In the Raw – The Health Benefits of Raw Milk

There is considerable debate in the dairy industry over the issue of pasteurization. Several believe modifying milk through pasteurization boosts it, while others contend that departing the milk in it is natural, original form is most beneficial. Hippie Butter

Pasteurization is a process named after Louis Pasteur, a French chemist and microbiologist. Pasteur uncovered a way to prevent wine and dairy from going sour too soon by heating these products to a particular temperatures (below their boiling points) for a specific period. This process, now common, triggered a significant cut down in the consumption of raw milk. Raw dairy lost its traditional position as a food complete unto itself, with many medicinal benefits. 

Today, there are renewed studies and interest in raw dairy as a viable, healthy food choices. It’s starting to regain its visibility as a food of immense benefit – as it formerly was. Research shows that heating or pasteurization destroys many of the helpful advantages of dairy. Many now see pasteurized milk as a low quality food source due to its modified form. Presently there are many good reasons to look at a new look at raw milk.

Top rated 10 Reasons to Drink up Raw Milk

1. That contains immunoglobulins, also known as antibodies, which are proteins that provide amount of resistance against many viruses and bacteria, helping our resistant systems. Research shows that raw milk consumers have fewer allergies, sinus attacks, ear infections, asthma and colds. Studies also show that children raised on raw milk have fewer dental caries.

installment repayments on your It is a complete food, full of vitamins and minerals, including antioxidants, B vitamins, and trace elements. Many of these nutrients are demolished by pasteurization.

3. It includes all twenty of the normal amino acids, which are the building blocks of protein essential to our body. These proteins are de-natured, or altered, by pasteurization.

4. The calcium mineral content in raw dairy remains soluble. Pasteurization makes almost all of calcium in dairy insoluble; consequently, we are unable to metabolize it for our optimum bone health.

5. Fresh, unprocessed, raw dairy tastes better. It’s also creamier.

6. It has significant amounts of conjugated linoleic acid, a polyunsaturated Omega watches 6 fatty acid. This kind of essential fatty acid helps remove belly fat and boosts muscle growth. This also strengthens the immune system system and can lower food allergy reactions.

six. It contains good bacterias (probiotics) including lactobacilli, which digest lactose, helping those who are lactose-intolerant to drink milk. The beneficial bacterial are destroyed by pasteurization.

8. It includes over sixty enzymes, some of which help in digestion of the dairy itself, creating less work for our pancreas. Pasteurization destroys enzymes.

9. Uncooked milk does not ‘go bad. ‘ It builds up helpful bacteria as it naturally sours or levain. The older it provides the better it gets… within reason of course.

12. Grass-fed raw milk would not contain antibiotics, pesticides, or growth hormones.

Leave a Reply

Your email address will not be published. Required fields are marked *