It’s been a wonderful week! Not because of the holidays, gifts or seeing friends and family. It is because I have been consuming raw milk. Exactly the way it is when it comes out of the cow. Its a beautiful farm in Foxboro, MA where the cows graze on green grass during the nice months and locally grown hay during the months when green grass is not available.
There seems to be a large portion of people who say they are lactose-intolerant. If you do, give cultured milks a chance. Lactobacilli, also known as probiotics, improve intestinal cultural ecology. Helping digest and absorb the nutrition in milk. Regular consumption will help lower cholesterol and protect against bone loss. Beneficial bacteria and lactic acid protect against infectious illness and disease, and aid in the digestion of all we eat. Especially grains, which are soaked in whey for many hours before cooking.
Milk and cultured milk products are generally consumed by people around the world at every meal. Without pasteurization or refrigeration, milk will sour and separate. This is because the bacteria begin breaking down the milk sugar (lactose) and milk protein (casein) to produce enough lactic acid to inactivate putrefying bacteria. This protects it from spoilage. Casein is the most difficult protein to digest.
In the west, we know of yogurt, buttermilk and sour cream (creme fraiche) to add to our meals for flavor, texture and the health benefits. traditional societies insist on giving the sick, aged and nursing mothers lacto-fermented milk products, beverages and vegetables. Also both vitamin B and C increase during fermentation.
When dairy products have been pasteurized or heated in ways that destroy enzyme activity, have significant levels of enzymes that contribute to the difficult digestion of lactose in the intestine. When milk processors make low fat milk, they remove the fat, pasteurize and then add unnatural vitamins to “help” us, supress odr and restore tastw. This process makes milk very difficult to digest and does provide any nourishment. Synthetic vitamin D2 or D3 is added and is toxic and linked to heart disease. Homogenization has also been linked to heart disease. Cheeses made from raw milk contain a full complement of enzymes and are more easily digested than cheeses made from pasteurized milk. Processed cheeses with emulsifiers, extenders, phosphates and hydrogenated oils should be strictly avoided. Milk found in the supermarket come from cows that have been genetically engineered to produce more milk. Which is present in the milk as high levels of bovine growth hormones. Which can result in growth abnormalities. Another issue with dairy methods today is the feeding of high protein soybean meal to the cows. Little has been researched on what problems this may cause. Other forms of soy have been found to be very damaging to the human body. Properly fed cows (green grass) are rich in CLA (conjugated linoleic acid), vitamins and minerals.
We were taught that the pasteurization is beneficial to protect ourselves against infectious diseases. Stainless steel tanks, milking machines, efficient packaging and distributing, make pasteurization completely unnecessary for sanitation purposes. In recent decades, all outbreaks of salmonella have been in pasteurized milk. Raw milk contains lactic-acid producing bacteria that help protect against pathogens. Pasteurization destroys these helpful organisms. Heat will also alter the amino acids, making the proteins less available and the deconstruction of vitamins. B12 is completely destroyed, which is needed for healthy blood and nervous systems. Calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfur availability is reduced from pasteurization. The test for successful pasteurization is the absence of enzymes. These enzymes help the body assimilate all body building factors, like calcium. Osteoporosis may be a cause of drinking pasteurized milk. Over time, raw milk will sour and still be edible. Where as pasteurized milk will putrefy. Lipase, in raw milk, helps digest and utilize butterfat, helping with weight loss.
It is extremely difficult to purchase raw milk in the United States. It is federally illegal and only available from a few farms around the country.
If you can not find good quality raw milk from pastures cows, limit your milk consumption to cultured milk, buttermilk, whole milk yogurt, butter and raw cheeses.
Check out www.realmilk.com for a list of raw milk and milk products from pasture-fed animals.