Raw cow milk is one of the most foundational, frequently consumed, and deeply therapeutic foods in the Primal Diet. Aajonus described it as composing fully 60% of his own daily diet, stating plainly: "Raw dairy is 60% of my diet." He identified it as one of the greatest health-supplying foods he had ever encountered across decades of personal experimentation and clinical observation with thousands of clients. He stated: "Nothing in all of my dietary exploration with myself and 98% of the people with whom I have worked has prospered more toward better health than with truly organic raw dairy with its many health-supplying nutrients."

Raw cow milk occupies a central role in the Primal Diet not merely as a food but as a primary vehicle for mineral delivery, nervous system support, cellular regeneration, and toxin neutralization. Aajonus described raw dairy as providing "high mineral concentration and soothing, nerve-protecting fats" that "counteract just about every toxin on earth." He emphasized that this counteractive property is precisely why government agencies have fought to suppress it.

Aajonus pointed to his own survival and healing as proof of raw milk's power: "If raw dairy were harmful, it would not have helped heal me from the myriad of diseases I suffered. I would not be alive and well today." He also pointed to historical tribal cultures, specifically the Masai, Samburu, and Fulani peoples, as empirical proof of raw milk's safety and life-sustaining properties: "The Masai, Samburu and Fulani thrived for thousands of years eating predominantly raw milk products. If raw dairy were dangerous and harmful, they would have been extinct thousands of years ago."

Beyond his own case, Aajonus cited a 96-year-old man who "remains active in work and sex while living mainly on raw dairy," calling him a living testimonial to the diet's power, while acknowledging that he represents the upper end of possibility because "the rule is that mostly, people consume cooked and processed foods."

He further stated that empirical evidence in "hundreds of thousands of testimonials proves that organic raw dairy supplies our bodies with vital nutrients not available in industrially-processed dairy." He noted that "thousands of so-called 'at risk' people have reversed their conditions that placed them in the 'at risk' categories by consuming raw dairy, including me."

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Aajonus identified raw milk's high mineral concentration as one of its most critical properties. The minerals in raw dairy serve to bind with and neutralize toxins in the stomach and intestinal walls. He described this mechanism directly: "The body uses its minerals in dairy to bind and harness toxins in stomach and intestinal walls." He recommended that when symptoms such as bloating and discomfort arise from eating raw dairy, consumption be reduced but not completely avoided, because "those nutrients are needed, especially no-salt raw cheese with its concentrated minerals and raw butter with its healing fats."

He specifically identified raw milk as a critical source of alkalinizing minerals needed to bind with and neutralize metallic free-radicals and chemicals, and noted: "Often, simply raw milk is needed. When symptoms are chronic, both raw milk and raw cheese may be needed."

He documented children achieving restful sleep within one day of eating raw dairy and eliminating processed foods, crediting the alkalinizing minerals in raw dairy with neutralizing the metallic free-radicals causing hyperactivity and sleep disruption.

Aajonus consistently identified the fats in raw milk as soothing, nerve-protecting, and calming. He described these properties as so distinctive that even raw coconut milk, while providing some similar qualities, "serves somewhat as a raw dairy substitute but not completely." He noted the unique and irreplaceable nature of raw milk's fat profile, stating: "I have lived on raw milk and raw butter with half the meat I normally eat when in tropical and industry-free environments." Without raw milk, he had to "eat a lot more raw meat" to compensate.

He prescribed raw milk "before bedtime to help calm and relax the nervous system" as part of specific healing protocols.

Aajonus made a specific and emphatic distinction about raw milk's regenerative power depending on whether or not it has been refrigerated. He stated:

"If you don't refrigerate the milk, all the bacteria and all the light force in it stays very viable. And it will help regenerate cells almost as much as meat does, just like it does for an infant or a calf. But once it's been refrigerated, it reduces the ability, astronautically, for a human to grow."

He further specified the temperature threshold: "Once the milk is below 76 degrees it starts losing its growth factors." He stated his strong preference for milk fresh out of the cow, warm, kept above 76 degrees for as long as possible. He described the ideal conditions as: "Get it warm out of the cow and just leave it out. Just put it in a dark area so it doesn't get bitter. And it was in the keeper [kefir] in a day and a half."

He specified that refrigerated raw milk "still will help growth but it doesn't increase cellular division" the way fresh, unrefrigerated milk does.

