Stop drinking the blue stuff...drink raw creamy milk!

[pie'n'eal]

From raw-mlk-facts.com

The Health Benefits of Raw Milk


There's little mention in the mainstream media these days, of traditional foods having healing properties. Sure, there's a ton of hype touting unfermented soy products, vegetable oils and supplements as modern saviors, but in reality, these items have risk-to-benefit ratios like many drugs do (1).

Few people are aware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century (2)(3). That's right. Milk straight from the udder, a sort of "stem cell" of foods, was used as medicine to treat, and frequently cure some serious chronic diseases (4). From the time of Hippocrates to until just after World War II, this "white blood" nourished and healed uncounted millions.

Clean raw milk from pastured cows is a complete and properly balanced food. You could live on it exclusively if you had to. Indeed, published accounts exist of people who have done just that (5)(6). What's in it that makes it so great? Let's look at the ingredients to see what makes it such a powerful food (7).

Proteins

Our bodies use amino acids as building blocks for protein. Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells.

Raw cow's milk has all 8 essential amino acids in varying amounts, depending on stage of lactation (8). About 80% of the proteins in milk are caseins- reasonably heat stable and, for most, easy to digest. The remaining 20% or so are classed as whey proteins, many of which have important physiological effects (bioactivity) (9). Also easy to digest, but very heat-sensitive (10), these include key enzymes (11) (specialized proteins) and enzyme inhibitors, immunoglobulins (antibodies) (12), metal-binding proteins, vitamin binding proteins and several growth factors.

Current research is now focusing on fragments of protein (peptide segments) hidden in casein molecules that exhibit anti-microbial activity (13).

Lactoferrin (14), an iron-binding protein, has numerous beneficial properties including (as you might guess) improved absorption and assimilation of iron, anti-cancer properties and anti-microbial action against several species of bacteria responsible for dental cavities (15). Recent studies also reveal that it has powerful antiviral properties as well (16).

Two other players in raw milk's antibiotic protein/enzyme arsenal are lysozyme and lactoperoxidase (17). Lysozyme can actually break apart cell walls of certain undesirable bacteria, while lactoperoxidase teams up with other substances to help knock out unwanted microbes too.

The immunoglobulins, an extremely complex class of milk proteins also known as antibodies, provide resistance to many viruses, bacteria and bacterial toxins and may help reduce the severity of asthma symptoms (18). Studies have shown significant loss of these important disease fighters when milk is heated to normal processing temperatures (19).

Carbohydrates

Lactose, or milk sugar, is the primary carbohydrate in cow's milk. Made from one molecule each of the simple sugars glucose and galactose, it's known as a disaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can't digest milk sugar (20). This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try.

The end-result of lactose digestion is a substance called lactic acid (responsible for the sour taste in fermented dairy products). Besides having known inhibitory effects on harmful species of bacteria (21), lactic acid boosts the absorption of calcium, phosphorus and iron, and has been shown to make milk proteins more digestible by knocking them out of solution as fine curd particles (22)(23).

Fats

Approximately two thirds of the fat in milk is saturated. Good or bad for you? Saturated fats play a number of key roles in our bodies: from construction of cell membranes and key hormones to providing energy storage and padding for delicate organs, to serving as a vehicle for important fat-soluble vitamins (see below) (24).

All fats cause our stomach lining to secrete a hormone (cholecystokinin or CCK) which, aside from boosting production and secretion of digestive enzymes, let's us know we've eaten enough (25)(26). With that trigger removed, non-fat dairy products and other fat-free foods can potentially help contribute to over-eating.

Consider that, for thousands of years before the introduction of the hydrogenation process (pumping hydrogen gas through oils to make them solids) (27) and the use of canola oil (from genetically modified rapeseed) (28), corn, cottonseed, safflower and soy oils, dietary fats were somewhat more often saturated and frequently animal-based. (Prior to about 1850, animals in the U.S. were not so heavily fed corn or grain). Use of butter, lard, tallows, poultry fats, fish oils, tropical oils such as coconut and palm, and cold pressed olive oil were also higher than levels seen today. (29)(30)

Now consider that prior to 1900, very few people died from heart disease. The introduction of hydrogenated cottonseed oil in 1911 (as trans-fat laden Crisco) (31)(32) helped begin the move away from healthy animal fats, and toward the slow, downward trend in cardiovascular health from which millions continue to suffer today.

