Re: Reasons for drinking RAW MILK

[Guest guest]

I Love raw milk. Kopera From: Tricia Trish <glory2glory1401@...> Sent: Thursday, May 21, 2009 11:11:47 AMSubject: Reasons for drinking RAW MILK

This petition explains why raw milk is superior to pasteurized milk.If you live in Nevada, please sign this petition, and help us win the fight for health freedom. Please go to the link:http://www.artisana lfoods.com/ shop/learn/ category/ raw-milk/ # Raw Milk (Petition)

To sign the “Legalize Raw Milk Petition†please scroll to the bottom.

In this post I am sharing my notes on

raw, whole, natural milk from grass fed cows. This is very different

from the pasteurized, homogenized milk drawn from grain fed cows

(industrialized milk).

It is believed that milk has been part

of the human diet since the domestication of animals around 9000 – 8000

B.C.E. Milk was first utilized in the Middle-East where the warm

climate made meat storage difficult. A dairy cow could nourish its

owner with a convenient ration of milk each day which was more valuable

than a lump sum of meat.

Milk has four basic parts, water, fat,

protein, and sugar. In raw milk the fat globules average about 4

micrometers in diameter. Each globule is surrounded by a phospholipid

membrane which keeps the fat from coagulating and therefore maintains

an emulsion. The fat portion of raw milk contains vitamins A, D, E, and

K.

The primary proteins found in milk are

casein which are bonded together by calcium-phosphate to make

“micelles.†These micelles have a negative charge which allows them to

repel one another and remain suspended.

Lactose which is comprised of glucose

and galactose (I will write about carbohydrates in a future post.) is

the sugar which gives milk its sweet taste. This sugar accounts for

about 40% of the total calories in milk. Lactose is a rare sugar in

nature and difficult for adult humans to digest.

Modern food is relatively clean. This

deprives our digestive system of beneficial bacteria and enzymes which

would normally assist in digesting complex carbohydrates (like

lactose). Such beneficial bacteria and enzymes are naturally present in

raw milk but are destroyed during pasteurization. In raw milk, the

enzyme lactase breaks the sugar lactose into glucose and galactose.

Then the beneficial bacteria Lactobacillus digests the simple

sugars glucose and galactose and produces lactic-acid. Lactic-acid

kills most harmful pathogens. If pasteurized milk is left without

refrigeration it will putrefy and become undrinkable. For the reasons

mentioned, raw milk will become pleasantly sour (like yogurt) and

actually make more vitamins and minerals accessible to your body (as

with Kefir).

Milk’s color can reveal quite a lot

about its nutrition. The yellow color of healthy natural milk comes

from the fat portion which contains carotene. Breeds such as Jersey or

Guernsey produce milk with an especially high fat content and yellow

color. The carotene comes from a diet rich in fresh grass. The blue

color of industrialized skim milk comes from the casein micelles

(protein).

During peak milk production milk solids

are removed from fresh milk and dehydrated into a powder. This powder

is then mixed with water to create skim, 1%, and 2% milk during periods

of high demand. The solids are also used to make ice-cream, imitation

butter, and many other processed foods. This practice is worrisome,

because the high heat used to dehydrates the milk solids, oxidizes the

cholesterol portion of the milk. One gram of milk contains

approximately 3mg. of cholesterol. When you hear that cholesterol is

bad for your health, what is truly meant is that oxidized cholesterol

is bad for your health. Otherwise cholesterol is essential to your

bodily functions and is even produced by your body in quantities much

greater than you could ever eat. (see post on fats). Oxidized

cholesterol makes up approximately 30% of the plaque build up in heart

disease patients.

Homogenization breaks apart fat

molecules under high pressure so that they remain suspended evenly

throughout the emulsion. Normally the large fat globules would be

lighter than the water portion of the milk and therefore would rise to

the top. In raw milk a quick shake evenly redistributes them. This

cream is far more valuable than milk and most is removed from

industrial milk to be sold to the processed food or cheese industries.

After homogenization the globules are small enough that they attach to

the heavier casein micelles and stay in suspension. Studies conducted

in the 1960’s – 1980’s by Dr. Kurt A. Oster made some disturbing

conclusions about the effect of homogenized fat on plasmalogen.

Plasmalogen makes up a significant portion of arterial walls and about

50% of heart tissue. Dr. Oster found that the small fat particles

produced by homogenization would encapsulate themselves along with an

enzyme in milk called xanthine oxidase (XO). These supper small fat

particle (called liposomes) can pass through the intestinal walls

without being digested. The liposomes then enter the blood stream where

the XO begins to attack the plasmalogen in cell tissues. The

cholesterol which is so often blamed for heart disease is actually sent

by the human body to repair this damaged. Therefore, the cholesterol

often found in autopsies of people who die from Atherosclerosis (heart disease), is in fact a natural bandage, not the cause of the disease.

