Raw Milk Does Not Contain Natural Antimicrobial Components That Make Milk Safe
The major antimicrobial compounds naturally present in milk include lactoferrin, lactoperoxidase, lysozyme, and xanthine oxidase. There is no scientific evidence to support the claim that the indigenous antimicrobial compounds in raw milk kill pathogens and ensure raw milk safety.
Raw milk does not contain high enough concentration of these antimicrobial compounds to exert such an effect. In the case of lysozyme and lactoferrin, if high concentrations of these components are observed in raw milk, it is often an indication of cows compromised health condition , simply due to cows elevated natural defense system .
The microflora in raw milk is complex and unpredictable. The antimicrobial components in milk can have either bactericidal, bacteriostatic, or no effect at all depending on the specific pathogenic species and strains involved .
Pasteurization is the only method to achieve complete elimination of vegetative pathogens. Contrary to raw milk advocates claims, pasteurization does not completely inactive these indigenous antimicrobial components in milk.
LactoferrinThe doses of lactoferrin required to have bactericidal or bacteriostatic effect are in the range of 1 to 8 g/L . The substantially lower concentration of LF in mature bovine milk, about 0.1 g/L, is simply too low to have an effect .
Raw Milk Is Rich In Food Enzymes
As a living food, raw milk is also rich in natural food enzymes: lactase, lipase and phosphatase number among many of these natural enzymes. These enzymes help your body to better digest milk and better metabolize its vital nutrients. Enzymes like phosphatase help the body to better absorb milk’s calcium while other enzymes like amylase and lactase help you digest the sugars present in milk. It’s the presence of the enzyme lactase that help some individuals who are otherwise sensitive to lactose better digest raw milk.
Claim : Raw Milk Is Better For People With Lactose Intolerance
Lactose is a milk sugar. Its digested by the enzyme lactase, which is produced in your small intestines.
Some people dont make enough lactase, leaving undigested lactose to ferment in the bowel. This causes abdominal bloating, cramps and diarrhea.
Raw and pasteurized milk contain similar amounts of lactose .
However, raw milk contains the lactase-producing bacteria Lactobacillus, which is destroyed during pasteurization. This should, theoretically, improve lactose digestion in raw milk drinkers .
However, in a blind study, 16 adults with self-reported lactose intolerance drank raw, pasteurized or soy milk for three 8-day periods in randomized order, separated by 1-week washout periods.
No differences were found in digestive symptoms between raw and pasteurized milk .
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Claim : Pasteurized Milk Has Fewer Nutrients
Whats more, theyre easily made up elsewhere in your diet, as these vitamins are widespread and found in many fruits, vegetables, whole grains and in the case of vitamin B12 animal proteins.
Levels of the fat-soluble vitamins A, D, E and K also minimally decrease during pasteurization .
Milk is high in calcium and phosphorus, which are both needed for healthy bones, cell function, muscle health and metabolism .
These minerals are very heat stable. One cup of pasteurized milk contains almost 30% of the Daily Value for calcium and 22% of the DV for phosphorus .
Goat Milk Protein And Health Implications
Now that we have a basic understanding of protein, along with its role in the body and relationship to food allergies, let’s take a more in-depth look at the composition of goat milk protein.
Goat milk provides around 9 grams of protein per cup, compared to about 8 grams of protein per cup for cow’s milk. Protein for both are composed of approximately 80% casein and 20% whey.
Of the 18 amino acids listed in the USDA’s national nutrient database, goat milk contains higher amounts than cow’s milk of 14 of them. Of the remaining four, tryptophan, aspartic acid, glutamic acid and glycine, only tryptophan is an essential amino acid.
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There Are No Additional Protease And Lipases In Raw Milk That Facilitate Milk Digestion
Milk ProteasesMilk contains various indigenous proteases, including plasmin and somatic cell proteases . The major proteolytic activity in milk is from plasmin. Plasmin is part of a complex enzyme system consisting of plasmin, plasminogen, plasminogen activator, plasmin inhibitor, and plasminogen activator inhibitor .