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 (33). It certainly does wonders for rodents, judging by the hundreds of journal articles I've come across! (34) There's serious money behind CLA, so it's a sure bet there's something to it.

Among CLA's many potential 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 (35)(36)
See my Fat Primer for a better understanding of saturated fats and fatty acids and their impact on our health.

Vitamins

Volumes have been written about the two groups of vitamins, water and fat soluble, and their contribution to health. Whole raw milk has them all, and they're completely available for your body to use. (37) Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they're all present and ready to go to work for you.

Just to repeat, nothing needs to be added to raw milk, especially that from grass-fed cows, to make it whole or better. No vitamins. No minerals. No enriching. It's a complete food.

Minerals

Our bodies, each with a biochemistry as unique as our fingerprints (38), are incredibly complex, so discussions of minerals, or any nutrients for that matter, must deal with ranges rather than specific amounts. Raw milk contains a broad selection of completely available minerals ranging from the familiar calcium and phosphorus on down to trace elements, the function of some, as yet, still rather unclear.

A sampling of the health benefits of calcium, an important element abundant in raw milk includes: reduction in cancers, particularly of the colon: (39) 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, to name a few. (40)(41)(42)

An interesting feature of minerals as nutrients is the delicate balance they require with other minerals to function properly. For instance, calcium needs a proper ratio of two other macronutrients, phosphorus and magnesium, to be properly utilized by our bodies. Guess what? Nature codes for the entire array of minerals in raw milk (from cows on properly maintained pasture) to be in proper balance to one another (43) thus optimizing their benefit to us.

Enzymes

The 60 plus (known) fully intact and functional enzymes in raw milk (44)(45) have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another. Some of them are native to milk, and others come from beneficial bacteria growing in the milk. Just keeping track of them would require a post-doctoral degree!

To me, the most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains enzymes devoted to its own digestion, it's that much less work for our pancreas. (46) Given the choice, I'll bet that busy organ would rather occupy itself with making metabolic enzymes and insulin, letting food digest itself.

The amylase (47), bacterially-produced lactase (48), lipases (49) and phosphatases (50) in raw milk, break down starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals. Other enzymes, like catalase, (51) lysozyme (52) and lactoperoxidase (53) help to protect milk from unwanted bacterial infection, making it safer for us to drink.

Cholesterol

Milk contains about 3mg of cholesterol per gram (54) - a decent amount. Our bodies make most of what we need, that amount fluctuating by what we get from our food. (55) Eat more, make less. Either way, we need it. Why not let raw milk be one source?

Cholesterol is a protective/repair substance. A waxy plant steroid (often lumped in with the fats), our body uses it as a form of water-proofing, and as a building block for a number of key hormones.

It's natural, normal and essential to find it in our brain, liver, nerves, blood, bile, indeed, every cell membrane. (56) The best analogy I've heard regarding cholesterol's supposed causative effects on the clogging of our arteries is that blaming it is like blaming crime on the police because they're always at the scene.

Seriously consider educating yourself fully on this critical food issue. It could, quite literally, save your life. See my Cholesterol Primer to learn the truth.

Beneficial Bacteria
Through the process of fermentation, several strains of bacteria naturally present or added later (Lactobacillus, Leuconostoc and Pediococcus, to name a few) can transform milk into an even more digestible food. (57)

With high levels of lactic acid, numerous enzymes and increased vitamin content, 'soured' or fermented dairy products like yogurt and kefir (made with bacteria and yeast, actually) provide a plethora of health benefits for the savvy people who eat them. (58) Being acid lovers, these helpful little critters make it safely through the stomach's acid environment to reach the intestines where they really begin to work their magic (59) (Above right, Lactobacillus casei).

Down there in the pitch black, some of them make enzymes that help break proteins apart- a real benefit for people with weakened digestion whether it be from age, pharmaceutical side-effects or illness. (60)

Other strains get to work on fats by making lipases that chop triglycerides into useable chunks. (61) Still others take on the milk sugar, lactose, and, using fancy sounding enzymes like beta-galactosidase, glycolase and lactic dehydrogenase (take notes, there'll be a quiz later!), make lactic acid out of it. (62)

As I mentioned way up yonder in the Carbohydrate section, having lactic acid working for you in your nether regions can be a good thing. Remember? It boosts absorption of calcium, iron and phosphorus, breaks up casein into smaller chunks and helps eliminate bad bugs. (I told you there'd be a quiz!)

