Transcripts
TA Ep. 161 Mark Mcafee, Raw Farm - Raw Milk Revolution: Debunking Controversies & Discovery Benefits
Leigh Ann: [:Mark Mcafee: can you hear me now?
Leigh Ann: We were talking off air a bit. We're both in but I'm so excited. I, I just need to say it right off the bat. I'm, I drink your
milk is this any better?
I have proselytized so many of my
Mark Mcafee: any better?
Leigh Ann: Um, so it's really exciting for me to get to chat
Mark Mcafee: Sometimes this works better. My cell phone actually, for some reason, has a better ability to
Leigh Ann: the behind the scenes and
Mark Mcafee: computer.
Leigh Ann: really interesting tidbits about raw milk, the history, all these different things, but.
Welcome.
Mark Mcafee: All right, let's try it.
Leigh Ann: Mm.[:Mark Mcafee: Yeah.
Leigh Ann: Mm. Oh, wow. Yeah. Oh, good. I'm so glad because we're going to go, I want to go deep into all of that. We've got a really educated audience, um, very holistic minded audience too. So I think it's going to be really, really fantastic. With that said, I love an origin story. I don't imagine
Mark Mcafee: for about 12
Leigh Ann: into the world
Mark Mcafee: 000
Leigh Ann: to be a raw farm CEO one day.
Mark Mcafee: Um,
Leigh Ann: And you even gave us a little bit
Mark Mcafee: raw milk from cows,
Leigh Ann: what was that introduction? What kind of led you to where you're at
the world. And the Maasai in [:In China, they don't have a lactase persistent gene, no problem at all drinking raw milk from their horses. So raw milk has been universally accepted by the physiology of the human being, uh, as a mammalian co partner, right? As a domesticated partner in food for a long, long time, 10 15, 000 years. So, there was a dark period in 1880s, 90s, 18, that's 130 years ago now, where people were taking their cows into town with them.
There were more civilizations occurring, big towns being built, because everybody, you know, 150, 200 years ago, everybody was living next to a farm or on a farm. Green grass,
Leigh Ann: Oh, wow. Okay.
o the city with you, and you [:It was disgusting. So, it was all about the conditions Of the cows, what was going on with the cows being milked, what they ate, everything about the cows that had to do with the conditions that caused the dark period called the milk problem. It was actually called the milk problem and a very seminal thing happened in the end, which is really important to understand how we got to where we are today in 1893, two major principal voices started speaking about this.
, they took that filthy milk [:But the bottom line was a lot of people, a lot fewer people died. So it was basically an excuse, a technical excuse, a technical way to get rid of the problem with the filth that they had. And the quote that Dr. Bruce German has at UC Davis, the National Genomics Consortium, is Pasteurization is an 18th century solution to an 18th century problem.
athan Strauss pasteurization,:Leigh Ann: Okay.[00:05:00]
Mark Mcafee: AAMMC, the American Association of Medical Milk Commissions, or Certified Raw Milk.
So we established these boards of physicians that would go around and certify dairies all over the country. In fact, they were all over the world. And that milk was going to the Mayo Clinic to heal people. But it was coming from cows and pastures, sunshine, green, uh, green pastures, sunshine, clean water, uh, sanitary conditions where the cows were being milked and chilling.
dena in Los Angeles in May of:Now we have antibiotic resistant bacteria. So in the last 60 to 70 80 years We really Became kind of dominating the world.
Leigh Ann: Mm hmm.[:Yeah. Gosh. It's so fun. I'm sure you reflect on those origins a lot because you do so many of these conversations, but can you hear me now?
Mark Mcafee: Hey, can you hear me now?
Leigh Ann: Okay. How's that? Can you hear me? Can
Mark Mcafee: Hey,
Leigh Ann: I can hear you? Yeah. If it glitches out again, I'll,
Mark Mcafee: is this any better?
Leigh Ann: [:Mark Mcafee: Is this any better?
Leigh Ann: spot, so let's make sure. Um, what I was saying is, oh
Mark Mcafee: Sometimes this works better. My cell phone actually, for some reason, has a better ability to do this than my, my computer. Unfortunately.
Leigh Ann: out again?
Mark Mcafee: All right, let's try it.
a little delayed. Let's see. [:Mark Mcafee: Well, for about 12 to 15, 000
Leigh Ann: And to think back to, oh my gosh, we were literally bringing
Mark Mcafee: is consuming raw milk from cows, goats,
Leigh Ann: we are today and in all of
Mark Mcafee: reindeer,
Leigh Ann: all of the amazing
Mark Mcafee: all around the world.
Leigh Ann: you know, it seems expanded
Mark Mcafee: Maasai in Kenya, uh, they don't have a lactase
Leigh Ann: butter, your raw cheese, all the things.
