There is a lot of untrue information about raw milk from cows. But what do you really know about milk in general? Processed milk (pasteurized, homogenized and/or fortified) offers very little nutrition and causes health complications. Raw milk (unprocessed) is the opposite of this and can be used as medicine. I am going to clear up the differences between the milk you can get at the store and the milk directly from the cow.
Pasteurization is a process of heating milk to high temperatures (usually 161 degrees Fahrenheit) for a short period of time (15-20 seconds) to greatly reduce the microbial growth. This also reduces the growth of good bacteria that are needed to regulate the digestive track. This process also greatly reduces the nutritional value of the milk. One very important nutritional characteristic that is effected by heat is the enzymes found in milk. Enzymes play many important roles in all living things. We are capable of producing many enzymes however, the stress of producing extra take a toll on the human body in multiple areas (one worth mentioning is the pancreas). Most enzymes cannot survive at temperatures beyond 118 degrees Fahrenheit. So the cooking of milk changes it from a food that aids our biological processes to a food that exhausts them. Make sure to visit leonsthoughtforfood.com everyday. I will talk a lot more about enzymes in the future.
Homogenization is a process where milk from many different cows is mixed together to create a consistent flavor, then the milk is forced with high pressure through small holes to break the fat cells into smaller parts to prevent the cream from separating. The smaller fat cells absorb the protein (casein) cells which changes the milk into something the human body cannot process properly causing several health complications.
Raw milk is a whole food. Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible, before being consumed. Whole foods typically do not contain added ingredients, such as salt, carbohydrates, or fat. One benefit of this is that unprocessed milk has the entire lactase enzyme still in it. Lactase is the enzyme used to break down the milk sugar lactose. Lactose intolerance is a condition where the body doesn’t produce enough lactase on its own, causing the person to have trouble breaking down the milk sugar lactose. Lactose intolerance occurs when the milk consumed is pasteurized; this heating process destroys all of the lactase enzymes and leaves the lactose in the milk.”The Raw Milk Cure” is used to treat many health conditions (i.e. tuberculosis, diseases of the nervous system, cardiovascular/renal conditions, and hypertension).
As you can see, raw milk is more beneficial than it is given credited for. Also, once you know more about the processes the milk you can buy in the store go through, you can understand why some people would rather have raw milk instead. I use raw milk myself and I am going to talk more about it in upcoming thoughts. Please stay tuned!