Raw Milk – The Real Thing

Raw milk from grass fed cows! It’s original, natural and a truly organic version that has kept humanity healthy and happy for hundreds of generations. Grass-fed cows are healthier, happier and live longer than cows penned up in typical dairy farms. Properly handled in clean conditions, raw milk is healthy and tastes wonderful.


Healthy Ingredients:


Grass-fed raw milk is full of vitamins and minerals that fight disease. It also contains essential fatty acids, amino acids and good bacteria. When you pasteurize milk, the heat destroys all of the immune-fighting properties. That pasteurized, homogenized white liquid has been called “chalk water” by dairy farmers. It’s interesting to note that when calves are fed pasteurized milk, some of them die. Why give it to human children?


Grass-fed raw milk also contains enzymes; the most important health-building ingredients usually lost in processed, cooked food. Enzymes are inflammation fighters and immune builders, but they are destroyed by pasteurization. Some enzymes include:


  • Amylase: Breaks down carbohydrates in food.
  • Catalase: An antioxidant that protects cells from damage.
  • Lactase: Promotes absorption of minerals necessary for good health.
  • Lipase: Breaks down fats and triglycerides.
  • Phosphatase: Helps your body absorb and use the calcium and phosphorous.
  • Lactoferrin: Defends against bacteria, viruses, fungi, and parasites
  • It’s the real thing and more and more people are turning to it. It also tastes better.[i]


Dangers Exaggerated:


A USDA/FDA report compared illness statistics between raw milk and deli foods to find there were 515 times more illnesses from L-mono in deli meats and 29 times more illness from L-mono due to pasteurized milk. Deli meats were 10 times more likely than raw milk to cause illness.[ii]


Raw milk, like any food, can become contaminated and cause illness. An analysis of reports on 70 outbreaks attributed to raw milk, many examples of bias reporting, errors and poor analysis resulted in most outbreaks having either no valid positive milk sample or no valid statistical association.


Dairy farmers today can take advantage of many advancements that contribute to a dramatically safer product, including pasture grazing, herd testing, effective cleaning systems, refrigeration and easier, less expensive, more accessible and more sophisticated milk and herd disease testing techniques.


Claims that raw milk is unsafe are based on 40-year-old science and century-old experiences from distillery dairy factory farms compared to modern day production and statistics.[iii]


Health Benefits of Raw Milk:


Raw milk is the ONLY food that has extensive built-in safety mechanisms and numerous components to create a healthy immune system.


In human studies, raw milk was shown to be superior to pasteurized in protecting against infection, diarrhea, rickets, tooth decay and tuberculosis. Children who drank raw milk had better growth than those receiving pasteurized milk.[iv]


In animal studies, those fed raw milk had better growth, denser bones, greater integrity of internal organs, less anemia, fewer signs of anxiety and stress and fewer signs of nutrient deficiency than animals fed pasteurized milk .[v]


Three recent studies in Europe found that drinking “farm” (raw) milk protected against asthma and allergies.[vi]


In the early 1900s, the Mayo Clinic administered the “milk cure” consisting of drinking 4-5 quarts of raw mile per day, which obtained favorable results for a range of illnesses including cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems and chronic fatigue; these results were NOT obtained using pasteurized milk.[vii]


Dangers of Pasteurized Milk:


Many studies have linked consumption of pasteurized milk with lactose intolerance, allergies, asthma, frequent ear infections, gastro-intestinal problems, diabetes, auto-immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized and ultra-pasteurized milk.[viii]


In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem.


Milk drinker or not, one thing you should be doing for your good health is checking in with your chiropractor on a regular basis. Keep active and fit with chiropractic!

[i] http://www.realmilk.com – for further information

[ii] Intrepretive Summary – Listeria Monocytogenes Risk Assessment, Center for Food Safety and Applied Nutr. Sept. 2003

[iii] http://www.realmilk.com – for further information

[iv] Real Milk Powerpoint, Humans: slides 54-56, 58, Animals: slides 57, 59-64.

[v] Real Milk Powerpoint, Humans: slides 54-56, 58, Animals: slides 57, 59-64.

[vi] Lancet. 2001 Oct 6;358(9288):1129-33; J Allergy Clin Immunol. 2006 Jun;117(6):1374-8; Clinical & Experimental Allergy. 2007 May;37(5) 627-630).

[vii] Creive, Dr. J. R. – Posted Jan 2000, Modified Feb 2014 – Mayo Clinic

[viii] Don’t Drink Your Milk, Frank Oski, MD, 1983


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