Why is raw milk without pasteurization ideal for your family
You must have surely heard of the importance of eating your food raw, especially since it is being talked about so much these days. It is actually true. If you think of it, food that is raw is in the true form that nature intended for it to be in.
Cooking and boiling every particle of food you eat until eternity destroys all the essential nutrients. In some cases, it even ruins the fresh natural taste. So next time you hear the recommendation that at least 50% of your diet should consist of raw foods, it shouldn’t surprise or shock you. It’s worth giving this change in your diet a serious thought.
The same applies to the milk you drink every day as well. Have you ever heard of raw milk? Raw milk is the highest quality of milk. It is milk that hasn’t been cooked or in other words, pasteurized. Sadly, most of us have spent a good majority of our lives not even knowing the difference.
Cooking and boiling every particle of food you eat until eternity destroys all the essential nutrients. In some cases, it even ruins the fresh natural taste. So next time you hear the recommendation that at least 50% of your diet should consist of raw foods, it shouldn’t surprise or shock you. It’s worth giving this change in your diet a serious thought.The same applies to the milk you drink every day as well. Have you ever heard of raw milk? Raw milk is the highest quality of milk. It is milk that hasn’t been cooked or in other words, pasteurized. Sadly, most of us have spent a good majority of our lives not even knowing the difference.
Pasteurization is nothing but the process of heating milk to a temperature higher than boiling point and then rapidly cooling it down. It is done to prevent any milk-borne infections by destroying harmful micro-organisms in the milk.
Ultra-high temperature (UHT) pasteurized milk can last from 30 to 90 days, which is great for milk producers. They can undertake mass production and distribution without risking milk spoilage. No prizes for guessing why this has become such a common practice.
What we don’t know is that in the name of destroying harmful bacteria, this process destroys important enzymes, proteins, and vitamins present in the milk. Allergies, heart diseases, cancer – all these diseases used to be quite rare back in the day when pasteurized milk was not around.
There are studies that prove how enzymes present in raw milk actually form a cure for many health issues. The process of pasteurization destroys these while trying to get rid of the harmful bacteria, which could have been avoided in the first place.
It’s almost like we created a problem that now needs a solution. The need for pasteurization indicates that the milk production process itself has lost its sanctity. Think about it. If milk is sourced responsibly, wouldn’t it eliminate the need for pasteurization? But that is not the case in today’s world with an increasing lack of ethics in the dairy industry.
Thankfully, there are still businesses that care about doing things the right way. They are the ones who are able to produce clean raw milk that doesn’t require any pasteurization. The cows are grass-fed and well looked after to ensure that they are disease free. While this may come at a slightly premium price, wouldn’t you pay more to consume healthy food rather than spend your money visiting doctors?
In the words of Albert Einstein “Intellectuals solve problems; geniuses prevent them.” Let’s delve a bit deeper into why raw milk without pasteurization is ideal for your family.
Take a look at the information detailed out below so you can decide for yourself.
1. Enzymes in raw milk :
If you come to think of it, raw milk can also be called a living food. In its most natural form, milk is rich in natural food enzymes namely lactase, lipase and phosphatase. Lactase helps you better digest the milk sugar called lactose in milk. Reduced levels of lactase can lead to lactose intolerance in many people. But with raw milk, this problem is mostly wiped out.
Phosphatase, on the other hand, helps your body absorb the calcium in the milk a lot better. I’m sure your mom or grandmom always told you to drink milk to make your bones stronger. But what you might not know is that pasteurization destroys the phosphatase in milk which is a crucial enzyme responsible for the easy absorption of calcium. Basically, pasteurized milk has calcium but not the catalyst that helps its digestion. In short, the calcium in pasteurized milk is mostly useless for your body.
3. Fatty acids in raw milk :
Now you must be saying that this sounds like a benefit of pasteurization, we hate fat because it makes us fat. So reduced fatty acids in pasteurized milk should be a good thing, right? Sorry to burst the bubble, but that is completely wrong. Let us understand why.
