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Raw Milk Benefits

Updated on June 10, 2011
Raw milk shirt andres musta (no new trades) @flickr
Raw milk shirt andres musta (no new trades) @flickr

Benefits of Raw Milk - Why Drink Raw Milk?

Prior to World War 2, not only American citizens, but individuals all across the globe consumed  pure, raw cow's milk. Raw milk is definitely refreshing and sweet, like no pasteurized milk you buy at the store!  Besides excellent flavor, what are other benefits of raw milk?

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Healthy raw milk photo: kthread @flickr
Healthy raw milk photo: kthread @flickr

One of the Most Important Raw Milk Benefits - Balanced Nourishment

Raw milk consists of every single nutrient it naturally contains. Raw milk from grass fed animals provides the body with all of the nutrition it needs to survive for a long time. It is one of the truly whole foods.

Pasteurization is a process used in the milk industry named after Louis Pasteur, the man who developed it. Pasteurization depletes the amounts of numerous vitamins and minerals in milk, chief among them calcium, the mineral most of us require the most from drinking milk.

Raw cow’s milk provides more of the following vitamins and minerals compared to pasteurized cow’s milk: thiamine, vitamins B6 and B12, vitamins C and E, calcium, iron, selenium, and zinc. Raw milk contains twice as much iron as pasteurized milk, more than twice the amount of zinc, and over 3x more vitamin C! Pasteurized milk contains no vitamin B6 at all because the pasteurization process destroys this important vitamin.

What You Should Know About Low fat, Fat Free, and Pasteurized Milk

You may buy fat-free and lowfat milk in grocery stores, but under no circumstances will you find it on a raw milk dairy farm! Fresh, raw milk naturally includes milk fat. Milk fat is a crucial and important component of milk. Milk fats make it possible to process calcium and effectively make use of the proteins present in milk. In cow’s milk, milk fats include the key saturated essential fatty acid butyric acid, which is known for possessing antimicrobial qualities.

These fats are necessary to make milk the whole food that it is in its natural state. The fatty acids in raw milk strengthen the immune system and help fight diseases naturally. Raw milk is excellent for growth, proper development, and wellness.

Calves raised on pasteurized milk are often unhealthy. Some of them even die. Considering cow's milk is their primary natural source of nourishment, it seems to demonstrate that many essential components of milk are removed by pasteurization.

You think that buying fat-free, skim milk is better for your health and will help you lose weight? Pig farmers actually supply skim milk to hogs so that they can fatten them up! Low fat milk won't make it easier to shed pounds. Actually, it could cause you to gain weight.

Low-fat milk has also been associated with reduced fertility in women. A study showed a link between women who consume at least two servings of low fat dairy foods daily having reduced fertility. It seems that the low fat dairy products somehow affect a woman's ovulation cycle. This in turn makes it more difficult for a woman to get pregnant.

Dairy cow photo: Royalty-free image collection @flickr
Dairy cow photo: Royalty-free image collection @flickr

Another Healthy Raw Milk Source - Goat's Milk

Don't just consider cow's milk for a raw milk source. Look into raw goat's milk, too. Similar to cow’s milk, raw goat’s milk also includes a valuable antimicrobial saturated fat, capric acid.

For many individuals, goat’s milk is much more easily tolerated compared to cow’s milk. The reason being that goat's milk proteins create a softer curd, which helps make the proteins easier and quicker to digest. Natural goat’s milk contains a somewhat different nutritional profile than cow's milk. It is made up of more of the important vitamins and minerals compared to cow’s milk: vitamins A and B6, calcium, potassium, and selenium. Goat's milk also has 4 times more copper and 3 times more niacin than cow's milk.

Dairy goats photo: Damon Green
Dairy goats photo: Damon Green

What Is Pasteurized Milk?

Pasteurization is a heating procedure that raises milk temperature around 161 degrees Fahrenheit. Pasteurization had been put into use during the 1920s to fight tuberculosis, dangerous diarrhea in babies, along with other illnesses. Most of these health conditions were a result of unhealthy livestock, as well as unclean manufacturing techniques. However, contemporary stainless steel storage tanks, milking equipment, refrigerated vehicles, and inspections are all effective safety measures, and pasteurization is not as vital as it was in the past.

