Raw Milk Part 2

Nourishing Traditions by Sally Fallon

Why is raw better?

This quote, regarding good clean raw milk, is taken from the book Nourishing Traditions by Sally Fallon (I highly recommended it):

“Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanisms should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour, while pasteurized milk, lacking beneficial bacteria, will putrefy.” (pg. 34).

Basically, pasteurization kills the milk. It kills the good bacteria that fight bad bacteria. Fallon goes on to explain how pasteurization results in a significant loss of vitamins in milk and minerals. For example, vitamin C is mostly lost after pasteurization, while vitamin B12 is completely destroyed—even the availability of calcium is reduced.

Pasteurization also destroys all the enzymes in milk. High heat kills enzymes. Enzymes are important because they are what help our bodies assimilate and digest nutrients in milk. Synthetic vitamins, which are often added back to commercial pasteurized milk, have their own list of problems and are difficult for our bodies to actually use.

Homogenization is another reason to buy milk from a small farmer and not from the grocery store. Homogenization is when powdered skim milk is added back to milk to create 1% or 2% milk. Commercial dehydrated milk is rancid and harmful to our bodies because it contains damaged cholesterol.  

Note: If you have to buy milk from the store, look for non-homogenized whole milk. Also, do not buy milk that says ultra-pasteurized. This is why you should also avoid organic pasteurized milk, because it is always ultra-pasteurized.

Why is whole milk better?

We need the whole food to digest it properly and absorb nutrients. Lactose (what many people can’t tolerate) is milk sugar. If we only drink skim milk without the milk fat we are not able to absorb the nutrients, and we are left with mostly milk sugar. Pasteurized skim milk is pretty much watery, dead, milk sugar. Cream in milk should be the most valued part. Our cells need animal fats to stay healthy and to function properly.

Besides all the health reasons, raw milk tastes great! : )

In my next post I will give a short testimony of how raw milk has helped me and my family.

--Corryn

Edit: This post is linked to Sunday School at Butter Believer, The Healthy Home Economist, and Raising Homemakers! : )