Raw Milk - What's the problem?

The Raw Milk vs. Conventional Milk debate (war would be a better word) has been going on for many years now between health advocates, small and large farming operations, and government organizations.  Many argue that conventional, pasteurized milk is safer, while others suggest raw milk is safer and more nutritious.  Let's take a critical look and examine both arguments.

What is raw milk and how is it different from conventional milk? 

Raw milk simply means that the milk has not been heated, pasteurized, or homogenized; it is in its natural, unadulterated form, and in many cases straight from the cow, goat, or other animal.  Conventional milk is pasteurized, meaning that it is exposed to radiation for a short period of time in an attempt to kill detrimental bacteria.   Conventional milk is (in most cases) homogenized.  Homogenization is a process that emulsifies fat particles within cow’s milk so that they spread evenly throughout the milk instead of floating to the top and creating a thick cream or butter.

So what's the big deal?

For many years government agencies have been harassing small farmers who provide raw milk under the pretense of safety concerns; however, research suggests raw milk to be safer than conventional milk.   Raw milk consumers are discouraged and angry not only because they are losing their source of quality, fresh milk, but because their rights are being attacked. 

Why do they say raw milk is unsafe?

Government agencies assume that raw milk contains harmful bacteria because it is not pasteurized.  Raw milk advocates disagree, and argue that this "concern" is driven more by money and politics, than by safety or health.

How do harmful bacteria get into milk?

"Germs cause disease (illness) like flies cause garbage" - an interesting quote.  Do flies make garbage appear?  Of course not!  Rather, garbage creates a toxic environment that attracts flies and allows them to breed and thrive.  Similarly, when people get "sick", they are simply experiencing symptoms of a disease breeding and thriving in another toxic environment – the host’s poorly nourished body.   Clean up the environment (take out the garbage) – end the disease.  This same concept applies to our farm animals.   Documentaries such as “Super-Size Me” and commercials of animal advocacy groups such as PETA, expose the harmful conditions and practices of conventional factory-farm setups – filth, overcrowding, force-feeding of grain, small pens – all producing malnourished, and subsequently, diseased animals with less than healthy milk.

What are the top reasons animals become sick?

• Grains, soy, and animal by-products – All grain-fed animals are started on grass pasture, because if they are not, they will die.  They must continue this grass-on-pasture diet until they have grown to their full, natural size.  After that time they are transferred to feed lots where they are force fed grains, soy, animal by-products, antibiotics, and hormones, in order to fatten them up before slaughter.  
• Overuse of antibiotics and hormones – Harmful bacteria thrive in animals that are forced to eat nutrient-deficient, unnatural diets.  While antibiotics and hormones kill these bacteria, they also make the animals fatter.  In addition, excessive use of antibiotics is linked to superbugs such as antibiotic resistant MRSA, as well as Campylobacter, E. coli, and Mycobacterium paratuberculosis (which are not killed by pasteurization!).  All of these bacteria are virtually non-existent in grass-fed, pastured animals!  
• