So what is raw milk exactly and isn’t it bad from us? I mean that is why we started heating the milk up isn’t it? to make it safer…… The answer is yes and a big fat NO! Read below and check out the links and you may find yourself becoming a raw milk fan. If you do, I have listed a link to Hook and sons web site where you can buy Raw milk in the UK online!
The vitamins and minerals are severely depleted when we pasteurize milk, and then the homogenized process pounds the milk until the fat molecules are broken down and suspended constantly throughout the milk. This gives the milk a consistent colour and stops the fat separating and floating to the top. This process may make the milk look good but it is not good for us and can make the once healthy fats, very unhealthy.
I have personally used raw milk and love the stuff! it is hard to get hold of as you can only buy direct from a farmer and it cannot be re-sold so shops cannot sell it. Raw milk is said to ease asthma, other allergies, and many other illnesses. Networking is key, and information valuable, so please take a look at the following links and realise the amazing facts and possible health benefits of this amazing cow juice.
Below is some good information put together by Mr Tony Pantalleresco from http://augmentinforce.50webs.com/
Many people don’t realize that raw milk has many benefits. It can make you healthier, help you grow properly, and it contains many of the vitamins and enzymes you need to live a healthy life.
Raw milk is rich in enzymes and contains all 22 of the essential amino acids, the building blocks of life1, including phosphate. Phosphate is essential for the absorption of calcium and is plentifully present in raw milk but is completely destroyed by pasteurization. Phosphatase is an essential agent to the proper development of a strong skeletal structure. The enzyme lipase is also present in raw milk. Lipase aids in the digestion of fats. It is destroyed by pasteurization as well. 2. Lactase, an enzyme that helps with milk digestion and in the digestion of lactose, is in raw milk3. “; Raw milk is also an excellent source of vitamins particularly vitamin B12, a necessary vitamin that is difficult to find in non-meat sources1. Johns Hopkins University and the University of Maryland found that raw milk contains 2 1/2 times more of the enzyme lgG than pasteurized milk. This important enzyme inhibits rotavirus organisms that cause diarrhea in infants. Natural vitamin C is 33% higher in fresh raw milk than in pasteurized milk 2. Many people don’t realize that vitamin A, vitamin B, vitamin C, and enzyme inhibitors that kill pathogens are all destroyed by pasteurization. 2 Francis Pottenger, M.D. proved that raw milk reversed scurvy. Raw milk naturally has enzyme-based pathogen killers. These enzymes include lactoferrin, xanthine, oxidase, lactoperoxidase, lysozyme and nisin. Research has shown that when pathogens were added to raw milk they would not grow. The salmonella could not be found after less than 24 hours. The listeria and the E. Coli would not grow either.3 Thus, research has shown that raw milk contains enzymes and antibodies that make milk actually less susceptible to bacterial contamination. Dr. Crew used raw milk therapy on people with advanced cases of pulmonary tuberculosis and they improved rapidly. John Fowler M.D., Worcester Massachusetts, reported relief of muscle cramps in pregnancy. He said that raw milk therapy was very effective, and in no instance where used faithfully, were the muscle cramps in pregnant women a cause of discomfort.
- Anna Soref: newhope.com
- William Campbell Douglass, Jr., M.D. & Vonderplanitz, Scientist/Nutrionist
- Mark McAfee: Founder, Organic Pastures, The Safety of Raw Milk
A lot of people find that raw milk helps them lower weight and blood pressure. One patient went from 325 lbs. to 284 lbs. in two weeks on two qts. of raw milk a day and her blood pressure was reduced from 220 to 170. The worst case of psoriasis Dr. William Douglass had ever seen was when a boy came in and he was covered from head to toe with scales. They put him on a raw milk diet and in less than a month he had skin like a baby’s. Many people are realizing that raw milk has many benefits. Raw milk contains the essential vitamins, enzymes, and amino acids. Raw milk has been a part of our diet all through the millennia and it has just been these last 100 years that we have pasteurized milk. What a coincidence that now we as a nation are sicker than ever. Pasteurization is just an excuse for the sale of dirty milk, it may be used to mask low quality milk. Pasteurization promotes carelessness. People are now realizing that raw milk is now good for you.
