I need more time to experiment with it before making any claims - I'm still in learning mode and haven't been at it very long. The best I can say at the moment is so far so good! It certainly hasn't caused me any problems. One of the things I love about
it (besides the flavor) is that it is not homogenized. Since I buy it in half gallon glass bottles (which I bring with me), by the time I
open the second bottle all of the cream has risen to the top. Marvelous. One of life's simple pleasures that few people experience anymore.
I purchase whole milk from a small organic dairy in upstate New York (I buy eggs from them as well). The entire workforce consists of a family of four (mother, father, and two sons). They also consume the milk they produce (raw, of course), and have been doing so in that family for generations. They all look pretty fit to me.
I'm not so sure about
a raw milk "cure" either, but I do think it offers another resource for those of us having to deal with IBD. It is also consistent with the slow food movement, which is an important plus in my book. Whatever happens in my little experiment, I know that I will never go back to pasteurized milk again.
To find a source in your area, check the web site www.realmilk.com/where.html
Diagnosed with UC in 1990.
Current Meds: Sulfasalizine (2 g), Rowasa (now and then), Folic Acid (1 mg)
Supplements: fish oil, flax oil, glucosamine, CoQ10, fiber, aloe vera juice, probiotics.
Other: Raw Milk for breakfast. Currently exploring a raw milk fast one day/week.