Pasteurization was developed to destroy possible harmful bacteria in the milk without ruining the milk. However, the process also eliminates all naturally occurring enzyme activity in milk. Enzymes destroyed consist of lactase, which is essential for the digestion of the milk sugar lactose, phosphatase, which assists in the absorption of calcium, and lactoferrin, that helps with the absorption of iron.

Raw Milk Benefits for Lactose Intolerance

Lactose intolerance, widespread these days, causes many people to believe they're not able to enjoy milk. On the other hand, raw whole milk, regardless of whether from cows or dairy goats, naturally has lactase. Lactase is needed to properly digest lactose. As a result, raw milk is usually tolerated by a lot of lactose intolerant individuals.The advantages of these types of live enzymes in foods tend to be disregarded by modern day doctors. Raw milk can be a simple way to acquire live enzymes from your meals!

A Couple of Health Benefits of Raw Milk

Raw milk products and dairy from grass-fed animals include valuable components for your health. Not only that, but grass-fed dairy contians naturally occurring antibiotic substances that help protect it from disease causing bacteria.

CLA, or conjugated linolenic acid, is an essential fatty acid which may prevent cancer as well as assist with weight management. CLA is especially effective at reducing belly fat, which is harmful in many ways.

This specific nutrient is not prevalent within American eating habits, yet CLA is naturally present in the milk fats of grass fed cows. Feed lot cattle don't make adequate conjugated linoleic acid, so grocery store milk will be lacking this particular nutrient. And American consumers miss out on it as a result.

Raw Milk Benefits of Natural, Beneficial Bacteria

Persons frequently consume commercial yogurt for the friendly bacteria, which aid in digestion and stomach problems. Are you aware that raw milk can be a genuinely healthy supply of numerous advantageous bacteria? Pasteurized yogurt requires the beneficial microorganisms to be added back in, even though they were present in the natural milk initially. That’s because the pasteurization method gets rid of beneficial bacteria! However, it's these types of helpful, friendly bacterias that assist in defending against bad bacteria.

Did you know that raw milk won't go bad quickly? Spoilage happens fast with pasteurized milk, because the heating process destroys all of the friendly bacteria, and leaves behind a number of germs which will ruin the milk. Think about the last time you sniffed a jug of pasteurized milk beyond the expiration date. That's those putrid germs at work.

However, with raw milk, the lactic acid microorganisms utilize lactose as energy, and create lactic acid in the process. The lactic acid makes the milk sour, not necessarily spoiled. Soured raw milk continues to be a healthy foodstuff! Soured raw milk is great for baking, and many persons actually enjoy drinking it. My husband encountered sour milk many times when traveling overseas.

Because raw milk naturally sours, you can even manage the souring process to prepare natural yogurt, sour cream, as well as kefir. If you are concerned about the raw milk souring prematurely, don't worry. Keeping your milk cold in the rear of the fridge ought to keep raw milk fresh for up to two weeks.

Is It Safe to Drink Raw Milk?

The normally occurring friendly bacterias in raw milk assist in defending against disease causing germs. Raw milk is a pretty safe food to consume, causing less than 1% of foodborne sickness in a study period from 1990-2002. What ought to shock you is the fact that fruits and vegetables brought about 20% of food borne health issues in the exact same time frame! The truth is, numerous foods can cause food poisoning just like raw milk, such as produce, beef, fish, poultry, eggs, and fast food, among others.

Can you be guaranteed that you won't get sick from drinking raw milk? No, there is no guarantee. There are risks in drinking raw milk. But there are risks from consuming lots of different foods, as is proven from many recent headlines regarding food borne illness from produce and meats. If you suffer from a compromised immune system or a serious illness, consult a doctor about drinking raw milk. Or if you just want to assure yourself of its safety, consult a doctor first.

Curious milk cow photo: law_keven @flickr
Curious milk cow photo: law_keven @flickr

VERY Interesting Video About Raw Milk

Raw Milk Benefits Comments

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    • profile image

      Kyle k. 

      4 years ago

      Sorry, cooler=copper. And wondering about the 2x amount of zinc in raw vs pasteurized. Thanks

    • profile image

      Kyle k 

      4 years ago


      Great article. I drink a lot of raw milk and think I might have cooler deficiency. Where did you hear/find raw milk has 2x the amount.? Thanks for your help

    • Hello, hello, profile image

      Hello, hello, 

      8 years ago from London, UK

      Thank you for your great hub. The only reason I am bit apprehensive is to pick up TB.


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