The Benefits of Raw Milk and How It’s Different

Consuming raw milk is somewhat of a hot topic today. Ironically, the interesting fact to note is that the entire population drank raw milk until the late 1800’s. Pasteurization didn’t come about until 1869 and homogenization wasn’t put into practice until the early 1900’s. That leaves thousands of years before these new processes for the consumption of raw milk! Makes you think – I hope!

Today’s Milk Looks the Same But It’s Drastically Different

Let’s analyze the type of milk that the majority of people drink these days, specifically from the early 1900’s until the present.

• It’s pasteurized at 145 degrees (or higher for UHT milk) to kill E.Coli and Salmonella bacteria.
  • This process renders the milk dead and has no living enzymes left intact.
  • Dead milk is void of enzymes that help humans digest the proteins and sugars. In turn, people have become intolerant to milk and milk products.
• Homogenization is practiced to ensure the milk fat doesn’t separate from the milk.
  • This process in done by pushing the fat through a giant sieve with thousands of pounds of pressure.
  • It literally changes the molecular makeup of the milk fat and regrettably causes people to react to the proteins when they undesirably pass the gut barrier.
  • If the proteins were left at their original size they would not be able to pass through the gut barrier.
  • Homogenized milk proteins resemble human proteins and can cause the body to react to them in negative ways.
  • The molecules are protected with a layer of cholesterol as they enter the blood stream which causes higher cholesterol.
• The milk has synthetic vitamins added to it – specifically vitamin D.
  •  Inflammation is caused by the synthetic vitamins that are not recognized by the body.
• It comes from CAFO (Concentrated Animal Feed Lot) mammals where sickness and disease run rampant.
  • This causes companies to administer antibiotics at extremely high rates and these antibiotics get into the milk.
• Mammals that are overworked and altered to make more milk than they were created to produce is where today’s milk comes from.
  • This milk lacks critical nutrients due to the overproduction, GMO feed that cows eat, an abundance of herbicides and pesticides in their food and bacteria they are contaminated with.

Please note that buying organic pasteurized milk is not much better. It does not have the contaminants like GMO’s, herbicides and pesticides but it still goes through the pasteurization and homogenization processes and it considered dead milk.

Our Success Story of Consuming Raw Milk

My youngest son was born with lots of rashes, pretty bad eczema and would physically swell sometimes when he would have the milk of today. It was clear it caused a reaction so I hesitated to give him milk. It wasn’t an anaphylactic type reaction but it was a reaction nonetheless. After a couple of years of giving him pasteurized milk, I started giving him organic milk thinking that would help. I really did not notice a difference in him so ultimately I started to have him stay away from milk as much as possible.

I discovered raw milk though the GAPS diet because of my own health problems at the time and I found a farmer in which we purchase our milk through. It’s such a blessing getting the milk and being able to skim off the cream and make fresh butter or whipped cream with it. I have tried my youngest son on the raw milk and I have not seen a reaction in him at all after drinking it for years! This is because this raw milk has the proper balance of living enzymes and beneficial bacteria in it which enables my son to properly process it. That being said, for my boys, drinking raw milk is not an everyday occurrence in our home. As a matter of fact, it’s more of a treat once in a while.