Raw milk contains bacteria that pre-digest the milk's proteins and sugars, converting them into nutrients that require minimal digestive work. Aajonus stated: "Bacteria is what eats everything, and their byproducts are our food. Simple as that. So predigested milk is much better for a sick person or a person who isn't digesting so well or doesn't have a good bacterial environment in their intestines."

He explained that the bacteria in soured raw milk have "already shit and urinated and perspired and it's already nutrients to absorb. It doesn't take anything in the stomach or intestinal tract to absorb." He noted that "soured milk is better than fresh milk because it's pre-digested."

However, he noted an important caveat: "A bacteria from a cow is not the same bacteria as you should have and as you normally would have if you were healthy." For this reason he recommended personalizing the fermentation by adding one's own saliva: "If you want bacteria that's more relative to your intestinal tract and your body, you spit into the milk. Or my mother would say, you expectorate into the milk... Put a teaspoon, tablespoon of saliva into the milk and let that be your starter."

He added that adding a little honey to the saliva-inoculated milk would improve quality.

Aajonus identified specific proteins in raw milk, described as "so finite and small", that aid the nervous system in reducing pain. He noted that these proteins are relevant to why raw cheese must be added to his pain formula, suggesting that the small-protein fraction of raw dairy products reaches and nourishes the nervous system.

Aajonus stated that raw dairy, like raw meat, can help maintain growth hormone levels: "Also raw dairy. Now a lot of the protein in raw dairy is not utilizable to increase cellular division because it's been refrigerated." This is a direct statement that refrigeration degrades the specific growth-factor proteins in raw milk.

Aajonus made a strong and repeatedly stated argument that raw cow milk is superior to human breast milk for most infants because of the mother's diet history. He said: "A cow has been on a raw diet its whole life. Ninety-nine percent of the time, the child's going to do better with the cow's milk than they will do with the mother's milk."

He clarified: "If a mother's been on a raw food diet, eating lots of raw dairy and raw meat all of her life, her milk is going to be the best thing for the baby. But unless she's been on that kind of a diet, that's not the best food for the baby."

He documented that 99% of babies who were "normally whiny or cranky or get little rashes" had those symptoms resolve once they were given raw cow milk.

He also referenced historical high-bacterial hospital milk: "All of the hospitals that used very high bacterial milk that were researched and documented by universities and doctors had 3 million parts of bacteria including fecal matter and the babies that had that milk got healthier faster because they had all that bacteria that helped those babies thrive and those babies were stronger and healthier than any other babies."

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Aajonus described pasteurized milk as fundamentally different from raw milk, not merely a lesser version, but an actively damaging substance. He explained that calves fed only pasteurized milk "die usually within the 6 weeks after birth." He noted that "even a cow that's a calf that's fed pasteurized dairy is usually a very weak calf, and if it survives 5 weeks, it's pretty lucky."

He contrasted this directly with raw milk: "It will help regenerate cells almost as much as meat does, just like it does for an infant or a calf."

Aajonus described pasteurized commercial milk as not truly milk at all. He described the industrial process: all animal fat and animal protein are removed, soy protein dissolved in hexane gasoline is added, and the resulting liquid is "a blue soup. Literally blue. It looks like chlorinated water. Heavily chlorinated water." To turn it white, processors add dolomite, mined rock, "shoveled into this blue substance to turn it white again to make it look like milk." Then hydrogenated vegetable oils are added to make it creamy, and laboratory-produced flavoring compounds (produced in South Africa, he specified) are added to make it taste like milk.

He was emphatic: "So you're not really getting milk at all."

Aajonus described the ideal form of raw cow milk as fresh from the cow, still at body temperature (approximately 101°F), never refrigerated. He documented his own experience obtaining this in Thailand: "I got to have fresh, warm milk, milk that morning, raw, still at 101 degrees." He described the dairy as maintaining the milk in a special vat with circulating air and a warmer that kept it at cow body temperature.

He stated that under such conditions, fresh milk kept in a dark area would begin to kefir naturally within about one and a half days.

Aajonus strongly preferred unrefrigerated raw milk. He described refrigeration as causing a dramatic reduction in the milk's capacity to support cellular regeneration and growth. He described this reduction with the word "astronautically", meaning the decrease is enormous. He stated that once milk clabbers or becomes pulpy, it is appropriate to refrigerate at that point.

