About Raw Milk

Cattle have provided a fresh and nutritional source of milk for centuries. Milk was enjoyed fresh from the animal's udders, and the convenience of having fresh milk on demand has been a food staple in many cultures. Without refrigeration and preservatives, raw milk has been an indisputable food source through the ages. Cows, sheep, goat, camels and other types of cattle, raised in proper environments, can produce highly nutritious milk, both for their young and for human consumption.

History

Raw milk was a reliable food source in many cultures. Nomadic tribes would travel with their cattle, and other societies had high demands for their daily, fresh, raw milk. In the past, refrigeration was not available for food storage, so milk was extracted daily. Leftover milk would be transformed into other food products, such as cheese, even though raw milk kept for a while.
This is the way milk was used and distributed, prior to the advent of the Industrial Revolution. In the 1800s, American towns quickly evolved into cities as the population of immigrants increased. Milk, a common and important food staple, needed to be distributed to meet the high demands.
Once alcoholic beverages were banned, these shops were quickly changed into milk-processing plants. With the absence of sanitation concerns, many people became sick. This is what led to the development of milk pasteurization, and since that time until now, massive milk production utilizes pasteurization to lessen the occurrence of contamination.

Misconceptions

Food contamination is a risk that is present with all types of foods. It is often thought that raw milk is riddled with harmful bacteria that increase the risk of milk-induced illness. On the contrary, raw milk contains a balanced level of beneficial bacteria that is allowed to thrive because the milk did not undergo the pasteurization, or cooking process.
When the natural levels of beneficial bacteria are not killed off in milk processing, they actually fight off foreign, harmful bacteria. This action is called competitive exclusion, because the beneficial bacteria actually occupy the space and dominates it, thereby preventing another bacterial species from having the room and freedom to take over.
Lactobacillus acidophilus, which naturally exists in raw milk, performs this competitive exclusion against harmful bacteria. Even the lactic acid that is produced within the raw milk has anti-bacterial qualities.
Pasteurization is not 100 percent free of harmful bacteria. On the contrary, by killing off all bacteria---the good ones and the bad ones---pasteurized milk becomes a fertile breeding ground for any new bacteria that comes along the way. Many people become sick from pasteurized milk, as well.
When cows are raised in healthy, free-range grassy fields, and are well-taken care of, the milk they produce reflects this in its quality and bacterial content. It is very possible for a cow raised on organic grasses to produce milk high in anti-bacterial qualities. This type of raw milk is very beneficial to drink, not only for the increased anti-bacterial properties, but also for its high nutritive value.

Benefits

Raw milk from healthy cows was used to treat several chronic diseases in the early 19th century. Raw milk is also a complete food---not just a beverage. It contains 20 standard amino acids, as well as proteins that bind iron and fight off cancer and various types of microorganisms.
Raw milk also contains immunoglobins, antibiotic proteins that play a role in fighting disease and controlling asthma. This ability of immunoglobins is lessened during milk pasteurization.
Raw milk contains both water soluble and fat soluble vitamins, as well as many minerals, including calcium. The enzymes present in raw milk---which is not present in pasteurized milk---number over 60, and they all perform vital roles, as another benefit that raw milk provides the body. All of the components of raw milk make it more digestible than pasteurized milk.

Considerations

Milk contains a sugar called lactose, making lactose intolerance is a common concern associated with milk consumption. Lactose is a milk sugar. The pasteurization process kills off the milk enzymes and the beneficial Lactobacilli, whose main function is to break down lactose for easy digestion. Pasteurization does not destroy the lactose, however, so it remains in the milk.
Many people who are lactose-intolerant can drink raw milk. Raw milk contains all of the natural components of milk, including those with the ability to break down lactose for digestion. So, raw milk may be the answer for those who loved to drink milk but couldn't digest it.

Healthy Cows

Cows are herbivores who love to eat grass. As ruminants, cows process grass and plant matter within their four-chambered stomach to produce easily-digestible cud. Cows spend most of their day processing the grass they consume. This process breaks down the plant matter, to release the nutrients from the plants.
The high alkaline levels of the cow's saliva are very important to the digestive process. It is designed to offset the acidic levels of the plant matter, as it ferments during the digestive process. This is the best diet for cows producing raw milk, and the cow's digestive pH balance can easily be altered by a change in the cow's diet. Therefore, to produce healthy, rich raw milk, cows must be fed the best grass diet.

Resources

• Raw Milk Advocacy and Resources
• Raw Milk Facts
• A Campaign for Real (Raw) Milk