiking, and you should always bring your raw meat because you have to be prepared."

The speaker advocates for a "living carnivore diet," arguing that simply eating meat is insufficient. Ancestors consumed animals that were alive and drank water containing microbes, exposing them to living organisms. The speaker claims the modern carnivore community is wrong to eat sterile meat devoid of these microbes. Fermented and probiotic foods introduce living organisms that promote health. Therefore, the "living carnivore diet" consists of meat and microbes.

The speaker questions the assumption that raw milk consumption is inherently unsafe. They state that approximately 760 people in the US get sick from raw dairy annually, and two deaths were reported between 1993 and 2012. This is compared to leafy greens, which allegedly cause around 2.3 million illnesses each year in the US. Raw milk purportedly contains more bioavailable nutrients and supportive enzymes that are destroyed during pasteurization, making it easier to digest. The speaker also claims that cows producing raw milk are typically grass-fed, resulting in healthier and happier animals. They conclude by encouraging listeners to drink raw milk.

Story: they say 'organic food was just food,' 'grass fed beef was just beef,' and 'raw milk was just milk.' Farmers seeking real healthy food were 'forced to use government issued pesticides and chemicals.' They describe schemes where farmers were 'paid to not grow food,' told to plant wildflowers and scatter bird seed, raising prices as fertilizer costs rose. '£500,000,000' was taken away from farmers and handed to farmers abroad. They blame a 'climate crisis' and say 'cow's farts' are the problem. They claim 'world's largest landowners' push for us to eat bugs and lab grown foods, 'to wipe out the farming industry piece by piece.' 'No farmers means no real food.' Support local farmers: buy from farm shops, grass-fed meats, unhomogenized milk, and real free range eggs.

Research suggests children who consume raw milk, as opposed to pasteurized milk, experience a lower incidence of asthma, allergies, ear infections, eczema, and respiratory infections. Raw milk is claimed to offer greater immune system support because pasteurization destroys many immune factors.

Pasteurization is tested by measuring the activity of a certain enzyme; if the enzyme is inactive, the product is considered pasteurized. However, pasteurization may eliminate the benefits of making calcium and phosphorus bioavailable for bone building. Another enzyme, lactase, is destroyed during pasteurization. Lactase helps break down lactose, the milk sugar. Raw milk, especially raw milk cheese, contains lactase, which aids in digestion. Therefore, only raw dairy contains the enzyme lactase to help break down milk sugar.