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Sheryl Shenefelt is a Certified Nutritionist and co-author with Dr. David Brownstein of: The Guide to Healthy Eating, The Guide to a Gluten-Free Diet, The Guide to a Dairy-Free Diet, and The Soy Deception. Learn more...

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Entries in pasteurized milk (1)

Friday
Apr202012

Food Face Off Part IV: Pasteurized Milk VS Raw Milk

By AuthorSheryl Shenefelt | DateFriday, April 20, 2012

 

Which Would You Choose?

Pasteurized Milk-

Commercial milk is pasteurized or heated to very high temperatures to “protect us.” Times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods (if used) make pasteurization unnecessary for public protection. This processing has not only been proven to not protect us from the diseases we think it does, it actually destroys the beneficial enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth 

“The source of most commercial milk is the modern Holstein, bred to produce huge quantities of milk—three times as much as the old-fashioned cow. She needs special feed and antibiotics to keep her well. Her milk contains high levels of growth hormone from her pituitary gland, even when she is spared the indignities of genetically engineered Bovine Growth Hormone to push her to the udder limits of milk production.”

~www.realmilk.com

VS


Raw Milk-

 Raw milk leaves all enzymes available, has 100% available protein and the milk fat is highly emulsified, making it easily digestible. The fat is a source of fat soluble vitamins, essential fatty acids and almost all the flavor. All fat soluble and water soluble vitamins are 100% available as well as all minerals 100% metabolically available (calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur, as well as vital trace minerals). Finally, raw milk contains a friendly acid-forming bacteria (nature’s antiseptic) to retard growth of pathogenic bacteria as well as CLA or Conjugated Linoleic Acid, which has anticancer properties and has been shown to reduce body fat both in humans and in animals.

“The dividing line between a food and a medicine sometimes becomes almost invisible. In many diseases nothing heals the body and restores strength like [raw] milk.”

~Dr. J. F. Lyman, Prof of Agricultural Chemistry, Ohio State Univ., 1928

 

NOTE:  Many people because of health issues cannot tolerate any dairy/milk - a great alternative is coconut milk! For more information on living dairy-free, please see The Guide to a Dairy-Free Diet.  If you do drink milk, be sure to find a local, grass-fed farmers.  For resources visit www.realmilk.com.

Soy is NOT a good alternative to Dairy - come find out why at our Spring Lecture June 16th - more info here 



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