The plasmin system plays important roles in milk quality and cheese ripening . Increase in plasmin activity is often reported in low quality milk with high somatic cell counts . High plasmin activity in fresh milk reduces milk shelf-life due to the hydrolysis of milk casein and the production of bitter peptides. High residual plasmin activity in shelf-stable UHT milk has also been associated with age gelation, a product defect.
Plasmin is heat stable and large percentage of this enzyme survives pasteurization . Even after UHT treatment, 30-40% of the plasmin activity can still remain .
Proteases of somatic cell origin become significant when cows are infected with mastitis . Milk from mastitic cows is of low quality and is more likely to contain pathogens. The most prevalent mastitis causing organisms in dairy herds are E. coli, Staphylococci, and Streptococci . Mastitic cows can also shed other pathogens into raw milk, including L. monocytogenes , Salmonella , and Coxiella burnetti .
What Is Buffalo Milk
Buffaloes or Bubalus bubalis are mammals, meaning that their mammary glands produce milk to feed their offspring. In some countries, they are milked for commercial purposes.
Though there are many varieties of buffaloes, the water buffalo contributes the most to the worlds milk production .
Water buffaloes are divided into the river and swamp types. The river buffalo accounts for the majority of the milk production, while the swamp buffalo is mainly used as a draught animal .
India and Pakistan produce about 80% of all buffalo milk worldwide, followed by China, Egypt, and Nepal, where you find more dairy buffaloes than cows .
You also find dairy buffaloes in the Mediterranean, specifically in Italy, where their milk is mainly used to make cheese (
|32% of the Daily Value||21% of the DV|
Buffalo milk has more protein, fat, and lactose than whole cows milk.
Consuming milk with higher protein content increases your feelings of fullness. This may help reduce food intake throughout the day, thus helping you lose weight and body fat .
On the other hand, if you want to reduce your fat intake or have mild lactose intolerance, opting for cows milk may be better.
Buffalo milk also has more vitamins and minerals. It provides 41% of the DV for phosphorus, 32% of the DV for calcium, 19% of the DV for magnesium, and 14% of the DV for vitamin A, compared with 29%, 21%, 6%, and 12% in cows milk, respectively (
Studies suggest that buffalo milk may have multiple health benefits.
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Top Twenty Milk Products High In Riboflavin
Below is a summary list for the top twenty milk items ranked by the amount or level of riboflavin in 100g.
1. Milk, dry, nonfat, instant, with added vitamin A and vitamin D : 1.744mg 2. Milk, dry, nonfat, instant, without added vitamin A and vitamin D : 1.744mg 3. Milk, dry, nonfat, calcium reduced : 1.642mg 4. Milk, buttermilk, dried : 1.579mg 5. Milk, dry, nonfat, regular, without added vitamin A and vitamin D : 1.55mg 6. Milk, dry, nonfat, regular, with added vitamin A and vitamin D : 1.55mg 7. Milk, dry, whole, with added vitamin D : 1.205mg 8. Milk, dry, whole, without added vitamin D : 1.205mg 9. Milk and cereal bar : 0.696mg 10. Milk, chocolate, fluid, commercial, reduced fat, with added calcium : 0.565mg 11. Milk, canned, condensed, sweetened : 0.416mg 12. Milk, sheep, fluid : 0.355mg 13. Milk, canned, evaporated, with added vitamin D and without added vitamin A : 0.316mg 14. Milk, canned, evaporated, with added vitamin A : 0.316mg 15. Milk, canned, evaporated, without added vitamin A and vitamin D : 0.316mg 16. Milk, canned, evaporated, nonfat, with added vitamin A and vitamin D : 0.309mg 17. Milk dessert, frozen, milk-fat free, chocolate : 0.26mg 18. Milk shakes, thick chocolate : 0.222mg 19. Milk, buttermilk, fluid, cultured, reduced fat : 0.21mg 20. Milk shakes, thick vanilla : 0.195mg
Helps Prevent Nutrient Deficiencies
According to the USDA, nearly 300 calories a day in the average Americans diet can be attributed to added sugars or sweeteners. In comparison, nutrient-rich foods like raw dairy, fruits and vegetables only contribute about 424 calories.