Conjugated Linoleic Acid (CLA) is an essential trans-fatty acid that is present in abundance in fresh raw milk. This is considered a good fat that is required by our bodies and it’s actually known to even fight obesity and cancer and hypertension.
On the other hand, in skimmed and pasteurized milk this essential component is sadly missing. Even in milk that is branded as organic (but pasteurized), the same problem exists. Skimming out the good fats is certainly not a good idea.
4. Beneficial bacteria in raw milk :
Just like there are “good” fats, the food we consume also has “good” bacteria. Doesn’t this sound like an oxymoron to you because the word bacteria by itself means all things bad? So you might ask, how can there be anything like good bacteria!
Indeed there are certain types of bacteria that are actually an essential part of our digestion process. Fresh raw milk contains lactobacillus acidophilus that helps is keeping your gut happy and balanced.
Various different strains of these beneficial bacteria perform different functions. Some balance the acids in your stomach, some are used to break down milk sugars and some even help break down fats for easy digestion.
What’s also incredible to note is that raw milk has self-protective properties as it is a living food. Raw milk actually even gets better with time while most other products would just get spoilt.
The pasteurization process destroys all these great properties in milk as well along with the bad bacteria that it is actually targeting.
5. Superior flavour of raw milk :
It’s always hard to describe the flavour of something in words. Just like you can’t get the aroma of a dish while watching a recipe being demonstrated on TV. The next best thing is to make comparisons to familiar flavours. When it comes to raw milk and the flavour of it, there is one word that comes to mind first – “fresh”! Just like the freshly squeezed juice from a fruit is a lot better than the canned variety can ever be.
Some people even like to describe pasteurized milk as “cooked”. On the other hand, fresh raw milk is described as melted vanilla ice cream. I guess the only way to know for sure is to try some yourself.
6. Milk proteins in raw milk :
Just like the vitamins and minerals present in the milk, milk proteins as well are extremely delicate in nature. They can’t really withstand the really high temperatures that milk is subjected to during the pasteurization process.
In fact, in this case, the treated milk is not just lacking in essential elements but contains transformed or rather harmful variations of the same. This can actually be detrimental to your health. Whey proteins and immunoglobulins, two essential components, are completely denatured through the pasteurization process.
7. Protection from diseases with raw milk :
Wouldn’t it be great if you found out that you weren’t really allergic to milk, but just the pasteurized form of it? That could really be the case with you as it is with many others. Try making a switch to raw milk and it could possibly make all your allergy issues vanish.
You might fear consuming raw milk because of the potential of being exposed to milk-borne bacteria. However, if your source of milk is reliable, this is an unnecessary worry. In fact, drinking pasteurized milk is likely to expose you to more chemicals and toxins because of the poor mass production practices. Probiotics or beneficial bacteria that are present in raw milk are also destroyed through the process of pasteurization that targets bad bacteria. Probiotics play a really positive role in fighting inflammation in the body and keeping health issues at bay. If you are also struggling to keep your asthma in check, you might want to make the switch to raw milk. The pasteurization process alters the natural chemistry of milk and triggers the release of histamines which cause inflammation and in turn asthma.
8. Mass production not a priority for raw milk suppliers :
In the times that we live it, we want everything to be easily available and be quickly available. The industry seems to be keeping up with this culture and meeting the demands of people. The key question to ask here is, at what cost?
Dairy farming in many parts of the world is compromised to a great extent in the name of mass production. The cattle are not treated well and fed inferior quality food to cut costs, in turn, causing a rampant increase in diseases. To take care of this various processes like pasteurization are used to kill the pathogens. Then artificial ingredients are added to improve the nutrient value of the milk.
If only the entire industry cared for the cows that supply precious milk. If only they fed them their natural food which is grass rather than cheap grains and corn. If only they didn’t pump them with hormones and antibiotics to increase production. There would be little need for any of the milk to actually pasteurized. We could all just enjoy the benefits of pure raw milk. The silver lining here though is that there are many conscious businesses that are striving to reverse this trend in the dairy industry. Fresh raw milk is a reality for those who choose their health over everything else.