Raw milk is a living food with remarkable self-protective properties, but here's the kick: most foods tend to go south as they age, raw milk just keeps getting better.

Not to keep harping on this, but what the heck: through helpful bacterial fermentation, you can expect an increase in enzymes, vitamins, mineral availability and overall digestibility. Not bad for old age!

A Word About Diet In General

Use common sense and stick with whole, unprocessed foods, free from genetic tweaking (there's still just too much conflicting information out there on that topic), and you'll likely be ahead of the game.

Cook your foods minimally, and you'll be even better off. Learn about sprouting and fermentation. Question everything before letting it past your lips.

Explore what worked for countless generations before ours, and put it to work for yourself today. You can achieve great health by diet alone. I've done it, and so can you!

[G.A]

And on the other hand we have many opposing studies showing that milk is not good for you, after you are weened... especially that of another species.

One source of many:
http://www.notmilk.com/kradjian.html

I am not a scientist and I can't do the research on my own... and I just don't know who to believe. So my choice is going with nature and staying away from milk and dairy products as nature intended.

[Demeisen]

I tend to think as well that cow milk is for cows, not for humans. Although I love cheese... Intolerancies seem to be generally increasing among the population compared to some decades back.
The fact it's touted everywhere how healthy and good milk is for your system, in reality it must be just the opposite I suppose. This is reverse world...

[alamojo]

Posted by G.A (here)
And on the other hand we have many opposing studies showing that milk is not good for you, after you are weened... especially that of another species.

One source of many:
http://www.notmilk.com/kradjian.html

I am not a scientist and I can't do the research on my own... and I just don't know who to believe. So my choice is going with nature and staying away from milk and dairy products as nature intended.

Those studies are referring to pasteurized/homogenized milk, which is definitely not that good for you (there are certainly worse foods).

I doubt there are any studies indicating that raw milk is unhealthy.

[Soul Safari]

Been drinking it last couple of months. Damn good with a banana smoothie, add some cacao nibs and you got some tasty goodness!

Can't say i really notice any health benefits but you def get a warm glow after drinking.

[Wantsthetruth74]

Well, they "authorities " are making raw milk products illegal, so you can bet its good for you. they are pushing drugs and toxic substances on us through our water and proccessed food. But the truly good for you stuff, like vitamins etc, they try to keep us from helping ourselves. This includes raw milk.

[torti]

ohhh nom nom nom!!

Raw milk is awesome.

I was raised on raw milk, and had a shock to the system when my family moved from Africa to New Zealand. The first time I tried to have a glass of "milk" in NZ I was disgusted, it was white, it was super watery, and it hardly tasted like milk at all. Over the next 10 years I almost stopped drinking milk completely. I never could catch on to drinking the stuff they call milk here. Last year I was introduced to a Raw milk dairy farmer, he runs an organic farm based on permaculture principles. And I have never looked back.

As mentioned above, if the powers that be try to stop it, there must be some good in it.

Here in NZ, one of our biggest exports is milk (mainly used to make baby formula in Asia). We are known world wide as a nation of sheep, but in reality, most of our sheep farmers have changed to dairy. They all pretty much sell their milk to one company. Fonterra, a giant company that bullies farmers and dominates our local milk market. They recently gained permission to add even more additives to the milk to make it spread out more (or rather, making more milk without much actual milk = more money). It is illegal to sell raw milk in NZ, the only loop-hole the government allows, is the sale to a private club or group. So essentially, you need to pay (it has to be a paying membership club/group), then you can buy the milk. It is nearly $2 more a bottle, but it is so worth it.

Raw Milk is a Living Food
Unlike pasteurized and ultra-high-temperature (UHT) pasteurized milk, raw milk is a living food. Several of milk's natural components including beneficial bacteria, food enzymes, natural vitamins and immunoglobulins are heat-sensitive. These health-promoting components of natural, raw milk are destroyed by heating and therefore not present in pasteurized or UHT milk. Indeed, most foods – milk included – provide best nutrition when consumed in a raw or minimally cooked state. While heating milk doesn't change the mineral composition to any great degree, it does, however, change their bio-availability rendering all that lovely calcium less absorbent.

