If you are one of the millions of Americans that is still stuck in the mindset that saturated fat is bad for your health, and that raw milk is unhealthy AND risky, then this information you read might be hard for you to digest (no pun intended!)
The issue of milk and dairy are both well debated – many will proclaim that dairy is very bad for the body, not only is it acidic (and I agree that some dairy is), it’s also not for humans. While we have dispelled that “not for humans” myth, the other reality is that raw and pasteurized dairy are entirely different.
What’s the big deal with milk? Even more, what’s the deal with raw milk? Is raw milk really different? What makes it so incredible?
See that cream line? It’s powerful. That cream line showcases the butterfat within the milk. That butterfat is one of the healthiest fats humans can consume.
The best way to consume milk is in its whole, clean, full fat, raw form from certified healthy, grass-fed animals.
Meat and milk from grass-fed animals are also rich in Conjugated Linoleic Acid (CLA). The body needs this milk fat to properly digest the proteins and nutrients (within the milk) efficiently. Raw milk is nutritionally complete — it has the right amounts of protein, fat and carbs, and all of the essential animo acids necessary for our body.
Milk fats (unlike polyunsaturated fats), are easily burned by the body for energy.
Full fat raw milk has:
- Vitamin A: healthy bones, eyes, teeth, skin
- Vitamin D: aids in calcium and phosphorus absorption
- Phosphorus: strong bones/teeth
- Niacin: digestion and healthy nerves
- Riboflavin: healthy eyes
- Zinc: tissue repair
- Magnesium, calcium and phosphorus: strong bones and teeth
- Vitamin B12: for healthy red blood cells
- Vitamin B6: helps build body tissue
The effects of pasteurization on milk
Pasteurization damages the lactase enzyme that is necessary for people to digest milk. It is pasteurization that renders the milk indigestible and results in gas, diarrhea, reflux, etc – the damaged proteins (from the pasteurization) can lead to leaky gut, inflammatory conditions in the body, and skin issues like psoriasis, eczema, IBS, etc. List goes on.
Unlike pasteurized milk, raw milk is a living food. Milk’s natural components – enzymes, beneficial bacteria & natural vitamins are heat sensitive – when you heat them, you destroy them.
Raw milk has a natural cream line, because the fat molecules rise to the top of the storage container (jug) because they are light and fluffy. When milk is homogenized, the fat molecules are (unnaturally) broken down and dispersed through the milk, to give the milk consistency.
It’s almost something that could be taught as a science lesson!
Homogenization splits the molecules. Raw milk molecules are encapsulated by a membrane. This membrane protects it from oxygen. When milk is homogenized, the molecules are unnaturally broken down and split – the fat globules are decreased, which increases their surface area. Now, the membrane can’t cover the new surface area. Because of this, the molecules are now exposed to oxygen – the “fat” are oxidized.
Oxidation leads to free radicals being created in the body. Free radicals float around and create inflammation in your body. Inflammation leads to autoimmune problems, IBS, arthritis, heart disease and more.
Is raw milk from pastured cows better?
In order for raw milk to be healthy it needs to come from cows that graze on pasture. Grass-fed milk tends to be yellow – a sign of the natural antioxidant carotenoids (vitamin A). Cows on dried grass, hay or grains tend to produce milk that is more white – a sign of reduced natural antioxidant carotenoids.
If milk is so good, why do so many have osteoporosis?
Pasteurization of milk makes milk acidic; pasteurization creates calcium carbonate. The more processed and refined foods we eat, the more acidic our body becomes. The body works extra hard to keep our natural pH level in balance – but because it has become so acidic, it has to leech minerals (calcium, magnesium) from other places in the body – like your bones and tissues. Disease – tumors, cancer, and the like thrive in an acidic environment and the loss of minerals contribute to health issues.
You can thank pasteurized dairy for osteoporosis… Pasteurization creates calcium carbonate; calcium carbonate cannot enter the cells without a chelating agent. In order to buffer the calcium carbonate in your blood it pulls calcium from your bones and tissues which leads to osteoporosis.
Is there risk in raw milk?
The FDA and CDC have essentially demonized the sale and use of raw milk so greatly that when you tell people about the health benefits, all you will hear back is the standard scientific response. Most people confuse dairy as being all in the same, which only adds to the confusion.
Today’s Confined Animal Feeding Operations could never successfully produce raw milk – given the crammed cages, hormones and antibiotics used, processing milk at a high heat is essential to kill that bacteria that could potentially make us sick.If the FDA was concerned about the health of consumers, they would start putting warnings out about much of the processed food industry – instead in the U.S. Bovine Growth Hormone (which is banned in other countries) is completely legal here.
Pasteurization equates to profit – as it increases the shelf life of the milk, making it easier for the dairy industry to mass market, and thus maximizes profits for the dairy industry.
Where to find raw milk
Every state has their own laws on raw milk – some states afford the opportunity to buy it if you travel to the farm, while some allow the sale of it in grocery stores.
Learn your local state laws and reference Real Milk – summaries by state to find a local raw dairy near you. You can also check out LocalHarvest orcall the Weston Price Foundation and talk to your local chapter leader to find out more.