There has been considerable debate in the dairy industry
over the issue of pasteurization. Some believe that
modifying milk through pasteurization improves it, while
others contend that leaving the milk in its natural,
original form is most beneficial.
Pasteurization is a process named after Louis Pasteur, a
French chemist and microbiologist. Pasteur discovered a way
to prevent wine and milk from going sour too soon by
heating these products to a specific temperature (below
their boiling points) for a specific period. This process,
now common, led to a significant decrease in the
consumption of raw milk. Raw milk lost its traditional
position as a food complete unto itself, with many
Today, there are renewed studies and interest in raw
milk as a viable, healthy food. It's beginning to regain
its stature as a food of immense benefit - as it originally
was. Studies show that heating or pasteurization destroys
many of the helpful attributes of milk. Many now see
pasteurized milk as an inferior food source due to its
modified form. There are many good reasons for taking a new
look at raw milk.
Top 10 Reasons to Drink Raw Milk
1. It contains immunoglobulins, also known as
antibodies, which are proteins that provide resistance
against many viruses and bacteria, helping our immune
systems. Studies show that raw milk consumers have fewer
allergies, sinus infections, ear infections, asthma and
colds. Studies also show that children raised on raw milk
have fewer dental caries.
2. It is a complete food, loaded with vitamins and
minerals, including antioxidants, B vitamins, and trace
elements. Many of these nutrients are destroyed by
3. It has all twenty of the standard amino acids, which
are the building blocks of protein essential to our body.
These proteins are de-natured, or altered, by
4. The calcium content in raw milk remains soluble.
Pasteurization renders most of calcium in milk insoluble;
therefore, we cannot metabolize it for our optimum bone
5. Fresh, unprocessed, raw milk tastes better. It's also
6. It contains substantial amounts of conjugated
linoleic acid, a polyunsaturated Omega 6 fatty acid. This
fatty acid helps remove abdominal fat and boosts muscle
growth. It also strengthens the immune system and can lower
food allergy reactions.
7. It contains good bacteria (probiotics) including
lactobacilli, which digest lactose, helping those who are
lactose-intolerant to drink milk. The beneficial bacterial
are destroyed by pasteurization.
8. It contains over sixty enzymes, some of which help in
digestion of the milk itself, creating less work for our
pancreas. Pasteurization destroys enzymes.
9. Raw milk does not 'go bad.' It develops helpful
bacteria as it naturally sours or ferments. The older it
gets the better it gets...within reason of course.
10. Grass-fed raw milk does not contain antibiotics,
pesticides, or growth hormones.
Given the mounting evidence associated with raw milk,
taking a new look at an old food 'in the raw' is warranted.
There are many who may be pleasantly surprised with the raw
facts they find.