Consciousness of the benefits of raw milk is beginning to increase. Farmers’ markets, co-ops, and herd share programs support groups of people interested in high quality food and milk. Legislative battles continue, with small changes toward the protection of individual food choices. It should be known that the Center for Disease control does not support drinking raw milk despite its health benefits.
Pasteurization (heating) and homogenization (shaking) denature protein, specifically milk protein. This widespread alteration of milk makes it an inferior food.
The best smoothie recipes recommend raw milk whey protein powder, and caution in the instructions to NOT put the raw milk whey powder in the blender at the beginning, to avoid damaging the delicate proteins. See Natura’s Beyond Whey and smoothie recipes for full details.
The Weston Price website www.westonaprice.org is a valuable collection of resources in whole food nutrition. Www. Realmilk.org collects research and legal briefs tracking the history of raw milk’s safety in comparison with pasteurized milk.
The safe use of raw milk is based on correct handling of milk cows, and regular testing of animal and handler health according to known standards.
Raw milk fights disease-causing germs and strengthens the immune system. The bacteria it contains are the healthy lactic acid bacteria, while pasteurized milk bacteria are the bacteria of spoilage. Raw milk’s value is enhanced by fermentation into yogurt or kefir. See Fermented foods.
The helpful bacteria in raw milk are diminishing in diversity over time as pesticide residues increase in the environment. Glyphosate (Roundup) is known to kill good bacteria in preference to disease-causing bacteria.
As always, it is best to know the cows and the care of the cows that you get your milk from.Print This Post
Print This Post