marina phillips wrote:
I think the mucus production blamed on milk is often a figment of people's imagination, or is caused by other factors and milk is a common and convenient scapegoat. But that's me and my obnoxious opinion.
“The Devil in the Milk” — Dr. Thomas Cowan on how the A1 – A2 factor explains why even raw milk sometimes does not seem to be enough of an improvement over “store-bought”
Nobody can tell you if it will benefit you or not. All you can do is try it and see how you feel.
I've been cruising the forum/topic on selling raw milk. I have found a source here in my neck of the woods for raw milk and am pleased about that. It's expensive, but I feel it's well worth it.
Now, my questie is: Does drinking raw, uncooked milk do away with the side effects of pastuerized milk such as too much mucus production, etc. etc.
I'd really like some input on the benefits of raw milk.
Casey Halone wrote:
Do you have pets? if not you should get some. we buy 2 gallons of raw milk a week for our "pet."
The Animal Breed Matters
Raw, whole milk is the overall best choice, because it offers abundant healthy fat, probiotics, vitamins, minerals
and enzymes. It is not processed at all on its way from farm to table, other than milking it out or chilling it. Yet,
not all raw, whole milk is created equal. Some of it comes from less desirable breeds. When choosing your raw,
whole milk, you actually have two choices:
1. raw, whole milk from an old-fashioned breed of pastured animal, such as Jersey, Guernsey, Red Devon,
or Brown Swiss cows, or goats, or sheep
2. raw, whole milk from a modern breed of pastured animal, such as the commercial Holstein
What’s wrong with the modern breed of cow? The milk protein suffers a genetic mutation, making it unstable in
our digestive tracts. This mutation is linked to serious health issues, such as auto-immune disease, heart
disease, type-1 diabetes, autism, and schizophrenia. Source: Keith Woodford’s Devil in the Milk.
Also, the modern Holstein’s milk contains more water and less nutrition ounce for ounce. According to Joann S.
Grohman of “Keeping a Family Cow,” you “have to drink one and two-thirds glasses of Holstein milk to receive
the nutrients you get from a glass of Jersey milk.” What are those nutrients? Milkfat, protein, calcium,
phosphorous, magnesium, vitamins A, D, E and K, and all the other vitamins and minerals typically found in milk.
Emerson White wrote:
Of that 3% 70% is from raw dairy products, but raw milk (the most dangerous form of dairy) makes up 1% of all the milk consumed. This makes raw about 230 times more risky than pasteurized.
Emerson White wrote:
Additionally you have to consider Brucellosis, which can kill people but easily maintains itself in a herd in free range conditions, which is why do many of our bison herds have it, in spite of being wild animals living in wildlands.
Throughout the world, people have different opinions regarding milk consumption.
Africans and Orientals have traditionally avoided milk, while Europeans and Americans encourage milk consumption. Besides proteins, milk also contains fats, meaning that it does not combine well with other foods except itself.
Still, nowadays cold milk is often consumed with other products, affecting negatively the digestion process. Milk curds immediately upon entering the stomach, so if other foods are present, the curds coagulate around food particles, insulating them from gastric juices and delaying the digestion process (sometimes long enough to permit the onset of putrefaction).
The pasteurisation process destroys milk's natural enzymes and its delicate proteins. The active enzymes of milk, lactose and lipose, permit milk to digest itself. When enzymes are destroyed, milk becomes hard to digest by adults. Also, the lack of enzymes and proteins reduces the absorption of calcium and other mineral elements from milk.
In 1930, Dr. Fracis M. Pottenger conducted a 10 years study on the effects of pasteurised and raw milk diets on 900 cats. The cats were divided in 2 separate groups. One group received only raw milk, while the other one received pasteurised milk from the same source.
The first group of cats (consuming raw milk) remained healthy and active throughout their lives, while the second group (consuming pasteurized milk) became confused and ill (heat diseases, loss of teeth, liver inflammation, etc.).
The second and third generation of cats from the second group encountered even more health problems. The cats were born with weak bones and poor teeth (a clear sign of calcium deficiency) and were all sterile. The cats from the first group remained healthy from generation to generation, without been affected by any illnesses.
The experiment ended because there was no fourth generation of cats belonging to the second group of cats feed with pasteurised milk.
Besides pasteurisation, milk is now "homogenised" to stop cream separating from milk. As a result of this process, fat molecules are pulverized and fragmented in order to stay with the rest of milk components.
But, in this way, fragments of fat molecules can easily pass through the small intestine, increasing the amount of fat and cholesterol absorbed by the body. Sometimes you can absorb more fat in this way than from eating pure cream from milk.
IMPORTANT: Women consuming large quantities of pasteurised milk suffer the world's highest incidence of osteoporosis.
“ Generally, VITAMINS & MINERALS are best absorbed and used by the body when they come from natural sources (plants, animals) and are present in natural complex combinations”
Jeff Mathias wrote:
What really bothers me though is I buy my meat, fish and poultry raw. What is next forced pasteurization of those as well? I don't like where this appears to be headed.
Anonymous wrote:I think the mucus production blamed on milk is often a figment of people's imagination, or is caused by other factors and milk is a common and convenient scapegoat. But that's me and my obnoxious opinion.
This is a good site: http://www.westonaprice.org/ about raw milk and lots of other things.