Mark Mcafee: And neither do the
Leigh Ann: that said though, I think something that is
Mark Mcafee: China, they don't have a lactase persistent
Leigh Ann: a lot of people
drinking raw milk from their[:Leigh Ann: It all used
Mark Mcafee: So raw milk has been universally accepted by the physiology
Leigh Ann: actually many of us, it
Mark Mcafee: uh, as a mammalian co
Leigh Ann: so many of
Mark Mcafee: domesticated partner
Leigh Ann: in a time
Mark Mcafee: for a long, long time, 10 15,
Leigh Ann: always been whatever it's been, the pasteurized
e: there was a dark period in:Leigh Ann: So can we spend some time on the history here?
water, no flushing toilets, [:It was disgusting. So, it was all about the conditions Of the cows, what was going on with the cows being milked, what they ate, everything about the cows that had to do with the conditions that caused the dark period called the milk problem. It was actually called the milk problem and a very seminal thing happened in the end, which is really important to understand how we got to where we are today in 1893, two major principal voices started speaking about this.
ook that filthy milk from the:But the bottom line was a lot of people, a lot fewer people died. So it was basically an excuse, a technical excuse, a technical way [00:12:00] to get rid of the problem with the filth that they had. And the quote that Dr. Bruce German has at UC Davis, the National Genomics Consortium, is Pasteurization is an 18th century solution to an 18th century problem.
athan Strauss pasteurization,:So we established these boards of physicians that would go around and certify dairies all over the country. In fact, they were all over the world. And that milk [00:13:00] was going to the Mayo Clinic to heal people. But it was coming from cows and pastures, sunshine, green, uh, green pastures, sunshine, clean water, uh, sanitary conditions where the cows were being milked and chilling.
dena in Los Angeles in May of:Now we have antibiotic resistant bacteria. So in the last 60 to 70 80 years We really Became kind of dominating the world.
Leigh Ann: Wow. Wow.
Mm hmm.[:Uh oh, your screen, your screen went dark.
en asleep or maybe even died.[:What is going on?
Mark Mcafee: Okay.
I'm going to get rid of this.
Almost.[:Let's just go forward. We can do it.
Yes.
Well, fast forward to COVID:Leigh Ann: Oh man, I am so sorry. I've
Think about it, baby's born, [:And what all these fantastic things that happen sequentially occur as a result of breastfeeding, which is raw milk, which has all these bioactives in it, which are incredibly, and I will add, um, this is from a study. done by the National Dairy Council, the processing
Leigh Ann: Dana point.
Mark Mcafee: post COVID,
Leigh Ann: Yeah. Yeah. I do these
Mark Mcafee: this is very, very
Leigh Ann: a week and don't normally have issues. I,
Mark Mcafee: that they are very interested post COVID because consumers
Leigh Ann: on.
Mark Mcafee: recognize the bioactives
Leigh Ann: do recommend opening the
Mark Mcafee: very, very strong for the immune
Leigh Ann: Google Chrome.
Mark Mcafee: want to go into raw
Leigh Ann: Although I don't see, you know, people don't do that all the time and there's still
Mark Mcafee: food they
Leigh Ann: but that's the only other thing I can think of.
you make a pasteurized dairy [:These bioactives include things like lacto alba, um, lacto
Leigh Ann: I'm so sorry. What a horrible first experience
Mark Mcafee: uh, immunoglobulins, lactoferrin growth factors, uh, fat globulin membrane, uh, oligosaccharides or raw whey proteins. Lactoferrin, alkaline phosphatase, all these things are destroyed in pasteurization, but have the following effects.
Now, everybody that's listening, listen to these effects. This is not Mark McAfee talking. This is the processing industry saying they want to take these things out to make a new patented product. Brace yourself. Here they are. Anti hypertensive effects, anti tumor effects, anti inflammatory effects, anti microbial effects.
Leigh Ann: And then it'll probably take you to that like
i carcinogenic effects. Wow. [:Leigh Ann: Okay, there we go. I'm gonna,
Mark Mcafee: I'm sorry.
Leigh Ann: close the other one.
Mark Mcafee: This came from Cornell University, foremost researchers in the world on dairy products, Dr. Lin and his whole crew, funded by the National Dairy Council. So if that's not revealing nothing
Leigh Ann: We're gonna power ahead. We're gonna get as much as we can out of
Mark Mcafee: the children that drink raw milk their asthma goes away They're
Leigh Ann: you were talking
Mark Mcafee: fewer
Leigh Ann: gut microbiome. 18th century solution, 18th
Mark Mcafee: Uh, and that's a whole other complement of studies.
ll of this is on pub med pub [:This is PubMed. So this is the truth and the bottom, this is 2021, 2021, two and a half years ago. And when the FDA says there's no difference between raw milk and pasteurized milk in nutrients. I say, okay, what's the word nutrient mean to you? Because in this study, they said that bioactives go far beyond nutrients.
