Four Weeks on the Raw Milk & Kefir Intervention

It’s downright ridiculous

In this issue:

  1. Weight loss results. The bottom line
  2. The week in review
  3. What if I don’t like the taste of milk?
  4. What about thyroid?
  5. About poop, without the TMI (the kind you step in)


Those are the topics of this week’s Newsletter update. If you’re interested in checking it out, you can subscribe over on the sidebar or just go here. Once you confirm your subscription, you’ll get a welcome email within about an hour with links to all past issues, including the one published just moments ago that went out to over 3,000 subscribers.

If you’re not interested in the raw milk & kefir intervention yet, I promise you will be eventually. So why not get a jump on yourself now?

Update: The enthusiasm is rather crazy. Nearly 750 new subscribers over just last week’s update and this one, offset by only a few dozen unsubscribes. Thanks. And thanks for the various tips and questions and otherwise in email. Even if I can’t respond to everything because I haven’t figured out yet how to squeeze 48 hours out of and into a day like jimmy moore, I see everything.

Memberships are $10 monthly, $20 quarterly, or $65 annually. The cost of two premium coffees per month. Every membership helps finance the travel to write, photo, and film from interesting places and share the experiences with you.


  1. SteveRN on March 27, 2013 at 12:57

    If I remember right, you once wondered if this diet, or the potato diet hacks, did something to your gut flora. Or maybe it was one of your commenters. Either way, thought this was kind of interesting, and another indication of how little modern medicine still does not understand about the human machine.

  2. Pauline on March 27, 2013 at 02:33

    Following your experiment with interest. Found this link online last night, about women who do 2 day milk diet and eat normally for the rest of the week, with very good results:

  3. Larry on March 27, 2013 at 06:35

    I am really enjoying this series and your intervention diet so thanks for doing it. Do you pay any attention to blood sugar? I am curious just from the standpoint that low- carb folks say that lactose will spike your sugar but my experience is that full-fat dairy does not do that. I was wondering if you were monitoring that or not. Thanks and good luck with the continuation.

  4. Richard Nikoley on March 27, 2013 at 06:52


    Nope, not interested in what I consider to be an obsession with finger poking. If one is diabetic or on the edge, fine. I can drink an entire quart of combined kefir/milk and not feel even the slightest slump, which tells me that the glucose spike is normal and it’s coming down normally and not taking you into hypo territory (like a big plate of spaghetti will do).

    One thing I’m perturbed by is this seeming attitude by LCers that a BG / insulin spike is a bad thing. Insulin is suppose to spike. This is what moves nutrients (not just fat) into cells.

  5. Justin on March 27, 2013 at 09:24

    I, too, am really enjoying this series and experiment. I look forward to each weekly update. I plan on trying this myself in a couple of weeks as I love milk. I currently use the LeanGains approach –> IF + twice a week workouts of “heavy lifting.” Any reason why I couldn’t continue to do on this milk and kefir intervention? Perhaps a tad bit more calories, especially on my two lifting days?


    • Richard Nikoley on March 27, 2013 at 09:48

      Once this whole thing is over I’m going to get everything over to Martin as a potential alternate LG approach.

    • Richard Nikoley on March 27, 2013 at 09:50

      ….Oh, yea, I don’t see why not. I had considered doing this last week, 1/3 more cals for the day post-workout / beaking fast and then 1/3 more the day after. I prefer a 24-30 hour fast once per week than the daily thing.

  6. Mo on March 27, 2013 at 12:05

    If you hate the taste of milk, you may want to try raw milk. I hated milk and never drank it, even as a child, until I tried raw milk. Raw milk is delicious. I buy pastured, raw, grass-fed milk from registered brown swiss cows.

    If you’d like to get raw milk, check out the Farm to Table Legal Defense Fund website. They have a state by state guide to raw milk laws, upcoming legislation, and how to take action if you’re interested.

    Sixteen states have bills up to either expand or legalize the sale of raw milk.