He described cold milk from refrigeration as problematic for digestion: "When milk is drunk cold from refrigeration, milk proteins and sugars may pass into the blood undigested and cause allergic reactions." He personally experienced "stomach cramps and sometimes cramps in my hands and feet" from drinking cold milk.

He recommended that milk be allowed to warm to room temperature for at least 5 hours before drinking. He stated that for a baby who was developing rashes from raw organic cow milk, the problem was resolved simply by allowing the milk to warm to room temperature for at least 5 hours out of the refrigerator: "She has no reaction to the raw milk as long as I warm it up. For at least five hours it's out of the refrigerator for five hours or longer."

He stated: "I think everybody should do that. Because I don't see anybody here that's healthy enough to eat it cold raw."

He further explained the mechanism: when cold milk enters the stomach, "the stomach will contract. Won't secrete hydrochloric acid. When it passes into the duodenum, you're going to have unadjusted protein and lactate that gets into the water."

Aajonus personally allowed his milk to stand "for at least 24 hours prior to drinking to allow the natural bacteria in milk to predigest it for me." He described doing this in "a dark warm cupboard."

He specified that milk stored airtight (in a sealed jar, yes, tight) will sour more slowly. "Oxygen will cause it to sour quicker. If you want it sour quicker, then you can leave it out."

Aajonus stated explicitly: "Raw milk never goes bad, it just turns into cheese. Raw c[ream never goes bad either]..." He treated the souring and clabbering of raw milk not as spoilage but as a beneficial transformation into pre-digested food.

Aajonus described optimal raw milk as containing approximately 10% cream, which he described as "the way it came from cows when I was a child." He noted that commercial dairies usually skim the milk, reducing cream content to 2–4%. He specified:

• Milk with 2–4% cream is labeled "skimmed milk"
• Milk with 4–7% cream is labeled "whole milk", "which of course it is not"

He gave a specific formula for restoring raw milk to proper fat content: add ½ cup of raw cream to 6 cups of raw milk to bring the cream content to 15%. He stated: "Raw cream facilitates proper digestion and utilization of the minerals and protein in raw milk."

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Aajonus was specific about what kind of cows he would drink milk from: "I will consume raw milk from cows fed raw feed and that do not receive hormones or antibiotics. I prefer organically fed, but it is not always available."

He described cow milk as ideal when it comes from animals fed a completely raw diet their entire lives. He contrasted this favorably with human breast milk from mothers eating cooked and processed foods.

Aajonus identified a specific contamination risk from iodine used to clean cow teats between milkings. He stated: "We need to educate raw milk producers that they poison teats by cleaning them with iodine." He explained that industrially produced iodine is used precisely because it is poisonous and kills bacteria. He connected regular iodine exposure on teats to the development of Staphylococcus aureus and mastitis in cows. He stated: "That class of bacteria [Staphylococcus aureus] is not found in naturally husbanded cows. It is found only in cows whose udders are treated with chemicals such as with liquid iodine, antibiotics and other industrial chemicals."

He described the mechanism: "The course of nature is that if bio-waste, byproducts and dead cells cannot be dissolved and eliminated naturally through lymph, the body will generate microbial janitors to accomplish the tasks. When an udder is treated twice daily with an anti[septic]...", the natural bacterial cleaning process is disrupted, leading to pathogenic overgrowth.

Aajonus acknowledged that some health food stores label their raw milk "for animal consumption only" as a legal cover. He stated plainly that he knew these products "are just perfect" despite the label. He viewed such labeling as a legally required fiction, not a reflection of the milk's safety or quality.

Aajonus was asked directly whether adding a small amount of raw milk to pasteurized milk would allow the live enzymes to continue acting and keep the pasteurized milk viable. His response was unambiguous: "Good thought, but the nutrients in pasteurized milk are already altered into toxins. There is n[o way to reverse this]." He did not recommend this practice.

Aajonus noted that fresh raw dairy is commercially available only in a few states in the USA. In some states, it is sold only at the farm. He mentioned specific sources:

• Organic Pastures (California), referenced as a source for raw organic cow milk
• Claravale, a dairy in northern California; described as illegal to ship into Los Angeles County because the LA Medical Milk Commission prohibited importing milk from non-contiguous counties (San Bernardino, San Diego were the contiguous counties specified)
• Stoovies (or "Steube's Raw Dairy"), referenced as a Los Angeles raw dairy source that was eventually bankrupt through regulatory manipulation

He directed people to www.RawMilk.org for legal processes to change state legislation permitting raw dairy sales, and provided his mailing address for those who could not find raw dairy: Optimal Ways of Living, P.O. Box 176, Santa Monica, CA 90404-0176.

