The Truth About Milk

//The Truth About Milk

Here is a little trick we do to save money on milk!  We use mostly coconut milk (a friend of ours gets hers off of amazon in bulk!) or almond milk in our protein shakes every morning, but if you are a milk drinker, here is a few tips to save money.

Milk has gotten a bad reputation, and rightly so if you are getting the store brand, pasteurized, and hormone-filled milk.  Read through the informative article below to see why some milk is good and some milk is bad.  It discusses what pasteurization does to our milk.

Commercially raised cows are pumped with hormones which go into the milk that we drink.  This causes early breast development and premature periods in girls as young as 8 years old. Click here to read more.

One thing it does not mention is that there is more sugar in a glass of milk than in a can of soda. This is because the high heat of the pasteurization process changes the molecular structure of the protein and turns it into sugar. You body no longer metabolized pasteurized milk as a protein source, but as sugar.  Those who have trouble losing weight should strongly consider eliminating dairy from their diet to eliminate excess sugar.  Any sugars that are not used by the body throughout the day or through exercise will be stored as fat.

Many people drink milk for the acidophiles (probiotics) or calcium.  Sadly, you are getting neither in pasteurized milk. The good bacteria is completely killed of through the high heat pasteurization and the calcium is added in through synthetic processes. So you are not getting naturally occurring calcium but a cheap synthetic version which actually does more harm to the body than good.

One way around this is to buy raw, whole milk.  The fat is a good fat and the raw milk is full of protein, calcium, and probiotics.

So how we save money is to buy 1 gallon (or if you don’t use milk very much you could buy a half gallon) of WHOLE milk.  After reading below, you will see why whole milk is better for you.  If you can’t get raw look for flash pasteurized (or in the VERY least Organic.  Organic will not change the fact that pasteurizing has damaged the integrity of the original form, but it will ensure you are not getting added hormones from the cows).

Split the milk in half into another container of equal size and add purified, filtered water. We use the Shaklee Get Clean Water pitcher because it is the only one on the market that removes lead and 99% chlorine, among other harmful contaminants.   Now you have 2 gallons at the price of one and you have milk the consistency 2% or better.

The pictures below are of an Organic brand we used until we recently discovered a local farmer who brings his milk to a market every Saturday and he also sells it at Whole Foods. It is not pasteurized like commercial milk and much better for you (see below).  We have also gotten into a raw milk co-op. Check your health food store or area website to see if you have local farmers who sell raw milk!

We start with the whole gallon and divide it into another container…

Milk1

Then we add purified water and get 2 gallons for the price of one!

Milk4

Dairy Un-Forbidden: Discover the Virtues
of Raw Milk

Monday, October 26, 2009

by: Elizabeth Walling

(NaturalNews) Dairy has come under attack in recent years, and it’s no wonder why.  Milk has been linked to all sorts of health problems such as allergies, sinus infections and even cancer.  But the commercial dairy industry touts milk as a health food that is necessary for healthy bones and teeth.  So, what is fact and what is fiction?  Is milk a superfood or a wicked fiend?  The truth is that milk began as a powerful health food and has been corrupted by greed into its modern commercially-processed counterpart.

The fact that milk is an inherently unhealthy food is a misconception which is not entirely unfounded.  The truth is that almost all of the milk we encounter today is an industrialized, processed product.  It is not anything close to a whole, natural food.  Modern milk is hit hard when it comes to commercial processing:

Pasteurization

Most people can link the terpastuerizationm pasteurization with Louis Pasteur, but few people realize he originally developed the pasteurization process to preserve beer and wine, not milk. In the world of dairy, pasteurization only became necessary when dairy operations became more concerned with profits rather than the cleanliness of their milk.  Pasteurized milk meant they could cut corners and produce filthy milk, only to “clean” it up with a nifty, high-heat sanitation process.

