Many consumers today are not aware of the benefits of organic, raw milk when compared to pasteurized milk. As is true with many other food and medicinal products too many cooks in the kitchen have ruined the finished product. Did you know that up to 80% of the proteins in raw milk are easy to digest and, normally, do not affect lactose intolerant systems, particularly goat milk? Calcium, enzymes, antibodies and over 20 of the normal amino acids are available in raw milk making a tremendous difference in your health functions.
Lifestyle
Got Raw Milk? A Look Into the Benefits of Raw Vs. Pasteurized Milk
By |
Photo: Flickr/Mike Mozart
Pasteurized milk is raw milk that has been heated to a high enough temperature to kill all bacteria that may be present in the milk. This process also destroys any beneficial nutrients such as antibodies, the amino acids and natural proteins present, along with all the natural vitamins and minerals. That is why it is stated on the packaging that vitamin D, calcium, and others are added back into the milk.
Another process similar to pasteurization is thermalization, which uses lower temperatures to kill bacteria in milk. It allows a milk product to retain more of the original taste, but thermalized foods are not considered pasteurized by regulators. Some dairies which sell raw milk use this process because it will keep the cream from separating in raw milk, without completely destroying the beneficial nutrients. Another method of preserving the fat content in milk is called homogenization, which is a process that heats the fat particles to a point where they emulsify with the milk and do not separate out.
We know that humans were drinking milk long before pasteurization. They milked cows, goats, camels, horses and deer. The Mayo Foundation used raw milk as a remedy and treatment for many diseases and maladies, and it is still used in Germany as a therapy in hospitals. As a protection against the flu, diphtheria, and scurvy, raw milk is at the top of the list. We all know it helps prevent tooth decay, even in heavy sugar consumption.
