Milk, it does a body good, so they say! But who
is “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 the 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 www.mercola.com. Be careful because a lot of
the product in the store is 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 cows
highest healthy body temperature which is no more
than 101 degrees F. (38 degrees C.) 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 cows body temperature. Pasteurization,
irradiation, boil or homogenization are 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 F.
(54 degrees C.) for at least 45 seconds, or 160
degrees F. (71 degrees C.) for at least 15 seconds.
Boiling means cooking the milk until is begins
to vaporize, usually for at least 5 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 helps 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: www.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.
Love to all!
Joshua Rubin
www.eastwesthealing.com
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