Milk is one of the cornerstones of our diets. The USDA reports America’s 9 million milk cows will produce 185 billion pounds of milk in 2007. That’s more than 600 pounds per person.

After water is removed to make cheese and other dairy products, annual consumption of dairy products is approximately 300 pounds per person, of which roughly 200 pounds (23 gallons) is fluid milk.

Applying concepts of natural foods and organics to milk has led to an explosion in milk choices outside of conventional milk. Depending upon the laws of a particular state, milk choices may include:

• milk from cows not treated with rBGH, an artificial hormone designed to increase milk production in cows;
• milk from cows not treated with rBGH or antibiotics;
• organic milk from cows not treated with rBGH or antibiotics and fed organic feed without pesticides;
• organic milk not homogenized. Homogenization changes the molecular structure of milk so cream does not rise to the top;
• raw milk that is not pasteurized or homogenized to retain beneficial enzymes and other living features of milk;
• raw milk that is certified organic.

Milk choices also might include how much of the cow’s life is spent on pasture, how much of the cow’s diet is grass (the natural feed for cows) and whether the milk came from a local dairy, a cooperative of family-sized dairies or large commercial dairies.

A good place to get acquainted with today’s milk choices is the dairy case of an organic, natural-foods or food-cooperative store. By sampling different products and reading the information on the packaging, a real hands-on learning experience takes place. What is available in one state might not be available in another state as laws, particularly relating to raw milk, vary from state to state.

Of all the milk choices, none is more charged with consumer and farmer conviction than raw milk. Redmond Heritage Farms reports a group of consumers take turns driving from Las Vegas, Nev., a 600-mile round trip, to purchase raw milk from Redmond Heritage Farms’ dairy and bottling facility in Salina, Utah.

Health-conscious consumers want transparency in their food choices. That transparency means knowing what is added, changed or taken away from a product in its natural state.

A good source of milk information is the book: “The Untold Story of Milk” by naturopathic physician Ron Schmid. The book is available in many organic food stores or from Schmid’s Web site: www.drrons.com.

When I travel, I like to treat myself to something exotic not available where I live: raw milk. I relish each full glass. You also can do something special for yourself: Call ahead and visit an organic or raw milk dairy. Most owners love to tell their stories and often accommodate the public. It could be a highlight of your year.

For more information, visit Touch the Soil Magazine at www.touchthesoil.com.