(Health Secrets) Don’t buy into the lies broadcast by mainstream media. While scientific, anecdotal, and historic empirical evidence proves raw milk to be a healthy asset, pasteurized milk is traced to many poor health conditions. Got milk? If so, it should be raw!
The history of milk’s contamination
A couple of hundred or more years ago, society was much more agrarian than it is today. All milk was consumed as-is, without processing and from open pastured, grass fed cows. All dairy products were made from raw milk. It wasn’t a problem for consumers. People were healthy back then.
As populations became less agrarian, small dairy farms were contained in crowded towns. Unhealthy and unsanitary conditions became the norm on these farms, and grain feeding instead of allowing animals to graze on grass was instituted. Those conditions attracted pathogens, and from that contaminated milk diseases began to emerge.
These real reasons for milk contamination were ignored. Unhealthy conditions in small urban dairy farms were not improved, and along came Louis Pasteur, whose germ theory became the foundation for killing those germs by killing the milk with heat!
It’s been said that on his deathbed Pasteur recanted his position that germs were the cause of all disease. He conceded that his contemporaries, Claude Bernard and Antoine Bechamp, had been correct with their position that the terrain of the body is what allows disease, and germs are not the cause of the disease process.
Still, the medical profession adopted Pasteur’s germ theory and embraced pasteurization. Members of the profession knew it was more profitable to treat diseases than improve the conditions that cause and sustain them.
Getting By With Bad Milk
Pasteurization of milk allows dairy farmers to create and perpetuate unhealthy, muddy, feces-filled environments for their animals. Conditions are crowded, and cows are feed with grains (mostly GMOs) and never see a pasture. To cope with these abysmal conditions, they are injected routinely with antibiotics. These conditions produce more cheap milk and higher profits for dairy factory farms owners who think only of their bottom lines.
Those nasty germs of Pasteur’s do get involved with milk under poor conditions, because the cows’ inner terrains and their surrounding outer terrains are severely compromised, attracting pathogens. An obvious example of the terrain theory is how stagnant water attracts mosquitoes; but mosquitoes don’t create stagnant water.
What Pasteurization Kills
The enzyme phosphatase is completely destroyed by pasteurization. The final test for pasteurization after heating to 165 degrees Fahrenheit is the negative alpha phosphatase test. In other words, little or no phosphatase detected. But phosphatase is the enzyme that is critical to the absorption of minerals and calcium! The dairy industry’s vaunted Vitamin D and calcium claims are useless with this arrangement. This is why drinking pasteurized milk does not protect against osteoporosis.
Instead of building bone density, calcium winds up getting into blood vessels where it calcifies the inner walls to promote cardiovascular problems, or enters joints to create arthritis.
The heat of pasteurization destroys milk’s digestive enzymes, inhibiting proper digestion of milk fats, and creating mucous and phlegm in the body that promote inflammation and disease. Probiotic digestive bacteria, or friendly flora in milk, are also destroyed. The GI tract’s intestinal flora comprises well over half of the immune system. A shortage of intestinal flora turns your gut into a breeding ground for disease pathogens. Think stagnant water and mosquitoes.
Raw Milk’s Benefits
Raw milk provides an abundance of probiotic strains that are essential for good digestion, in the form of the friendly flora that support more than half of your immune system.
There are other digestive enzymes found in milk. Lactase is the enzyme that the lactose intolerant lack. This is why lactose intolerant people often have no problem with raw milk. Lipase breaks down and improves the body’s utilization of fats. Amylase breaks down carbohydrates for proper digestion. Catalase, another enzyme found in milk, prolongs cell life with its antioxidant capacity.
Milk contains immune factors.
Lactoferrin protects against disease by defending against bacteria, viruses, parasites, and fungi.
Pasteurization destroys the B vitamins, including B12, and most of the Vitamin D contained in raw milk, while the heat used to pasteurize tangles many amino acid strands, turning them into toxic or indigestible proteins.
Choosing Raw Milk
Raw milk is so good for most of us that the hassles for getting it are worth the effort. First you need to get familiar with the local restrictions and the ways diaries in your area get around them.
Buy from dairy farmers who milk their cows for raw milk consumption only. Some large dairies will sell their milk to consumers before pasteurization, but the contamination mentioned from poor environmental conditions and unhealthy cows remains because the farmer is counting on pasteurization to take it out!
Determine that your raw milk farmer’s cows graze freely on grass or alfalfa that hasn’t been chemically treated, and the cows are not given antibiotics or steroids. The farmer should refrigerate the milk immediately after milking. Make sure the dairy tests the milk for bacterial contamination.
The raw milk you buy may turn a bit sour or curd some before you finish a bottle. You may not like the taste, but it’s still not spoiled. Pasteurized milk spoils. Soured raw milk is still highly beneficial food.
Dedicated raw dairy farmers in heavily restricted states create cow or dairy sharing associations, where you “own” a share of the cow or farm. So you’re not buying the milk if you have a share. This works somewhat like a vacation condo time share.
Other areas have created buyers’ clubs that enable members to buy raw milk or cheeses from couriers who deliver directly from small diaries to consumers. This arrangement is popular since it enables urban consumers to get products without traveling several miles out of town to those few and far flung raw milk dairies. If you live near an Amish or Menonite population, you may be able to buy raw milk products directly from them.
Give raw milk a try. Your participation as a raw milk consumer and raw milk health advocate is important if there will ever be a chance to push back some of the pasteurized milk enforcement that harms more than helps.
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