Benefits of Raw Milk- Part 2: The evidence

rawmilkpt2In my previous post, I told you about my story. In this post, I am going to cover the evidence and why you should switch to raw milk.

Invention of pasteurization

Before I get into depth of the topic I would like point out something. Everyone, my ancestors, your ancestors were all drinking raw milk up until pasteurization went main stream. Depending on your personal viewpoints will change the math on my next point.  98 years ago pasteurization was mandated and widely accepted. Let’s say you believe the world was created 6,000 years ago. That would mean pasteurized milk has been consumed for only 2.6 % of the time. Let’s say you believed the world began 10,000 years ago. That percentage now comes down to 0.98% since the world was created, that pasteurized milk has been consumed. Now, if you believe it is older than 10,000 years old, you can do the math but I think you get my point…. Out of curiosity, I did the math on 4.5 billion years ago. It comes out to 0.000002% of all history! :-o…. Please try to remember this information when reading conflicting information about raw milk.

A little history lesson

First and foremost, let’s look at the timeline. The invention of pasteurization was first created by French scientist Louis Pasteur in 1864. Notice I said pasteurization, he wasn’t interested in pasteurizing milk. He was interested in pasteurizing beer. During the time, they were having some issues with beer going bad. Louis Pasteur studied the good beer and the bad beer. Under his investigation, he noticed the bad beer had pathogens while the good beer didn’t. After he heated the bad beer to a high temp, it killed the pathogens.  They begin pasteurizing beer. It took a while before pasteurization hit the dairy industry. Americans didn’t want to have anything to do with the pasteurized milk. They felt it would destroy vitamins, nutrients, and make the milk taste bad. (man, were they not far off)

Between 1912 and 1937, 65,000 people died from contracting tuberculosis in England and Wales. Pasteurization was adopted by the dairy industry in order to prevent the spread of disease. Wait. So I’m telling you should drink raw milk after that many died from a deadly disease carried by the milk?! Yep, and I’ll tell you why. Please keep reading.

A look into the past: Why did we begin pasteurizing milk?

During 1912 and 1937, industrialization caused many people to become urbanized. At first, the travel distance for raw milk was short and caused no issues. As the population grew in urban areas, the road trip for the milk from the dairy man to the consumer became longer. Raw milk was being consumed several days old and I’m assuming with no refrigeration since refrigerated trucks were not invented until 1939. It wasn’t until 1917 that milk was mandated to be pasteurized.

During the time of the development of urban areas, the dairy industry transitioned from small farms to largely produced dairy factories. These dairy factories were pumping out milk in high quantities with a lack of sanitation. They were, gross, to say the least.

“As milk production became factory-produced instead of farm-wrought, little sanitary regulation took place. Milk wasn’t refrigerated, equipment wasn’t sterile, factory-farm owners thinned their milk with dirty water and added things like animal brains to give it body. Cows were fed waste from distilleries (creating “swill milk” or “white poison”.) These city milk centers were often infested with insects and rats and workers were unhygienic.”

Tuberculosis spread through cow’s milk, and epidemics of brucella, botulism and cholera killed many.

The rising use of technology created pasteurization equipment. People no longer had to boil their milk at home. Small farmers were forced out of the industry or absorbed by rising conglomerates who could afford the machinery.

The use of pasteurization made sanitary improvements unnecessary and increased the production of milk through crowded feedlots, cheap and unhealthy grain-feed and widespread use of antibiotics and growth hormones. Today, it is E. Coli, Listeria and Cryptosporidium that are the most common food-borne pathogens and these have only emerged within the past 25 years, after the practice of pasteurization has been established…..” (Dr.,Raw Milk Myths, Myth 1:  Pasteurized milk is safer than raw milk.)

I highly recommend you go read the article, Raw Milk Myths, more information about claims by the FDA, food born illnesses due to pasteurized milk are much larger than raw milk, outbreaks from pasteurized milk and so forth.

