Raw versus Processed Milk: Why Raw Milk is a Superfood
Grocery store milk is pasteurized and homogenized
Raw Milk is raw, unpasteurized, non-homogenized
Note: When referring to “raw milk,” we mean raw milk from healthy cows, i.e. grass-fed on organic grass, raised in humane conditions, and properly milked, is the best raw milk.
Which would you prefer, pasteurized, homogenized milk from factory raised cows, or unprocessed milk from pastured cows who are free to graze on their natural diet, soak up the sunlight, and live in humane conditions while naturally producing a true superfood?
Raw Milk Processed Milk
Alkaline Acidic
Fat Soluble Vitamin A 35% reduction in Vitamin A
Fat Soluble Vitamin D 25%-77% reduction in Vitmain C
Fat Soluble Vitamin K2 25%-77% reduction in Vitmain C
Short Chain Fatty Acids 14% reduction in Vitamin E
CLA 66% reduction in Iron
Omega-3’s 70% reduction in Zinc
Calcium 38% reduction in B-complex vitamins
Magnesium 21% reduction in Calcium
Potassium 100% Destruction of Enzymes
Immunoglobulins Damage to Immunoglobulins
Whey Protein Damage to Whey Proteins
Probiotics
Benefits of Raw Milk
Higher levels of fat soluble vitamins A, D & K2
Heart healthy, cancer killing, fat-soluble vitamins that support the brain and nervous system, bone density, hormonal balance, focus, development, and brain function.
Short Chain Fatty Acids, CLA and Omega-3’s
Raw milk is high in CLA and Omega-3 fatty acids, as well as butyrate, a short chain fatty acid that aids the body in the regulation of inflammation, slow metabolism and stress resistance. Emerging research suggests that butyrate may be a viable treatment for inflammatory bowel diseases like Crohn’s and IBS.
One of the highest sources of the minerals calcium, magnesium and potassium
These minerals are crucial for cellular function, metabolism, circulation, hydration, building bone density, detoxification and muscle health. Unfortunately, many Americans are deficient in these vital nutrients.
Rich in Probiotics: kefir, cheese, yogurt
Raw milk is a source of probiotics, but when you ferment it, the good bacteria increases exponentially. Cultured dairy products are the richest source of probiotics available. They line your gut, support nutrient absorption, and protect you against bad bacteria like E. coli. They are best in their natural state from raw milk products like kefir, yogurt, and cheese. Gut health has been linked with countless health issues, including both physical and mental. By infusing the gut with high quality probiotics, countless people have found relief and improvements from a range of health problems, including:
- Obesity
- Allergies
- Skin infections
- Depression & Mood
- Anxiety
- Stress
- Colon cancer
- Colic (in Breastfed babies whose Mothers took probiotics)
- Inflammatory bowel disease
- Intestinal infections
- Irritable bowel syndrome
- Diarrhea
- Tooth Decay & Gingivitis
- High Blood Pressure
- Weakened immune system
- Urinary track infections
- Vaginal yeast infections
- Respiratory Infections
Whey Protein and Immunoglobulins
Whey protein is a must for anyone looking to burn fat and build lean muscle. It is loaded with immunity boosting enzymes and proteins including:
- Alpha-lactalbumin
- Beta-lactoglobulin
- Bovine serum albumin
- Immunoglobulin
Processed Milk: the pasteurization process kills nutrients
- 35% reduction in Vitamin A
- 25%-77% reduction in Vitmain C
- 14% reduction in Vitamin E
- 66% reduction in Iron
- 70% reduction in Zinc
- 38% reduction in B-complex vitamins
- 21% reduction in Calcium
- 100% Destruction of Enzymes
- Damage to Immunoglobulins
- Damage to Whey Proteins
What’s more, much of the remaining vitamins in processed milk are so degraded from their original state that they are not available for the body to process and utilize.
Are you lactose intolerant? Perhaps only to processed milk. The enzyme lactase is greatly reduced in processed dairy. Lactase is the enzyme necessary to break down and absorb certain nutrients. The destruction of this essential enzyme in the processing of pasteurized, homogenized milk is an explanation as to why so many people are lactose intolerant – to store-bought milk, that is. As raw milk is abundant in the enzyme lactase, previously intolerant people find that they are able to enjoy raw milk without any of the digestive issues or side effects they suffer when drinking processed milk. In fact, a study done by the Weston A. Price Foundation found that 80% of the 700 families they reviewed stopped having symptoms of lactose intolerance when they switched to raw milk.
The bottom line, raw milk is good for:
The Farmer – Farmer to consumer direct supports the local economy and small businessman
The Cow – Natural diet, able to graze and life a long life in their natural environment; they don’t get sick from being overcrowded in cages and factories, so there is no need for growth hormones or antibiotics
The Environment – Pastured cows do not create the toxic manure that industrial factory farms create
The Consumer – You get a product that is superior in health and nutrition from a farmer who takes pride in providing you with a safe, quality, and nutritious product
References:
http://hartkeisonline.com/2011/03/17/woman-achieves-increased-bone-density-with-raw-dairy/
http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#history.
http://draxe.com/raw-milk-benefits/
http://www.realfoodkosher.com/three-facts-you-should-know-about-raw-milk/