Dairy and other milks. What to drink?

Milk. I regularly hear about a new plant based milk that's oh so good for us. Typically they're high in phytic acid, have a lot of fillers and additives and hype! Soy was the first and many of us were sucked into the marketing. It may be the worst of them being the highest in phytic acid and xeno-oestrogens, nasties and a lot of pesticides if non organic and GMO. So what about what many of our ancestors consumed, cow's milk? Pasteurised is often difficult to digest and even calves fail on it. Raw and fermented is a whole different food.

In NZ we are so fortunate to have pastured cows so the butter and other dairy products are high in vitamin A, D and K. In my area we are even luckier, we have a raw milk dispenser.

Many people with dairy sensitivities are fine on butter, raw and fermented dairy (yoghurt, cheese and kefir, for instance) but get an upset tummy and congestion on pasteurised milk. Why is this? The raw and fermented dairy enables people to digest it more readily as it has a lot of enzymes that help break it down and lactose is no longer an issue. Some people with caesin sensitivity may still find they have issues with butter alas.

I am a follower of Weston A Price's wisdom. He travelled around indigenous populations in the 1930s and noted where traditional diets were eaten, dental arches were well formed (in utero) so teeth were straight, there was next to now dental decay too. He made a link between traditional diets being high in what he called 'Activator X' or what we know as vitamin K. These diets had none of the modern foods with sugar and refined carbohydrates.

https://www.westonaprice.org/health-topics/abcs-of-nutrition/principles-of-healthy-diets-2/#gsc.tab=0

Delicious raw milk. Just look at the cream on top!