If you think times have changed, think again. The unsanitary conditions still exist. The dairy man that I purchase my milk from told me a little bit about the large dairy farms. He told me he stopped by a large dairy farm (don’t remember why) and at the entrance was dead cows laying in the pasture. This is by the front entrance, may I remind you. When he spoke to the dairy man, he told him what he had seen. May I add, here in Texas farmers often will tell one another if they see a cow having a calf, cow is dead, etc. They mean no harm by this. They actually prefer this just in case they didn’t see it. It wasn’t uncommon for my parents to call/speak to another farmer if they saw a cow having a calf just in case they didn’t know or my parents received that call. The dairy man’s reply, “Yeah, I know. They’ve been there for a few days. No one comes out here except the milk truck so no one cares.” WHAT!! Seriously?! The dairy man told me and I agree 100% with him, “That is no way to run a dairy nor a business.” Now, like I stated in part 1, I was raised on a small dairy and you would have not seen this or heard this kind of behavior from the farm I grew up on.  This is not to say all dairy farms are like this but you have realize the bigger the dairy, the harder it is to keep up with the sanitation procedures even from the most dedicated. I live in TX and there are a lot of dairies around. As a matter of fact, I live close to the #1 milk producing county in TX. Passing a dairy in my area is not anything out of the ordinary. And let me say, I’ve seen clean dairies and disgusting dairies. Point is, don’t think these conditions don’t still exist. And don’t think your milk isn’t subject to this while everyone else’s is. Once the milk is taken to be pasteurized, all the milk from multiple dairies in mixed together. And if the milk truck didn’t fill up at A-Farms, they stop at B-Farms to fill up.

Clean milk vs dirty milk

So here’s the thing. When I say “raw milk” throughout the post, I am talking about CLEAN raw milk. Milk that has been produced with healthy cows that have grazed from the pasture under sanitary conditions will have the nutritional values that I am seeking and talking about. The raw milk that was contracting tuberculosis in the early 1900s was toxic because it was DIRTY milk. Plain and simple. You take ANY food, produce it in unsanitary and unfavorable conditions, and your more than likely going to get a toxic food. If you leave raw meat on the counter for a few days, what happens? It goes rancid. How about rolling that meat in dirt and then leave it on the counter? It’s going to degrade faster and the smell will curl your nose hairs. You don’t solve the issue by dumping ammonia on it (yes they really “wash” hamburger meat with ammonia hydroxide in the major meat market today). How do you solve the problem? Stop leaving the meat on the counter and rolling it in the dirt. Same thing goes for the milk. Change the conditions and you have a clean nutritious glass of milk.  Clean raw milk doesn’t need to be pasteurized, dirty milk does. 

What about the nutrition?

Before I explain the nutritional differences between raw and pasteurized, we must understand what happens when we pasteurize milk. When milk is pasteurized it is heated to a high temp 285° (Ultra high temp pasteurization, normal procedure for store bought milk) for a few seconds and then cooled. This kills the good and bad bacteria, enzymes, lowers Vitamins A,D, K, B6, and B12, and other nutritional benefits. And if you believe the argument, “Pasteurized milk has the same nutritional value as raw milk,” then why is it necessary for them to fortify (add) Vitamin D, A, and whatever else they decide to add back in? They know the milk isn’t as nutritious otherwise why would they bother to fortify the milk?