Leigh Ann: Yeah.
Mark Mcafee: We're not talking about,
has to do with bioavailable [:This goes into three things raw milk does. It nourishes completely. Babies don't get anything other than breast milk. That's it. They don't get water. Nurses completely directs, there's genetic information, mRNA and other things that direct the cell functions and what to do. The genetic bandwidth of the bacteria found there actually share genomically at the cellular level.
o when you think about those [:It inhibits that. It allows you to have inflammation as needed and then goes back down to a baseline of non inflammation. So you're always in reserve for inflammation, but it keeps information in check. So that's just one of the bioactives. There's many others alkaline phosphates, which is very anti inflammatory as well.
So you just go on and on and on. This study is 43 pages long. It has 192 sightings. So when the FDA says there's no benefit or difference to raw milk,
Leigh Ann: hmm.
d lie or the word. It's that [:So the bottom line is as a farmer, I report to our
Leigh Ann: you want to talk about, like, that's
because it's the truth. Yes. [:Leigh Ann: And it's recent.
Mark Mcafee: food of the ages.
Leigh Ann: from 30, 40 years ago. Yeah.
Mark Mcafee: pressures of generation by generation pressures to be the optimum, or you died. That's what evolution is. It's very dark. It's like you're good or you're dead. So breast milk is that 100, 000 years or longer of evolutionary pressure from generation to
Leigh Ann: Well, right. Because
Mark Mcafee: optimal survival
Leigh Ann: it's utilized. And when it doesn't have those bioactive
Mark Mcafee: thrive, just like you said.
Leigh Ann: um, we can't use it in the same way. Our
place we're in as a society, [:We have ourselves Crohn's disease, 130, 000 ileostomies a year, and that's normal. 13 children a day dying from asthma. And it goes on and on and on and on. MRSA, uh, 20, 000 deaths a year. Uh, C. diff, killing people in ICUs left at night. You've lost the gut microbiome. And so getting back to those roots, those blueprints of life are literally 911 saving.
9 1 1 life saving. And where we are, you start consuming raw milk, you start seeing all these non inflammatory responses, you see better allergies, you see resistance to the viruses for the next one coming, not just last year's, which was a vaccination that only took care of 25 percent of last year's problem.
y God, it's delicious. Right?[:Yeah, so correct. So it leads with taste, but then it follows with digestibility, lactose intolerance, maldigestion, and allergenicity. And then you start seeing other things start to happen. Like your skin starts to clear up. Your kids don't get sick when other kids get sick, or if they do get sick, it's really short duration to get over quickly.
All these wonderful things start to happen, and that literally defines a
Leigh Ann: Yeah.
Mark Mcafee: responsive,
Leigh Ann: Right. And your sources are, Hmm.
Mark Mcafee: And that's in your gut. That's your gut.
Leigh Ann: Yeah. Yeah.[:Mark Mcafee: Yes, it is.
Leigh Ann: Yeah. Well, yeah. And you just
Mark Mcafee: Well, let me start off with
Leigh Ann: why would it be so nutrient dense? This makes so much sense ancestrally, evolutionarily, because it's basically
Mark Mcafee: fear that
Leigh Ann: these new things are coming into the earth, these new
Mark Mcafee: And raw milk has a very dark
Leigh Ann: cows, deer, sheep, goats, or humans.
Mark Mcafee: tell
Leigh Ann: And biologically,
se that got killed off in the:Leigh Ann: To be as successful as possible, to
Mark Mcafee: But let's talk about a little story I have,
Leigh Ann: grow into, to be prepared
Mark Mcafee: but I'm standing at
Leigh Ann: going to face. And so it makes so much sense.
Mark Mcafee: Down in LA and Santa Monica. And we're sitting at the table, they're selling our rum out and mostly teaching it.
t teach it and whoever wants [:Leigh Ann: Yeah.
Mark Mcafee: and she's five foot nine, beautiful, straight teeth, shiny hair, not overweight in great shape. Uh, her kids are beautiful. Not running around with ADHD and, you know, crazy, crazy, but being very attentive and disciplined standing right next to her.
And she says to me, I love your raw milk. Can I have 10 gallons? Like I had back home. Okay. And you can tell she's statuesque. She's healthy. She's in great shape. She takes her raw milk and I thank her profusely. And she says, she'll be at back next week. The next mom overhears this conversation of this.
ut of her head. Her kids are [:You can't forget. And in my mind, I'm thinking, why don't you run real fast to catch up with that Ukrainian mom and talk about nutrition and talk about health and talk about where you are versus where she's at. Cause she's not fearful at all, but the mom that's got diabetes and 275 pounds is highly fearful.
