Raw Milk #2: Raw vs. Pasteurized

Raw Milk #2: Raw vs. Pasteurized

Raw milk has its own enzymes and healthy bacteria. Pasteurization leaves milk with no live enzymes, no lactose-producing bacteria to populate our guts, and no critical immune supportive compounds.

Have problems with store-bought milk?  It's because there are none of these raw enzymes and healthy bacteria to aid in digestion!

As a result, we are getting dead, lifeless milk. That means damaged fats and proteins that may cause reactions in people with gut or immune problems. Store-bought milk also has added synthetic vitamin A and D. I’ve written extensively about the dangers of fortified milk here.

Worried about sanitization?  Modern sanitization practices prevent contamination and spoilage – and let’s not forget about the refrigeration process that wasn’t available at the beginning of the 20th century!  There have been very few cases of food borne illnesses associated with raw milk in the US in recent decades.  But there HAVE been cases of contamination and even death from pasteurized milk, and far more from raw produce like spinach!

Just look at the chart at the bottom of this email comparing the active compounds in raw compared to pasteurized and other “milks.”

Changing milk from a living food into its lifeless pasteurized form deprives us of many important elements. These are all proven to support a healthy gut biome and strong immune system. 

Remember, after billions of years, life evolved to its highest form in mammals. That evolutionary advantage hinges on the production of milk to feed our babies. And that milk provides incredible nourishment for all stages of life, which is why so many traditional cultures depend on milk. What do the Masaii, Mongolians, and other traditional peoples know that we have forgotten? We will discuss the specific health benefits in the next newsletter!


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