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Our raw dairy foods are an outstanding source of nutrients, including beneficial bacteria such as lactobacillus acidophilus, vitamins, and enzymes, and are one of the finest sources of calcium available. If you've been drinking pasteurized milk and you switch to this raw milk, you'll likely start experiencing a very positive difference in the way you feel, which is in basic terms your body "telling you" this natural food is good for you.

Never processed, never pasteurized, and never homogenized, Johnson Acres raw dairy products are naturally filled with living enzymes and cultures vital for health, offering a wealth of health boosting rewards, including the following:

a. Lactose intolerant consumers can eat raw milk because lactase       producing bacteria are present. b.  Raw organic milk strengthens the immune system with the seeding  and feeding of diverse beneficial essential bacteria. c.   Immunoglobulin in raw milk resolves asthma. d.  Raw milk has been used in effectively treating diabetes in the days  before insulin. e.   Raw milk has also been utilized in treating eczema and arthritis. f.    Raw butter has been used effectively to assist Autistic children.

Johnson Acres produces natural and pasture fed milk in harmony with nature. Their Jersey, Jersey-Holstein crosses, and Brown Swiss-Holstein cows produce fresh delicious milk alive with flavor. This raw milk is high in antioxidants, vitamins (including B-12), all 22 essential amino acids, natural enzymes (including lactase), natural probiotics, and good fatty acids.

Startling Reasons to Switch to Raw Dairy Products

The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high protein, soy-based feeds for fresh green grass, and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow.

These cows require antibiotics to keep them well. This will change the composition of the fats in the milk, especially the CLA content. CLA (Conjugated Linoleic Acid) is a fatty acid found in beef and dairy fats that have been the subject of a variety of research in the past several years.

Findings suggest that some of the benefits of CLA include the following: