(NaturalNews) Part I of "Deadly Milk Issues" focused on the deadliness of pasteurized milk. Part II looks at the liveliness of raw organic milk, which is natural and very healthy if handled correctly. Despite this, the FDA and USDA protect the pasteurizing dairy cartel by harassing small raw milk dairies. It's the government's equal opportunity for bad health program.
Raw milk provides an abundance of probiotic strains that are essential for good digestion, and the friendly flora supports more than half of your immune system. Phosphatase is necessary for calcium absorption into bone mass. Otherwise the calcium stays in your blood and creates cardiovascular problems while your bones get weaker even as you consume more calcium.
Lactase helps absorb nutrients. It is what the lactose intolerant lack. This is why lactose intolerant people often have no problem with raw milk. Lipase breaks down fats and improves your body's utilization of them. Amylase breaks down carbohydrates for proper digestion.
Lactoferrin protects against disease by defending against bacteria, viruses, parasites, and fungi. Catalase prolongs cell life with its antioxidant capacity. Raw milk contains many of the B vitamins, including B12, and vitamin D to assist calcium absorption. Pasteurization destroys most of those nutrients while rendering many proteins somewhat toxic.
There is one thing to be aware of, which affects a few people adversely. Most of the milking cows in the USA are A1 hybrids, typically Holsteins, from earlier A2 cows such as Jerseys, Asian and African cows.
There are three elements to milk: Fats, whey, and milk solids. A mutated amino acid in the milk solids of A1 cows can cause minor problems for people with poor digestion, or serious problems with those who are neurologically impaired. If either situation is an issue, goat or sheep organic raw milk is without that mutated amino acid.
Choosing Raw Milk
Raw milk is so good for most that the hassles for getting it are worth the effort. Even some who are lactose intolerant benefit. First you need to get familiar with the local restrictions and the ways diaries in your area get around them.
Buy from dairy farmers who milk their cows for raw milk consumption only. Some dairies will sell their milk to consumers before pasteurization, but the contamination mentioned in Part I of this article is there abundantly because the farmer is counting on pasteurization to take it out. Bad stuff!
Determine that your raw milk farmer's cows graze freely on grass or alfalfa that hasn't been chemically treated and that the cows are not given antibiotics or steroids. The farmer should refrigerate the milk immediately after milking. Make sure the dairy tests the milk for contamination.
The raw milk you buy may turn a bit sour or curd some before you finish a bottle. You may not like the taste, but it's still not spoiled. Pasteurized milk spoils.
The first link below in the sources section will give you access to a state by state list of different raw milk sources and each state's legal arrangement for raw milk. Dedicated dairy farmers in heavily restricted states create cow or dairy sharing associations, where you "own" a share of the cow or farm. So you're not buying the milk if you own a share.
Give raw milk a trial. Your participation as a raw milk consumer and raw milk health advocate is important if there will ever be a chance to push back some of the pasteurized milk enforcement that harms more than helps. Got real milk?