"The SUV glides to a halt in front of the buttery white brick Capitol Hill row house. Liz Reitzig gets out and quickly makes her way across the street. There’s a lone woman in front of the two-story structure, arms crossed over her chest. Reitzig talks to her for a moment, then walks through a side gate and slips behind the house, out of view of prying eyes. Reitzig is here for a substance that could unleash a squad of armed federal agents. But the pregnant mother of four doesn’t care. She yanks open one of the four coolers out back and smiles.
Everything is there as promised."
"It’s unmarked, but there’s no mistaking it: milk."
"Well, sort of. The stuff in the familiar plastic jugs Reitzig takes home isn’t like what you might buy at CVS. This is raw milk, which is to say, unpasteurized. Nearly all of the dairy sold in the United States uses a heat treatment to extend shelf life and kill potentially harmful microorganisms–E. coli, listeria, salmonella. But in this age of science-skepticism, pasteurization has earned its share of detractors, folks who believe the process strips milk of important nutrients. Reitzig says she has another reason for buying raw: She likes the taste. Pasteurized milk “tastes metallic and diluted,” she says. “I try to avoid it as much as possible.” By contrast, raw milk has a rich, butterfat quality that lingers on your tongue."
"A stay-at-home mom from Capitol Hill, is one of them. She became a raw milk convert when she discovered her daughter had a gluten allergy and she herself developed digestive issues. (Many supporters of untreated milk believe that it can help cure digestive tract conditions.) Both mother and daughter also discovered they had a taste for it. “I talk about it the way someone would talk about wine,” she says. “It has an earthy undertone and grassy notes.”
Read More From Original Article:
http://www.washingtoncitypaper.com/blogs/youngandhungry/2011/06/01/lactose-intolerant/
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