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Raw milk
Ralph Teller

Raw Milk is more Nutritious than Pasteurized Milk
by Ralph Teller

1

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 71.7C (161F) and the ultra pasteurization process heats milk to 135C (275F).

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.

Nutrients Contained in Raw Milk Impact of Pasteurization
Protein: Raw milk contains all 22 amino acids, including all 8 essential amino acids all of which are 100% bio available. Protein-lysine and tyrosine are
altered by heat with serious loss of metabolic availability. Result: whole protein complex less available for tissue repair and rebuilding.
Enzymes: Enzymes that help break down carbohydrates, fats and proteins are 100% bio available. Less than 10% remain.
Fats: All 18 fatty acids metabolically available, both saturated and unsaturated fats. Altered by heat from pasteurization process, especially the 10 essential unsaturated fats.
Probiotics: Benefiical bacteria that help with digestion, health of intestines and brain function. Killed off in pasteurization process..
Vitamins: Raw milk contains Every known water soluble and fat-soluble vitamin known to man is 100% bio available. Vitamin A, D, E and F loss as high as 66%. Vitamin C loss exceeds 50%. Losses on water soluble vitamins are affected by heat as high as 80%. Significant loss of fat-soluble vitamins.
Carbohydrates: Raw milk contains Lactose which primarily is made of glucose, our body's main source of fuel. Pasteurization kills the enzyme Lactase which breaks down the carbohydrate Lactose to form Glucose.
Minerals: All 100% metabolically available. Major mineral components are calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur. Vital trace minerals, all 24 or more, 100% available. Calcium loss in metabolism may run 50% or more. Losses in other essential minerals, because one mineral usually acts synergistically with another element. There is a loss of enzymes that serve as leaders in assimilation minerals.

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.

More about Ralph Teller. See Ralph's 1Vigor Log Calendar.

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Articles on Raw Milk

PublicationReport in Favor of Raw Milk; Aajonus Vonderplanitz, Ph.D., and William Campbell Douglass, M.D.; February 2001

PublicationWhat's in Raw Milk?, Raw-Milk-Facts.com

PublicationThe Benefits of Fresh Real Milk, Zen to Fitness

PublicationThe Health Benefits of Raw Milk, Raw Milk Facts

PublicationThe Nutritional Difference Between Raw Milk & Pasteurized Milk, Lynda Lampert,Livestrong

PublicationNutritional equivalency of unpasteurized vs. pasteurized milk, Rupali Guptat, Healthy Living

PublicationRaw Milk Vs. Pasteurized Milk, Armchair Science, RealMilk.com

 

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