The
Benefits of Raw Milk
Recent studies demonstrate that raw
milk from cows that graze exclusively on grass and forages
produce milk that has superior nutritional value to
milk from cows that have been fed grain, with twice
as much omega-3 fatty acids and beta-carotene. The omega-3
and omega-6 essential fatty acids are in proper balance,
and the content of conjugated linoleic acid (CLA) is
five times higher than in milk from grain-fed cows.
CLA has been shown to be a potent defense against cancer.
Benefits of Raw Milk - Raw milk contains
important enzymes that help you assimilate the nutrients
in milk. These enzymes are rendered inactive once milk
is pasteurized.Raw milk has all essential enzymes for
digestibility. Pasteurized milk no longer contains the
living enzymes that are necessary to assimilate the
calcium, milk sugars, and milk solids contained in milk.The
many vitamins and minerals found in milk are more bio-available
in raw milk. Raw milk is safe! It contains lactic-acid
producing bacteria that protect against pathogens that
can contaminate milk and infect humans.
Additional Benefits of Whole Raw Milk
- Glycosphingolipids are found in whole raw milk. These
fats protect against gastrointestinal infections. Children
who drink skim milk -minus the glycosphingolipids -have
diarrhea rates 3 to 5 times greater than those who drink
whole raw milk. Interestingly, what is called “whole
milk” in stores has had much of the cream removed.
No cream is removed from our milk, so you can still
receive whole-milk benefits while using some of the
cream top in other foods and beverages and to make butter.
Benefits of Butter - Contains lecithin,
arachidonic acid, and omega-3 and -6 short and medium
chain fatty acids, which protect against infection.
Also contains palmitoleic acid, which has antimicrobial
properties. Butyric acid, a very short-chain saturated
fatty acid, has anti-fungal and anti-tumoral effects,
and it is unique to butter. Butterfat contains trace
minerals. The iodine in butter helps protect against
goiter, and butter is extremely rich in selenium. Few
people are aware that clean, raw milk from grass-fed
cows was actually used as a medicine in the early part
of the last century. Milk straight from the udder, a
sort of "stem cell" of foods, was used as
medicine to treat, and frequently curesome serious chronic
diseases. From the time of Hippocrates to until just
after World War II, this "white blood" nourished
and healed uncounted millions. Clean raw milk from pastured
cows is a complete and properly balanced food. You could
live on it exclusively if you had to. What's in it that
makes it so great? Let's look at the ingredients to
see what makes it such a powerful food.
Proteins
- Our bodies use amino acids as building blocks for
protein. Depending on who you ask, we need 20-22 of
them for this task. Eight of them are considered essential,
in that we have to get them from our food. The remaining
12-14 we can make from the first eight via complexmetabolic
pathways in our cells. Raw cow's milk has all 8 essential
amino acids in varying amounts, depending on stage of
lactation.Lactoferrin, an iron-binding protein, has
numerous beneficial properties including improved absorption
and assimilation of iron, anti-cancer properties and
anti-microbial action against several species of bacteria
responsible for dental cavities. Recent studies also
reveal that it has powerful antiviral properties as
well.
Two other players in raw milk's antibiotic protein/enzyme
arsenal are lysozymeand lactoperoxidase. Lysozyme can
actually break apart cell walls of certain undesirable
bacteria, while lactoperoxidase teams up with other
substances to help knock out unwanted microbes too.
The immunoglobulins, an extremely complex class of milk
proteins also known as antibodies, provide resistance
to many viruses, bacteria and bacterial toxins and may
help reduce theseverity of asthma symptoms. Studies
have shown significant loss of these important disease
fighters when milk is heated to normal processing temperatures.
Carbohydrates - Lactose, or milk sugar, is
the primary carbohydrate in cow's milk. Made from one
molecule each of the simple sugars glucose and galactose,
it's known as a disaccharide. People with lactose intolerance
for one reason or another (age, genetics, etc.), no
longer make the enzyme lactase and so can't digest milk
sugar. This leads to some unsavory symptoms, which,
needless to say, the victims find rather unpleasant
at best. Raw milk, with its lactose-digesting Lactobacilli
bacteria intact, may allow people who traditionally
have avoided milk to give it another try. The end-result
of lactose digestion is a substance called lactic acid
(responsible for the sour taste in fermented dairy products).
Besides having known inhibitory effects on harmful species
of bacteria,lactic acid boosts the absorption of calcium,
phosphorus and iron, and has been shown to make milk
proteins more digestible.
Fats - Approximately two thirds of
the fat in milk is saturated. Good or bad for you? Saturated
fats play a number of key roles in our bodies: from
construction of cell membranes and key hormones to providing
energy storage and padding for delicate organs, to serving
as a vehicle for important fat-soluble vitamins.
All fats cause our stomach lining to secrete a hormone
(cholecystokinin or CCK) which, aside from boosting
production and secretion of digestive enzymes, let's
us know we've eaten enough. With that trigger removed,
non-fat dairy products and other fat-free foods can
potentially help contribute to over-eating.
Consider that, for thousands of years before the introduction
of the hydrogenation process (pumping hydrogen gas through
oils to make them solids) and the use of canola oil
(from genetically modified rapeseed), corn, cottonseed,
safflower and soy oils, dietary fats were somewhat more
often saturated and frequently animal-based. (Prior
to about 1850, animals in the U.S. were not so heavily
fed corn or grain). Use of butter, lard, tallows, poultry
fats, fish oils, tropical oils such as coconut and palm,
and cold pressed olive oil were also higher than levels
seen today.
Now consider that prior to 1900, very few people died
from heart disease. The introduction of hydrogenated
cottonseed oil in 1911 (as trans-fat laden Crisco) helped
begin the move away from healthy animal fats, and toward
the slow, downward trend in cardiovascular health from
which millions continue to suffer today.
CLA, short for conjugated linoleic acidand abundant
in milk from grass-fed cows, is a heavily studied, polyunsaturated
Omega-6 fatty acid with promising health benefits
Among CLA's many potential benefits: it raises metabolic
rate, helps remove abdominal fat, boosts muscle growth,
reduces resistance to insulin, strengthens the immune
system and lowers food allergy reactions. As luck would
have it, grass-fed raw milk has from 3-5 times the amount
found in the milk from feed lot cows.
Minerals - A sampling of the health benefits
of calcium, an important element abundant in raw milk
includes: reduction in cancers, particularly of the colon:
higher bone mineral density in people of every age, lower
risk of osteoporosis and fractures in older adults; lowered
risk of kidney stones; formation of strong teeth and reduction
of dental cavities, to name a few.
An interesting feature of minerals as nutrients is the
delicate balance they require with other minerals to
function properly. For instance, calcium needs a proper
ratio of two other macronutrients, phosphorus and magnesium,
to be properly utilized by our bodies. Guess what? Nature
codes for the entire array of minerals in raw milk (from
cows on properly maintained pasture) to be in proper
balance to one another thus optimizing their benefit
to us.
Enzymes - There are 60 plus (known) fully
intact and functional enzymes in raw milk. One of the
most significant health benefit derived from food enzymes
is the burden they take off our body. When we eat a food
that contains enzymes devoted to its own digestion, it's
that much less work for our pancreas. Other enzymes, like
catalase, lysozyme and lactoperoxidase help to protect
milk from unwanted bacterial infection, making it safer
for us to drink. |
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