The following
information was reproduced courtesy of
www.fiascofarm.com
Why is Raw milk better?
Pasteurisation destroys enzymes, diminishes vitamin
content, denatures fragile milk proteins, alters vitamin
B12, and vitamin B6, kills beneficial bacteria, promotes
pathogens and is associated with allergies, increased
tooth decay, colic in infants, growth problems in
children, osteoporosis, arthritis, heart disease and
cancer. (2)
Heat alters milk’s amino acids lysine and tyrosine,
making the whole complex of proteins less available; it
promotes rancidity of unsaturated fatty acids and
destruction of vitamins. Vitamin C loss in
pasteurisation usually exceeds 50%; loss of other
water-soluble vitamins can run as high as 80%; the
Wulzen or anti-stiffness factor is totally destroyed.
Pasteurisation alters milk’s mineral components such as
calcium, chlorine, magnesium, phosphorus, potassium,
sodium and sulphur as well as many trace minerals,
making them less available. There is some evidence that
pasteurisation alters lactose, making it more readily
absorbable. This, and the fact that pasteurised milk
puts an unnecessary strain on the pancreas to produce
digestive enzymes, may explain why milk consumption in
societies that drink pasteurised milk has been linked
with diabetes. (3)
Pasteurisation destroys all the enzymes in milk -- in
fact, the test for successful pasteurisation is absence
of enzymes. These enzymes help the body assimilate all
bodybuilding factors, including calcium. That is why
those who drink pasteurised milk may suffer,
nevertheless, from osteoporosis. Lipase in raw milk
helps the body digest and utilize butterfat. (3)
Butterfat has a cortisone-like factor which is heat
sensitive (destroyed by heat) that prevents stiffness in
the joints. Raw Milk contains beneficial bacteria as
well as lactic acids that allow these beneficial
bacteria to implant in the intestines. Once heated, milk
becomes rotten, with precipitated minerals that can’t be
absorbed (hence osteoporosis), with sugars that can’t be
digested (hence allergies), and with fats that are
toxic. (4)
Raw milk has been used as a therapy in folk medicine. It
has been used in the pre-insulin days to treat diabetes,
as well as eczema, intestinal worms, allergies, and
arthritis, all for reasons which can be understood when
we realize just what is in milk -- such as the cortisone
- like factor for allergies and eczema.(4)
My personal opinion is raw milk produces much better
cheese... cheese with body and character. Pasteurised
milk cheese can be flat.
I believe the American public these days are way to
obsessed with "antibacterial". It's gotten to the point
of being dangerous because some bacteria is good and
necessary. People are turning themselves into "bubble
boys" never being exposed to anything, hence, when they
are exposed to a bad bacteria, they get very sick.
People who are exposed the good and bad all the time in
there lives build a resistance, and when exposed to a
bad bacteria, their bodies have developed the antibodies
to fight it off.
I'm not saying raw milk has bad bacteria, actually it's
the opposite. The milk has good bacteria which can fight
off any dangerous or bad bacteria present in the milk or
that may fall into the milk. If you pasteurise the milk,
thus killing the good bacteria, then any bad bacteria
that may manage to get into the milk will multiply and
grow quickly, because raw milk is the prefect medium for
bacteria to grow and there is no longer any good
bacteria present to fight the bad bacteria off. This is
why milk from the store goes bad, turns lumpy and
horrible, where raw milk (if it's around long enough)
just naturally turns pleasantly sours and becomes like
buttermilk.
I use nothing but raw milk. I figure, why bother going
to all the trouble of raising my own goats for milk and
then ruining it by killing off all the good live things
it contains and destroying the nutrients? If your goats
are healthy and you follow sanitary procedure, there is
nothing better for you than raw milk. If using raw milk,
it must be handled correctly, everything must be
sanitary and the animals that the milk comes from should
all be healthy and happy.
Lactose intolerance, allergies and goat milk:
Goat milk, like cows milk and human milk, contain
lactose, but many people (but not all) with lactose
intolerance and cow milk allergies can drink goats milk.
Why? It is because of goat milks superior digestibility.
Goat milk is more completely and easily absorbed than
cows milk leaving less residue behind in the colon where
it can literally ferment and cause problems. The
digestibility of goat milk can be attributed to it's
casein curd, which is both softer and smaller, thus easy
to digest. Another big difference between cow and goat
milk is found that the average goat milk fat globule is
about 1 1/2 to two microns compared to cow at 2 1/2 to 3
1/2 microns another factor in ease of digestion. Goat
milk contains more essential fatty acids (linoleic &
archidoic acids) and higher proportion of short chain
and medium chain fatty acids than cows milk. The fat can
be more readily digested and absorbed because lipases
attack ester linkages of these fatty acids more readily
than those of longer chains (cow) And unlike cows milk,
goat milk does contain agglutinin; as a result the fat
globules in goat milk do not cluster, again allowing the
ease of digestion and absorption. (6)
What about fat content?
Not all fat is bad; there are "good fats" and "bad
fats". You need some fat in your diet, but you need to
keep in mind that too much of anything (including a good
thing) can be bad for you.
Butterfat contains vitamins A and D needed for the
assimilation of calcium and protein in the water
fraction of the milk. Without them, protein and calcium
are more difficult to utilize and possibly toxic.
Butterfat is rich in short and medium chain fatty acids
which protect against disease and stimulate the immune
system. It contains glycospingolipids which prevent
intestinal distress, and conjugated linoleic acid which
has strong anticancer properties.(2)
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