And she's living on a diet, Pepsi diet with, Uh, you know, every kind of preservative in her food that destroys her gut and all the other things that are happening in her life using the American standard American diet, the sad diet, which is highly preserved, you know, food that's highly processed that doesn't feed the gut microbiome at all.
In fact, it
Leigh Ann: Oh, yeah. I mean, there's nothing.
Mark Mcafee: polarities, two stories right in
Leigh Ann: Even just organic whole
Mark Mcafee: that really drives to the bottom line. Why are we
Leigh Ann: fine. But raw milk, there's
k story there, but that dark [:And interestingly enough, look some data here that 82 people have died according to the CDC consuming pasteurized dairy products, mostly from
Leigh Ann: And there's so many, I do want to in a bit get to some more of those
Mark Mcafee: thousands of people become sick. But that's
Leigh Ann: lactose intolerance, some of the asthma stuff. But I do want to
Mark Mcafee: it's a guarantee of
Leigh Ann: sit with this piece of,
Mark Mcafee: because of
Leigh Ann: like a no
Mark Mcafee: they call the standards.
Leigh Ann: would we not all be drinking raw milk?
And
Mark Mcafee: standards are we talking about?
Leigh Ann: I think a lot of
Mark Mcafee: Well, Dr. Bruce German said
Leigh Ann: it. And so I want to sit with
Mark Mcafee: an 18th century
Leigh Ann: does that come from? What is some of the common conventional
th century problems. [:Leigh Ann: more
Mark Mcafee: 50 different dairies and dump all the milk in one big milk tank and collect all the milk from around the country.
It's going to have lots of pathogens in it. Lots of E. coli, Listeria, Campylobacter, Salmonella. And that's okay because you're using that 18th century solution, the 18th century problem and perpetuating the problem by not cleaning it up.
Leigh Ann: Mm
Mark Mcafee: So you have a standards created by the FDA, which allow for pathogens in whatever level it doesn't matter.
ut pasteurizing so less than [:So different protocols, different standards, different intended consumer, not the processor, but the consumer, the mom, the kids. There's a different social contract. Between that farmer and you, Leanne, my consumer. I care for you. I ethically regard your health as my own. I'm morally taking a completely different high ground.
I am socially committed to serving you in every way I can to the best of my capacity. And by the way, that capacity is changing with time. Because technology is rapidly advancing.
Leigh Ann: Mm.
Mark Mcafee: Just five years ago, it would take three days to be able to detect a pathogen in our
Leigh Ann: Yeah. Mm
Mark Mcafee: [:That is serving pasteurization, which is having dollar voting
Leigh Ann: Mm hmm.
Mark Mcafee: saying, I don't want that anymore because it's hard to digest, doesn't taste very good, and very allergenic. The number one most allergenic food in America, if you went to the FDA website, is pasteurized milk. Number one, because of the triggering effect of all the dead bacteria and the loss of the bioactives, which your body goes, wait a minute, get mucous, get all this stuff out of here, we're not supposed to have dead things in our body, get rid of all that waste.
So get that trigger up along your body and your body reacts. Uh, sometimes anaphylactically, which can be life threatening. So the most allergenic food, very hard to digest. We'll talk about lactose intolerance a little bit, but bottom line is people are dollar voting and saying no, where raw milk is thriving at these farm to consumer connected farmers.
They're using very high [:But I would reframe fear a little bit, reframe safety and fear. Let's look at this a second. Do we want to live in a bubble where we sterilize everything and we're susceptible to everything? Where we don't have an immune system to be able to resist those things naturally found in nature? That lettuce you consume, those leafy greens that are so good for us, they have a high in iron and all these wonderful things.
whatever bugs come our way, [:Leigh Ann: Two things I want to point out in what you just shared. One is, yeah, to
Mark Mcafee: where safety takes on a
Leigh Ann: we've, not we,
Mark Mcafee: Wrap your brain around
Leigh Ann: the powers that be have
Mark Mcafee: is safer?
Leigh Ann: sick
Mark Mcafee: the weakest of us from
Leigh Ann: And when you think about this, they're, they're being
Mark Mcafee: very sick because we're immunocompromised,
Leigh Ann: a diet filled
Mark Mcafee: food diets.
Or
Leigh Ann: all these chemicals
Mark Mcafee: we get an occasional illness of one or two,
Leigh Ann: So they're not producing milk
Mark Mcafee: but everybody thrives because we have strong immune systems and we are able to resist those things which come at us all the
Leigh Ann: even if all of those farms decided to go raw, we wouldn't want their raw milk because it would be really, really an
Mark Mcafee: of everybody
Leigh Ann: To your point, that's not how you guys are raising
Mark Mcafee: than it is to have an occasional person who might get sick.
