Raw milk, unlike pasteurized, homogenized, fortified commercial milk, is a living food. With the application of high heat, milks natural components including beneficial bacteria, enzymes, natural vitamins and immunoglobulins are destroyed. Though this heating process does not change the mineral composition remarkably (why some still say commercial milk is viable nutrition), it does change the bioavailability of those minerals. The end result is a lifeless product that does not give life…the real point of nutrition!
Raw milk is rich in beneficial bacteria. These bacteria are critical to your health as they are responsible for stimulating and training your immune system to function correctly. They also work in conjunction with your immune system to keep pathogenic bacteria at bay. They are effective in the prevention and treatment of e. coli, rotavirus and salmonella infections. By consuming foods rich in beneficial bacteria like raw dairy products and naturally fermented foods, which we will discuss more this month, you can help to optimize the levels of beneficial bacteria present in your gut. But, remember, these allies are destroyed by pasteurization and are absent in commercial products.
Raw milk is rich in food enzymes. These enzymes help your body better digest milk and better mobilize its nutrients. Without these enzymes, the milk’s natural sugars, fats and proteins can cause reactions in individuals prone to food intolerances. But these enzymes actually help the body absorb the calcium and help digest the sugars present in milk. They also help keep potential pathogens at bay. However, these enzymes are very heat-sensitive thus destroyed by pasteurization.
Raw milk is rich in natural vitamins. The fat present in raw milk is rich in natural fat-soluble soluble vitamins, particularly vitamin A, vitamin K and vitamin E. Raw milk is also rich in water-soluble vitamins like vitamin C and B-complex. In fact, a quart of raw milk from grass-fed cows contains roughly 50% more vitamin E and 7% more
folate than pasteurized milk. Plus, fresh raw milk naturally contains vitamin C which is completely absent from pasteurized milk. Again though, vitamins, like enzymes, are largely destroyed by heat therefore, requiring that pasteurized milk products be fortified with vitamins that are synthetic, laboratory-created versions of naturally occurring vitamins and your body does not respond to or use them in the same natural way.
Raw butterfat is rich in Conjugated Linoleic Acid. Milk from grass-fed animals is rich in fatty compound called Conjugated Linoleic Acid or CLA which offers a myriad of positive effects for those who consume it. This compound is missing from the commercially farmed, pasteurized and skimmed milk at the grocery store. And yes, this includes
Raw milk is not homogenized.That means the curds (milk solids) and whey (the watery liquid) naturally separate instead of being forcefully blended. Most people today think the milk has gone bad when they first see this occur. But with a simple shake of the jar the cream evenly distributes into the. Again, this cream and butterfat is in its whole state not forcefully reduced to remain suspended in the milk which causes oxidization that contributes to heart disease, hypertension.
Raw milk is easier to digest. Components naturally present in raw milk, but killed by pasteurization, enable you to digest raw milk better than pasteurized milk. The enzymes mentioned before work in conjunction with macronutrients present in milk thereby helpingyou to digest the milk as a whole food.
Raw milk clabbers.Leave a carton of pasteurized milk out on the counter for a day, and you’ll end up with a putrid, stinking glop. But raw milk will clabber as its beneficial lactic-acid producing bacteria proliferate and turn raw milk into a probiotic-rich, yogurt-like food. Clabber is a traditional food that people across the globe have enjoyed throughout their food histories.
This clabbered raw milk is particularly healthy as its sugars have been metabolized by lactic-acid producing bacteria and continue to proliferate. But these bacteria have been killed by heat in pasteurized milk and left commercial milk unable to clabber but instead exposed to molds and yeasts that will rot the milk.
Moral of the story…
I say it all the time…real food for real people! Keep it real and keep well! For more real food, Register now!