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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. Prosphatase 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. Dr. Joseph Mercola said on his
web site, In my opinion raw milk is the finest source of calcium available. ";
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.
1.Anna Soref: newhope.com
2. William Campbell Douglass, Jr., M.D. & Vonderplanitz, Scientist/Nutrionist
3. 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
3) 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.
4) 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%.
5) Carbohydrates: Easily utilized in metabolism. Still associated naturally with elements. Tests indicate that heat has
made some changes making elements less available metabolically.
6) 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.
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