Raw Milk

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Let me say to begin my saying I do not drink raw milk. However, I am becoming more aware of the benefits and may begin to make the switch soon. Why you ask? Well I’ll tell ya.

Raw Milk: Milk that has not been pasteurized, homogenized or processed in any way. Or as I call it “Milk straight from the teat.”

The benefit here is that none of the important enzymes, minerals, vitamins and nutrients our body can adsorb from raw milk are burnt off. The process of pasteurizing and homogenizing milk heats the milk up to a particular degree that burns off harmful bacteria, but with it also burns off just about ever other benefit the milk started with. Grass fed, none hormone injected, happy cows do not carry the same bacteria that a mass producer of milk cows would have.

1. Raw cow’s milk has all 8 essential amino acids our bodies need to get from our food in varying amounts, depending on stage of lactation.
2. Raw milk contains Lactoferrin, an iron-binding protein with numerous beneficial properties including improved absorption and assimilation of iron, anti-cancer properties and anti-microbial action against several species of bacteria responsible for dental cavities.
3. The immunoglobulins, an extremely complex class of milk proteins also known asantibodies, provide resistance to many viruses, bacteria and bacterial toxins and may help reduce the severity of asthma symptoms.
4. Besides having known inhibitory effects on harmful species of bacteria, lactic acid boosts the absorption of calcium, phosphorus and iron.
5. Raw milk contains CLA, short for conjugated linoleic acid and abundant in milk from grass-fed cows, is a heavily studied, polyunsaturated Omega-6 fatty acid with promising health benefits.
6. CLA Benefits: it raises metabolic rate, helps remove abdominal fat, boosts muscle growth, reduces resistance to insulin, strengthens the immune system and lowers food allergy reactions. As luck would have it, grass-fed raw milk has from 3-5 times the amount found in the milk from feed lot cows.
7. Raw milk contains an incredible amount of water and fat soluble vitamins.
8. Raw milk contains calcium which helps reduce the risk of cancers, particularly of the colon: higher bone mineral density in people of every age, lower risk of osteoporosis and fractures in older adults; lowered risk of kidney stones; formation of strong teeth and reduction of dental cavities.
9. Raw milk contains over 60 fully entact enzymes which help our body digest food.
10. Raw milk’s benefits only get better with age: through helpful bacterial fermentation, (making kefir or yogurt) you can expect an increase in enzymes, vitamins, mineral availability and overall digestibility.

1. In many states, the sell of raw milk is illegal due to the fact that is has not been inspected and treated to USDA standards. Therefore when looking for it from a local farm, ask for “pet-milk” – which is the insiders name for raw milk.
2. Not all raw milk is created equal. You still want to choose a farmer that uses organic practices and preferably a farm where cows are grass fed, and of course doesn’t use hormones or antibiotics.
3. You can’t drink all raw milk. Don’t drink raw milk designed to go to the processor and not from grain fed cows because it can make you very ill. (Details here)
4. Not a risk, but warning: Raw milk doesn’t taste like your grocery store milk. It has a very strong flavor, and is rather yellow in appearance. I would consider it an acquired taste, so just ease into it.
5. Oh, and raw milk is typically more expensive that regular milk. You are looking at $6-$10 a gallon. Just think of it as medicine.

Have you tried raw milk or have you switched completely to raw milk? If so, what are the benefits you see?