Demand for raw milk is growing rapidly–by some estimates at 40 percent per year. Raw milk is available in retail establishments in eight states and at the farm gate in many more. In states where raw milk sales are illegal, consumers are obtaining raw milk through cow share and herd share programs.
As consumers grow increasingly concerned about food quality and safety, the demand for local foods has grown rapidly. Multi-state outbreaks (such as last fall’s E. coli tainted spinach and the more recent Salmonella outbreak due to peanut butter) demonstrate the problems of a centralized food supply. The FDA has recently reported that it may never know the source of the E. coli that contaminated the spinach and warns it will happen again. If such a problem should arise from a local food, such as raw milk, the source of illness could be more easily identified and contained.
Many farmers are transitioning to direct sales of raw milk because of the increased income such sales provide.

Possible Damage to the Health of Consumers from Drinking Pasteurized Milk

Different population groups were studied in various parts of the world. The heat process of pasteurization alters the protein found in milk and as a result heated protein is responsible for the large increase in the incidence of heart trouble in citizens of western civilization, during the course of the past generation.
There are a theory that homogenization of milk is proximately related to the atherosclerosis which is so prevalent in citizens in developed countries of the western world. The reduction in the size of the fat particles caused by homogenization permits them to be assimilated into the stomach lining in a manner that was not contemplated by nature. When these fat particles along with xanthine oxidase get into the bloodstream the human system sets up a defense mechanism which results in the scarring of arteries

Processing Is the Problem

The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high-protein, soy-based feeds for fresh green grass and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well.
Their milk is then pasteurized so that all valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium).
Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
The butterfat of commercial milk is homogenized, subjecting it to rancidity. Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter-fat is in milk for a reason.
Without it the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America’s best source of preformed vitamin A.
Synthetic vitamin D, known to be toxic to the liver, is added to replace the natural vitamin D complex in butterfat. Butterfat also contains re-arranged acids which have strong anti-carcinogenic properties.
Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
Like all spray dried products, non-fat dried milk has a high nitrite content. Non-fat dried milk and sweetened condensed milk are the principle dairy products in third world countries; use of ultra high temperature pasteurized milk is widespread in Europe

Nutritional Values Nutritional Values
1. Pasteurization destroys the enzyme phosphatase. 1. Enzymes, catalase, peroxidase and phosphatase are present.
a. Absence of phosphatase indicate that milk has been pasteurized. a. Phosphates is needed to split and assimilate the mineral salts in foods that are in the form of phytates.
b. Wulzen Factor destroyed (anti-stiffness nutrition factor lost). b. Wulzen Factor (anti-stiffness) available.
c. No evidence of alternation by pasteurization. c. X Factor in tissue repair available.
2. Digestibility reduced by 4%, biological value reduced by 17%. From the digestibility and metabolic data it is concluded that the heat damage to lysine and possibly to histidine and perhaps other amino acids destroys the identity of these amino acids and partly decreases the absorbability of their nitrogen. 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 3. Vitamins–all 100% available
a) Vitamin A–destroyed a) Vitamin A–fat soluble
b) Not altered b) Vitamin D–fat soluble
c) Not altered c) Vitamin E–fat soluble
d) Not altered d) Vitamin K–fat soluble
e) Vitamin B complex–pasteurization of milk destroys about 38% of the vitamin B com-plex. e) Vitamin B–Complex
f) Vitamin C is weakened or destroyed by pasteurization. Infants fed pasteurized milk exclusively will develop scurvy. Vitamin Bw–Biotin
g) Testing of pasteurized milk indicates destruction of this vitamin. 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
  f) Vitamin C
  g) Antineuritic vitamin
4. After pasteurization the total of soluble calcium is very much diminished. The loss of soluble calcium in regards to infants and growing children must be a very important factor in growth and development, not only in the formation of bone and teeth, but also in the calcium content of the blood, the importance of which is now being raised. 4. Minerals–all 100% metabolically available.
5. Carbohydrates — no evidence of change by pasteurization. 5. Carbohydrates–easily utilized in metabolism. Still associated naturally with elements (instable).
6. Pasteurization harms the fat content of milk. 6. Fats–all 18 fatty acids metabolically available, both saturated and unsaturated.

Sources: Become Healthy Now

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