Let’s take a look at raw milk vs pasteurized milk

  • When milk is pasteurized, it tuns lactose into beta-lactose. Beta-Lactose is more rapidly absorbed into your body which in turn makes you hungrier faster. Raw milk keeps you full longer. I can personally vouch for the feeling fuller longer.
  • 20% of the iodine is killed after pasteurizing
  • Pasteurization makes the majority of the calcium insoluble which can lead to all kinds of health problems such as rickets, decayed teeth, nervousness, and other problems
  • Pasteurization kills lactic acid bacilli. After the lactic acid bacilli is killed, the milk can’t sour (sour milk can still be consumed safely) therefore decomposing the milk.
  • when pasteurized milk is homogenized , xanthine oxidase is created. This can act as a free radical in the body which plays a part in oxidative stress.
  • Modern breeding methods produce cows with abnormally large pituitary glands so that they produce three times more milk than normal. These cows need antibiotics to keep them well. Needless to say, the antibiotics they are given wind up in the milk you and your family drink. (
  • Pasteurization destroys part of the Vitamin C
  • Beneficial Enzymes are killed off during pasteurization (To learn about enzymes, visit
  • Pasteurization decreases manganese value- Manganese is important for formation of bones, connectives tissues, blood clotting, sex hormones, brain function, nervous function.
  • Pasteurization decreases copper value- Copper plays a role in the formation of connective tissue, normal functions of the muscles, blood clotting, immune system, and nervous system. Copper also influences the formation of red blood cells, arteries, and functioning of the heart, arteries.
  • Pasteurization decreases iron value- iron is required to make hemogloblin. Hemoglobin is what carries oxygen through the blood to your cells. Iron also plays a role in the brain. Neurotransmitters carry messages from one to the other and need iron to function properly.
  • Pasteurization decreases the Vitamin A value- Vitamin A promotes healthy vision and skin. It is also an antioxidant. You need both vitamin A and K2 to absorb Vitamin D.
  • Pasteurization decreases Vitamin D value- promotes calcium absorption, bone growth, bone remineralization, cell growth, immune function, and reduces inflammation.
  • Pasteurization decreases Vitamin K2-promotes healthy arteries and prevents clogged arteries.  K2 is also effective against cancer. Look at study some of the benefits of vitamin K here. (
  • Pasteurization slightly impairs the bioactivity of Vitamin B6
  • Beta-lactoglobulin is destroyed by the heating process of pasteurization. Beta-lactoglobulin increases intestinal absorption of Vitamin A which can make it harder to absorb Vitamin A
  • Cows that graze on grass (most conventional dairy farmer feed them grain and even things like Snickers bars. This is no joke. My sister’s husband delivers loads of feed to cows. He told us he delivered a truck full of candy bars to a dairy as feed for their cows.) contain CLA
Nutrient and Immune Factors  Pasteurized Milk  Raw Milk
  Vitamin A   35% Reduction   100% Active
  Vitamin C   25 to 77% Reduction   100% Active
  Vitamin E   14% Reduction   100% Active
  Iron   66% Reduction   100% Active
  Zinc   70% Reduction   100% Active
  B-Complex Vitamins   38% Reduction   100% Active
  Calcium   21% Reduction   100% Active
  Enzymes   100% Destroyed   100% Active
  Immunoglobulins   Damaged   100% Active
  Whey Protein   Denatured   100% Active


Lactose Intolerance

Upon my research, I came across many claiming those who were lactose intolerant could safely drink raw milk without any issues. In one of the conversations between me and the dairy man I purchase my raw milk from, he stated he had customers who were lactose intolerant who were safely drinking his raw milk without any discomforts. He also stated that there is something ( I can’t remember exactly what he called it. He began to lose me when he started talking about the structure of the milk and lots of scientific names that I have never heard of. lol) in raw milk that helps break down the lactose but this substance is not present in pasteurized milk.  I am not lactose intolerant so I do not have a personal testimonial to share with you. But I do find this extremely intriguing. The more I research the more I see lactose intolerant people stating they can drink raw milk but have issues with pasteurized dairy products. I have researched both pro-raw and pro-pasteurized sites trying to see if there was some kind of evidence that proved these peoples claims. The pro-pasteurized sites claim that this isn’t possible while the pro-raw sites claim it is but with no hard evidence.