Raw Milk is Rich in Beneficial Bacteria
As a living food, raw milk is rich in beneficial bacteria. These bacteria are critical to your health; indeed,beneficial bacteria are so critical to human health that you cannot live without them. These bacteria are responsible for stimulating and training your immune system to function correctly. They also work in conjunction with your immune system to keep pathogenic bacteria at bay. Indeed, they can be effective in the prevention and treatment of e. coli, rotavirus and salmonella infections. By consuming foods rich in beneficial bacteria – like raw dairy products and naturally fermented foods – you can help to optimize the levels of beneficial bacteria present in your gut. These bacterial allies are destroyed by pasteurization and are absent in pasteurized and UHT milk.

Raw Milk is Rich in Food Enzymes
As a living food, raw milk is also rich in natural food enzymes: lactase, lipase and phosphatase number among many of these natural enzymes. These enzymes help your body to better digest milk and better metabolize its vital nutrients. Without these vital enzymes, the milk's natural sugars, fats and proteins can cause reactions in individuals prone to food intolerances. Enzymes like phosphatase help the body to better absorb milk's calcium while other enzymes like amylase and lactase help you digest the sugars present in milk. Lactoperoxidase, another enzyme found in raw milk, offers antimicrobial properties which, again, helps to keep potential pathogens at bay. These enzymes are painfully delicate and very heat-sensitive, pasteurizing milk destroys them and the benefits they convey to you
Raw Milk is Rich in Natural Vitamins
The butterfat present in raw milk is rich in natural fat-soluble soluble vitamins, particularly preformed vitamin A, vitamin K and vitamin E. Raw milk is also rich in water-soluble vitamins like vitamin C and B-complex vitamins. Moreover, fresh raw milk naturally contains vitamin C which is completely absent from pasteurized milk. Vitamins, like food enzymes, are delicate and are largely destroyed by heat; therefore, pasteurized milks are fortified with vitamins – and those fortifying vitamins are synthetic, laboratory-created versions of naturally-occurring vitamins. They are not treated the same way as natural vitamins by your body.

Raw Butterfat is Rich in Conjugated Linoleic Acid
Meat and milk from grass-fed animals is rich in fatty compound called Conjugated Linoleic Acid or CLA. Actually classified as a trans-fatty acid (but a good trans-fat!), CLA offers myriad positive effects for those who consume it. Indeed, research indicates that this substance is known to fight cancer (particularly breast, intestinal and bone cancers), hypertension and adipose obesity. If you're sourcing your raw milk well, you're only sourcing it from grass-fed cows which means you're consuming this important fatty acid – something that's missing from that factory-farmed, pasteurized and skimmed milk at the grocery store (and yes, organic milk drinkers – there's plenty of factory farming in the organic industry too!)



Raw Milk Supports Small Farmers, Not Feedlots
Pasteurization of milk was born out of necessity – as unhealthy cows from concentrated animal feed operations produce unhealthy milk. Cows sickened by confinement and an unnatural diet of grain and mash produce lackluster, thin milk poor in vitamins, minerals and other nutrients and rich in pathogenic bacteria. Sick milk from sick cows makes for sick people. Pasteurization kills pathogenic bacteria just as it kills beneficial bacteria. Rather than tackle unsanitary practices and concentrated feed operations as the root cause of food illness caused by raw dairy products, government officials instead mandated pasteurization. Such action allows industrial dairies to continue operating in a way that sickens their cattle. When you purchase pasteurized milk at the store – unless you're careful about your brand – you're purchasing it from industrial farms that promote poor health among their herd
Raw Milk is Not Homogenized
Raw milk is not homogenized; rather, the beautiful fresh raw cream rises to the top to produce a lovely cream line. You can skim this cream for use in making butter or a beautiful panna cotta, or just shake the jar up to evenly distribute the cream into the milk for drinking. This cream and butterfat is in its whole state; it hasn't been homogenized. Homogenization is an intense process that forcefully breaks up the fat molecules present in butterfat thus allowing them to be suspended in rather than separated from the liquid milk itself. This forceful and intense process leaves these delicate fats subject to oxidization. Oxidized fats contribute to heart disease, hypertension and hyperlipidemia. Homogenization spells bad news for your heart and your body as a whole. Fresh, raw milk is not homogenized and so the fat molecules remain intact – wholesome and healthy.

