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…
Then we add purified water and get 2 gallons for the price of one!
Monday, October 26, 2009
(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:
Most people can link the term pasteurization with Louis Pasteur, but few people realize he originally developed the 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. to preserve beer and wine, not milk.
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.
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?
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 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.that can’t be manufactured by the body. These aminos are important building blocks for cells, neurotransmitters, bones, muscles and the other
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.
Source: Natural News, October 26, 2009.