Dead or Alive — What Kind of Milk Do You Drink?

A glass of milk

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What is the difference between pasteurized and certified raw milk?

It’s a great question. Many people don’t know.

Evidence suggests fermented or cultured milk has been around at least 6,000 years. There was no way to keep dairy food cold, so people consumed various forms of sour milks – yogurt, kefir and curds.

People live, and lived, to a very old age in the Caucus Mountains. Remember, there were no refrigerators back then. Curds, yogurt, kefir, and other dairy products were the main part of their diet.

The only milk available in those days was raw milk. Raw milk has its own supply of good bacteria that kills off the bad bacteria.

Certified raw milk also contains enzymes, high potency vitamin and minerals. The milk must be fresh  and clean to be sold. There are no pesticides or antibiotics in the milk.  Antibiotics are seldom needed. If they are required, the cow is removed from the herd.

When milk is pasteurized the raw milk is heated to 285 degrees to sterilize it. The temperature kills off both the bad and the good bacteria. The high heat degrades vitamin A, vitamin B6, and B 12 . Proteins, enzymes and antibodies are also destroyed.

Pasteurized milk must be sterilized to be clean enough to sell , but it can still contain traces of pesticides and antibiotics.

Pasteurized, supermarket type milk is an unnatural type of milk. It has been heated as we have seen. The original milk comes from cows bred and fed to produce 4 to 6 times more milk than the original raw milk cow. The pasteurized milk cows are stressed, and like people, are more prone to ill health.

Homogenized milk has been forced under pressure through hair like tubes to reduce the size of fat particles. Homogenization means damage to the fat molecules.

1%, 2% and 3% milk and whole milk are taken apart and then put back together along with additives to improve flavor, texture, consistency and man made vitamin D. Sometimes even vegetable oil is added. Certified raw milk is a bio-active substance where all parts of it work together to provide a food that is nourishing, protective and tastes good.

Raw certified milk contains butterfat that provide the vitamins A and D necessary for the assimilation of protein and calcium..

Most people find raw certified milk is easy for the body to digest even when it is not cultured.

When raw milk sours, curds and whey are formed, and can be eaten or used for baking. It is still a live food!

Soured pasteurized milk smells terrible. It is just plain rotten and is a dead food.

What kind of milk are you going to be drinking?

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