Last time, we took a look at the differences between raw milk and the milk you most likely buy at the grocery store. Starting with the cows, the differences are huge. Commercial dairy cows are unlikely to ever see grass, much less eat it. They produce milk only because they are pumped full of hormones. Their milk is so contaminated by harmful bacteria that it must be pasteurized.
Raw milk is another story. Because of how it is produced— happy cows grazing on fresh grass without the help of hormones or antibiotics— it retains all of the goodness that makes milk a perfect food.
So, what’s in raw milk that makes it so good for us? Because of how it’s produced, raw milk does not require pasteurization. Ultra-pasteurization superheats the milk to 162 to 167 degrees Fahrenheit (72 to 75 degrees Celsius) for 15 to 20 seconds to kill harmful bacteria, thereby increasing shelf life. However, pasteurization also kills beneficial bacteria, breaks down proteins, destroys enzymes that make milk more digestible and damages milk’s naturally occurring vitamins.
Raw milk hasn’t been homogenized, a process preventing separation. The process subjects the fat and cholesterol in milk to oxidization, increasing free radical action, cell mutation and inflammation. Homogenization is harmful because the fat globules are broken into tiny particles that permeate our intestines, thus bypassing the normal digestive process that takes place in the intestines, leading to numerous allergic type reactions.
The healthy butterfat in raw milk contains conjugated linoleic acid, CLA, an omega-6 fatty acid. CLA has shown anticancer and immune system-boosting properties. Did you know that healthy fats and proteins are the carriers of our important micronutrients? To improve the delivery of these nutrients from fruit and vegetable sources, pat with raw butter or top with raw fresh or whipped cream.
Raw milk is much higher in vitamin A, D and CLA because of the cows’ diet. Another plus, grass-fed cows’ milk is typically organic, meaning the cows are raised humanely, without antibiotics or hormones, enjoying a diet of fresh grass eaten in the fresh air. However, raw milk does not necessarily have to be from cows. Goats, camels, and water buffalo are other good sources.
Here in Santa Clarita, raw milk and butter are readily available at Whole Foods from Organic Pastures and Claravale Farms.
If you are…
• Done talking about creating better health
• Tired of thinking about what to do next
• Ready to make positive change and live a more vibrant life
…then make the investment in yourself because Women’s Health Advantage is ready to help.
For more information, contact Jill Redfern RN, nutrition and digestive health specialist at 661-310-7373 or at womenshealthadvantage@msn.com .