The purpose of pasteurization is to eliminate all bacteria and enzymes.  The process is not selective – all friendly bacteria and beneficial enzymes are destroyed along with any potential pathogens.  Most people don’t realize this actually makes pasteurized milk more susceptible to contamination because it has no good bacteria to fight off the bad.

Among valuable living organisms destroyed during pasteurization Lactobacilli bacteria aids in the digestion of lactose.  Many people who are lactose-intolerant may find they can add milk back into their diet if it’s raw, simply because of this specialized bacteria.  Enzymes are also destroyed during pasteurization.  Lipase, an important fat-assimilating enzyme, is non-existent in pasteurized milk, as well as phosphatase, the enzyme that makes calcium absorption possible.

In addition to killing off beneficial bacteria and enzymes, pasteurization also destroys other nutritional aspects of milk.  Pasteurized milk often contains less than half the vitamin A, C, D and E compared to raw milk (the vitamin D content in commercial milk is synthetic).  Valuable B6 and B12 vitamins are completely obliterated when exposed to heat.  In addition, the minerals in pasteurized milk are not bioavailable like those in raw milk.  Amino acids like tyrosine and lysine are also altered during pasteurization.

Ultra-pasteurization is a process that involves even higher temperatures for longer periods.  This method has become an industry standard because it virtually kills milk and makes it completely sterile.  It is no longer a living food rich in vital substances – it is simply dead.

Homogenization

This process essentially breaks up and redistributes the fat in milk so the cream will no longer rise to the top.  Almost all commercial milk is homogenized.  The homogenization process is harmful because it causes the milk fat to oxidize.  Oxidized fat is a dangerous substance that can be linked to modern diseases like cardiovascular disease.

Reconstitution

Low-fat versions of commercial milk are made more palatable with the addition of powdered milk, which is blasted with high temperatures during dehydration.  This causes oxidation and the formation of potentially carcinogenic compounds.  Commercial milk may also be completely reconstituted from powdered milk or milk solids.  This does not have to be stated on the food label because according to legal technicalities it is considered to be “milk.”

Drinking milk that has gone through these types of processing is akin to eating irradiated vegetables or hydrogenated oils.  Commercial processing mutates a health food into a disaster, and we have learned this the hard way.

Is Milk the Real Problem?

One of the most objectionable aspects of the dairy industry is its treatment of dairy cattle, who are often confined in filth, shot up with growth hormones and antibiotics, and kept in such harsh conditions that their life span is barely one-quarter of that of the average pastured cow.  Although the commercial diary industry insists the milk that comes from such cows is healthy, that is very difficult to believe.  It can be said that all of the problems associated with the dairy products have nothing to do with milk and everything to do with commercialized industry and its obsession with the almighty dollar, coupled with complete disregard for the health and well-being of consumers.

Good Beginnings

There is a special recipe for nourishing milk, and it begins with a healthy cow.  Dairy cattle should be raised humanely, primarily on pasture, and without the use of hormones, antibiotics or unnatural feeds.  All milking cows should be visibly healthy and preferably certified.  Ideally, raw milk should come from a local dairy where you can actually visit and see the operation in person.  Bringing home a gallon of milk from a farm you have actually seen with your own eyes is a reward in itself, and the experience of bringing home a truly wholesome local food is priceless.

The Amazing Health Benefits of Raw Milk

The nutritional content of raw milk is broad and highly bioavailable.  Raw milk is a complete package of proteins, natural carbohydrates, natural fats, vitamins, and minerals complete with the enzymes necessary to completely digest and assimilate all of these valuable nutrients.  It is rich in minerals like calcium, magnesium, chloride, zinc, selenium, manganese, iodide, phosphorus and many others.  Its range of vitamins includes A, C, D, E, K, B1, B2, B6, B12, niacin, pantothenic acid, biotin and folic acid.  All of these vital nutrients remain intact only when milk is raw.

Raw milk is considered a complete protein – meaning it contains all eight of the essential amino acids that can’t be manufactured by the body.  These aminos are important building blocks for cells, neurotransmitters, bones, muscles and the other non-essential amino acids.  The natural fats in raw milk are essential for using all the important fat-soluble vitamins in raw milk.  Again, these remain undamaged only in raw milk.