He also mentioned a cow-share cooperative system in Colorado as one legal mechanism for obtaining raw dairy where commercial sale is restricted. He referenced "the Right to Choose Healthy Foods" as a private co-op legal framework under which raw dairy products including yogurt, butter, kefir, cheese, and cream could still be made and offered legally even after cease-and-desist orders were issued to cow-share programs.

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Aajonus explicitly stated that raw cream "facilitates proper digestion and utilization of the minerals and protein in raw milk." He specified that milk should contain approximately 15% cream, and provided the precise formula for achieving this when buying commercial raw milk: add ½ cup raw cream to 6 cups raw milk.

He also described raw butter as a critical pairing with milk, particularly for infants. For colic resolution in infants, the formula was: "2 tablespoons unsalted raw butter and ½–1 teaspoon unheated honey into every cup of warm raw milk." He specified this formula for cases of "continuous diarrhea for 36 hours with raw cow or goat milk."

Aajonus recommended blending unheated honey with raw milk to correct enzyme deficiency causing digestive problems. He gave a specific formula: "up to 1 tablespoon of unheated honey per 8 ounces of raw milk." He also provided a convenience batch formula: "Pre-blending ½ gallon (64 ounces) raw milk with ¼–½ cups unheated honey and ½ cup raw cream."

He specified for infants: "Two ounces of unheated honey and 4 tablespoons of unsalted raw butter blended with a half gallon of raw milk will make the milk digestible."

Aajonus specified that raw milk "requires an acidic digestive environment for proper digestion. It may be consumed at any time except within an hour before or an hour after vegetable juices." He further stated: "For speedier healing, I suggest that we do not drink so much milk that we cancel our appetite for meat and other foods."

He noted: "If we experience discomfort after drinking raw milk with other foods, it would be better to drink raw milk alone."

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Aajonus did not document specific topical uses of raw cow milk alone in these source passages. Raw butter and raw cream, derivatives of cow milk, are referenced in topical beauty formulas listed in his recipe indexes, but specific topical protocols for raw milk itself were not detailed in these source passages.

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Aajonus stated that raw dairy constitutes 60% of his diet. In one passage, he described drinking a gallon of milk a day, stating: "you've seen me suck it... I love it. I wouldn't live without, I mean, it's my favorite thing."

He did not set a hard upper limit for healthy people consuming raw milk. His primary limitation statement was contextual: do not consume so much that appetite for raw meat is suppressed. He stated: "For speedier healing, I suggest that we do not drink so much milk that we cancel our appetite for meat and other foods."

For those with apparent digestive sensitivity or apparent allergy (from old pasteurized dairy residue), he suggested: - Starting with 2–4 ounces per day for three months - Or half a cup per day for six weeks if wanting faster resolution - Or 2 ounces per day for up to three months if wanting a slower, gentler process

For stomach or intestinal discomfort, gas, or flatulence: add up to 1 tablespoon of unheated honey per 8 ounces of raw milk.

For the 3–12% of people (depending on location and pollution levels) who experience diarrhea upon starting raw milk: begin with smaller amounts and gradually increase.

• Ideal: fresh from cow at approximately 101°F, never refrigerated
• Acceptable: room temperature, having sat out for at least 5 hours
• Acceptable with preparation: allowed to stand in a dark warm cupboard for at least 24 hours
• Not recommended without preparation: cold from refrigerator

Aajonus repeatedly cited: "Raw milk has never been attributed to any epidemic. None." And: "There is no scientific link between raw milk and any disease." He contrasted this with pasteurized dairy epidemics affecting 197,000 people in California and 40-some thousand people in Arizona.

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Aajonus described the natural process of raw milk fermenting into kefir or clabbered milk. He recommended that once milk reaches a pulpy, clabbered state, it is then appropriate to refrigerate. He described unrefrigerated fresh raw cow milk reaching this state in approximately one and a half days in warm conditions.

He described soured raw milk as superior to fresh because it is pre-digested: "The bacteria in it is already shit and urinated and perspired and it's already nutrients to absorb. It doesn't take anything in the stomach or intestinal tract to absorb."

