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More dairies go raw

Drinkers say unpasteurized milk contains good bacteria

Raymond and Pamela Robinson, owners of a once-conventional dairy in Hardwick, shrank the herd, put all of the cows out to pasture, and transitioned to organic production of raw milk. Raymond and Pamela Robinson, owners of a once-conventional dairy in Hardwick, shrank the herd, put all of the cows out to pasture, and transitioned to organic production of raw milk. (Yoon S. Byun/Globe Staff)
By Darry Madden
Globe Correspondent / February 23, 2008

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Jill Ebbott, a holistic health counselor in Brookline, buys 8 gallons of unpasteurized milk a week for her household of three people, and she pours a splash in the bowls that her three dogs eat from. She says a year of drinking raw milk has cleared up her husband's allergies. (Full article: 1230 words)

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