- Raw milk vs. Pasteurized milk
- CATEGORY COMPARED
- RAW MILK
- PASTUERIZED MILK
- ENZYMES ALL AVAILIBLE LESS THAN 10% REMAINING
- PROTEIN 100% available, all 22 amino acids, including 8 that are essential. Protein-lysine and tyrosine are altered by heat with serious loss of metabolic availability. This results in making the whole protein complex less available for tissue repair and rebuilding
- Fats: (research studies indicate that fats are necessary to metabolize protein and calcium. All natural protein-bearing foods contain fats.)
All 18 fatty acids metabolically available, both saturated and unsaturated fats. Altered by heat, especially the 10 essential unsaturated fats.
- Vitamins: All 100% available Among the fat-soluble vitamins, some are classed as unstable and therefore a loss is caused by eating above blood temperature. This loss Vitamin A, D, E and F can run as high as 66%. Vitamin C loss usually exceeds 50%. Losses on water-soluble vitamins are affected by heat and can run from 38% to 80%.
- Carbohydrates: Easily utilized in metabolism. Still associated naturally with elements. Tests indicate that heat has made some changes making elements less available metabolically.
- Minerals: All 100% metabolically available. Major mineral components are calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur. Vital trace minerals, all 24 or more, 100% available. Calcium is altered by heat and loss in metabolism may run 50% or more, depending on pasteurization temperature. Losses in other essential minerals, because one mineral usually acts synergistically with another element There is a loss of enzymes that serve as leaders in assimilation minerals.
I. In nearly 40 years, millions of people drank over 3 billion glasses of Alta Dena Dairy raw milk and there was not one epidemic, not one proved case of food borne illness because of it.
II. Raw milk produced under gross conditions has not been proved to be the cause of an epidemic. No one been maimed by drinking raw milk. (p. 14-17.) Until 1950, raw milk commonly contained bacterial counts of 3 million ml and 200 ml pathogens, compared to 10,000 ml and 10 ml pathogens now, and there were no epidemics that proved to be caused by raw milk, proving that raw milk is not harmful when containing many pathogens (p. 15, ¶ 2-3) even when used as a preservative for raw meat (p. 21).
III. A review the cases DHS cited in their Report, p. 4, shows a total of 156 cases from 1973 until 1992, but no outbreaks or epidemics attributed to raw milk. Let’s say that that figure was valid, although it is not, as explained above: 156 cases ¸ 19 years = 5.6 cases each year attributed to raw milk. That is the lowest incidence of any animal product produced. However, there is extensive evidence showing that pasteurization is a great health risk to the public, having caused numerous epidemics. One pasteurized-milk epidemic involved 200 people, another 468 people, another 1,492, another 16,284, another 17,000, and another 197,000 people. In each incident the product was from a single source producer. In the years 1978-1997 there were 232,485 people who suffered due to outbreaks from pasteurized milk. (p. 5-7.) If we were to disregard all of the other outbreaks from pasteurized milk and consider only those listed on pages 5-8, we have: 232,485 cases ¸ 19 years = 12,236 people effected each year from bacteria in pasteurized milk. In almost all cases, CDC reported that investigation showed proper pasteurization. CDC’s figures and CDC’s conclusion that ” pasteurization provides assurances against infection”, are contradictory and untrustworthy. Considering that CDC attributed only 4% of food borne illness to milk consumed in the same bulk as other foods, it is the safest product to consume and does not merit the prejudice that it receives. But as the facts state, pasteurized milk has caused 2,185 times more Food borne illness than was attributed to raw milk.
IV. The decline in raw milk consumption met with a dramatic increase in Salmonella illness, . It could be reasonably argued that the deprivation of raw milk to the public resulted in a loss of natural immunity to bacteria and more people succumbed, and continue to succumb, to bacterial illness. The ill effects to cultural groups from loss of raw milk and allergies to pasteurized milk has been repeatedly studied and confirmed.