For creating a fermented raw milk with bacteria more compatible with the human intestinal tract: - Add 1 teaspoon to 1 tablespoon of saliva into raw milk - Allow to ferment - Optional: add a little honey to improve quality - Aajonus quoted his recipe book on this practice

When raw milk has been chilled and growth factors are diminished: - Blend buffalo liver (or other raw liver) into the raw milk - This compensates for loss of concentrated growth factors from refrigeration

Aajonus listed a "Milkshake" as a standard recipe, though the specific recipe details were not included in these source passages. He also referenced an "Infant Milkshake" in the recipe index.

Standard digestive support preparation: - ½ gallon raw milk - ¼–½ cup unheated honey - ½ cup raw cream - Blended together for convenience

• 2 tablespoons unsalted raw butter + ½–1 teaspoon unheated honey per cup of warm raw milk
• Blended together
• Used for colic, diarrhea, digestive difficulty in infants

• ½ gallon raw milk
• 2 ounces unheated honey
• 4 tablespoons unsalted raw butter
• Blended together, described as making raw milk digestible for infants who cannot otherwise tolerate it

• ¼ teaspoon raw ginger root juice (pressed through a garlic press) per cup of raw milk
• Used when butter/honey formula does not resolve colic

Aajonus listed raw milk as a base ingredient in his smoothie and beverage recipes, including Banana Smoothie, Orange Smoothie, Raspberry Smoothie, and a Coffee Substitute in his recipe book. The source text lists these in the recipe index.

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Aajonus identified raw cream as a critical component of raw milk and as a separately valuable food. He specified that dairies skim milk to 2–4% cream content, which he viewed as deficient. He recommended restoring cream content to 15% by adding ½ cup of raw cream to 6 cups of raw milk. He stated that raw cream "facilitates proper digestion and utilization of the minerals and protein in raw milk." He cited Oregon State College research by Dr. Van Wagtendork showing that guinea pigs with calcification could be relieved with raw cream but not pasteurized cream.

Aajonus described no-salt raw cheese as "concentrated minerals" that are particularly important for neutralizing metallic free-radicals and industrial chemicals. He noted that raw cheese, like raw milk, is part of his pain formula for its nervous system-supporting small proteins. He also noted that raw cottage cheese available at the time of his writing was "not really raw", heated to approximately 120°F, and that many of his clients, especially women, "developed thyroid sluggishness and swelling throughout the thyroid area (neck) from eating that cottage cheese."

Aajonus consistently identified unsalted raw butter as an essential companion to raw milk, particularly for infants. He described raw butter as containing "healing fats" critical for detoxification support. He classified unsalted raw butter as nutritionally neutral (able to be consumed with either acidic or alkaline foods), making it uniquely versatile in the diet.

Aajonus described clabbered raw milk as naturally arising from unrefrigerated raw milk. He treated this as a superior food to fresh raw milk for those with digestive difficulties because the bacteria have already done the digestive work. He mentioned kefir specifically as a product that was threatened by regulatory cease-and-desist orders in Colorado.

All listed in the Colorado cow-share passage as products being made and offered through his co-op under the Right to Choose Healthy Foods legal framework.

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Aajonus described the suppression of raw milk as a deliberate, industry-driven campaign. He stated: "The HHS, FDA and CDC have campaigned against empirically and scientifically proved-to-be-healthful raw milk for decades." He characterized their "scientifically unsupported claims that raw dairy is harmful and dangerous" as "as prejudicial and unfounded as any support of apartheid was."

He argued that the government knows raw milk's "high mineral concentration and soothing, nerve-protecting fats counteract just about every toxin on earth", and suggested this is precisely why it is suppressed.

The FDA's front page described raw milk as "dangerous, always, always dangerous, and is like playing Russian roulette with your health", which Aajonus stated was entirely unsupported: "They have nothing to back it."