Raw Milk is Easier to Digest
Fresh, raw milk is easier on your stomach and digestive tract. Components naturally present in raw milk, but killed by pasteurization, enable you to digest raw milk better than cooked, pasteurized milk. Lipase, lactase and amylase – each enzymes mentioned above – work in conjunction with macro-nutrients present in milk – helping you to better digest the milk as a whole food. Pasteurization, by contrast, renders milk hard to digest. This is particularly true of the proteins present in milk which are denatured by high heat

Raw Milk Clabbers
Leave a carton of pasteurized milk out on the counter for a day, and you'll end up with a putrid, stinking glop. By contrast, raw milk will clabber as its beneficial lactic-acid producing bacteria proliferate and turn raw milk into a pro-biotic-rich, yogurt-like food. Bonny clabber is a traditional food originally from Scotland, though most peoples across the globe enjoy similarly clabbered milks through their traditional food heritage. Clabbered raw milk is not only edible, but particularly healthful as its sugars have been metabolized by lactic-acid producing bacteria and continue to proliferate. Since these bacteria have been killed by heat in pasteurized milk, such milk won't clabber; rather, molds and yeasts will rot the milk. Moreover, milk that has been subject to pasteurization at ultra-high temperatures isn't even suitable for cheese making.

Raw Milk Supports your Local Economy
Raw milk is a delicate food and is not suited to traveling long distance, nor is it shelf-stable at room temperature. Pasteurized milks and UHT milks in particular can and do travel long distances before arriving from the dairy to your door. These milks are often mixed with the milks of several dairies prior to pasteurization so you, as a consumer, lose the opportunity to question your dairy farmer about the milk you serve your family. Further, the money you spend on such milk is divided between your grocery store, the broker/supplier, the branded dairy and, lastly, the farmer. By purchasing raw milk locally and farmer-direct, 100% of the money you spend on your milk stays in your farmers pocket your local economy.

www.raw-milk-facts.com

The only thing I can say, is if you drink milk... just give it a try. Just one bottle. Then decide.

[witchy1]

I was raised on raw milk in NZ (Dairy farmers daughter) and I know of many families bring up their kids the same. I researched this a few months ago and as part of my hobbies have some medical books dating back to the late 1800's. When they first pasteurized milk (boiled it) many studies were done. If you can get a copy of this book "Medical Research Council. Vitamins: A survey of present knowledge. 1932" it has lots of information in it. Including the following (I paraphrase most of it)

"Cows milk in on form or another is the almost invariable substitute for human milk. A child reared on diluted milk with water alone is partially starved of a large number of dietary constituents".... "This important fact must never be forgotten, and dilution should always be made with milk products,not water" The ideal dilutent is the whey left when the casein is removed. If the milk is stirred during the formation of the curd, some of the fat passes into the whey.

Milk varies in the vitamin content (clearly depends on what the cow was eating, and how much sunshine it had) Vit A increases was much greater when the cow was receiving fresh green food than when on cereals and roots. The Vit D content was found to depend on insolation of the cow.
Comparison of human and cows milk (Outhouse et al, 1927;1928) when the cows were fed on dry fodder, which, however, included silage and alfaalfa hay, showed that the vitamin A value of cows milk was about the same as human milk. For B vitamins the value of cows milk was slightly better and for Vit C value distinctly better, although the cows had little exposure to sunshine. "It may be accepted that the value of the cows milk in fat soluble vitamins is at its maximum when the cow is on pasture in summer."

Summer milk is superior in nutritive value and Vitamins than winter milk.

(Coward: 1929) Children are rapidly cured from rickets giving them a pint of milk a day which had been irradiated for 20 mins. (this is artificial UV Light) (Vit D)
Raw milk cures scurvy (Vit C)

The effects of heating milk on Vit C
When scaled quickly to boiling and allowing to cool, it suffered comparatively little loss (no more than 25%) of its Vit C power.
Sterilizing: in termperatures above 100 deg C there is a rapid destruction of Vic C.

