Raw Milk and Pasteurized Milk
Tom Wigginton • December 10, 2011
I just got done reading a very interesting article about raw milk. Raw milk is somewhat of a controversial topic and the FDA and many states have taken aggressive positions against it. The article I read only sought to shine some light on differences between the two kinds of milk, not the politics.
My 3 big take-aways:
- Based on the numerous differences between pre- and post-pasteurized milk, I might infer that they are very different substances. Pasteurization makes milk of questionable sources safe to drink by applying heat, which kills all bacteria (good and bad), alters the composition of fats and proteins and carbohydrates, and eliminates or alters a significant number of nutrients and enzymes that have documented health benefits. It’s believed that the milk is changed at the molecular level.
- Throughout history doctors have used raw milk in the treatment of a wide range of illnesses, including asthma, arthritis, psoriasis, cardiovascular disease, tumors and even multiple sclerosis.
- The FDA, however, is right to impose some regulation on raw milk since dairy is such an enormous industry. Because the animals are often fed something other than their natural diet, given antibiotics preemptively and are often kept in crowded and less than optimally sanitary pens, the pasteurization of that milk is absolutely critical.
That’s the way I interpreted the article. I would encourage you to read it in its entirety at: http://greenanswers.com/blog/268866/safe-milk#ixzz1fQgwdCgx
(Updated 12/18/2017: Access to this link at greenanswers.com is no longer available.)
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