Pasteurization removes nearly all of the

health benefits of milk and creates new hazards. In 1895 pasteurization

was adopted to prevent the spread of tuberculous through milk. It was

unsanitary dairies that allowed the disease to spread, not raw milk. In

1985 unsanitary conditions allowed salmonella to contaminate milk in

Illinois. The pasteurization didn’t kill all of the salmonella and

14,000 people became ill (one died). This shows that pasteurization

only reduces the risk of illnesses caused by pathogens while ensuring a

weakened immune system, allergies, osteoporosis, and the build up of

arterial plaque. Pasteurize milk is heated to 161 degrees for 15-20

seconds, or 280 degrees for a fraction of a second to produce a shelf

stable product. Raw Milk contains vitamins A, D, E, K, B, Bw, B1,

B2,B3, B6, B12, and C. After pasteurization all of these are destroyed

except 30% of A,D,E, and 50% of vitamin C. Vitamin D is essential for

the absorption of calcium. Therefore the dairy industry adds synthetic

D2. Natural vitamin D or D3 is present in raw milk and otherwise

produced by your skin when exposed to sunlight. D3 is easily used by

the body to absorb calcium. However, synthetic vitamin D or D2 is of

little use to the body and is actually toxic to the liver.

If you are a resident of County please sign our petition

below to show your support for the legalization of Raw Milk in Las

Vegas. Your support will help demonstrate the public demand for this

basic food. With sufficient public demand we will be able to establish

a Raw Milk Commission to provide, testing, inspections, and knowledge

on proper milk production. Raw Milk is legal in 28 States. Las Vegans

should have the same right to choose their food.

Thank you for your help,

Brett

[Guest guest]

raw goat milk is very good too - ive heard actually better for the human body that cows. it may be harder to find, tho. dont know.

Reasons for drinking RAW MILK

This petition explains why raw milk is superior to pasteurized milk.

If you live in Nevada, please sign this petition, and help us win the fight for health freedom. Please go to the link:

http://www.artisanalfoods.com/shop/learn/category/raw-milk/#

Raw Milk (Petition)

To sign the “Legalize Raw Milk Petition†please scroll to the bottom.

In this post I am sharing my notes on raw, whole, natural milk from grass fed cows. This is very different from the pasteurized, homogenized milk drawn from grain fed cows (industrialized milk).

It is believed that milk has been part of the human diet since the domestication of animals around 9000 – 8000 B.C.E. Milk was first utilized in the Middle-East where the warm climate made meat storage difficult. A dairy cow could nourish its owner with a convenient ration of milk each day which was more valuable than a lump sum of meat.

Milk has four basic parts, water, fat, protein, and sugar. In raw milk the fat globules average about 4 micrometers in diameter. Each globule is surrounded by a phospholipid membrane which keeps the fat from coagulating and therefore maintains an emulsion. The fat portion of raw milk contains vitamins A, D, E, and K.

The primary proteins found in milk are casein which are bonded together by calcium-phosphate to make “micelles.†These micelles have a negative charge which allows them to repel one another and remain suspended.

Lactose which is comprised of glucose and galactose (I will write about carbohydrates in a future post.) is the sugar which gives milk its sweet taste. This sugar accounts for about 40% of the total calories in milk. Lactose is a rare sugar in nature and difficult for adult humans to digest.

Modern food is relatively clean. This deprives our digestive system of beneficial bacteria and enzymes which would normally assist in digesting complex carbohydrates (like lactose). Such beneficial bacteria and enzymes are naturally present in raw milk but are destroyed during pasteurization. In raw milk, the enzyme lactase breaks the sugar lactose into glucose and galactose. Then the beneficial bacteria Lactobacillus digests the simple sugars glucose and galactose and produces lactic-acid. Lactic-acid kills most harmful pathogens. If pasteurized milk is left without refrigeration it will putrefy and become undrinkable. For the reasons mentioned, raw milk will become pleasantly sour (like yogurt) and actually make more vitamins and minerals accessible to your body (as with Kefir).

Milk’s color can reveal quite a lot about its nutrition. The yellow color of healthy natural milk comes from the fat portion which contains carotene. Breeds such as Jersey or Guernsey produce milk with an especially high fat content and yellow color. The carotene comes from a diet rich in fresh grass. The blue color of industrialized skim milk comes from the casein micelles (protein).

During peak milk production milk solids are removed from fresh milk and dehydrated into a powder. This powder is then mixed with water to create skim, 1%, and 2% milk during periods of high demand. The solids are also used to make ice-cream, imitation butter, and many other processed foods. This practice is worrisome, because the high heat used to dehydrates the milk solids, oxidizes the cholesterol portion of the milk. One gram of milk contains approximately 3mg. of cholesterol. When you hear that cholesterol is bad for your health, what is truly meant is that oxidized cholesterol is bad for your health. Otherwise cholesterol is essential to your bodily functions and is even produced by your body in quantities much greater than you could ever eat. (see post on fats). Oxidized cholesterol makes up approximately 30% of the plaque build up in heart disease patients.