From God knows whatever, including raw
Leigh Ann: cows. The second point I want to
e're doing here at raw farm, [:Leigh Ann: um, cilantro outbreaks, there's recalls on lettuce, there's recalls on all these different foods, fairly regularly, and yet people aren't going, oh my gosh, We should never eat
Mark Mcafee: ever grow in your gut.
Because
Leigh Ann: And yet with
Mark Mcafee: in our lab
Leigh Ann: thing where it's like, if, if, if something
Mark Mcafee: for 20 hours to get it to grow before it's actually done a PC measured in PCR and the thresholds are so low you can never get sick. So this is all FDA AOC approved stuff. So we've taken biodiversity to our customers without the pathogens. We didn't kill anything.
We grew biodiversity in our milk wonderfully. We do not have pathogenic organisms, which can make the weakest of us sick. So now we're able to say, post, uh, antibiotics, post chemotherapy, post It's safe to consume our product because you're going to get the biodiversity to build back your immune system.
[:Leigh Ann: Yeah.
ore important than gut life. [:But you know what? We don't want that to last six months in our gut. We want it to break down quickly, easily bioavailability, enzymatically, rich, biodiverse, ready to go in that compost pile, that wonderful gut and that
Leigh Ann: Mm
Mark Mcafee: our immune system. But that's not what's being fed to us. We're being fed dead foods.
That have long shelf lives. So yeah, look at the money.
Leigh Ann: Mm hmm. Yeah.
: The industrial paradigm of [:They won't let them try HPP, which is high pressure pascalization,
Leigh Ann: Mm hmm.
Mark Mcafee: which is the 80, 000 pounds per square inch. They use for fresh juices, right? It's a pasteurization step. They will not allow any of that adaptive challenge change, even though, even though the rest of the world is trying new things, they're doing raw, but then we try new things.
Let's talk about this juggernaut for a
Leigh Ann: Yeah.
sn't go and all of them have [:Our favorite quote was. Hey, we're finding some pathogens getting by pasteurization temperatures. Should we change pasteurization? They said, uh, well maybe turn up the heat a little bit.
Leigh Ann: Mm
Mark Mcafee: Uh, what about testing to make sure that the pasteurization works testing and the quote was, and I quote Exactly. Oh, Lord, no.
president of horizon back in:Leigh Ann: Mm hmm.
Mark Mcafee: doing raw milk and he goes, what, what's a raw milk.
years ago. [:Leigh Ann: Yeah. To your point, I'll say it quickly and we won't go too far down this path because
Mark Mcafee: do raw milk.
And
Leigh Ann: It gets sketchy, but yeah, it's, it is more dangerous to have a sick, a sick country, a sick community, um, but that is much more
Mark Mcafee: quality if you do that.
Leigh Ann: That's all we need to say there.
Mark Mcafee: pay our farmers ten times more than they're getting now to do that. And we'd have to have an individual processing plant for that farm to do their bottling.
So it would destroy
Leigh Ann: outsourced our immune system is what we're
Mark Mcafee: about ultra high temperature processing. So you can't do the operations side and then to try to promote it. You're undoing all the stuff you said was good. Now you have to say it's bad. I'm telling you right now, I'm in the safest place in the world being connected to people versus a processor because I serve a different champion.
[:Leigh Ann: yes, yes, yes.
Mark Mcafee: my shirt says.
Leigh Ann: With that said, very quick question
Mark Mcafee: We do it
Leigh Ann: Cause in some ways it's sort of like, this seems
Mark Mcafee: care of our cow. We look at the
Leigh Ann: Why is
Mark Mcafee: way our milk.
Leigh Ann: their heels in so deeply as it, and is it just because it is more costly? It is harder to raise cows the right way and, you know, do that process.
them. So why change anything?[:Mark Mcafee: I would absolutely agree with you that people need to do their own research on what the immune system is. Look up the gut microbiome. Look at the human genome project. Look at the studies from Europe. Look at PubMed, read the stuff, get nerdy on it. Dive in. Um, understand that there's two PubMed studies out there that show that when you follow the Rommelk Institute standards, the risk for Rommelk are not zero, but they're very close to zero.
cheaper if you can steal it [:The the prices for the milk is less than the cost of production that's why we're losing five and a half dairies a day right now is because The processors can get away with Paying less than the cost of production because there's oversupply. The farmers are wishing their neighbors are that business.
the hill. Well, now we've got:I want less of it. They go into soy milk, almond milk, raw milk, anything but milk because
Leigh Ann: my gosh.
