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Raw Milk for the WIN!!

Carefully produced raw milk has numerous health advantages over pasteurized milk. Whereas pasteurized milk is now recognized as a top food allergen and difficult to digest, raw milk is actually a health-supporting food with rich therapeutic potential and is easily digested by most consumers. Like breastmilk, raw milk is a living whole food that provides excellent nutrition, health-supporting enzymes, and probiotics. Raw milk has a superior nutrient profile, whereas pasteurized milk has diminished nutrition with denatured proteins and fats. People who are lactose intolerant can often consume raw milk with no maldigestion due to the presence of a variety of living bacteria that facilitate the production of lactase enzymes in the intestines. Numerous scientific studies have shown that raw milk is correlated with decreased rates of asthma, allergies, eczema, otitis, fever, and respiratory infections. Raw milk also aids in recovery from antibiotic use and provides many gut-healthy probiotics and enzymes.


Pasteurization of milk has been shown to:

Reduce the bioavailability of calcium and phosphorus

Reduce the presence of copper and iron

Reduce Vitamins A, B Complex, C, and E

Destroy beta-lactoglobulin, thereby decreasing intestinal absorption of vitamins A and D

Destroy probiotics, including lactobacillus and pediococcus, and

inactivate beneficial enzymes, including lactase, alkaline phosphatase, and lactoperoxidase


Raw milk, especially from pastured animals (grass-fed animals), is an excellent source of calcium, iron, Vitamins A, D & K, phosphorus, zinc, conjugated linoleic acid (CLA), and omega-3 fatty acids, plus many beneficial enzymes and probiotics.


Raw milk contains many beneficial enzymes, yet these enzymes are inactivated by pasteurization. For instance, raw milk contains protease enzyme, which aids in the digestion of proteins, and lipase enzyme, which aids in the digestion of fats. Lactoperoxidase is a naturally occurring antimicrobial enzyme in raw milk. Alkaline phosphatase enzyme is attached to the fat globules in raw milk; intestinal alkaline phosphatase enzyme is associated with decreased inflammation and lower rates of cardiovascular disease and Type-2 diabetes. These and numerous other beneficial enzymes in raw milk are inactivated by pasteurization.


Large studies have found that raw milk consumption is associated with lower rates of:

  • asthma

  • allergies

  • eczema

  • ear infections

  • fevers

  • respiratory infections

  • Allergy protection ceases when raw milk is heated to 149 °F, which is the same temperature at which the whey proteins are denatured. It is likely that the raw whey proteins are responsible for raw milk’s beneficial effects on allergies, asthma, and inflammation.

  • Childhood consumption of raw milk correlates with higher pulmonary (lung) function and lower incidence of allergic diseases in adults.

  • Raw milk’s beneficial effects on asthma are partially mediated by regulatory T cells.

  • The benefits of raw milk are independent of the environment, such that these benefits are observed in both farm and urban settings.

  • For a comprehensive list of studies about the health benefits of raw milk, visit the British Columbia Herdshare Association.

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