With no hard evidence available, here are my personal opinions on the subject. There are too many claims for there not to be something to it. I honestly don’t think a lactose intolerant person would decide to drink raw milk just because they want to drink raw milk completely ignoring the side effects they experience. Or better yet, lie about no longer suffering from lactose intolerance when drinking raw milk. What benefit would this do? I could see a business or organization lying in order to benefit from the lie, but not someone who doesn’t receive any kind of benefits. And before you say, “well maybe these individuals are being paid by raw milk producers,” be aware that raw milk producers are VERY small business owners.  Raw milk sale laws are VERY restrictive. To put things into perspective, raw milk sales are only legal “on the farm” in 7 states. Retail sales of raw milk is only legal in 11 states. (To see more about the laws of raw milk sales, visit With that being said, I don’t think the small raw milk farmers have the funding to pay people to vouch for their product. Or at least, not as many claims as I have seen.

Benefits of Raw Milk

So what are the benefits of CLEAN raw milk?

  • more than 60 digestive enzymes for digestion, immune system support, and growth
  • a wide range of minerals and trace minerals– One serving of raw milk contains 400 mg calcium, 50 mg of magnesium, and 500 mg of Potassium. These minerals are important for cellular function, hydration, building bone density, detoxification, circulation, muscle health, and metabolism. It also has Phosphate which helps the absorption of calcium.
  • all 20 standard amino acids
  • EFA such as CLA. CLA helps fight cancer and reduces body fat
  • lactoferrin, an iron bonding protein that has anti-cancer, anti-viral, and anti-microbial
  • higher levels of fat soluble vitamins A,D, K. These vitamins support brain, nervous system, crucial for development, focus, naturally balances hormones, supports bone density, and brain function.
  • higher absorption of Vitamin D. You need vitamin A and K to absorb Vitamin D.
  • short chain fatty acids, and Omega 3s– short chain fatty acid reduces inflammation, speeds up metabolism, and helps with stress.
  • Probiotics– raw milk contains a small amount of probiotics but if you ferment raw milk such as kefir, cheese, and yogurt, you get the highest form of probiotics. Probiotics protect from parasites and E. Coli. They also help Colon Cancer, Diarrhea, Inflammatory bowel disease, Intestinal bowel syndrone, skin infections, weakened immune system, urinary track infections, and vaginal yeast infections
  • Whey Protein and Immunoglobulins– Whey protein is good for burning fat, building muscle, high in enzymes, and proteins
  • Reduced allergies
  • Easier to digest- Many of those who are lactose intolerant state they can drink raw milk
  • greater resistance to disease
  • better fertility
  • last but not least, the TASTE! It tastes SOOOOOO much better. I won’t even touch the pasteurized milk any more



The research and information is so vast that I can’t possibly include all the information on my blog post but I highly encourage you to do your own research. Look it up. You have a whole web of information available at your fingertips. And make sure to compare both sides of the argument before making your own personal opinion. If you only look up why you should drink pasteurized milk, you will only get one side of the story.

Thanks for reading. Hope you enjoyed. What are your thoughts? Do you drink raw milk? Why or why not?

Benefits of Raw Milk- Part 1-My Story

I have been missing for a while. Between holidays, family visiting, updating my kitchen, researching hypothyroidism, hitting writers block, and just needing a break, I have neglected our blog for a little while. I have been meaning to write a post about the benefits of raw milk and I am just now getting around to it.


Growing up on a Dairy

So here is a little background information about me. When I was a child, my parents owned a small dairy. It was a dairy that had been passed down from my great granddad or at least I think it was, but my point is that it was a family business that was passed down.  Now, they sold the dairy business when I was 8 and my dad became a teacher for 5 years before he passed away. From the time I was born until I was 8, our whole family was drinking…. ready for it…. RAW MILK **GASP**! Yep, I said the evil word, raw milk.

Drinking Raw Milk

We weren’t against pasteurized milk per say but this is how it works on a dairy or how it worked on ours. You milk the cows. The milk goes into large tanks that keep the milk cooled until the milk truck picks up the milk. The milk truck picks up the milk and takes it to a place that pasteurizes the milk. The milk is pasteurized and then packaged, trucked to the store, and sold. On a dairy, you’re not going to go buy milk from the store when you can get milk straight from the cow (figure of speech here, we did not milk by hand like the old-fashioned way. We used bucket milkers that fed the milk into the tank) for free. You simply go down to the barn with your milk jug, open the spigot on the large tank, fill your jug, and enjoy your free, fresh, creamy raw milk. We weren’t scared of the fact it’s raw, we quite enjoyed the milk that our dad, grand dad, great granddad, and generations before have always drank the milk. Just the way God intended for it to be consumed, fresh.

