REAL MILK

Milk is the nutrient fluid produced by the mammary glands of female mammals. It provides the primary source of nutrition for newborns before they are able to digest more diverse foods.  Cow’s milk is approximately 88% water with the remaining made up of solids that include; carbohydrates, protein, minerals and vitamins.  The exact composition is dependent upon the breed and diet of the animal.

Commercially processed cow’s milk can be contaminated with pesticide, herbicide, antibiotics and recombinant bovine growth hormones (rBGH).  Commercially processed milk is pasteurized (required by law), this process diminishes or destroys:

-   Nutrients (vitamins and minerals)

-   Naturally occurring digestive and  metabolization enzymes (resulting with lactose intolerance for many consumers)

-   The milks natural built-in anti-bacterial defenses (pathogen fighting component)

Additionally, the bacteria (bad and good) that are killed by pasteurization are not removed and remain behind in the milk.  This leads to an immune response by many consumers, causing congestion and mucus build up within primary organs.  Commercially processed milk is also homogenized (not required by law) to keep the milk fat from separating and rising to the top as cream.  This process breaks up the milk fat into extremely small particles allowing milk enzymes to pass directly through the intestinal walls and into the circulatory system where it damages the arteries, leading to atherosclerosis.

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Raw whole milk is high in antioxidants, vitamins (including B-12), all the required essential amino acids, natural enzymes (including lactase), beneficial bacteria such as lactobacillus acidophilus (natural probiotics), essential fatty acids, and is one of the finest sources of calcium available.

General Information:  There have been conflicting views as to the health benefits of milk.  The truth is, pasteurized and homogenized milk (commercially processed milk that you typically find at the grocery store) is very unhealthy.

Pasteurization destroys the beneficial enzymes, antibodies, and hormones while also depleting or eliminating the mineral and vitamin contents.  Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. Dairies fortify milk with synthetic vitamins; however, vitamins A and B-2 (riboflavin) are light sensitive and are destroyed within 24 hours if not in light protective containers.  With reduced fat milk (2% and skim milk), essentially all that remains is sugar water.  This can lead to weight gain caused by the body’s insulin response (read “The Perricone Prescription” by Nicholas Perricone, MD, you will learn that insulin released = stored body fat).  Additionally, during the high temperature heating process of pasteurization, cell bodies of bacteria rupture and their contents (histamines) are released. This causes many milk drinkers to suffer allergic reactions such as congestion and mucus build up within primary organs.  The most recognizable effect of pasteurized milk is lactose intolerance.  Pasteurization kills off the beneficial bacteria lactobacillus, causing many people to be lactose intolerant (the inability to breakdown and digest the milk sugar lactose). However, most lactose intolerant consumers can eat raw milk because lactase producing bacteria (the enzyme that is required to digest lactose) are present.  Additionally, pasteurization destroys phosphatase, an enzyme that is essential for calcium absorption.

The effects of homogenization are even more dangerous.  When the milk fat is broken down in the homogenization process, the enzyme xanthine oxidase (which is present in cow's, sheep and goats milk) is digested with the milk fat in the stomach and small intestines.  However, the homogenized process encapsulates xanthine oxidase (Xo) into tiny fatty substances called liposomes. This protects Xo from stomach acids, bypassing the digestion process and allows it to pass directly through the intestinal walls and into the circulatory system where Xo eats away at the arterial inner linings. The resulting lesions are repaired by LDL cholesterol and over time the arteries become hardened by the repeated deposition of minerals and plaque.

Commercial milk comes from cows that are fed unnatural diets of GMO grain and soy to increase milk production. This diet and the confined living condition (little movement and natural sunlight) make it necessary for antibiotics to be added to the feeds in the attempt to keep the animals from getting sick.  These antibiotics, along with the growth hormone rBGH (recombinant bovine growth hormones) are passed along into the milk and on to the consumer.  Consuming organic milk will help avoid being contaminated with these substances, however, the milk will still be pasteurized and homogenized and carry all the dangers of being such.

On the other hand, Raw Whole Organic Milk is a naturally wholesome way to receive vital nutrients and strengthen the immune system with the seeding and feeding of diverse beneficial essential bacteria needed for the digestive tract. Also, because milk is 88% water, drinking it is a great tasting way to hydrate.  Most consumers are sure to be concerned about drinking raw milk and being infected by pathogens (disease causing bacteria and organisms).  However, raw milk is loaded with natural anti-pathogens (enzymes, antibodies, and fatty acids) that seek out and destroy bad bacteria.  Raw milk once was used as an antiseptic by soaking open wounds in it.  With pasteurized milk having been stripped of these built-in protective systems, it is susceptible to bacteria contamination if exposed during processing, shipping, or storing (this is why raw milk sours and pasteurized milk putrefies).  Other benefits of Raw Whole Organic Milk:

• Immunoglobulin in raw milk resolves asthma and mediates many other immune related diseases

• Raw milk was used to effectively treat diabetes before the introduction of insulin

• Raw milk has also been successfully used to treat eczema and arthritis

• Raw butter has been used effectively to assist Autistic children

Consuming Raw Whole Organic Milk products is truly one step in “Forging a Healthy Lifestyle”.  The above information provides only highlights of the dangers of commercially processed milk and benefits of Raw Whole Organic Milk.