#rawmilkfornevada I am a resident of Nevada and for me, raw milk is the only healthy option when it comes to dairy. Unlike its processed counterpart, raw milk retains all of its natural enzymes, vitamins, and minerals. However, under the current law, sale of raw milk is only allowed in counties with less than 50,000 inhabitants. This is a setback, as the vast majority of Nevada citizens, myself included, reside outside of such counties. RAW milk is important for our gut health. Anything pasteurized makes it so it does not break down properly in our gut. Therefore we have a very unhealthy gut. The benefits of raw milk are vast. Studies have shown the consumption of raw milk can lower the risk of allergies and improve overall immune health (Pfeuffer, Maria, and Jens Schrezenmeir. "Milk and the metabolic syndrome." Obesity reviews 8.2 (2007): 109-118.). Critics worry about safety, but careful dairy farm management and regular testing can ensure raw milk is as safe as any other food we eat. Other states, like Pennsylvania and California, have already legalized raw milk, and it's time Nevada did the same.

I, along with many others, am urging our state legislation to go forth with the legalization of raw milk in Nevada for all counties. Sign this petition if you believe in the right to choose what goes into your body and support the legalization of raw milk in Nevada. Raw Milk Benefits for Allergies Rawmilk.com Studies are now proving that children who drink raw milk are 50 percent less likely to develop allergies and 41 percent less likely to develop asthma compared to other children. This study published in the Journal of Allergy and Clinical Immunology was done on 8,000 children and the researchers believe that by drinking raw milk you are “naturally immunizing” the body the way God created. Nutrients like probiotics, vitamin D and immunoglobulins (antibodies) found in raw milk naturally boost the immune system and reduce the risk of allergies in both children and adults. Nutrition Many consumers believe that raw milk is higher in nutritional content than conventional milk, which may have some merit. Raw milk comes from cows that graze on grass. Some evidence suggests that milk from these cows is likely to have higher levels of fat-soluble vitamins and other nutrients. Cows fed fresh green forage, especially those grazing grass, have been shown to have higher levels of conjugated linoleic acid (CLA) and essential fatty acids in their milk. (1,2)  Cows are natural herbivores and are healthiest when they eat grass, rather than the grain they are fed in confinement dairy operations. The pasteurization process also reduces the nutritional quality of milk products. Research has shown a decrease in manganese, copper, and iron after heat treatment. (3) The FDA acknowledges that pasteurization destroys a substantial portion of the vitamin C in milk, and sterilization is also known to significantly impair the bioactivity of vitamin B6 contained in milk. (4, 5) Beta-lactoglobulin, a heat-sensitive protein in milk that is destroyed by pasteurization, increases intestinal absorption of vitamin A, so the supplemental vitamin A in conventional milk may be harder to absorb. (6) While pasteurized milk does retain some level of nutritional value, it seems that unpasteurized milk is superior in vitamin and mineral content overall.”