One serving of raw milk contains about 400 milligrams of calcium, 50 milligrams of magnesium and 500 milligrams of potassium. These minerals are vitally important for cellular function, hydration, building bone density, blood circulation, detoxification, muscle health and metabolism.
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Protein And Food Allergies
Although protein is a vital component for life, it unfortunately can also cause problems for some people. Food allergies, ranging from mild to life-threatening, are actually the result of the body’s rejection of one or more proteins in a particular food.
Symptoms can include swelling, hives, abdominal pain, nasal congestion, and shortness of breath. The most severe allergic reaction is known as anaphylactic shock, a whole-body response that can result in death.
The allergic symptoms are a direct result of the body’s immune system response to the protein. The immune system incorrectly identifies the food protein as being a “foreign invader,” and sets in motion processes to destroy it.
Food allergies have also been hypothesized, though not proven, as the cause of other medical conditions, such as arthritis, fatigue, headaches and irritable bowel syndrome.
There is no cure for food allergies. The treatment is to first correctly identify the triggering food, followed by avoidance. Allergy symptoms seem to worsen with each exposure to the allergenic protein, so early detection can potentially lower the risk of a person having an anaphylactic shock episode or other severe allergic reaction.
Protein in milk products is one of the most common allergens, particularly among children. Milk allergy is sometimes confused with lactose intolerance, a much less serious condition in which the body lacks an enzyme needed to properly digest milk proteins.
Quality You Can Taste
I get asked all the time what Raw Milk tastes like. Some people say it tastes like childhood. I think it tastes clean and fresh and slightly sweet. If youve never had it, the first thing you notice is how creamy it is. Remember, nothing skimmed! Even whole milk at the store is skimmed! The real difference is hard to put your finger on. But once you get used to drinking whole, raw milk and then have a glass of pasteurized, it tastes watery and flat.
That taste is something to take seriously. If the cows are healthy, fed grass, and the milk handled correctly, the milk tastes delicious. If something is off in the flavorthen something is off in the process. Raw milk is honest. This is why its good to know where your milk comes from and how the cows are cared for. This is a far cry from the faceless white stuff trucked in from miles and miles away treated to last for as long as possible on supermarket shelves!
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Raw Milk Nutrition Facts
Raw milk is truly one of the most nutrient-dense foods in the world and has a nutritional profile unlike any other food. I understand if youve been cautious in the past about drinking raw milk because of all the negative media it might have earned. Let me help ease your mind. As a species we have been drinking this luscious, delectable beverage for thousands upon thousands of years. Today more and more people are drinking raw milk. We are slowly getting back to wholesome, unadulterated food that has served us for millennia. Over 10 million Americans now drink raw milk on a regular basis. They do so because of the benefits which include:
- Healthier skin, hair and nails
- Nutrient absorption
- Help building lean muscle mass
- Better digestion
What exactly makes raw milk such an incredible superfood? Lets take a look at its unique nutritional profile, and it will become clear.
How Much Whey Protein Is In A Glass Of Milk
Composition. Whey protein is the collection of globular proteins isolated from whey. The protein in cows milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 70% whey and 30% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey.