  7. SteveRN on March 27, 2013 at 12:48

    Regarding the dog, one author, when discussing what to do with extra keifer grains as they grew, mentioned feeding them to your dogs, if you did not have anyone to give them too. Same with the SCOBY, if you are doing your own Kombucha.

  8. Lee on March 28, 2013 at 00:49

    I’ve been trying this instead of a regular lunch at work and feel much more mentally sharp. Plus it’s cheap, quick and easy, so I can get out for a lunchtime walk instead of eating my lunch. Getting some kefir grains next week with any luck. Raw milk not available anywhere near me unfortunately.

  9. Richard Nikoley on March 28, 2013 at 06:14

    Where raw isn’t available, check your smaller boutique markets if you have any for the small local diaries that pasteurize but leave the cream as is, so you’ve got to shake it each time.

  10. Lee on March 28, 2013 at 09:26

    I got Dutchy Originals organic from Waitrose (UK). This is the Prince of Wales’ charity vehicle and he’s pretty environmentally conscious from what I understand. I also get the Jersey/Guernsey Gold Top sometimes and you have to break through the cream with a spoon.

  11. Richard Nikoley on March 28, 2013 at 10:13

    Lee, here’s a tip. If you want to drink that cream with the milk but it has solidified on top, just turn the bottle over overnight. The milk will work as a solvent to slowly break the cream apart. Shake & drink.

  12. Pauline on March 28, 2013 at 10:43

    I always buy the Jersey/Guernsey Gold Top milk brand sold in the UK and it is delicious – yes the cream is so thick when you first open it often won’t flow through. The milk also looks more yellow-creamy compared to the normal pale colour of milk that is generally stocked in the stores. Friends who are not used to it comment on the rich colour on top when you make tea or coffee, the fat globules. We generally only drink coffee and its perfect for that.

  13. Richard Nikoley on March 28, 2013 at 12:50


    I’ve definitely found that the jersey milk is both more yellow and has more thick yellow cream than milk from other breeds.

    What I would do to get my mouth on some Massai Zebu milk, apparently like alomost double the fattiness.

    I love how the thick cream sticks to the bottle top. That gets fingered away, and into the mouth.

  14. Chandra on March 28, 2013 at 14:27

    If it is really hard and $$$ to get your hands on raw milk, what do you think about low temp pasturized milk that is not homoginized? It isn’t nearly as expensive and is readily available here. (It is from holsteins tho) Thanks!

  15. Lee on March 28, 2013 at 15:31

    Thanks for the tip Richard. I love the cream and when I was a kid I used to have the top of the milk on my Frosties (I don’t eat Frosties or any other cereal any more). I’m with Pauline on the Gold Top; it’s a bit mental in tea when you get a little oil slick on top. I’m on the Waitrose stuff this week because they gave me a 10% discount card and it was on 8pints for £3 before my discount. In case you didn’t know, there’s been a bit of a horsemeat substitution fraud thing going in over here. Waitrose products all tested negative for horsemeat contamination, so they’re trying to capture market share. I think I might have “Original Gold Top” next week, depending on where I do the shopping.

  16. Richard Nikoley on March 28, 2013 at 16:51

    Yea, I heard about the horsemeat deal. Especially funny was not only the “contamination” aspect, but how the suggestion of giving the meat to poor, hungry folks was shouted down.

    What a world we live in

  17. Richard Nikoley on March 28, 2013 at 22:13

    “what do you think about low temp pasturized milk that is not homoginized?”

    Yep, next best thing. Here we have a dairy called St Benoit and I must say that their milk is thicker and better tasting that either of the two raw brands.

  18. […] and now I'll get to some more productive things like a Milk Diet Update (Week 5), a post on a new study involving gut flora and emotions in humans, and probably tomorrow, […]

  19. Kassia Marie Batista on April 16, 2020 at 16:33

    Hi, I know this was 7 years ago, but how can I get the information about the raw milk fast?

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