There are groups of native people, such as those from the Loetschental Valley in Switzerland, whose traditional diets consisted of mostly raw milk and its various food products (such as raw cheese, butter and cultured dairy foods).  These people exhibited fine health and longevity.  Several early studies revealed that raw milk can be vital for growing children, preventing common maladies such as asthma, allergies, tooth decay, influenza, pneumonia and many others, while improving overall growth and development (studies are cited below).  Naturopathic doctor Ron Schmid, author of The Untold Story of Milk and raw milk enthusiast, regularly prescribes raw milk in his practice as a healing food.  He especially notes raw milk’s ability to reduce allergies, prevent infections and improve overall health.  It is possible for us to learn from examples such as these, and consider raw milk a healthy choice.

For many of us, the decision about whether or not we include dairy products in our diet is a multi-faceted one.  Consuming milk isn’t right for everyone, for a variety of reasons.  But if you’ve avoided milk because of its tainted reputation, it’s important to realize raw milk can be a wholesome and healing addition to your diet.

Source:  Natural News, October 26, 2009.

0 Comments

  • Very interesting post with some great information. One comment on cutting the whole milk down to 2% with water. Just be sure to note that both whole and 2% have 8g of protein. Thus you reduce your protein intake by half when watering down the whole milk. Most people get plenty of protein from other sources but if you need extra protein or have young children who don’t eat protein rich foods, you would need to supplement.

    Also, children from ages one to two (who have been weened from breast milk or formula) need whole milk; specifically for the fat and caleries until they learn to eat enough table food to meet their caloric needs (which usually happens around age two). Unless your little one is overweight, I would hesitate before watering down whole milk.

    Lastly, I know Nate and Jenny research and investigate the foods they buy and readers need to make sure they do also before buying raw milk. Make sure you know where the raw milk is coming from and that you know the dairy is “clean”. Raw milk has great health benefits but can harbor sickly bacteria if not from a reputable source. Go with Organic if you don’t have a reputable farm near you.

    Nate and Jenny – Have y’all been out to Hatcher Dairy in College Grove? A great family run farm with fresh milk and cheese. They also do tours and it would be great fun for the little ones. Melissa, next door to me drives out each week to get fresh milk for her family.

    Kerry Lopez 11.12.2009
  • […] Even if your school assures you that the lunches are healthy; that doesn’t mean your child eats them! They can get a bagel and a yogurt instead, a substitute loaded with processed flour, calories, fat, sugar and pasteurized dairy. […]

  • Luis Pasteur invented pasteurization BECUASE of the plague in france. An out break that happened and was being transferred through a number of means. The beverage that he invented it for is completely secondary.

    We could be sure that all products are 100% free of bacteria by BOILING THEM. Boiling them would STERILIZE the food but would also break down all kinds of amino acids and other very healthy contents, and create dramtic flavor change.

    Pasteurization is (by definition) the balance between doing nothing and doing the above. Its meant to be a compromised between changing the flavor (which happens when you cook anything (even fish) and bringing down the harmful organisms which are in the milk.

    Doing nothing allows all kinds of bacteria from anywhere to fester, and yes, could kill you. If you want more information, check the FDA’s website at

    http://google2.fda.gov/search?q=unpasteurized+milk&client=FDAgov&site=FDAgov&lr=&proxystylesheet=FDAgov&output=xml_no_dtd&getfields=*

    People die from consuming unpasteurized milk.

    The discussion about pasteurized vs. unpasteurized milk is one where both sides are correct. Yes, heat breaks down nutritional parts of anything. Not heating it allows listeriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis to go crazy inside your body.

    Your an American – you can make your free choice. I don’t think my kid will be shorter or dumber because I gave her pasteurized milk. But she will be alive.

    http://www.pasteurizers.info

    Scott 06.05.2010

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