I am now finished the Canadian part of my internship. This very rural and delightfully picturesque New Brunswick farm has made me quickly developed an anxiety surrounding the thought of returning to civilization. I’ve formed calluses on the tips of my fingers, not from playing lots of Acadian folk guitar, but from repeated potato beetle squishing. And at last, I’ve developed a beer gut, from my fair share of beer bread during those couple weeks when yeast was in short supply. Life doesn’t get much better than this......
Now, because I’ve neglected writing for a while I’ve decided to focus on ‘food highlights’. A wonderful farmer down the road was willing to share his Jersey cow with us; which in turn meant lots and LOTS of raw, fatty, delicious milk. The best part about having all this milk was that we got to make oodles of yogurt, butter and cheese! However, the second best part was that I managed to convince myself that it was healthy to consume copious amounts of 5.15% milk, all due to the acclaimed benefits of raw milk. Besides its charming ‘earthy’ flavour, raw milk is celebrated for its complete set of amino acids and its high nutrient content. This includes folic acid, B vitamins, vitamin C, omega-3 fatty acids and other nutrients, that are predominantly destroyed during pasteurization. Pasteurization breaks down the enzyme lactase, which in turn reduces an individual’s ability to digest milk products, and is often blamed for lactose intolerance. Pasteurization also makes the absorption of calcium more difficult. Mmmmm......raw milk