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Raw Milk Supports Small Farmers Not Confinement Dairies
Pasteurization of milk was born out of necessity – as unhealthy cows from concentrated animal feed operations produce unhealthy milk. Cows sickened by confinement and an unnatural diet of grain and mash produce lackluster, thin milk poor in vitamins, minerals and other nutrients and rich in pathogenic bacteria. Sick milk from sick cows makes for sick people. Pasteurization kills pathogenic bacteria just as it kills beneficial bacteria. When you purchase pasteurized milk at the store – unless you’re careful about your brand – you’re purchasing it from farms and cooperatives that follow industrial practices like confining their animals, subtherapeutic and routine use of antibiotics, and feeding grain- and soy-based feed which changes the nutritional properties of the milk
May Provide Antioxidant Activity
Like other dairy products, buffalo milk has antioxidant properties due to its vitamins, minerals, and bioactive compounds.
Antioxidants are molecules that fight free radicals, a group of compounds with harmful effects on your body that have been linked to certain diseases.
One test-tube study determined that the total antioxidant capacity of buffalo milk ranged between 5658%, compared with 4042% for cows milk. Buffalo milks higher antioxidant ability was credited to its higher monounsaturated fatty acid content .
Similarly, another study found that buffalo milk fat provides small amounts of phenolic compounds and fat-soluble vitamins, including vitamins A and E, all of which have potent antioxidant properties (
Buffalo milk is rich in bioactive compounds that may promote bone and heart health and protect your body from oxidative stress.
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Here Are 8 Raw Milk Benefits You Need To Know
- It contains vital nutrients and vitamins
- Raw milk helps with digestive issues and lactose intolerance
- It is a source of REAL protein and calcium
- Raw milk can help with asthma and allergies
- It can help with prevent weight gain
- Improves hair, skin, and nails
- Raw milk sours instead of spoiling
- The flavor is rich and creamy
Raw Milk Can Help With Digestive Issues And Lactose Intolerance
This is a huge component for so many people. I know of countless stories of people being lactose intolerant until they try raw milk.
If the evidence doesnât lie in individual stories like that, then I donât know what else to tell you.
Just like I said before, pasteurized milk is practically âdeadâ resulting in your body not even being able to recognize it and utilize it.
Well, when your body doesnât recognize something and isnât even designed to utilize it. You are going to experience some problems. This is where bloating, IBS, lactose intolerance, sensitives or even congestion come into play.
All of those things are just your bodyâs way of saying,
âHey, I donât recognize that and Iâm having trouble processing itâ
Think about it, if you put the wrong type of gas into your car, your car isnât going to run well. It will probably exhibit some issues that will progressively get worse. Especially the more you pump into it.
It is as simple as that. The same goes for your body and pasteurized milk.
Now for the science partâ¦
Raw milk contains lactase which is an enzyme that digests the lactose . When milk is pasteurized the enzyme lactase denatures and isnât able to digest the lactose in the milk, which then leads to lactose intolerance.
Since raw milk has all of the enzymes, vitamins, and minerals left how they are supposed to be, lactase is unaffected therefore the body is able to use it to properly digest the lactose.
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Claim : Pasteurizing Milk Reduces Fatty Acids
Studies have found no significant differences in the fatty acid profiles of raw and pasteurized milk, though pasteurization may increase the digestibility of fatty acids .
In one study, 12 samples of cows milk were collected from a single dairy factory and divided into raw, pasteurized and UHT-treated. Comparison between the three groups showed no significant differences in major nutrients or fatty acids .
What Is Raw Milk
For thousands of years, when humans consumed the raw milk of various animals, such as cows and goats, there was no additional treating or processing to make it any healthier. Raw milk, therefore, is milk that is unpasteurized the process in which it is heated to kill the majority of bacteria. When this bacteria is neutralized, it prevents the milk from going sour, which is important if you are planning to store it for an extended period of time.
Due to the fact that this milk has not undergone any pasteurization or homogenization processes, it is considered a complete food and retains all of its natural enzymes, fats, and nutrients. While there are certain health concerns with drinking unpasteurized milk, taking the proper precautions and being aware of the risks can make this quite a healthy choice, particularly for people that have livestock, but lack access to processing facilities.
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