14 years ago
Is Raw Milk Healthy?
Raw Vs Pasteurised: The Milky Argument Continues
In the olden days, it was usual for people in villages to drink milk unboiled, almost straight from the cow's udder, as it were. The warm, frothy liquid was believed to be highly nutritious, and was regularly prescribed for sickly children, who were even stationed in the cowshed at milking time!
However, when villages expanded into towns and cities, milk began to come in bottles and satchets, and as it had to be transported over long distances, its shelf-life had to be lengthened.
Pasteurisation thus came to be hailed as mankind's greatest invention - well, almost! - after the wheel. And soon, raw milk came to be regarded as a villain which specialised in spreading all kinds of ailments. It was portrayed as swimming pool for germs. But now, people are re-discovering the plus points of raw milk and ruing the fact that it is not available unless you happen to live on a farm or keep cows.
Experts believe that raw, unprocessed milk is one of nature's most perfect foods. Full of healthy raw fat, enzymes and vitamins, raw milk can be an important part of building and maintaining a healthy body. Pasteurising deprives milk of many of these enzymes and vitamins.
Pasteurising milk, which is the process of cooking milk at a minimum 155 degrees Fahrenheit for at least 15 seconds, gained popularity when farmers didn't have the technology to produce, package and deliver all of their raw milk fresh. Pasteurisation merely lengthened the shelf life of milk, and didn't do anything to improve its quality, say experts now.
It is also alleged that votaries of pasteurisation did not reveal the fact that raw milk has enzymes and lactic acids that prevent bacteria from indulging in pathogenic activity. They did not reveal that the same bacteria became sturdier when they enter pasteurised milk, as they fed on mutations and contaminants caused by pasteurisation.
Experts are now insisting that it is not the so-called pathogens in raw milk that are harmful: It is the degenerative matter on which these microbes feed, that is harmful.
On the other hand, the naturally occurring antigens in raw milk are actually beneficial for the human body, they say.
Nutritionist Aajonus Vonderplanitz has drawn up quite a formidable list of arguments against pasteurisation:
1. Pasteurisation alters and/or destroys proteins, vitamins, minerals, enzymes, natural antigens, etc. When these nutrients/elements are altered and/or destroyed they become toxins. The minerals that are cauterised at pasteurisation temperature often become glass-like and sharp, frequently lacerating liver, blood and nerve cells. In a body that is unable to produce quality mucus and other protective agents, lacerated cells are often the cause of allergies when drinking pasteurised milk. Pasteurised fats become lipid oxides which are carcinogens. Pasteurised proteins foster accumulation of uric acid in some people, often causing gout, muscular and glandular fatigue.
2. Pasteurised dairy items cause varying degrees of osteoporosis and dental caries.
3. Many individuals produce tremendous amounts of mucus to eliminate the toxins from pasteurised dairy products.
4. Pasteurised dairy products frequently cause varying degrees of loss of concentration, loss of focus and loss of mental clarity.
5. Bacteria breeding in pasteurised milk become mutant and foreign to the human digestive system, often causing severe illnesses and sometimes death.
6. Raw whole milk promotes tissue development, natural antibodies, and general good all-round health.
7. Raw whole milk, and, especially, raw cream promote calm and protect nerves.
8. Raw whole milk helps isolate, neutralise, dissolve and eliminate poisons, including vermin and snake bites, and toxins.
9. Raw whole milk prevents and reverses malnutrition.
10. Bacteria breeding in raw whole milk promote detoxification of accumulated toxins.
11. Infants and adults are generally healthier when raised on raw whole milk.
While some of these claims may seem fantastic, it would be unwise to write them all off. After all, our forefathers seem to have thrived on raw milk!
Raw Vs Pasteurised: The Milky Argument Continues
In the olden days, it was usual for people in villages to drink milk unboiled, almost straight from the cow's udder, as it were. The warm, frothy liquid was believed to be highly nutritious, and was regularly prescribed for sickly children, who were even stationed in the cowshed at milking time!
However, when villages expanded into towns and cities, milk began to come in bottles and satchets, and as it had to be transported over long distances, its shelf-life had to be lengthened.
Pasteurisation thus came to be hailed as mankind's greatest invention - well, almost! - after the wheel. And soon, raw milk came to be regarded as a villain which specialised in spreading all kinds of ailments. It was portrayed as swimming pool for germs. But now, people are re-discovering the plus points of raw milk and ruing the fact that it is not available unless you happen to live on a farm or keep cows.
Experts believe that raw, unprocessed milk is one of nature's most perfect foods. Full of healthy raw fat, enzymes and vitamins, raw milk can be an important part of building and maintaining a healthy body. Pasteurising deprives milk of many of these enzymes and vitamins.
Pasteurising milk, which is the process of cooking milk at a minimum 155 degrees Fahrenheit for at least 15 seconds, gained popularity when farmers didn't have the technology to produce, package and deliver all of their raw milk fresh. Pasteurisation merely lengthened the shelf life of milk, and didn't do anything to improve its quality, say experts now.
It is also alleged that votaries of pasteurisation did not reveal the fact that raw milk has enzymes and lactic acids that prevent bacteria from indulging in pathogenic activity. They did not reveal that the same bacteria became sturdier when they enter pasteurised milk, as they fed on mutations and contaminants caused by pasteurisation.
Experts are now insisting that it is not the so-called pathogens in raw milk that are harmful: It is the degenerative matter on which these microbes feed, that is harmful.
On the other hand, the naturally occurring antigens in raw milk are actually beneficial for the human body, they say.
Nutritionist Aajonus Vonderplanitz has drawn up quite a formidable list of arguments against pasteurisation:
1. Pasteurisation alters and/or destroys proteins, vitamins, minerals, enzymes, natural antigens, etc. When these nutrients/elements are altered and/or destroyed they become toxins. The minerals that are cauterised at pasteurisation temperature often become glass-like and sharp, frequently lacerating liver, blood and nerve cells. In a body that is unable to produce quality mucus and other protective agents, lacerated cells are often the cause of allergies when drinking pasteurised milk. Pasteurised fats become lipid oxides which are carcinogens. Pasteurised proteins foster accumulation of uric acid in some people, often causing gout, muscular and glandular fatigue.
2. Pasteurised dairy items cause varying degrees of osteoporosis and dental caries.
3. Many individuals produce tremendous amounts of mucus to eliminate the toxins from pasteurised dairy products.
4. Pasteurised dairy products frequently cause varying degrees of loss of concentration, loss of focus and loss of mental clarity.
5. Bacteria breeding in pasteurised milk become mutant and foreign to the human digestive system, often causing severe illnesses and sometimes death.
6. Raw whole milk promotes tissue development, natural antibodies, and general good all-round health.
7. Raw whole milk, and, especially, raw cream promote calm and protect nerves.
8. Raw whole milk helps isolate, neutralise, dissolve and eliminate poisons, including vermin and snake bites, and toxins.
9. Raw whole milk prevents and reverses malnutrition.
10. Bacteria breeding in raw whole milk promote detoxification of accumulated toxins.
11. Infants and adults are generally healthier when raised on raw whole milk.
While some of these claims may seem fantastic, it would be unwise to write them all off. After all, our forefathers seem to have thrived on raw milk!
