In the early 1900s, Mayo Clinic doctors were CURING thousands of patients of just about every disease under the sun with just one simple medicine: 1 to 2 gallons a day of raw, grass-fed, cow’s milk. Learn why Big Pharma and Big Dairy don’t want you to know about “The Milk Cure:”
In 1929, one of the founding doctors of the Mayo Clinic, Dr. J.R. Crewe, wrote an article called “The Milk Cure” about the thousands of patients he cured of all kinds of chronic and terminal illnesses by feeding them nothing but a gallon or two of milk a day.
While some of you may be thinking that sounds like a recipe for a severe case of lactose intolerance, consider that the milk he was speaking of is nothing like the kind you find in the grocery store today.
Like most of the milk of that time, the milk Dr. Crewe was speaking of was the unpasteurized, non-homogenized, butterfat-rich milk of heritage-breed, pasture-raised cows.
The results were so “uniformly excellent” that they changed Crew’s entire “conception of disease and its alleviation” and inspired him to open a “sanitarium” where he used raw milk almost exclusively (along with bed-rest, enemas and hot baths for detoxing) to treat all kinds of disease for 18 years.
His 1929 article, “The Milk Cure,” became the subject of two subsequent books – The Milk Diet and The Miracle of Milk – which document the cases of thousands of patients with chronic and/or terminal illness who were restored to practically perfect health simply by consuming massive amounts of unadulterated milk.
“For more than 16 years I have conducted a small sanitarium where milk is used almost exclusively in the treatment of various diseases,” Crewe wrote in Certified Milk Magazine. “The results have been so regularly satisfactory that I have naturally become enthusiastic and interested in this method of treating disease. We used good Guernsey milk, equal to 700 calories to the quart.”
Crewe said the “milk cure” was successful on every condition he tried it on including tuberculosis, cancer, kidney disease, diabetes, anemia, obesity and underweight patients, but noted it was particularly effective at treating diseases of the heart and nervous system.
He noted that a leading medical textbook of the day (1909) referred to milk as “white blood,” because it “resembles blood closely and is a useful agent for improving and making new and better blood.”
“Striking results are seen in diseases of the heart and kidneys and high blood pressure,” he wrote. “Patients with cardiac disease respond splendidly without medication.”
“One patient reduced from 325 pounds to 284 in two weeks, on four quarts of milk a day, while her blood pressure was reduced from 220 to 170.”
“One patient with very advanced cardiac and nephritic disease lost over thirty pounds of edema in six weeks. One would expect the large quantities of fluid would increase the edema but the above experience has been repeated many times in lesser degrees.”
Crewe spoke of the “worst case of psoriasis” he’d ever seen: “This boy was literally covered from head to foot with scales. We put him on a milk diet and in less than a month he had a skin like a baby’s.”
He also spoke of a “very sick” diabetic man: “As milk contains about five percent milk sugar, it was feared that he could not manage this amount of sugar. But he did manage it, and improved in every way, and in eight weeks was insulin free.”
“A professor of surgery in one of our state universities once said to me, ‘Since I have used your method in preparing prostate cases, I have had most excellent results and no mortality.’” Crewe wrote. “I replied that if he had continued the treatment a little longer, he would not need to operate. All infections of the urinary tract are greatly improved by this treatment.”
Crewe received a letter from a soldier quarantined in a government hospital with tuberculosis. He’d heard about Crewe’s method from a former patient and was doing so well on it he’d inspired several other patients in the ward to try it.
“The patients had to buy their own milk and received no encouragement from the hospital authorities,” he said.
Crewe said he even had a number of patients who used the raw milk fast as a beauty treatment: “The tissues become firmer and the general appearance is markedly improved.”
“It is well known that there is no time in the life of practically any mammal, but especially of the human, when the body is so beautiful and perfect as during the period when milk is the only food,” Crewe writes.
“The Arabs are said (in Encyclopedia Brittanica) to be the finest race, physically, in the world. Their diet consists mostly of milk and milk products with fruits and vegetables, and some meat,” he adds.
“The treatment of various diseases over a period of 18 years with a practically exclusive milk diet has convinced me personally that the most important single factor in the cause of disease, and in the resistance to disease, is food. I have seen so many instances of the rapid and marked response to this form of treatment that nothing could make me believe this is not so.”
Despite the wild success of “The Milk Cure,” it has since been long forgotten. The Weston A. Price Foundation speculates two reasons for this: 1. Mainstream milk is no longer a medicinal super-food, it’s a disease-causing, denatured, highly processed product of factory farming. 2. The medical industry can’t make any money from it.
“The method itself is so simple that it does not greatly interest most doctors and the main stimulus for its use is from the patients themselves,” Crewe noted.
Luckily, if you look hard enough, you can find a growing number of farmers providing the good, old-fashioned stuff, straight from healthy, pasture-raised cows. Find a farmer near you on RealMilk.com.