Family Sold out of Dairy Business and began drinking Pasteurized

I still remember the first time we began buying milk from the store. I couldn’t stand it. It was watery, bland, and was not the same as the milk I was raised on. Eventually, I got used to it but my dairy consumption basically consisted of using it to cook with or cheese. I didn’t enjoy a glass of milk like I used to. Back then, I didn’t know why the milk from the store tasted different, I didn’t even know the terms raw milk, homogenized,  or pasteurized milk. I just assumed the milk from the store was coming from a different dairy and our milk was superior to theirs LOL. Not knowing the milk at the store is more than likely mixed with our milk so technically, I was probably drinking some of our milk.

I still remember the first time I went to the dentist for a check up. I was about 10 or 11 year old. I can’t remember exactly my age but I know it was either right before or right after my dad passed away. He checked my teeth and told me, “Your teeth are in great condition. No cavities. Keep brushing!” Might not have been exact words but that was basically the sum of his remarks. I simply smiled and inside was smirking. See, here was the thing. I was NOT good at brushing so it definitely was not the brushing that was keeping my teeth in good shape. And when I say I was not good at brushing, I mean I wasn’t very consistent. I don’t like to admit that, despite the evidence and personal experience, but we are taught brushing keeps the cavities away which in fact that is obviously NOT true. Come to think of it, I don’t recall any of my siblings going to the dentist except for my brother who got braces. Until later on down the road.

A look at my health throughout the years

Fast forward, to when I was about 16 years old. I noticed the first forming cavity. I find this very interesting. 8 years of drinking raw milk, no cavities and my teeth were healthy. 8 years later give or take, the health of my teeth begin degrading. I remember when I first saw the cavity, I began to ponder what has changed. I just assumed, it was due to me getting older. It wasn’t until I began researching all the benefits of raw milk that I began to put it all together and thought it could have been my consumption of raw milk that was keeping the cavities at bay.

Looking at it now, I can see how my health began declining after beginning to drink pasteurized milk. From birth to about 10-12 years old, I very rarely got sick, I didn’t have many allergy problems and they were very mild, I was a healthy weight, my hair was shiny and soft (when I hadn’t permed it), my skin looked good, and overall my health was good. About the the age of 13 it seemed as if I was sick more often, for longer periods of time, and when I got sick, I was really sick. Now, I never thought much about it because getting sick from time to time is just a normal part of life.  I began having allergies and it seemed to slowly get worse. I began having cavities. Around the age of 17 is when I began gaining weight. My hair began to lose some of its luster and became frizzier. Overall, my health got worse. None of the signs were huge and was never diagnosed with any health condition until recently when I was diagnosed with hypothyroidism (I recently said I was Hashimotos but I misunderstood my NP). Now, I am not saying ALL of my symptoms were related to drinking pasteurized milk. I truly think it was a mix of MANY different things but I do think raw milk did play a role into good health.

Drinking raw milk again

After all my research, talking to the milk man and connecting the dots, we have began drinking raw milk again. We found a local dairy that sells raw milk. I take pride in the fact that I know who milks the cows, I pick up the milk on their dairy, I have been in the barn where the cows are milked, I’ve personally seen him fill the milk jug up right before purchasing, and I have literally got milk from him 20 minutes after the cows were milked! To put the cherry on the top, he has also offered to let us come out so he can do a homeschool field trip of the whole process and even look under a microscope at the biology of the milk! He majored in biology, taught high school biology class and knows WAY more about the structure of the milk, cows, etc than I ever will. If you’re a homeschool mom/dad, you probably understand my excitement of all of this! LOL

Stay tuned

That is my story but I know it is going to take more than just my story and my viewpoints to show you the benefits of raw milk so this will be continued in my next post….






