#142 The Truth About Raw Milk | Mitochondrial Health and Nutrition | Morley Robbins

In this conversation, Logan Duvall and Morley Robbins delve into the complexities surrounding raw milk, its nutritional benefits, and the misconceptions that have arisen due to pasteurization and modern dietary practices. They explore the historical context of milk consumption, the importance of minerals like copper, and the role of mitochondria in health. The discussion emphasizes the need for a return to real, unprocessed foods and the dangers of misinformation in the health community. Takeaways: Raw milk is often misunderstood and labeled negatively. Historical figures thrived on raw milk and real food. Pasteurization kills essential enzymes and nutrients in milk. The spleen plays a crucial role in digestion and immunity. Real milk nourishes the immune system more than processed milk. Mitochondria are essential for energy production and recycling nutrients. Copper is vital for the proper functioning of enzymes and mitochondria. Fear of food and environment is often unfounded and manipulated. Understanding the role of vitamin A is crucial for health. Real food is essential for optimal health and well-being.