Mark Mcafee: Now, that doesn't mean that cheeses aren't going to be around for a while and, and yogurts aren't gonna be around and ice creams. They're doing okay, but they're, they're also cultured.
d to make them a little more [:And we're right now, our current growth trend is 1 percent per week, 50 percent a year. It's insane because of influencers, many like yourself who have personal experience with the product and have seen personal change occur. People are more interested in Leanne. Listen to this. hearing your advice than the FDA's advice.
ot of taxpayers dollars with [:Leigh Ann: I love it. I think something just worth sitting on because,
mples are horrendous. Back in:Leigh Ann: it's glitching out a little bit again. Um, I think it's worth sitting with because, The average individual may not understand some of the nuance of, wait a second, why is this not
Mark Mcafee: degrees. They didn't do so for 10 years. Jack of the box
Leigh Ann: actually sometimes like a smear
Mark Mcafee: whether you like it or not.
Leigh Ann: milk? And when we understand some of the
Mark Mcafee: because they didn't want sick
Leigh Ann: not so subtle things going
Mark Mcafee: never leaves. They follow
Leigh Ann: helps us
Mark Mcafee: to 20 years.
Leigh Ann: maybe take some of those
Mark Mcafee: don't follow the FDA recommendations. That's a good way to
Leigh Ann: do our own research and understand the
Mark Mcafee: your own investigation, follow those that have good advice based on sound experiences and good studies and understanding what the whole picture is.
r and you go, you get, well, [:right, go for it. [00:51:00] You're absolutely right. And Oh my gosh. I mean, these bioactives are really the underlying reason that there's a big difference between raw milk and pasteurized milk. Because the enzymatic reaction we talked about very, very keenly about the first fruit of life and how you build a strong immune system in children and other mammals.
nzyme accompanying them that [:There's 700 different kinds of bacteria found in raw milk, breast milk as well. Same thing. It's just, there's a reason why they're here. there's a reason why we're here today, because they're not here. You don't understand why we're falling apart as a species because of what we're eating. And we're saying it's fuel for the body.
d when you do raw milk, take [:Some collagen powder. Really good for the gut. Um, avocado, all the berries, all these wonderful antioxidant berries are high fiber berries in there. Throw a raw egg in there. So some raw honey in there, really good raw honey blended all together. It's going to have a little bit of sweetness to it. It's going to have a delicious tartness, all these wonderful colors and flavors coming from the berries.
That is a concoction from heaven. And when somebody has a little bit of that and comes in and go, Oh my God, that's delicious.
Leigh Ann: yeah, so many things. I want to take a quick sec. Do you have time to go over just a little bit or do you have a hard stop?
Mark Mcafee: better. You're going to feel like you feel better because of the
Leigh Ann: Okay.
Mark Mcafee: and dopamine link between the gut
Leigh Ann: Great. Grab a, grab some dinner. We'll be
ioactives are there. They're [:Leigh Ann: okay. I will. I'm not going to take us too far over cause I want to
Mark Mcafee: They've got all their friends around them. They've got all their good food to feed the
Leigh Ann: Something I think is very interesting. So I have my own, I have my own practice. I actually
Mark Mcafee: proteins, all this stuff's all there.
So you start out with a raw milk, uh, smoothie with,
Leigh Ann: but we also
Mark Mcafee: is pre digested by the way,
Leigh Ann: And this is basically scanning what your body's responding well to or not responding
Mark Mcafee: You let yourself start a little bit there. And then you give yourself a few
Leigh Ann: All the time. And I think
Mark Mcafee: a Dixie cup of raw milk.
Leigh Ann: to make a note of
Mark Mcafee: I'm talking about the highly reluctant. I know people that break a half gallon on their first sitting and said, I need another half
Leigh Ann: I think they need to differentiate
Mark Mcafee: not talking about those kinds of people.
I'm talking about those highly reluctant that may have some
Leigh Ann: to your point,
Mark Mcafee: off baby
Leigh Ann: bodies are having really bad
Mark Mcafee: it where it's at. Take some time to go
Leigh Ann: milk. I see that
Mark Mcafee: off that path and slowly. It only takes a few
Leigh Ann: the responses to the
Mark Mcafee: cup or two or three and give yourself some time to introduce yourself to the new sheriff in town, right?
Instead of having a [:Let's, let's talk very briefly and I'll stay high level here on lactose intolerance. I don't think we've touched on that yet, but very important to understand the Maasai in Kenya have no problem drinking raw milk, the Manchurian, Mongolians, no problem with raw milk, and the cows in, in, in, in, in, in Kenya and the horses in, in, uh, in Mongolia, they do not have the lactase persistence gene, but the raw milk they're consuming has the lactobacillus lactobacillus, bifidobacteria, and other bacteria, coliform bacteria.
