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Our Modern Diet - The Good / How You Can Benefit from REAL Milk
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| Buy milk from old fashioned cows, like Jerseys and Guernseys. |
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Real Milk Comes from Real cows that eat Real feed. |
Real feed for cows is green grass in Spring, Summer and Fall; silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds. Vital nutrients like vitamins A and D, and the "Price Factor" or "Activator X"-- a fat soluble catalyst than encourages optimum assimilation of vitamins and minerals -- are greatest in milk from cows eating green grass, especially rapidly growing green grass. Vitamin A and D are greatly diminished, and the Price Factor disappears, when milk cows are fed soy or cottonseed meal. Soy meal has the wrong protein profile for the dairy cow resulting in a shortened life span, and making her milk less well tolerated by allergic individuals. |
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| Buy only organic milk products from herds allowed to graze on green pasture. |
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Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk die before maturity. Raw milk sours naturally but pasteurized milk turns putrid and processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. The practice of heating milk to kill germs was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. Proponents of pasteurization used lies and blatant propaganda to achieve consumer acceptance. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on here). By executive order, former President Reagan forbade the transportation of raw milk across state lines. Pasteurization laws favor large, industrialized dairy operations and squeeze out small farmers. |
Real Milk is not pasteurized. |
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| Demand access to clean, certified raw milk in all states. |
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Real Milk
is not homogenized.
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Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease. |
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| Use only milk with "Cream on the Top." |
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Average butterfat content at the turn of the century, when American dairy farmers used Jersey and Guernsey cows, was over 4% (more than 50% of calories). Today butterfat comprises less than 3% (under 35% of calories). Worse, the consumer has been duped into believing that low fat and skim milk products are good for them. Only by marketing low fat and skim milk as a health food can the modern dairy industry get rid of its excess poor quality, low fat milk from Holstein herds. Butterfat contains vitamins A and D needed for the assimilation of calcium and protein in the water fraction of the milk. Without them, protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glycospingolipids that prevent intestinal distress, and conjugated linoleic acid that has strong anticancer properties. |
Real Milk contains butterfat, and lots of it!. |
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| Buy only full-fat milk products. Avoid butter substitutes. |
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Real Milk
contains no additives.
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Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic proteins, is added to 1% and 2% milk. Some producers are now adding vegetable oils to skim milk! Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass-produced cheeses contain additives and imitation cheese products made from vegetable oils are passed off as the real thing. |
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| Boycott Counterfeits. |
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More About Real Milk by Sally Fallon |
We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated. The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades -- and there have been many -- have occurred in pasteurized milk. This includes a 1985 outbreak in Illinois that struck 14,316 people causing at least one death. The salmonella strain in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.
But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.
Last but not least, pasteurization destroys all the enzymes in milk -- in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added -- the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.
Powdered skim milk is added to the most popular varieties of commercial milk -- one-percent and two-percent milk. Commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries. High temperature drying also creates large quantities of nitrate compounds, which are potent carcinogens.
Modern pasteurized milk, devoid of its enzyme content, puts an enormous strain on the body’s digestive mechanism. In the elderly, and those with milk intolerance or inherited weaknesses of digestion, this milk passes through not fully digested and can clog the tiny villi of the small intestine, preventing the absorption of vital nutrients and promoting the uptake of toxic substances. The result is allergies, chronic fatigue and a host of degenerative diseases.
All the healthy milk-drinking populations studied by Dr. Price subsisted on raw milk, raw cultured milk or raw cheese from normal animals eating fresh grass or fodder. It is very difficult to find this kind of milk in America. In California and Georgia, raw milk was formerly available in health food stores. Intense harassment by state sanitation authorities has all but driven raw milk from the market in these states, in spite of the fact that it is technically legal. Even when available, this milk suffers from the same drawbacks as most supermarket milk -- it comes from freak-pituitary cows, often raised in crowded barns on inappropriate feed. In some states you can buy raw milk at the farm. If you can find a farmer who will sell you raw milk from old fashioned Jersey or Guernsey cows, allowed to feed on fresh pasturage, then by all means avail yourself of this source. Some stores now carry pasteurized, but not homogenized, milk from cows raised on natural feed. Such milk may be used to make cultured milk products such as kefir, yoghurt, cultured buttermilk and cultured cream. Traditionally cultured buttermilk, which is low in casein but high in lactic acid, is often well tolerated by those with milk allergies, and gives excellent results when used to soak whole grain flours for baking. If you cannot find good quality raw milk, you should limit your consumption of milk products to cultured milk, cultured buttermilk, whole milk yoghurt, butter, cream and raw cheeses. Raw cheese ia available in all states. Much imported cheese is raw -- look for the words "milk" or "fresh milk" on the label -- and of very high quality.
Reprinted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Purchase this book here.
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