The Benefits of Fresh Real Milk…..

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Milk sculpturesThere is a lot to be said about milk, It has long been a staple of our diets around the world and is really a food that has stood the test of time. Only recently has Milk been pasteurised before then it was used to nourish populations on a daily basis, not to mention Milk is the base upon which we have yoghurt and cheese.

Hippocrates, Pilany, Varro, Marcellus and Empiricus the leading physicians of their day all used raw milk in their treatment of diseases. Even today in Germany successful raw milk therapy is provided in many hospitals to cure and treat disease. The only difference is that todays milk is normally pasteurised or homogenised milk and getting Real Raw Milk is getting harder and harder.

Real Milk is not Pasteurised - This process destroys enzymes, denatures the anti-microbial properties and immune stimulating components, destroys the fragile milk protein, kills the beneficial bacteria and kills off all the vitamins and minerals.  Basically it turns a beautiful complete food into something nearly useless, the only thing that can withstand the heat processing is the fat content of the milk. Considering many people drink skimmed milk that leaves them with something very different to what milk once was.

Nutritional Values of Raw Milk

  1. Enzymes, catalase, peroxidase and phosphatase are present.
    1. Phosphates is needed to split and assimilate the mineral salts in foods that are in the form of phytates.
    2. Wulzen Factor (anti-stiffness) available.
    3. X Factor (now believed to be vitamin K2) in tissue repair available.
  2. Protein–100% metabolically available; all 22 amino acids, including the 8 that are essential for the complete metabolism and function of protein.
  3. Vitamins–all 100% available
    1. Vitamin A–fat soluble
    2. Vitamin D–fat soluble
    3. Vitamin E–fat soluble
    4. Vitamin K–fat soluble
    5. Vitamin B–Complex:
      Vitamin Bw–Biotin
      Vitamin B –Choline
      Vitamin Bc –Folic Acid
      Vitamin B1 –Thiamine
      Vitamin B2 –Inositol
      Vitamin B2 –Nicotinic Acid
      Vitamin B2 –Riboflavin
      Vitamin B2 –Pantothenic Acid
      Vitamin B3 –Niacin
      Vitamin B6 –Pyridoxine
      Vitamin B12–Cyanocobalamin
    6. Vitamin C
    7. Antineuritic vitamin
  4. Minerals–all 100% metabolically available.
  5. Carbohydrates–easily utilized in metabolism. Still associated naturally with elements (instable).
  6. Fats–all 18 fatty acids metabolically available, both saturated and unsaturated.

How Does Milk Benefit Us - Well firstly and most importantly milk is one of the most easily assimilated foods on earth, this is thanks to it being pre-digested and therefore allowing it to be absorbed even by the weakest of bodies.

Milk is one of the most easily digested and assimilated foods, containing ample amounts of substances required for the growth of tissues and organs and the repair of worn-out cells.

It is a perfect food and totally complete, we can literally live from milk as we all once did while growing up.

  • Milk is full of nourishing proteins
  • Has digestive enzymes to help heal your gut and assimilate nutrients
  • Full of CLA (Powerful Anti-Oxidant)
  • Pre-Digested so easy to absorb
  • The Best Post Workout Drink

I am not recommending we go crazy on Raw Milk but I do think many of us (even those with a lactose intolerance) would benefit from at least trying a glass of real milk a few times a week. I myself have noticed increased vitality and energy as well improved gut health since starting to drink real milk regularly. So checkout your local farmers market this weekend and have a lookout for raw unpasteurised milk. If you cannot get hold of raw milk and want to reap the benefits the next best thing you can get hold of is Organic Whole Milk.

Comments

  1. Tadas says

    “Even today in Germany successful raw milk therapy is provided in many hospitals to cure and treat disease.”

    Love your Blog, but that statement is not true (I’m from germany)!

    @ Tadas: Thanks for the insider information. I guess it goes to show everything we read on the web is not true. :-) maybe it was used up until recently, would be interesting to find out….

  2. Adam | SEE says

    Q: What’s the risk?

    Pasteurization came about, because as dairies pooled their milk for market, milk contaminated with tuberculosis from one farm would contaminate the whole pool and TB would spread.

