ASHLEY ARMSTRONG: high-quality raw milk is produced in the safest most sanitary conditions possible, and that's from every part of the production process. When you buy milk from the grocery store, oftentimes that comes from tanks all around the country brought to a single pasteurization plant

I grew up on raw milk; we almost never bought pasteurized milk. NEVER had an issue - I don't know anybody who knew anybody who reported an issue with it. It's NATURE'S SUPERFOOD, which is why they want us to fear it and never consume it. Yet another massive deception against us. https://t.co/CijvRzfDLS

— Alex (Sasha) Krainer (@NakedHedgie) July 30, 2024

Ashley Armstrong runs a co-op farm, called Nourish.

A big piece of information that the government misses here is that high-quality raw milk is produced in the safest most sanitary conditions possible, and that's from every part of the production process.  When you buy milk from the grocery store, oftentimes that comes from tanks all around the country brought to a single pasteurization plant.  For raw dairy, that is a single point tapping of the milk.  On top of that, all of our farm partners test their milk every week or every other week, and then every 2 months each individual animal is tested.  In confinement milk, you've got the animals eating GMO corn and soy, a ton of pesticides sprayed on those GMO corn and soy that show up in the milk product.  And then in the confinement operation, you've got to spray something to keep the fly population down and the bugs, so insecticides are sprayed, and various medications are used for the animals.  Now, with the bird flu, they're talking about mRNA vaccines for the cows, that's going to show up in the milk that you consume.  It's just comical to compare the two.  Talk about a superior product all across the board and it's being demonized.  You have to wonder if there is some sort of reason for that.  

Find raw milk in your neighborhood here and here.

Here Ashley is interviewed by Dr. Joseph Mercola.  

An interview with return guest Ashley Armstrong, a certified personal trainer with a Ph.D., MS and BS in engineering, and cofounder of Angel Acres Egg Co., which specializes in low-PUFA (polyunsaturated fat) eggs. On average, her eggs contain 17 to 20 milligrams of linoleic acid (LA), which is about one-quarter of the LA found in conventional eggs. Around the advent of the American Civil War, about 1870s or so, is when they developed the technology to extract oils from seeds. Before then, the average LA intake was less than 5 grams a day, and likely closer to 2 or 3 grams. Eggs and bacon are two sources that, today, have very high LA levels, thanks to being fed an unnatural and PUFA-rich diet.  

Ruminant animals include cows, lamb, goats, deer.  They have a very complex digestive system, often four stomachs, so that's a lot of time and a lot of microbes to break down the food that they consume.  Monogastric animals.  We are monogastric animals, single stomach animals.  For monogastric animals, the dietary fat impacts the fats in their tissues, like bacon fats, egg yolks, or chicken thighs; whereas ruminant animals have this process called biohydrogenation where the microbes are able to convert some of their dietary PUFAs into saturated fats.