To sign the “Legalize Raw Milk Petition” please scroll to the bottom.
In this post I am sharing my notes on raw, whole, natural milk from grass fed cows. This is very different from the pasteurized, homogenized milk drawn from grain fed cows.
It is believed that milk has been part of the human diet since the domestication of animals around 9000 – 8000 B.C.E. Milk was first utilized in the Middle-East where the warm climate made meat storage difficult. A dairy cow could nourish its owner with a convenient ration of milk each day which was more valuable than a lump sum of meat.
Milk has four basic parts, water, fat, protein, and sugar. In raw milk the fat globules average about 4 micrometers in diameter. The fat portion of raw milk contains vitamins A, D, E, and K.
The primary proteins found in milk are casein which are bonded together by calcium-phosphate to make “micelles.” These micelles have a negative charge which allows them to repel one another and remain in suspension.
Lactose which is comprised of glucose and galactose is the sugar which gives milk its sweet taste. This sugar accounts for about 40% of the total calories in milk. Lactose is a rare sugar in nature and difficult for adult humans to digest.
A modern fully cooked diet deprives our digestive system of beneficial bacteria and enzymes which would normally assist in digesting complex carbohydrates (like lactose). Such beneficial bacteria and enzymes are naturally present in raw milk but are destroyed during pasteurization. In raw milk, the enzyme lactase breaks the sugar lactose into glucose and galactose. Then the beneficial bacteria Lactobacillus digests the simple sugars glucose and galactose and produces lactic-acid. Lactic-acid kills most harmful pathogens. If pasteurized milk is left without refrigeration it will putrefy and become undrinkable. For the reasons mentioned, raw milk will become pleasantly sour (like yogurt) and actually make more vitamins and minerals accessible to your body (as with Kefir).
Milk’s color can reveal its nutrition. The yellow color of healthy natural milk comes from the fat portion which contains carotene. Breeds such as Jersey or Guernsey produce milk with an especially high fat content and yellow color. The carotene comes from a diet rich in fresh grass. The blue color of processed skim milk comes from the casein micelles (protein).
During peak milk production milk solids are removed from fresh milk and dehydrated into a powder. This powder is then mixed with water to create skim, 1%, and 2% milk. The solids are also used to make ice-cream, imitation butter, and many other processed foods.
One gram of milk contains approximately 3mg. of cholesterol. When you hear that cholesterol is bad for your health, what is truly meant is that oxidized cholesterol is bad for your health. Otherwise cholesterol is essential to your bodily functions and is even produced by your body in quantities much greater than you could ever eat. (see post on fats).
Homogenization breaks apart fat molecules under high pressure so that they remain suspended evenly throughout the emulsion (milk). Normally the large fat globules would be lighter than the water portion of the milk and therefore would rise to the top. We call this cream. In raw milk a quick shake evenly redistributes the cream back into the milk. However, cream is far more valuable than milk and most is removed from industrial milk to be sold to the processed food or cheese industries. After homogenization the globules are small enough that they attach to the heavier casein micelles and stay in suspension. Studies conducted in the 1960′s – 1980′s by Dr. Kurt A. Oster made some disturbing conclusions about the effect of homogenized fat on plasmalogen. Plasmalogen makes up a significant portion of arterial walls and about 50% of heart tissue. Dr. Oster found that the small fat particles produced by homogenization would encapsulate themselves along with an enzyme in milk called xanthine oxidase (XO). These supper small fat particle (called liposomes) can pass through the intestinal walls without being digested. The liposomes then enter the blood stream where the XO begins to attack the plasmalogen in cell tissues. The cholesterol which is so often blamed for heart disease is actually sent by the human body to repair this damaged. Therefore, the cholesterol often found in autopsies of people who die from Atherosclerosis (heart disease), is actually a natural bandage, not the cause of the disease.
Pasteurization removes nearly all of the health benefits of milk and creates new hazards. In 1895 pasteurization was adopted to prevent the spread of tuberculous through milk. It was unsanitary dairies that allowed the disease to spread, not raw milk. In 1985 unsanitary conditions allowed salmonella to contaminate milk in Illinois. The pasteurization didn’t kill all of the salmonella and 14,000 people became ill (one died). This shows that pasteurization only reduces the risk of illnesses caused by pathogens while ensuring a weakened immune system, allergies, osteoporosis, and the build up of arterial plaque. Pasteurize milk is heated to 161 degrees for 15-20 seconds, or 280 degrees for a fraction of a second to produce a shelf stable product. Raw Milk contains vitamins A, D, E, K, B, Bw, B1, B2,B3, B6, B12, and C. After pasteurization all of these are destroyed except 30% of A,D,E, and 50% of vitamin C. Vitamin D is essential for the absorption of calcium. Therefore the dairy industry adds synthetic D2. Natural vitamin D or D3 is present in raw milk and otherwise produced by skin when exposed to sunlight. D3 makes us feel happy and assists with calcium absorption. However, synthetic vitamin D or D2 is mostly unrecognized by the body and is actually toxic to the liver.
If you are a resident of Nevada please sign our petition below to show your support for the legalization of Raw Milk. Your support will help demonstrate the public demand for this basic food. With sufficient public demand we will be able to establish a Raw Milk Commission to provide, testing, inspections, and knowledge on proper milk production. Raw Milk is legal in 28 States. Nevadans should have the same right to choose their food.
Thank you for your help,