Effect of heating on Calcium in Milk
Human milk contains 38mg of Caalcium per 100g and there is 175mg in cows milk (Shalland Heisler 1927)
In one group of calves fed pasturized milk they developed rickets. (Orr et al 1926)
Evidence exists that heating cows milk may render the available cacium insufficient even for infants. Those infant wholly fed on pasteurized milk, even with added Vit C - failed to grow compared to those who drank milk rapidly brought to the boil and let cool.
Fecal calcium was greater in those infants drinking on pasterurized milk -meaning that the infants could not use the calcium available following pasteurization

The books states that heating milk may be detrimental to the mineral content and its not the temperature but the duratiom of time heated if it does not exceed boiling point.
Adding cod liver oil (Vit D) is proven to assist any calcium deficiency from heating the milk
Raw sterile milk is the optimum

You can buy raw milk in Sydney - its called Cleopatras milk - it states on the label its for bathing (not for human consumption on the label) Costs about $6.00 for 2L. Comes in once a week and its all gone by next day! The IGA on Glebe point road and the orgainic shop in Newtown so far I have found.

Those who are "lactose intolerant" should be fine on raw milk

Bollocks to those who believe cows milk is only for calves - another urban myth.
(I will add more as I go)
You are correct Torti - I used to work for them for years before I became a RN

[witchy1]

Pasteurization: (Louis Pasteur) Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55 degrees F. http://www.realmilk.com/rawvpasteur.html

From the above website:

Probably pasteurization's worst offence is that it makes insoluable the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and breain formation suffer serious setbacks.
Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities

[Hatemachines]

All humans are cow-lactose intolerant, europeans have adapted to small amounts, only since 3000-7000 BC.. Asians can drink a little bit more.

Goatmilk is very much easier to digest for a human, because the lactose(milksugar) molecules in it is smaller, also has more vitamins and minerals than cowmilk, and they are more bioavailable for the body.
Goatmilk cures, cowmilk makes you ill in large amounts, especially the pasteurized.

Horsemilk is used to cure some disease succesfully too. Especially maladies of the skin and colon.

[pie'n'eal]

Natural fats are good, it is the fat of the land!
Interestingly put some cream in a jar and shake it.

You will find the the cream will separate into protein and........butter. Wash the butter in water to get rid of any protein left, and you get really creamy butter!


I'm 66 and only just found that out!


Tony

[Daughter of Time]

Where I live, raw milk is illegal.

One local farmer was arrested for selling raw milk to others in his rural area. After the bail out he started giving the milk to his neighbours for free. The law continued to harass him saying that he was poisoning the people. In order to protest to try to change the law, he went on a raw milk diet for two weeks. He said if he was still alive and well after consuming only raw milk it would prove that raw milk is OK. After two weeks of only raw milk consumption he was indeed alive and well but it didn't change a thing. Raw milk is still illegal here.

By the way, I was raised on raw milk also. We'd go to the farm in the outskirts of town and they would milk the cow in our presence, fill our litre bottle and we'd go home to drink it. It was good at room temperature for about 3 days.

[Kristin]

Posted by Daughter of Time (here)
Where I live, raw milk is illegal.

One local farmer was arrested for selling raw milk to others in his rural area. After the bail out he started giving the milk to his neighbours for free. The law continued to harass him saying that he was poisoning the people. In order to protest to try to change the law, he went on a raw milk diet for two weeks. He said if he was still alive and well after consuming only raw milk it would prove that raw milk is OK. After two weeks of only raw milk consumption he was indeed alive and well but it didn't change a thing. Raw milk is still illegal here.
By the way, I was raised on raw milk also. We'd go to the farm in the outskirts of town and they would milk the cow in our presence, fill our litre bottle and we'd go home to drink it. It was good at room temperature for about 3 days.

What part of Canada are you in? So sad to hear you are being harassed. It's not right. I hope you have the ability to support each other and try to change the law that is deterring you. Keep on drinking the milk if you can! It's your body!

[Daughter of Time]

Posted by Kristin (here)

Posted by Daughter of Time (here)
Where I live, raw milk is illegal.

