Friday, March 26, 2010


So...I think I'm going to by a herd share and start getting Raw Milk for my family. We'll obviously be able to drink this, but something that I find interesting is that raw milk does not spoil - it cultures. Cool, huh?! So we'll drink what tastes yummy and then with the rest we can make kefir and cheese and butter. The place I'm looking at is Pasture Delights. They have a bunch of FAQs that are really informative.
Pasteurization and homogenization kill a lot of the great nutritional benefits of milk, but if you get REAL milk, it's alive with all sorts of good things for you. I got a free sample of it yesterday and have used in in smoothies today. A lot of times when people first transition to REAL milk they experience some indigestion or diarrhea, so it's a good idea to mix the raw milk with the milk you've been drinking, incrementally increasing until you've transitioned completely to the raw stuff.
Here's some info that I got with my raw milk sample. In Pasteurized/Homogenized Milk less than 10% of the original enzymes remain, necessary to digest food. Enzymes are also catalysts for the assimilation of minerals to your body. Speaking of minerals, only 50% of the original calcium is left to be absorbed by the body. Vitamins? Up to 66% of vitamins A, D, and E are lost, more than 50% of the vitamin C is lost, and vitamins B-6 and B-12 are pretty much destroyed. Proteins in the milk are severely altered, leading to allergies and making the absorption of the proteins less available to your body. Lactose is more rapidly absorbed by the body when consuming pasteurized/homogenized milk, leading to lactose sensitivity and intolerance. AND because the processing destroys all bacteria, there is no good bacteria to fight the bad, so any bacteria that grow in the milk are bad and dangerous to consume. You can fix all that by drinking REAL raw milk from a healthy grass-fed cow. Cool, huh!?

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