    Tuberculosis has not been eradicated. So, there must be some risk of getting contaminated milk even without pooling.

    Q: What are the best ways to guarantee the safety of raw milk?

  3. JC says

    Interesting post Chris.

    @CastelGrok on twitter has been at me forever to try some raw milk. Here in my state(US), it’s hard to get it as it cannot be sold in stores for legal reasons.

    However, I’ve found some local farms after some internet research in which I can pick some up. It’s just hard to get in touch with them.

    I do plan to try it out as it’s been of interest to me since I first heard about it.

    Do you find it awfully sour like buttermilk or no?

  4. Joe Hartman says

    I dislike regular milk and drink soy milk when I can. I want to try unpasteurized milk now. What about organic milk? Is that unpasteurized? Or does it have any benefits over regular milk? Useful article. The format is really easy to read.

  5. Shyam says

    A Wise Doctor once told me that we are the only species that drink the milk of others.

  6. sangita says

    Does boiling the raw milk destroy the nutrients? I suppose it does. I mean are you supposed to drink it relatively…well “udderly fresh”? (Sorry!)
    Also does boiling destroy dangerous micro-organisms that might be present in the milk? I could get hold of raw milk but I am not sure about the cleanliness…
    Ayurveda has some amazing points about milk and the qualities of different types of milk – cow’s milk being the most superior (Goats is also good). (In India buffalo milk is also commonly drunk..and this is not good for everybody).

    @ Sangita: Milk can be heated up while keeping all the benefits and some even say it improves absorption as it lightly breaks down the milk proteins. I like to heat mine up in a pan with some cinnamon and nutmeg.

  7. Hans Hageman says

    I never liked milk until I tasted raw milk. I am lactose intolerant and had no problem. It’s tough to find at the local farmer’s market here in Harlem, NY.

  8. Luke M-Davies says

    The milk debate is a classic in the health world and one that will go on for many years to come. I like the nutritional breakdown you give us Chris as I haven’t looked at that before!

    There are so many extreme views – some people believe humans should not drink milk full stop since we are all lactose intolerant to some degree. Personally, because raw milk is quite tricky to obtain (I must check out more London farmers’ markets though), I prefer to use natural coconut milk (with water to thin it out), home-made almond milk (it’s usually expensive in the shops), or organic full fat natural yoghurt which is the best of the dairy options in my opinion.

    For anyone who wants more opinions and interesting facts on milk – there was a great debate on the white stuff at GymJunkies:

    http://www.gymjunkies.com/the-truth-about-milk/

    I will definitely give the raw a go as soon as I track it down!

    Luke

  9. Richard Dahlstrom says

    I drink raw milk now and didn’t one year ago. Last spring I needed to take zyrtec for hay fever, literally every day. This year, with a more severe pollen count due to warmer weathers, I’ve taken only 4 or 5 allergy pills. Don’t know if it’s causal – only that it’s true.

  10. Gina says

    A university friend grew up on a dairy farm, and fresh-from-the-cow milk was most interesting and amazing. I’ve long suspected that much of the lactose intolerance suffered is due to pasteurization, homogenization and other processing.

  11. Kristy A. says

    Great post about the benefits of milk! I think it also bears mentioning that one should look for raw, grass-fed sources of milk. Grain-fed dairy cows are ubiquitous in the US, so most milk drinkers are getting an unhealthy dose of grains along with their dairy and losing out on the benefits of grass-fed dairy (high omega-3 fatty acids for one).

    I am still on the fence about whether dairy is really good for everyone, though. If you want to gain mass, then GOMAD (gallon of milk a day) definitely works. If you are looking to lose weight, then perhaps use high fat dairy like butter and cream, but leave out the milk.

    Also, it is probably best to test your body’s reaction to milk: first eliminate it for at least a few weeks, then slowly reintroduce it to see what happens. If you can take it without any nasty digestive/phlegmy side-effects, then enjoy, as long as it suits your goals!

  12. JohnB says

    Growing up in Britain in the 50′s, I recall raw milk being widely available and no-one thought it odd. You ordered the “TT-tested” milk from the milkman (tuberculin-tested).

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