One local farmer was arrested for selling raw milk to others in his rural area. After the bail out he started giving the milk to his neighbours for free. The law continued to harass him saying that he was poisoning the people. In order to protest to try to change the law, he went on a raw milk diet for two weeks. He said if he was still alive and well after consuming only raw milk it would prove that raw milk is OK. After two weeks of only raw milk consumption he was indeed alive and well but it didn't change a thing. Raw milk is still illegal here.
By the way, I was raised on raw milk also. We'd go to the farm in the outskirts of town and they would milk the cow in our presence, fill our litre bottle and we'd go home to drink it. It was good at room temperature for about 3 days.

What part of Canada are you in? So sad to hear you are being harassed. It's not right. I hope you have the ability to support each other and try to change the law that is deterring you. Keep on drinking the milk if you can! It's your body!

Ontario!

I don't live anywhere near a farm so getting raw milk is really not a possibility. And I haven't been a milk drinker since I became an adult. I do drink fermented milk though - kefir. I ferment it myself.

[norman]

We hand milked a few cows during my childhood and we all used it along with the calves we raised too.

Meat is for the soul inside it....yeh! ?..... why does life on earth have a food chain, then ?

[Tarka the Duck]

Posted by Hatemachines (here)
All humans are cow-lactose intolerant.

From what I've read - and experienced - this intolerance is due to the modern methids of processing of the milk, which removes the enzymes we need in order to digest it.

~~~~~~~~~~~

Lactose, or milk sugar, is the primary carbohydrate in cow's milk. Made from one molecule each of the simple sugars glucose and galactose, it's known as a disaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can't digest milk sugar. This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try.

The end-result of lactose digestion is a substance called lactic acid (responsible for the sour taste in fermented dairy products). Besides having known inhibitory effects on harmful species of bacteria, lactic acid boosts the absorption of calcium, phosphorus and iron, and has been shown to make milk proteins more digestible by knocking them out of solution as fine curd particles.

http://www.raw-milk-facts.com/raw_mi..._benefits.html

[Paul]

Posted by Tarka the Duck (here)

Posted by Hatemachines (here)
All humans are cow-lactose intolerant.

From what I've read - and experienced - this intolerance is due to the modern methods of processing of the milk, which removes the enzymes we need in order to digest it.

~~~~~~~~~~~

Lactose, or milk sugar, is the primary carbohydrate in cow's milk. Made from one molecule each of the simple sugars glucose and galactose, it's known as a disaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can't digest milk sugar. This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try.

I wouldn't say that people who are genetically lactose intolerant can "no longer" make lactase ... I'd say that they never could make (much of) it .

From what I understand people who descend from races that have lived for thousands of years in cold climates (tend to be the fair skinned races) are more likely able to digest milk. Milk might have been the best source available for essential Vitamin D on dark days in winter climates. Many races are broadly lactose intolerant.

Methods of milk processing can indeed aggravate the issue, raw milk being easier to digest, and goats milk being easier than cows milk.

[pie'n'eal]

Anything banned just has to be good for us...natural milk, natural water, natural food, which is all natural medicine.

We may become intolerant because of many factors. If, one wanted to make a population unhealthy, one would attack their immune system in so many ways that is goes unnoticed.

It will all effect our DNA. I'm sure walking through airport scanner doesn't help.....or rather does help!!!

Part of my thinks this is all ridiculous, the other parts sees this is possible. What changed my mind was reading Barry Groves book 'Trick and Treat'. His name was given to me by Mike Lambert, David Icke's medical man, at the Shen clinic. it turned me from being a 40 vegetarian to a low carb, fat eater.

MMmmm...Butter!!! No more margarine or soy.


Tony

[witchy1]

"All humans are cow-lactose intolerant, europeans have adapted to small amounts, only since 3000-7000 BC.. Asians can drink a little bit more"

Hi Hatemachines, can you please provide your evidence of this or at least a link to a study that proves your statement please. Perhaps humans are pasterurized cow milk intolerant - as opposed to raw milk intolerant?

Thanks

[witchy1]

MMmmm...Butter!!! No more margarine or soy.

I understand that margarine was chemically produced for the sole purpose of making Turkeys fat! It is still a chemical?

Never eaten Marg - only ever butter. cholesterol is fine btw.