This creates the [:Leigh Ann: Yeah, to that point, and we've already done it a little bit, but let's do
Mark Mcafee: lactose sugar needs lactase
Leigh Ann: milk versus pasteurized milk in terms of not just
Mark Mcafee: bacterial
Leigh Ann: bioavailability,
Mark Mcafee: So bacterial action comes from lactobacillus and all the
Leigh Ann: and why people who maybe are now avoiding milk because they're having all these negative
Mark Mcafee: you'll be on lactose intolerance.
There's also something called maldigestion, which has to do with digestion of proteins. and other sugars which are missing their complementary enzymes and bacteria make those enzymes because you've pasteurized it. So pasteurization has an annihilating effect on the, on the microbiome of the milk itself, the genomics of milk and the proteomics and genomics.
Uh, the enzymatics [:So you've literally, you're eating a dead, highly allergenic food that's hard to digest, and it causes gas cramps and pain and all kinds of stuff. Because if you've been on antibiotics and you maybe even kilo or God knows you're not going to have those things for you. And so this is foundational food 101 whole food nutrition.
hich are put there by nature.[:Leigh Ann: Which is why it might be a better place to start. Yeah.
Mark Mcafee: The gut microbiome has to be completely intact and functioning to deal with threats, including molds, funguses, and all these other things that are around us all the time. Slog, toxins, viruses for sure, bacteria, people coughing, the environment we're in. If we want to be happy in that environment, you need to have a resilient immune system that can address that.
The outer environment, you're in a
ugh, because for someone who [:Mark Mcafee: fully embracing your environment. You're in.
Leigh Ann: years, some of the natural enzymes within our own gut aren't there anymore to digest it. So just starting slow to introduce that to be able to kind of build that back up. Mm hmm.
Mark Mcafee: Are you ready for breaking news?
Leigh Ann: No, not yet.
Mark Mcafee: You're the first, you're the first place I'm going to share about. We are investigating our own farm stores throughout the state of California. The reason we want to do that is because we believe that some of our valued retail partners are taking advantage of our customers.
ilk. And we want to know our [:Almost, well, 40 percent less and it's still more profitable for us to do it, but guess what we get to do, we get to meet customers, we get to share dialogue with our person that's there. We get to have a better management of the dairy case. Sometimes you get to the store and it's all sold out, but it's not.
wing live streaming from the [:Uh in the local communities and we're thinking we're probably put 20 throughout the state of california So the people don't have to drive more than 15 minutes at any point wherever you are to get farm direct pricing Now that that doesn't mean we're not gonna have products in all the other stores, but we do not want to be held captive where these stores are Just
Leigh Ann: Yeah, I want to say this ever so quickly and then we'll kind of start to land the plane here. When you were talking about mast cells, this is really top of mind for me right now because I'm dealing with
Mark Mcafee: So that's happening.
Leigh Ann: have done a couple
Mark Mcafee: first one's going to be down in the San Clemente
Leigh Ann: heavily with mold, but something they're seeing there is this mast cell activation syndrome, where it's just the immune system is now firing at everything.
It's completely haywire and frazzled and And just
ark Mcafee: what a beautiful [:Leigh Ann: large because,
Mark Mcafee: Uh, if anybody has any concerns or questions, boom, they're right there.
Leigh Ann: Um, that was just a quick thought that it
Mark Mcafee: Getting to know your
Leigh Ann: particularly because I'm going to have a couple mold episodes coming out
Mark Mcafee: has tremendous value added to the farm. Um, and the more we can connect to our customers, the better we can serve them. Let's say a customer comes in with a bright idea. They tell the store, never gets to us. It never gets to us. It dies at the store.
But if they come in and tell our raw farm person, Hey, this is a great idea. They're going to call me and say, this is what a customer said. I'm going to say, well, that's very interesting. And by the way, 40 other people said the same thing. So why don't we do that?
n the radar or be, you know, [:Mark Mcafee: It should be 14. Um, and so we want to really make sure it's cost effective for everybody and that family that needs to have eight gallons a week can afford it. Uh, at least more affordable. It's not cheap, but, uh, it's, we don't want anybody to be taken advantage of.
So we're working really hard on that. It's exciting. We expect the first one to probably start up in the next 60 days or so. Um, and so that's exciting. The on farm lab, we're building a brand new, the on farm lab's huge. Our creamery, our building, our brand new creamery, we've broken ground on it. It'll be about a year and a half before it's all done, but it'll be completely tourable by people that come become fully educated in what we do and how we do dairy different.
ll happen. We have a touring [:And so we are really committed to growing this thing. My next generation, my son and daughter are fully involved. Their kids are becoming involved. So it's a multi generational excitement. And not just for us for other farmers in other states and other parts of California. So yeah, lots of excitement going on.
