In Praise of Raw Milk
Raw milk is becoming more popular among people who want to eat a more natural and less processed diet. True raw milk is classified as milk from organic grass-fed cows that is cooled to 36-38 degrees Fahrenheit and then bottled. There is no homogenization, pasteurization, or filtering. Raw milk fits this definition is a complete and balanced food with healing properties and other health benefits.
Pasteurization has been used since the 1890s to kill bacteria in milk. In addition to the killing of the “bad” bacteria, however, pasteurization also kills “good” bacteria. These good bacteria actually kill the bad bacteria that can contaminate milk and make people sick. Cows that eat fresh grass are eating the necessary nutrients to produce milk with a healthy amount of good bacteria. The good bacteria in raw milk is beneficial for the digestive tract. These bacteria produce enzymes that help break down protein.
Another benefit of raw milk is the high amount of conjugated linoleum acid. This is a polyunsaturated omega-6 fatty acid found in milk from grass-fed cows and is known to boost metabolism, reduce insulin resistance, strengthen the immune system, reduce allergies, build muscle, and reduce abdominal fat.
