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Milk or Not to Milk ... That Is the Question?

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Milk, it does a body good, so they say! But who are “they,” I ask myself and ask my clients all the time. “They,” most of the time, are the people pasteurizing the milk, producing it, selling it, and marketing it. So of course it does a body good. It also does their pockets good! Working in the health field, this is a large topic that I get asked about a lot, do seminars on, get phone calls about, and educate my clients about all the time. In this brief article I am going to touch upon some of the negatives of drinking pasteurized milk and the benefits of drinking raw or organic milk.

Raw milk:

Colostrum is the first milk produced by the breasts during late pregnancy and for a few days after childbirth. It provides a nursing infant with essential nutrients (B12 being one of them) and infection-fighting antibodies, as well as assists in helping the child pass early stools (aids in excretion of bilirubin and helps prevent jaundice). Breastfeeding and the importance of it is another entire topic in its own. There are many schools of thought on if you should, for how long, etc.

The colostrum they sell in the store comes from cows or sheep. It is difficult to find, but out here in California you can buy it at any health food store. As well, you can purchase it online at mercola.com. Be careful because a lot of the products in the store are pasteurized, homogenized, and not organic. This defeats the entire purpose of taking it. So make sure if you buy it you purchase raw colostrums.

Your colostrum provides not only perfect nutrition tailored to the needs of your newborn, but also large amounts of living cells which will defend your baby against many harmful agents. The concentration of immune factors is much higher in colostrum than in mature milk.

Colostrum is also beneficial for:

1. GI dysfunctions (leaky gut, dysbiosis, IBS, ulcerative colitis, etc.)
2. Contains a high concentrate of leukocytes which are protective white cells which destroy disease causing bacteria and viruses
3. Strengthening the immune system
4. Providing B12

Anything that is taken from an animal or the environment and altered has been denatured. Raw or organic milk is one of those “things” that is taken from an animal and not denatured. It is tested, but not pasteurized or homogenized. This means that your body recognizes it, is able to assimilate, digest, and absorb what is in the milk. Raw milk has not been heated above a cow’s highest healthy body temperature which is no more than 101 degrees Fahrenheit. (38 degrees Celsius) nor frozen, has not been altered with additives, chemicals, light, or homogenization. Remember, you are what you eat or drink!

Processed dairy:
“Processed dairy is any dairy that has been altered from its raw state by heating the dairy above a cow’s body temperature. Pasteurization, irradiation, boil, or homogenization is the most commonly known forms of processing. Also, the processes of chemical treatment are used to enhance flavor, fortify, and preserve bad-tasting milk that has been heat-treated and putrefactive. Pasteurization means heating milk to at least 130 degrees Fahrenheit (54 degrees Celsius) for at least forty-five seconds, or 160 degrees Fahrenheit (71 degrees Celsius) for at least fifteen seconds. Boiling means cooking the milk until it begins to vaporize, usually for at least five seconds. Irradiated means that the milk is exposed to destructive light such as high-intensity ultraviolet or radioactive contamination, also called cold-pasteurization. Homogenization means that the milk-fat (cream) is highly pressurized through a tight-meshed screen that causes the fat-molecules to rupture, turn rancid, and spoil. Homogenization originated to hide milk that was low in fat. In early years, low-fat milk was considered less desirable and unhealthy. Homogenization today is done to keep the cream from separating from the milk so that it will not sour and the milk looks even. All of those processes destroy or damage the wonderful nutrients in raw milk.

Pasteurizing milk destroys enzymes, diminishes vitamin, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and promotes pathogens. You may notice that raw milk left out will sour naturally but pasteurized milk will rot. This is because the beneficial bacteria in the raw milk help to keep putrefactive bacteria under control. Pasteurized milk, however, does not have any of the beneficial bacteria left to keep it from rotting.

Then, of course there is the issue of the antibiotics, pesticides, and growth hormones and the fact that nearly all commercial dairy cows are raised on grains, not grass, like they were designed to. This will change the composition of the fats in the milk, especially the CLA content.

People feel the health benefits
Pasteurized cow’s milk is the number one allergic food in this country. Raw milk, on the other hand, is not associated with any of these problems, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk.

“Raw milk is truly one of the most profoundly healthy foods you can consume, and you’ll feel the difference once you start to drink it.”

Taken from merocla.com. The fear of raw milk is instilled into us by the media, society, and so forth. It is that fear (created from ignorance) that keeps one from drinking this highly nutritious and beneficial life substance.

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