Homogenization breaks apart fat molecules under high pressure so that they remain suspended evenly throughout the emulsion. Normally the large fat globules would be lighter than the water portion of the milk and therefore would rise to the top. In raw milk a quick shake evenly redistributes them. This cream is far more valuable than milk and most is removed from industrial milk to be sold to the processed food or cheese industries. After homogenization the globules are small enough that they attach to the heavier casein micelles and stay in suspension.

Studies conducted in the 1960’s – 1980’s by Dr. Kurt A. Oster made some disturbing conclusions about the effect of homogenized fat on plasmalogen. Plasmalogen makes up a significant portion of arterial walls and about 50% of heart tissue. Dr. Oster found that the small fat particles produced by homogenization would encapsulate themselves along with an enzyme in milk called xanthine oxidase (XO). These supper small fat particle (called liposomes) can pass through the intestinal walls without being digested. The liposomes then enter the blood stream where the XO begins to attack the plasmalogen in cell tissues. The cholesterol which is so often blamed for heart disease is actually sent by the human body to repair this damaged. Therefore, the cholesterol often found in autopsies of people who die from Atherosclerosis (heart disease), is in fact a natural bandage, not the cause of the disease.

Pasteurization removes nearly all of the health benefits of milk and creates new hazards. In 1895 pasteurization was adopted to prevent the spread of tuberculous through milk. It was unsanitary dairies that allowed the disease to spread, not raw milk. In 1985 unsanitary conditions allowed salmonella to contaminate milk in Illinois. The pasteurization didn’t kill all of the salmonella and 14,000 people became ill (one died). This shows that pasteurization only reduces the risk of illnesses caused by pathogens while ensuring a weakened immune system, allergies, osteoporosis, and the build up of arterial plaque.

Pasteurize milk is heated to 161 degrees for 15-20 seconds, or 280 degrees for a fraction of a second to produce a shelf stable product. Raw Milk contains vitamins A, D, E, K, B, Bw, B1, B2,B3, B6, B12, and C. After pasteurization all of these are destroyed except 30% of A,D,E, and 50% of vitamin C. Vitamin D is essential for the absorption of calcium. Therefore the dairy industry adds synthetic D2. Natural vitamin D or D3 is present in raw milk and otherwise produced by your skin when exposed to sunlight. D3 is easily used by the body to absorb calcium. However, synthetic vitamin D or D2 is of little use to the body and is actually toxic to the liver.

If you are a resident of County please sign our petition below to show your support for the legalization of Raw Milk in Las Vegas. Your support will help demonstrate the public demand for this basic food. With sufficient public demand we will be able to establish a Raw Milk Commission to provide, testing, inspections, and knowledge on proper milk production. Raw Milk is legal in 28 States. Las Vegans should have the same right to choose their food.

Thank you for your help,

Brett

[Guest guest]

Gayle,

You're absolutely right! Goat milk is better for the human body than cow's

milk. It's just really hard to find raw...but not impossible. Some dairy

farmers make it available. I'd take goat milk over cow milk if I could find it

raw.

Goat milk at the store is very expensive, and it is pasteurized. It would be

great for making yogurt and kefir though, because the good bacteria will be

replaced with the your yogurt or kefir starter/grains.

I miss my kefir! I haven't had it in awhile. I have frozen grains that I need

to thaw and grow again, but I don't particularly like having to throw away good

milk while it rebalances itself.

Patty

Re: Reasons for drinking RAW MILK

raw goat milk is very good too - ive heard actually better for the human body

that cows. it may be harder to find, tho. dont know.

[Guest guest]

patty;

i found it at a farmers market. but like you said, its hard to find. what i had tasted wonderful. not like the store bought.

gg

Re: Reasons for drinking RAW MILK

Gayle,You're absolutely right! Goat milk is better for the human body than cow's milk. It's just really hard to find raw...but not impossible. Some dairy farmers make it available. I'd take goat milk over cow milk if I could find it raw.Goat milk at the store is very expensive, and it is pasteurized. It would be great for making yogurt and kefir though, because the good bacteria will be replaced with the your yogurt or kefir starter/grains.I miss my kefir! I haven't had it in awhile. I have frozen grains that I need to thaw and grow again, but I don't particularly like having to throw away good milk while it rebalances itself. :(PattyRe: Reasons for drinking RAW MILKraw goat milk is very good too - ive heard actually better for the human body that cows. it may be harder to find, tho. dont know.