Ø Strains of bacteria have become immune to antibacterial agents and humans are becoming more susceptible to bacteria illness. (p. 30, ¶ 6.) Science has proved that humans become immune to bacteria to which they are exposed. Legally and morally, it would be correct to allow people to develop or maintain natural immunity by ingesting them in food-form, especially those who are considered “high risk”. People who buy raw milk are aware that there may be pathogens within it by the Government warning label.
Ø There has been no proof that feeding or contact with raw milk is unsafe or dangerous to infants and children , nor to the “high risk” groups defined by health departments. We are not saying that food-poisoning does not exist. We have no evidence that raw milk has proved to cause any illness in any children and other “at high risk” individuals. Evidence exists that infants and children thrive on raw milk. (p. xx, and Exh. L.) Illnesses in infants have been treated successfully with raw milk for centuries in hospitals and clinics. (p.16-17.) Raw milk reduced infant deaths in hospital by 94%.
Some Outbreaks Attributed to Bacterial Food-poisoning from Pasteurized Milk
A 1945 ,492 cases for the year in the U.S.A.
A 1945 outbreak, 300 cases in Phoenix , Arizona .
A 1945 everal outbreaks, 468 cases of gastroenteritis, 9 deaths, in Great Bend , Kansas .
A 197 8 outbreak, 68 cases in Arizona .
A 1982 ver 17,000 cases of yersinia enterocolitica in Memphis , Tenn.
A 1982 72 cases, with over 100 hospitalized from a three-Southern-state area.
A 1983 outbreak, 49cases of listeriosis in Massachusetts .
A 1984 August, 1 outbreak S. typhimurium, approximately 200 cases, at one plant in Melrose Park , IL .
A 1984 November, 1 outbreak S. typhimurium, at same plant in Melrose Park , IL .
A 1984 March, 1 outbreak, 16,284 confirmed cases, at same plant in Melrose Park , IL
. A 1985¾197,000 cases of antimicrobial-resistant Salmonella infections from one dairy in California.
A 1985 ,500+ cases, Salmonella culture confirmed, in Northern Illinois .
A 1993 outbreaks statewide, 28 cases Salmonella infection.
A 1994 outbreaks, 105 cases, E. Coli & Listeria in California .
A 1995 outbreak, 3 cases in California .
A 1996 outbreaks Campylobactor and Salmonella, 48 cases in California .
A 1997 outbreaks, 28 cases Salmonella in California .
Dr. Pottenger elaborated on malnourishment caused by pasteurized dairy
“Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? ,The three infants were born of mothers known to be hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development. The first child shown in Figure 4 [healthiest-looking] was breast fed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth. These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build.
Steinman studied rats. The decay process in rats’ teeth is biologically identical to that in human teeth. He divided his rats into several groups. The control group received a standard nutritious rat chow made by the Purina Company. Steinman discovered that these rats would average less than one cavity for their entire lifetime. The second group received a very heavy refined sugar diet. Although they grew faster than the Purina rats, they averaged 5.6 cavities per rat. The third group was fed “homogenized Grade A pasteurized milk” and they had almost twice as many cavities as the sugar-fed group – 9.4 cavities per animal. Dr. Weston Price in Nutrition and Human Degeneration proved fifty years ago what Steinman showed in 1963: Processed milk leads to disease and premature death. Nizel of Tufts University reported that decayed teeth were four times more common in pasteurized milk-fed babies as opposed to breast-fed babies. Dr. Weston Price, D D.S., proved that processed food, such as pasteurized milk, causes poor development of the facial bones.
