I recently read an article, “What’s Not In Your Organic Milk That Should Be” http://www.thesweetbeet.com/ultra-high-temperature-pasteurization/, about the inferiority of ultra pasteurized milk, all pasteurized milk for that matter, and it made me grateful all over again that there are still smaller dairy farms selling raw milk to those of us who want the best.
Milk in its natural form is an amazing food indeed. It contains wonderful fatty acids that help our bodies to burn fat (they are called conjugated linoleic acids or cla’s for short), immune boosting immunoglobulins (intended for the calves to help fight off illness), and beneficial bacteria that strengthen the immune and digestive systems.
These beneficial bacteria actually keep harmful bacteria at bay. We’ve all heard of E. Coli. Well, the good bacteria in raw milk prevent the overgrowth of this potentially harmful bacteria. Many people don’t know that and are afraid to drink raw milk, but pasteurized milk is to blame for many more cases of sickness than raw milk–that’s what happens when people drink milk from sick cows rather than raw milk from healthy cows.
If you’re still not impressed by raw milk, consider the enzymes present that help you digest it. If you are lactose intolerant or know someone who is, you will immediately realize what a great thing this is. The lactase that is normally present in milk to help us digest it gets destroyed when heated through the process of pasteurization…as do the bacteria. The CLA’s I mentioned are going to be rich in grass-fed cow’s milk, not in commercial cows that are fed grain, corn and soy. You won’t find cows making milk to be sold in its raw form eating that crap!
My favorite brands of raw milk are Organic Pastures and Claravale, but I am sure there are many delicious sources. To find raw milk in your area, check out realmilk.com.
Raw milk is superior in nutrition and taste. Give it a try!
For more information, pick up a copy of my book Choosing Health.