Raw Milk or Pasteurized?

Raw Milk or Pasteurized?

Which is healthier raw milk or pasteurized?  This is a great question.  Since I am doing the Milk Cure, many of my family members have been asking me lots of questions.  Like, what is so healthy about raw milk and how is it different from pasteurized milk?  I have been learning about raw milk for 5 years.  Understanding the health benefits of this super food has been a slow process.  Maybe because all growing up I was taught (like everyone else) to only eat things ultra-pasteurized and only touch things ultra-sanitized.  Fear can be a motivating force.  It is a great tool in getting people to comply- like in the cases of food safety.  I believe that the pasteurization process began with good intentions, to sanitize the “dirty milk” (in those days milking facilities were a source of major bad bacteria due to unclean sanitary practices).  Unfortunately pasteurization affected even the “clean milk” which for generations had properly fed and nourished babies, children, and families everywhere.  Even today, if I bought raw milk from a dairy that was unclean or overcrowded with sick cows, I would pasteurize the milk in my own kitchen…no second thoughts.  So what about clean raw milk from grass-fed cows that are allowed to graze, properly nourished, and treated with respect?  This milk is full of enzymes, nutrients, and healthy fats that may be damaged or altered in the pasteurization process.  Clean raw milk from grass-fed cows is a super food and has always been.  I am going to tell you why they called raw milk~ “white blood” in olden times.  Someone like me who suffers from anemia can’t get enough of this “white blood”.  I fell full of energy and strength thanks to my white blood.

The following article is from here. It is a great site all about raw milk.  You should check it out

What is in Raw Milk? Here Goes…

Proteins

~Our bodies use amino acids as building blocks for protein,we need 20-22 of them for this task.

~Eight of the amino acids are considered essential, raw cow’s milk has all 8.

~ 20% of the protein are whey proteins, are very heat-sensitive, these include key enzymes (specialized proteins) and enzyme inhibitors, immunoglobulins (antibodies), metal-binding proteins, vitamin binding proteins and several growth factors.

~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..

~Two other players in the arsenal are lysozyme and 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 asantibodies, provide resistance to many viruses, bacteria and bacterial toxins and may help reduce the severity 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.

~People with lactose intolerance no longer make the enzyme lactase and so can’t digest milk sugar.

~Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who normally cannot tolerate lactose be ok. This is not the case with pasteurized milk.

~The end-result of lactose digestion is a substance called lactic acid.  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 2/3’s of the fat in milk is saturated.

~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.  Leads to less overeating.

~CLA, short for conjugated linoleic acid and abundant in milk from grass-fed cows, is a heavily studied, polyunsaturated Omega-6 fatty acid with promising health benefits.

Blue sky and cow on grass~CLA’s benefits: raises metabolic rate, helps remove abdominal fat, boosts muscle growth, reduces resistance to insulin, strengthens the immune system and lowers food allergy reactions.

~Grass-fed raw milk has from 3-5 times the amount found in the milk from feed lot cows.

Vitamins

~Whole raw milk has all fat and water soluble vitamins, and they’re completely available for your body to use.  

~Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they’re all present and ready to go to work for you.

~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.

Minerals

~Abundant calcium and phosphorus on down to trace elements.  A range of minerals.

~Some health benefits of calcium: 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.

Enzymes

~60 plus (known) fully intact and functional enzymes in raw milk have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another.

~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.  The pancreas can occupy itself with making metabolic enzymes and insulin, letting food digest itself.

~The amylase, bacterially-produced lactase, lipases and phosphatases in raw milk, break down starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals. Other enzymes, like catalase, lysozyme and lactoperoxidase help to protect milk from unwanted bacterial infection, making it safer for us to drink.

Cholesterol

~Milk contains about 3mg of cholesterol per gram – a decent amount.

~Our bodies make most of what we need, that amount fluctuating by what we get from our food.  Eat more, make less. Either way, we need it.

~Cholesterol is a protective/repair substance. A waxy plant steroid (often lumped in with the fats), our body uses it as a form of water-proofing, and as a building block for a number of key hormones.

~It’s natural, normal and essential to find it in our brain, liver, nerves, blood, bile, indeed, every cell membrane.

~Seriously consider educating yourself fully on this critical food issue. It could, quite literally, save your life.

Lactobacillus caseiBeneficial Bacteria

~Through the process of fermentation, several strains of bacteria naturally present or added later (Lactobacillus, Leuconostoc andPediococcus, to name a few) can transform milk into an even more digestible food.

~Provide a plethora of health benefits.

~Some of them make enzymes that help break proteins apart- a real benefit for people with weakened digestion whether it be from age, pharmaceutical side-effects or illness.

~It boosts absorption of calcium, iron and phosphorus, breaks up casein into smaller chunks and helps eliminate bad bugs.

This is why Raw Milk is labeled a superfood, or my favorite “white blood”.  It has amazing powers when it comes to health and nutrition.  I am constantly reading impressive things about raw milk.  I know that we are all students when it comes to educating our families on what foods are healthy and nourishing.  These foods are not made by man and heavily processed, they are whole and in their natural state.  If raw cow milk is not an option, raw goat milk is a great alternative.  Keep chuggin!

~Green Boot Kaley

MEDICAL DISCLAIMER: I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please consult your doctor or health care practitioner before using herbs, homeopathy, essential oils or other natural remedies. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

By | 2017-10-05T20:40:54+00:00 March 3rd, 2012|Nourishing Traditions, Nutrition, Probiotics, Raw Milk|2 Comments

About the Author:

I am a mother of 3. We eat nourishing and traditional food at home. We use natural healing successfully with essential oils, herbs, and homeopathy. We love being in the outdoors and living the "green" life.

2 Comments

  1. arealfoodlover March 9, 2012 at 1:23 pm - Reply

    Great post! I am so blessed to have access to a great local farmers co-op. They provide raw milk, free range chickens, grass-fed beef.

    Have you had the chance to taste a regular store-bought glass of milk recently? Once you switch to whole raw milk, you can never go back! The stuff from the store has a weird chemical aftertaste and the texture is completely wrong. I think I would rather eat the plastic jug 🙂

    • Green Boot Kaley March 9, 2012 at 8:28 pm - Reply

      You are so right about store milk. You couldn’t pay me to drink it! That sounds like a great farmer’s co-op. Love your blog 🙂

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