Milk Pasteurization Destroys Many Nutrients
The purpose in nature of raw milk is to provide all the nutrients necessary to grow and repair tissue and organs to sustain health, and grow and protect life. The purpose of this article is to inform you how nutrients contained in raw milk are destroyed or impacted by the pasteurization process . . . and what is the implication of this nutrient loss. Most milk commercially sold has been pasteurized. The pasteurization process heats milk to 71.7°C (161°F) and the ultra pasteurization process heats milk to 135°C (275°F).
Raw milk is a complete and balanced food. Raw milk is incredibly nutritious and is one of the most easily assimilated foods on earth. For a complete list of nutrients contained in raw milk see Raw Milk Nutrient Content.
Implication of Nutrient Loss from Pasteurization
Raw Milk More Nutritious. As raw milk contains more nutrients than pasteurized milk it is generally more nutritious.
Raw milk gives athletes a competitive advantage. See Raw Milk - Most Effective Sports Training and Recovery Drink!
Lactose Intolerance. Pasteurization destroys the enzyme Lactase which is contained in raw milk and has the function to break down the carbohydrate Lactose into glucose to use for energy. Some people do not produce the enzyme Lactase in their digestive system and are therefore unable to break down the carbohydrate Lactose. These people are considered Lactose intolerant when drinking pasteurized milk. Raw milk contains the enzyme Lactase for easy digestion of Lactose to glucose.
Iron Absorption for Red Blood Cell Production. Lactoferrin is an an iron-binding protein found in raw milk. Lactoferrin has numerous beneficial properties including improving the absorption and assimilation of iron necessary for red blood cell production. Pasteurization kills most Lactoferrin.
Immune System Strength. Enzymes, antibodies and bacteria found in raw milk (and killed off during pasteurization) are believed to strengthen the immune system. Studies have show that children and people living in the countryside of Germany and Switzerland are mostly asthma and allergy free. Studies have shown similar immunity amongst Amish children in Indiana. Researchers believe raw milk is the source of these asthma and allergy free populations.
Enzymes for Mineral Absorption. Mineral absorption is important to maintain electrolyte balance.
This article was inspired by Tommy and Carolyn Adkins owners of Tucker Adkins Dairy in York, South Carolina, producers of the best tasting Raw Milk produced from very well cared for Guernsey cows.<-- back to top
Articles on Raw Milk
Report in Favor of Raw Milk; Aajonus Vonderplanitz, Ph.D., and William Campbell Douglass, M.D.; February 2001
What's in Raw Milk?, Raw-Milk-Facts.com
The Benefits of Fresh Real Milk, Zen to Fitness
The Health Benefits of Raw Milk, Raw Milk Facts
The Nutritional Difference Between Raw Milk & Pasteurized Milk, Lynda Lampert,Livestrong
Nutritional equivalency of unpasteurized vs. pasteurized milk, Rupali Guptat, Healthy Living
Raw Milk Vs. Pasteurized Milk, Armchair Science, RealMilk.com