The pituitary hormone, TSH, stimulates the thyroid gland. If minute amounts of this pituitary hormone were absorbed daily from unbalanced pasteurized milk, depression of the thyroid gland could eventually result. Low thyroid function has become extremely common in the USA. Some experts estimate that fifty percent of the people over fifty years of age have some degree of low functioning thyroid. Another hormone from the pituitary, ADH, absorbed regularly from pasteurized milk causes water retention. ACTH, a powerful adrenal stimulator, absorbed regularly from pasteurized milk contributes to everything from diabetes and hypertension to Addison’s Disease (adrenal exhaustion), and acne. Several cancers, such as ovarian cancer, have been linked to the consumption of pasteurized dairy products. According to a study by Daniel Cramer, M.D., and colleagues at Harvard, pasteurized dairy-product consumption affects a woman’s ovaries. Some women have particularly low levels of certain enzymes, and when they consume processed dairy products on a regular basis, their risk of ovarian cancer can triple that of other women.
Pasteurized milk is touted for preventing osteoporosis, yet clinical research shows otherwise. The Harvard Nurses’ Health Study, 1997, which followed more than 75,000 women for 12 years, showed no protective effect of increased processed-milk consumption on fracture risk.  In fact, increased intake of calcium from pasteurized dairy products was associated with a higher fracture risk. An Australian study showed the same results. Additionally, other studies have found no protective effect of pasteurized dairy calcium on bone.
BENEFITS OF RAW MILK
The British journal The Lancet reported, “Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.” Raw milk also contains an anti-viral agent. In 1997, British studies have shown that some mysterious substance in the aqueous portion of the raw milk, below the cream layer, works against viral infections. Formula and boiled milk do not contain this virus-fighting agent. The enzyme lipase aids in the digestion of fats. It is plentiful in raw milk but destroyed by pasteurization. One of the most remarkable and important discoveries in medicine, the incredible healing power of fresh raw milk, goes unnoticed by the medical profession. No one knows who first used raw milk as a therapeutic agent, probably the Egyptians. Hippocrates, the father of medicine, prescribed raw milk for tuberculosis. Dr. J.E. Crewe, from the Mayo Foundation, Rochester , Minnesota , presented his findings on the therapeutic uses of raw milk before the Minnesota State Medical Society in 1923. Although Dr. Crewe’s experiments were on the feeding of raw milk for disease, the key, he injects, is not milk but raw milk. Dr. Crewe reported, “While milk is widely used and recommended as an article of diet, it is seldom used by regular physicians exclusively as an agent in the treatment of disease. For fifteen years I have employed the so-called [raw] milk treatment in various diseases … the results obtained in various types of illnesses have been so uniformly excellent that one’s conception of disease and its alleviation is necessarily modified.”  His report was met with apathy and indifference, saying, “The method itself is so simple that it does not greatly interest medical men. The fact that many diseases are treated and successful results [ignored], leads almost to disrespect.” Johns Hopkins University and the University of Maryland found that raw cows milk contains 2½ times more of the enzyme lgG than pasteurized milk. This important enzyme inhibits rotavirus organisms that cause diarrhea in infants. It has been known since the earliest days of husbandry that the newborn calf thrives on raw milk. Calves fed pasteurized milk since birth die by the third month. Francis Pottenger, M.D. proved there is deficiency disease, similar to Vitamin C deficiency (scurvy) that can be cured by giving an endocrine product that contains no Vitamin C. He proved that raw milk has this endocrine nutrient and pasteurized milk does not. He proved that raw milk reversed and prevented scurvy. The Bahimas of Africa drink six pints a day. In fact, they eat little else. This is also true of the Nuers of the Upper Nile , the Todas, the Kazaks, and the Hottentots. They all live healthfully Fermented raw milk has been shown to retard tumor growth and decrease the activity of alkylating agents associated stomach cancer.
Use 2 cups of raw milk add 1 tablespoon of honey and 1 tablespoon of red wine ( your choice) 2 drops of propolis and cinnamon extract 1/2 teaspoon blend and then proceed to drink you can add a potato to this as a meal baked or cooked in oil and water mixed with herbs….this combo can hold you fro up to eight hours, maintaining strength no desire to eat. Sugar levels maintain and maintain for a long period of time, protein a uptake is almost felt immediately and fat is decreased off the body as a result of the lipase and CLA content