Aajonus detailed the systematic destruction of raw milk access in Los Angeles County:

• Raw dairy had been available for decades but regulators had been "trying to shut it down for 38 years"
• In 1984, certified milk was still available (brands Dina and Mrs. Peaches are mentioned)
• By 1992, regulations had become so stringent as to "practically wipe it out"
• The Medical Milk Commission, originally established by state law to certify and promote raw milk (not ban it), was gradually taken over by anti-raw-milk nominees from the American Medical Association and American Veterinarians Association
• Dr. John Leatham, a USC professor nominated to the Commission, "made a public statement that when he was on the Milk Commission, we would see the end of raw milk"
• The commissioners made restrictions so extreme that Steube's Raw Dairy, which had previously passed inspections, was failing 50% of the time by their final months in business
• This resulted in bankruptcy of the dairy
• The result: "We had no milk in Los Angeles County"

When the city attempted to close the last Los Angeles dairy (around 2000), Aajonus assembled a report for the Board of Supervisors using Dr. William Campbell Douglass II's research (with Douglass's permission, and using Douglass as the "authored voice" because he is an M.D.). The report demonstrated:

• Raw milk has never been proved to cause any epidemic, death, or sickness
• Pasteurized dairy has caused epidemics
• Universities including Mayo Clinic, Yale, and Johns Hopkins had published data supporting raw milk
• The report was later updated for the federal level for congressional lobbying

Aajonus cited this case multiple times as the defining contrast between raw and pasteurized milk: "One involving 197,000 people" in California from a pasteurized dairy product, and "another involving 40-some thousand people in Arizona." He contrasted this starkly with raw milk: "Raw milk has never been attributed to any epidemic. None."

He also cited "19,000, 34,000 people" in other incidents attributed to pasteurized dairy, and noted: "One incident involved 196,000 people. You think if it involved that many people, raw, I mean, unpasteurized milk would have been outlawed. But it hasn't."

Aajonus described Ronald Reagan and George Bush having signed legislation banning interstate transportation of raw milk. He stated: "We're going after the FDA, which basically got Ronald Reagan and Bush to sign no interstate transportation of raw milk. So we need to rescind that, revoke that law."

Aajonus cited a USDA memo he said went out "six months ago" (relative to the date of the workshop) recommending that farmers pasteurize all milk given to their calves. He interpreted this as a deliberate strategy by large industrial agriculture to weaken small farms: "They want you to destroy your own farms. They want you to make your cows very weak so they can get diseased so they can come in and slaughter your whole farm. Big business takes over more."

Aajonus described what he called a national epidemic receiving "little or no publicity" involving Staphylococcus aureus infections in school students, one student in October 2011 at Abington High School in Massachusetts diagnosed with a disease "for which there is no cure," and four David Crockett High School football players in Tennessee diagnosed with the same disease the same day. He connected these infections to the antibiotic-resistant bacterial strains developed through routine antibiotic use in dairy cows. He stated: "The average American drinks milk and eats cheese containing new strains of bacteria that are immune to the 52 different antibiotics which are also present in milk."

He cited that the average American's diet consists of 40% dairy products "that is always infected with bacteria in its raw state", but clarified that this statement about "raw state" referred to commercially farmed cows treated with antibiotics and iodine, not naturally husbanded cows whose milk he viewed as free of this problem.

Aajonus mentioned that historically some dairy producers "used to put formaldehyde in milk," and that "Benjamin Franklin rallied against that and stopped it, but then when he died they started doing it again." He also noted that "some would put arsenic in milk to make it last longer. Give it a shelf life."

Aajonus stated that royal families consume raw milk while the public is denied it: "They have raw milk. The princes and the princesses, they only drink raw milk. They don't drink pasteurized milk. See, I know what the good food is, but they're not going to let everybody [have it]."

Aajonus described actively lobbying in Washington, D.C. to get raw milk accepted, visiting congressional offices, showing representatives and senators his report. He noted the typical response from these offices: "Raw milk is dangerous. Don't you have to pasteurize it? Because that's all they've ever heard."

He stated his intention to issue all his reports on the Internet "so anybody can use it in any state to go after raw milk, to go after their politicians." He referenced the Tennessee raw milk report, available at the URL: https://tennesseansforrawmilk.com/wp-content/uploads/Supplemental-Report-for-raw-milk-final.pdf and also as a free download at wewant2live.com.

He recommended four books on raw milk for political advocacy purposes while noting their limitations: 1. The Raw Truth About Milk by William Campbell Douglass II, MD 2. The Raw Milk Revolution: Behind America's Emerging Battle over Food Rights by David E. Gumpert 3. The Untold Story of Milk by Ron Schmid

He noted that the latter three "will assist anyone with arguing for raw milk from a politically-correct perspective" but cautioned that they "do not stray from the status quo, politically-correct bacteria-as-pathogens theory" and are "based on beliefs, entirely of thought and concepts, without proper direct experience with investigative, empirical and laboratory experience challenging the bacteria theory, and without my industrial-chemical theory of disease."

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