It’s creamy, white and taste soft, fat and a bit sweet. We call it the white gold due to it’s health benefits. The commercial name of the white gold is: MILK. But wait, stop and breathe once – is milk healthy ? Weight loss gurus around the world talks about milk as a source of overweight, we hear more and more reports on lactose intolerance or milk allergies – and since we were youngsters we’ve been told that milk is so easy to become bacteria bombs. So is milk healthy ?
The answer is that milk used to be healthy. If you look at the raw milk, I mean the milk that comes out of the cow, not the pasteurized or homogenized milk that is commercially available in supermarkets then what is it?
Milk is originally intended for the calves to feed on until they are able to eat chewable foods. As such milk contains a vast number of vitamins, minerals including Vitamin B, Carotenoids, calcium,phosphorous, magnesium, and iron as well as Vitamin K. The raw milk also contains digestive enzymes and immun supporting substances. It’s very nutritious and in theory it should be one of the healthiest products to drink.
So what’s all the fuzz about ? Drink more milk ?
NO ! The fuzz is not exaggerated in any way – Milk as it was is no more !
In the late 1800’s beginning of 1900’s we made an important change to dairy production, that would change the nature of milk forever. We moved the cows from the pastures to these indoor facilities where we just stuff more and more live stock next to each other with less and less outdoor time.
What happened was that simultaneously as we started to change cows from being outdoor animals to be indoor animals on very little space infections such as bovine tuberculosis and brucellosis started to appear. This was a real threat to food safety, and not knowing at the time that this is a natural process of putting large amounts of live stock on limited space authorities had to do something. So over a period of 1920 – 1950 all western countries began a process with milk that was invented by Luis Pasteur in 1862. What pasteurizing is, is to heat the food product ( in this case milk) to 75, 87 or 90 degrees celcius for either 15 or 5 seconds in order to reduce or completely eliminate bacteria in the product.
This appeared to be a good choice at the time. Because industrialization of the dairy industry had really made dairy products dangerous. But simultaneously food authorities ignored that the process dramatically changed the milk.
Vitamins can’t survive heating above 40 degrees celcius, so the first effect we end up with is a milk that is deprived of vitamins. The same thing goes for the digestive enzymes that makes it possible for us to actually digest and use the milk for nutrition. We are also aware that the proteins in milk do break their bonds during pasteurization and as such is impaired. The process also inactivates the antibodies IgG and IgM which is found in raw milk and otherwise would’ve strengthened our immune function. Above this pasteurization also disrupts the raw milks content and structure of probiotics and milk fat which both perform an important role in the immune function.
So what are we left with ? We are left with a substance that looks like milk, it does not taste like milk however and for a reason because it is not milk anymore – it’s an artificial disrupted drink which might or might not have been fortified with artificial nutrients that has no beneficial effects what so ever – and disrupted nutrients that promotes allergies and bad immune function. On top of this once we disrupt the natural milk fat we might see a changed absorption that promotes overweight.
From a personal perspective, my experience with raw milk is that I loose weight on it and gain weight on pasteurized milk so I have no doubt that is exactly what’s going on.
So back to the question – was it a good idea to introduce pasteurization to milk back in the early 1900’s ? Not a chance in hell ! What happened was that rather then solving the problem, by letting the cows back out on open pastures we just industrialized more and more, introduced antibiotics and various other medicines to keep the symptoms of bad living conditions for live stock at bay, and pasteurized the result of that industrialization and we ended up with a useless to lethal drink called industrialized milk.
It’s about time that we start looking back – and cures the root of our food problems not just the symptoms of our production methods and reintroduce raw milk as a worldwide standard.
for those of you who’d like more in-depth information on raw milk vs. industrial milk watch the video in this article where microbiologist Kate Greeneklee explains the difference between raw milk and industrial milk.