Leigh Ann: Oh, yeah.
f identity says that it must [:Okay. Well, guess what? Here's what you do. Instead at the raw farm store, you have a make it yourself ice cream project where you come in, you buy out, you bring in the ingredients, you brought the ingredients there. You bring in your eggs, you bring in your berries. We have the cream, we have the ice cream maker there, and you make the ice cream there.
It's basically custom made per customer. That way we're not selling, we're selling you the ingredients, but you're making it yourself. And so there's ways
Leigh Ann: No way!
Mark Mcafee: in 10 minutes. So you can actually come in
Leigh Ann: Oh my
Mark Mcafee: you bought from the farmer's
Leigh Ann: five minutes from
Mark Mcafee: Or maybe we
Leigh Ann: I'm gonna be there opening day.
ity, the immunity community, [:The gut shop, um, to build your immune system. Those things will be there, including smoothies that you can take away. Um, and you can make yourself your own ice cream that you can actually take home and it will be fairly inexpensive because you're buying the ingredients to bring you there and making it there in a rapid production ice cream making system.
That's part of what we want to do because we all love our raw milk ice cream, but the FDA will not allow us to sell it in retail. So we won't. We're going to do it differently.
Leigh Ann: Mmm.
people have said they can't. [:Leigh Ann: Oh my gosh!
Mark Mcafee: of deep dive into this thing We won't know and so after 22 20 24 years of doing this we've innovated innovated around everything To bring customers their stuff and I know a lot of dairymen Um that have they've been trained not to innovate around anything.
It's not their fault. It's just their training That's what they they've grown to do That's what the cal poly and fresno state and chico and all the places that train them to do And they didn't innovate. I will give credit to Rick England down in Phoenix, Arizona. He used to have a 23, 000 cow capo operation, sold it all 10, 12 years ago and bought 85 brown Swiss cows.
w he's a top selling product [:Leigh Ann: Oh my gosh, I love it. Okay, last two questions, I swear. Is there any world in which there may one day be raw farm ice cream? Oh. Oh, wow. Huh.
do very well. And that's to [:I got the truth and the moms and I'll tell you what, I'll take the truth and moms all day long because we are passionate. They say, thank you. They dollar vote for you. They tell others they're sacred. Uh, and the guns and the money become irrelevant because right now it's like two degrees of separation.
Every crowd you have, people you have, you find somebody that loves you and consumes your products. So when you build a big enough market and you do it well, at some point you've won, you've
Leigh Ann: Yeah.
Mark Mcafee: You just declare victory. You've won. Uh, but it takes 20, 30 years of time and we're already 22 years, 23 years into this.
already started to win. Um, [:Leigh Ann: Oh, I love it. You get, you get fancy with it and that's what we got to do. But
Mark Mcafee: when you build your
Leigh Ann: so exciting about individuals like
Mark Mcafee: support of your customers, you've
Leigh Ann: a lot of people who go, Oh, I guess we can't. And then there's the people who go,
Mark Mcafee: Then eventually
Leigh Ann: to be out there. We are going to
Mark Mcafee: because that is the market is, is reality.
Leigh Ann: Mm
state, uh, [:com has a store locator. Which is pretty current and that shows you all the stores that we carry our products in um and If you really want to get into the nerd side of this the science you go to raw Uh raw milk institute. org And you can look at all the studies and stuff that we cannot put on our website Because the fda will shut us down because we'll be making medical claims.
ience is very powerful there [:Leigh Ann: Well, Mark, you guys are just such pioneers. Not
Mark Mcafee: try raw milk
Leigh Ann: it's that ripple
Mark Mcafee: because I know a lot of
Leigh Ann: point, the non profits you're
Mark Mcafee: that's America today.
Leigh Ann: farmers,
Mark Mcafee: that's the CBD immune system. Try
Leigh Ann: that's something that I feel like as a consumer, I have to say thank you for, for not giving up, for continuing
Mark Mcafee: two to six months.
You really, really
Leigh Ann: and innovate around the blocks because I get to benefit from that.
And so many people get to benefit from that. And the hope is that that ripple gets bigger and bigger. And with that said, the question
Mark Mcafee: you so much for inviting me. And it's a privilege for me
Leigh Ann: else can
Mark Mcafee: associated with an awesome teacher, influencer, and
Leigh Ann: you guys
that's beautiful. Thank you.[:Leigh Ann: Ooh, yes.
Mm
hmm.
Yeah.[:Mm hmm.
s that pretty, uh, statewide?[:Mm.
Right. Yeah.
Yeah.[:Mm hmm.
Yeah. Oh my gosh. Well, Mark, thank you so much. This was such a treat. I absolutely, absolutely love this.
