Raw Milk

We have been told that milk needs to be pasteurized in order for it to be safe and free from disease. The truth is that there is no guarantee of safety or cleanliness.  All reported outbreaks of salmonella over the past few decades have occurred in milk that had been pasteurized.  Raw milk contains beneficial organisms that protect against such pathogens.  Raw milk turns naturally sour after a week or two, but can be used to make kefir, cheese and yogurt. Pasteurized milk just putrefies.

Organic raw milk is a living food full of beneficial enzymes, bacteria and vitamins.  It nourishes yin, is easy to digest and can help support the immune system. It has been used for centuries in traditional cultures where health and strong teeth have prevailed.  Raw organic milk from grass-fed cows is safe and nutritious.

Pasteurization is the process of heating milk to at least 130- 160 degrees F.  This process destroys  essential enzymes, vitamins, minerals and essential fatty acids that are present in raw milk. It also changes the sugar lactose to beta-lactose and destroys the enzymes in raw milk that enable the body to digest the it. Many people who are” lactose intolerant” are able to drink raw milk from grass- fed cows.

Enzymes
Raw milk contains over 45 known  bio-available enzymes. Enzymes such as amylase, lipase and phosphatase help  the body to digest the milk.  Other enzymes like catalase, lysozome and lactoperoxidase help to protect the milk against pathogenic bacteria. 
Protein
The protein in raw milk contains all 22 amino acids, eight of them are essential. The protein in raw milk is 100  percent available to the body. 
Vitamins
All fat-soluble and water-soluble vitamins are completely available in raw milk. Pasteurized milk on the other hand, loses about 66% of its fat soluble vitamins ( D,A ,E, F) with the heating process. Water soluble vitamins like Vitamin C and B incur losses from 50 to 100 percent.
Minerals
Raw milk contains a wide variety of minerals from calcium, magnesium, potassium and phosphorous to trace minerals.  The pasteurization of milk can cause a loss of 50 % of it's calcium while other minerals become less accessible to the body.
Essential Fats
Conjugated Linoleic Acid (CLA) is a type of polyunsaturated Omega-6 fatty acid. It is abundant in raw milk from grass-fed cows.  Several studies have shown CLA's it's potential health benefits such as lowering cholesterol and triglycerides, increasing metabolic rate, and strengthening the immune system. Pasteurization encourages rancidity of unsaturated fatty acids.

It is important to buy raw milk that is from healthy cows who have been pasture fed.  Local farmers and markets are good places to look for raw milk. You can also find raw milk cheeses and butter, which are incredibly delicious.