There are benefits to drinking pasteurised milk, such as calcium. But
it has nowhere near the same number of benefits that raw milk offers.
Raw milk has all the benefits of pasteurised milk, plus:
i) The protein is not denatured (physically altered in shape) as is the case once pasteurised (heat treated), and is therefore fully available and metabolisable by the body
ii) Cholesterol is not heat treated and remains in its natural state as good cholesterol that the body can metabolise and use. Once milk cholesterol is heat treated, it is altered into a form the body cannot deal with, so the body produces more of it's own cholesterol to deal with this 'bad' cholesterol. It has been shown in the U.S. that raw milk lowers blood cholesterol, whereas pasteurised milk increases blood cholesterol.
iii) All the good bacteria are still present and help with gut action and digestion. It is also possible that these good bacteria also help fight bacteria infection within the body
iv) All the enzymes in raw milk are still present. Some people are lactose intolerant, which means they cannot digest lactose milk sugar as they themselves do not produce lactase enzyme. This is the enzyme needed to help digest lactose sugar. Raw milk contains lactase and therefore helps digest lactose, and deal with that intolerance. Lactase is just one enzyme found in raw milk, there are others too! All these wonderful enzymes are killed by pasteurisation.
v) It has been shown that raw milk helps to fight eczema, hayfever, allergies and asthma. On our own milk round, we have customers that have our milk to get rid of their eczema. Since having our milk, their eczema has either improved or disappeared!
There are more benefits, but in conclusion, I would say that there are far more benefits to drinking raw milk. A study by GSCE students for the BBC programme Countryfile about three years ago was interesting. Three petri dishes were prepared, one with UHT milk, one pasteurised and one raw milk, and left open to the atmosphere. Nothing grew on the UHT sample, it could not support life. Only good bacteria grew on the raw sample, and only bad bacteria grew on the pasteurised one. Why? Well, in the pasteurised sample, the good bacteria once in it, were now all dead, leaving a good substrate ripe for invasion by whatever bacteria were around in the atomosphere, whereas with the raw sample, the good bacteria still in the milk repelled any bacteria that tried to invade! That is fantastic!
I would say that drinking homogenised milk is potentially HARMFUL! Remember, it is only done for cosmetic reasons. The organic movement would like to see this process banned. Firstly, some believe that the smashed up globules of fat become so small by this process, that they are passing straight into peoples bloodstreams, and that is what is clogging blood vessels up. Secondly, a globule of fat is coated in protein. In its natural state and size, the ratio of fat to protein is as nature intended, and is fine for us. However once the fat is smashed into tiny globules they are still coated with protein, but now the ratio of fat to protein is altered as the protein element is now a bigger proportion in that ratio. Some believe that this alteration with there being excess protein is also causing metabolic problems for people.
i) The protein is not denatured (physically altered in shape) as is the case once pasteurised (heat treated), and is therefore fully available and metabolisable by the body
ii) Cholesterol is not heat treated and remains in its natural state as good cholesterol that the body can metabolise and use. Once milk cholesterol is heat treated, it is altered into a form the body cannot deal with, so the body produces more of it's own cholesterol to deal with this 'bad' cholesterol. It has been shown in the U.S. that raw milk lowers blood cholesterol, whereas pasteurised milk increases blood cholesterol.
iii) All the good bacteria are still present and help with gut action and digestion. It is also possible that these good bacteria also help fight bacteria infection within the body
iv) All the enzymes in raw milk are still present. Some people are lactose intolerant, which means they cannot digest lactose milk sugar as they themselves do not produce lactase enzyme. This is the enzyme needed to help digest lactose sugar. Raw milk contains lactase and therefore helps digest lactose, and deal with that intolerance. Lactase is just one enzyme found in raw milk, there are others too! All these wonderful enzymes are killed by pasteurisation.
v) It has been shown that raw milk helps to fight eczema, hayfever, allergies and asthma. On our own milk round, we have customers that have our milk to get rid of their eczema. Since having our milk, their eczema has either improved or disappeared!
There are more benefits, but in conclusion, I would say that there are far more benefits to drinking raw milk. A study by GSCE students for the BBC programme Countryfile about three years ago was interesting. Three petri dishes were prepared, one with UHT milk, one pasteurised and one raw milk, and left open to the atmosphere. Nothing grew on the UHT sample, it could not support life. Only good bacteria grew on the raw sample, and only bad bacteria grew on the pasteurised one. Why? Well, in the pasteurised sample, the good bacteria once in it, were now all dead, leaving a good substrate ripe for invasion by whatever bacteria were around in the atomosphere, whereas with the raw sample, the good bacteria still in the milk repelled any bacteria that tried to invade! That is fantastic!
I would say that drinking homogenised milk is potentially HARMFUL! Remember, it is only done for cosmetic reasons. The organic movement would like to see this process banned. Firstly, some believe that the smashed up globules of fat become so small by this process, that they are passing straight into peoples bloodstreams, and that is what is clogging blood vessels up. Secondly, a globule of fat is coated in protein. In its natural state and size, the ratio of fat to protein is as nature intended, and is fine for us. However once the fat is smashed into tiny globules they are still coated with protein, but now the ratio of fat to protein is altered as the protein element is now a bigger proportion in that ratio. Some believe that this alteration with there being excess protein is also causing metabolic problems for people.
(taken from www.hookandson.com)
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