It’s not the gluten, its the glyphosate

I have been looking for some answers regarding why more and more people seem to intolerant to gluten. I wrote of my concerns and reasoning of Why I don’t buy into the Paleo DietI haven’t bought into wheat is harmful to the body and our ancestors didn’t eat wheat. I’ve made the comment to my hubby stating it’s not the wheat, it’s something they are doing to the wheat. I had no idea what they were doing and what was causing leaky gut, autoimmune disorders, imbalanced gut bacteria, gluten sensitivities, and all the links between wheat and/or gluten. All I knew was, it’s not the gluten. glyphosate


photo credit: Ian Hayhurst via photopin cc



Gluten and Glyphosate

Normally I wouldn’t be so interested in gluten and/or wheat. I would simply write the Paleo Diet off and go on with my life. The one thing that kept irritating me was every time I researched Hashimoto’s (an autoimmune disorder that I recently was diagnosed with), the answer always seemed to be Go gluten free, Wheat is evil, Paleo is the answer, or something along those lines. With all the many sites very avidly suggesting to go gluten free, all I could think was they are missing something.

Today, I was browsing, you guessed it, Facebook and this article was published; The Real Reason Wheat is Toxic (It’s not the gluten). It looks like Monsanto should be up for a world record for most horrible company. The Healthy Home Economist tells about the disturbing process that modern farmers are using to harvest our wheat. Like I said, Monsanto is a real winner.

Standard wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest – See more at:

Here is a very interesting article from The Organic Prepper. Daisy from The Organic Prepper thought she was gluten intolerant. She had blood work to test her gluten sensitivity only to find out she wasn’t gluten intolerant. While her symptoms said she was gluten intolerant, her blood work said she wasn’t. She also said her friend experience the same issue. Read more about her story at Maybe Your Aren’t Actually Gluten Intolerant. Maybe You’re Just Poison Intolerant.

Make sure to check out The Healthy Home Economist’s The real reason wheat is toxic (It’s Not the Gluten) for the full story. Most of you probably know what Roundup is and what it is used for. While I have done some past research on the harmful effects of Roundup, it wasn’t until reading The Healthy Home Economist’s article that made me re-investigate the whole subject altogether.

What is Glyphosate?

Glyphosate is an herbicide that is used to kill weeds. Glyphosate is the active ingredient in Roundup.   The sodium salt in glyphosate is used to ripen fruit . Another interesting factor is GMO foods (Genetically modified foods) are Roundup ready. This means most GMO foods are designed to be sprayed with Roundup. Basically, if you’re eating GMO foods, you are eating Roundup. Is your mouth watering yet? Yeah, I didn’t think so. GMO crops and weeds that are sprayed with Roundup have built up a tolerance to glyphosate. Due to this tolerance, they are having to use more Roundup to kill off the weeds. Looking at the last 5-10 years, they are using 2X more Roundup than they were initially.  In the last 10 years, celiac disease (autoimmine disease where body can’t break down gluten) has doubled. Look at the chart below. Another article to about Gluten intolerance and Glyphosate, check out Mother Earth News article Is Glyphosate the cause of ‘Gluten Intolerance?

What are the dangers of Glyphosate?

If you want a more detailed scientific explanation of how glyphosate causes the problems it does, watch the video above. I’m just going to focus on the issue glyphosate causes. Are you ready for this list?

