Tuesday, March 23, 2010

Raw Milk

We drink out milk as straight from the cow as you can get without the butt-crack of dawn milking duty. Unpasterized. Un-homogenized. Organic. And fresh!

Unlike traditional pasterized milk, raw milk is a living food with many beneficial properties. Conversely, you could say that pasterized milk is dead. Here are a just a few of the amazing qualities in live milk:

Similiar to mother's breastmilk, untreated milk contains live beneficial colonies that do not exist in store bought milk (the heat from pasterization kills them). Here's a brief run-down:

Whey Proteins: Very heat sentsative. Includes antibodies and enzymes such as lysozyme and immunoglobins.

Lysozyme: An enzyme cabable of killing harmful bacteria by breaking down their cell walls

Immunoglobins: provides resistance to harmful viruses and bacteria in the gut. Like good ol' mama's milk this may help prevent of lessen the severity and asthma by preventing immune system overreaction.

Lactoferrin: an iron building antimicrobial protein. May aid in the assimilation of cavity causing bacteria.

Lactobacillus: a lactose-eating probiotic. People who are lactose-interollant may have an easier time digest milk in it's natural form

Vitamins and minerals: Many vitamins and minerals are heat sensative meaning they may or may not live to see the other side of the pasterization process. This is one reason why vitamin D is added to commercial milk. Raw milk contains a perfect balance of complamenting nutrients; right down to the trace minerals needed for the body to absorb the other nutrients. One example of this is calcium. In order for the body to digest calcium, it also needs magnesium and phoserus. Raw milk has both.

Healthy Cows Make Healthy Milk

Raw milk comes from cows eating what cows are supposed to eat: grass. For the most part, store bought milk comes from cows that are fed grain from small feedlots. Because of such poor diet, milk from grain fed cows simply does not have the nutritional quality of milk from grass fed cows. Other things you have to worry about in store bought milk: was bleach used to improve the appearance of the milk? Was the milk from cow given growth hormones to induce lactation beyond what any was meant to produce? Did unsantitary living conditions and immune system suppression from poor diet cause the cows from my diary to need antibiotics just to survive?

But what about E.Coli?

First of all, raw milk comes from healthy cows fed a healthy diet. E.Coli flourishes in sick cows. Second, milk with it's probiotics left intact has natural antimicrobial benefits. Third, farmers that provide raw milk take pride in their cows and benefit in keeping their equipment sterile and lovely. They have a LOT to lose if their milk becomes tainted; not the least of these would be their credibility in a skeptical country.

Spinich. Chicken. Hamburgers. Even chilli peppers. All of these "regulated" foods have caused wide spread illness outbreaks in the last few years. You're much more likely to contract E.Coli from store bought produce than live milk.

"Just to repeat, nothing needs to be added to raw milk, especially that from grass-fed cows, to make it whole or better. No vitamins. No minerals. No enriching. It's a complete food." -www.rawmilkfacts.com

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