Natural is always best. Whenever human has tried to correct it or adjust it as per his own convenience, he has to face its adverse results. The same thing is applied in the case of milk. During late 80’s and early 90’s, pasteurization and homogenization processes were followed in order to boost the sales of milk. The highly processes milk was not that nutritious and effective as it was in its natural form. In order to get all the benefits milk has to offer, you need to drink it in its original / raw state.
What makes Raw milk different
In its raw condition, Milk is not processed, so all the healthy bacterias, enzymes and beneficial components are remained untouched within it. Pasteurization process actually destroys some of the most vital benefits of cow milk. Do you know that on heating milk at 165 degrees F, most of the nutrients get damaged and these dead cells remain in the milk as a bi-product. It is the reason that pasteurized milk causes an allergic reaction to many people. Homogenization emulsifies the fat globules, which is why the cream doesn’t separate and rise to the top in commercial milk.
In the organic dairy system, grass-fed cows are kept far from the diet of GMO grain and are grazed in the pasture. As the result, the milk obtained is completely free from the contamination with glyphosate and other toxins found in GMOs. Raw milk is further free from hormones and antibiotics, which are generally used in conventional dairy to boost the milk production in cows.
There is a big difference between the raw milk dairy farms and processed dairy farms. For your big surprise, the processed milk from most of these dairies cannot be consumed in the raw state. In order to remove all the bacteria and contamination due to filthy living conditions of the cows. The cattle are kept under unsanitary conditions and a higher risk of infection and diseases. Not only this, they are given heavy antibiotics and it results in the presence of the same antibiotics in the milk. According to a report published by Stanford University School of Medicine- “increased antibiotic usage may actually be spreading Salmonella bacteria among cows and livestock”.
Though no food can be regarded 100% safe in present highly polluted environment, but is mostly expected that raw milk from a responsible farmer is collected in a way to avoid contamination. Cows are kept in a clean environment and must be healthy. In just opposite of production of pasteurized milk, the cows are inspected thoroughly and kept under consistent observation to insure their good health and prevention of the risk of infection and contamination.
The benefits of raw milk over pasteurized milk
When the wet food undergoes the temperature above 118 degree F, this destroys its natural and beneficial enzymes. As a living food, raw milk contains enzymes that assist in digestion and assimilation of nutrients. Fermenting the milk into yogurt further activates beneficial enzymes, rendering the product even more digestible.
In scientific language, raw milk contains the lactase an enzyme that helps in breakdown of lactose. One other enzyme lipase found in butterfat helps in fat digestion and assimilation of the fat-solvable vitamins.
In pasteurization, milk is heated till 170 degree F and in the case of ultra-pasteurization, the temperature reaches up to 280 degrees. The purpose is simple: increasing its shelf life. But at the same time it destroys the nutritions and health giving qualities. There are no live enzymes left in pasteurized milk……it is a dead food. As a result, the digestive system must furnish all the enzymes required to digest it. Often, if the diet consists of all cooked foods, the body’s enzyme stores are depleted and digestion is impaired.
The butterfat that automatically separates at the top of raw milk is a primarily saturated, healthiest and most stable fat to consume. While the raw milk is obtained from cows, the butterfat boasts anti-inflammatory and anti-carcinogenic properties.
The practice of homogenization further mutilates the chemical integrity of milk. The fat globules are pressurized so that they become small enough to be in suspension throughout the milk, without separating into the cream. This makes the fat and cholesterol more susceptible to rancidity and destroys the colloidal structure of the milk.
Even worse options are reduced fat, low fat and skim milk. The body requires removed butterfat to absorb the low fat vitamins A,D,E and K in the milk. These vitamins are even more unavailable to the body in low fat/skim milk. Skim milk often contains dry milk powders and additives to compensate for the loss of flavor and texture with the butterfat. The consumption of skim and 1% milk has been shown to cause more weight gain than whole milk.
Raw milk is a great source of fully intact and bio-available vitamins. The cow milk is significantly higher in extremely beneficial vitamin K2. Now, one more fact about pasteurized milk. During pasteurization more than half of the vitamin C is lost. The primary cofactors, enzymes and proteins that help in absorption of folate, B12, B6 and iron are also destroyed. One more important protein beta lactoglobulin, which specially significant in absorption of vitamin A, also completely destroyed by pasteurization.
It has been established on the basis of surveys held time to time that most of the people who were described as “lactose intolerant” can consume raw milk without any problem. Raw milk is also recognized as a cure for asthma, constipation, thyroid disorder, allergies and more.
Pasteurization and homogenization make milk allergenic and difficult to digest. In particular, pasteurization destroys the naturally-occurring lactase enzyme. This often leads to undigested milk sugar (lactose), which can cause digestive distress. Further, the heat of pasteurization denatures and destroys some proteins. I think that one reason people find raw milk so much easier to digest is because the proteins are complete and bio-available.
Generally, raw milk is obtained from smaller-scale local farms. Chat with the milk producers and support the farmers who let the cows graze on pasture. Pastured, rather than grain and soy fed cows, boast drastically more nutrient-dense milk. Additionally, pastured cows and cattle, restore the top soil and play a vital role in the ecosystem.
Cows at gigantic-scale dairy farms live in cramped, unsanitary conditions. They produce unnatural quantities of milk, causing their udders to distend and impairing their ability to walk. These cows are fed corn and soy, ingredients that their ruminant digestive system was not designed to handle. Large amounts of antibiotics are required to keep the cows alive, and traces of these antibiotics pass into the milk. The treatment of these milk cows is extraordinarily cruel… these gentle creatures are treated like machines, not animals. The milk they produce is of extremely poor nutritional quality due to their living conditions, but also to the emotional distress they endure.
A Note about Safety
As more and more people are discovering the benefits of raw milk, opponents are quick to point out safety concerns. Yes, pasteurization does kill pathogens and potentially harmful bacteria. It is, however, important to note that raw milk is safe. What is not safe is contaminated raw milk. This is why raw milk producers take such precautions to prevent contamination.