    • inflammation
    • leaky gut
    • autoimmune disorders
    • gut flora imbalance
    • Gut disorders (Croh’s disease, inflammatory bowel disease, colitis, acid reflux, celiac disease)
    • strong connection with autism (Monsanto’s Roundup Herbicide)
    • digestive issues
    • sulfate deficiencies
    • gluten intolerance
    • depletes aromatic amino acids such as tryptophan and tyrosine
    • Tryptophan is a precursor to tryptophan>precursor to serotonin >precursor to melatonin)
    • Seratoninin deficiency > linked to obesity, autism, Alzheimer’s, depression, and violent behavior
    • Melatonin deficiency > Melatonin is important for your sleep/wake cycle
    • depletes tyrosine which is a precursor of dopamine, adrenaline, and melanin
    • Melanin deficiency >protects skin from UV rays which can lead to skin cancer
    • Dopamine deficiency (linked to Parkinson’s disease)
    • Methionine deficiency >supplies sulfur to the body >link between sulfur deficiency and Autism
    • depletes minerals such as calcium, manganese zinc, cobalt, iron
    • disrupts cytochrome P450 (CYP) enzymes which regulates Vitamin D regulation and activation, cholesterol, sex hormones (can lead to infertility), detoxifies toxins, stabilizes blood (hemorrhaging, and blood clots), and bile acid production
    • high serum nitrate and ammonia
    • impaired immune function
    • chronic low grade inflammation in the brain
    • endocrine disruptions
    • neurological disorders
    • kills good bacteria such as bifidobacteria (converts gluten to less toxic form. It aids in the breakdown of gluten in the body)
    • promotes breast cancer
    • possible link between Anencephaly (rare disease that child is born without a brain  ) Glyphosate and Anencephaly

“When future historians write about our time, they’re not going to write about the tons of chemicals we did or didn’t apply. When it comes to glyphosate, they’re going to write about our willingness to sacrifice our children and jeopardize our existence, while threatening and jeopardizing the very basis of our existence; the sustainability of our agriculture” – Professor Dob Huber on Glyphosate

Most of my iinformation has been gained from watching the video below. Dr. Stephanie Seneff covers  the harmful effects of glyphosate in her presentation below.



 What can we do about our exposure to Glyphosate?

If I’ve freaked you out enough, then you probably want to limit your exposure to glyphosate. I knew this was going to be bad as soon as I learned farmers were spraying their crops with roundup but I didn’t realize I was opening a can of worms. I highly suggest you watch the videos, visit the links, and do your own research. Yes, the videos are lengthy and it’s alot of information but they will help you understand the seriousness of our exposure to glyphosate. Anyways, what can we do? It’s been said a million times and I’m going to say it again.

Eat Organic whenever possible. Look for foods that are GMO free. Grow your own foods or buy locally from trusted farmers. Don’t be afraid to ask the farmers if they use Monsanto’s products such as Roundup. In most cases, the farmer will be strongly against GMOs and probably begin to tell why. Or he will try to say something like “We use Monsanto to feed the world.” HA!! By the way, GMOs are NOT a sustainable way of farming. Monsanto’s seeds have to be bought EVERY year and you can’t save the seeds due to Monsanto patenting the genetically modified seeds. Even if you did, they are modified to not sprout the next year. Oh, and skip the Roundup whenever spraying your own lawn.

When it comes to flour, I recommend King Arthur Flour. They are non-GMO and they are of a high quality. I used to think there was no difference in the brand of flours but the first time I used King Arthur flour, I could taste a difference. The texture was also better in baked goods.

Look for the Non-GMO Project Seal. For more information about the seal, visit The Non GMO Project.

Revised Seal copy


Support organizations for GMO labeling. There are many people outrage by the GMO foods and strongly want GMOs labeled. The more who fight for GMO labeling, the more pressure we put on politicians to label GMOs.


Share the knowledge. Share the link to my blog, share the videos, share the links, and let everyone know about the harmful effects of Roundup.

Before you go, if your new to the harmful effects of GMOs and Monsanto’s role in all of this, check out Food Inc. If you have amazon Prime, you can watch it for free.

And also check out GMO OMG. It  talks about the GMOs specifically. This one is available on Netflix instant queue and DVD.

“For the love of money is a root of all kinds of evil, for which some have strayed from the faith in their greediness, and pierced themselves through with many sorrows.” 1 Timothy 6:10


Leave your comments below. Did you find this article helpful? What are you thoughts?


photo credit: Ian Hayhurst via photopin cc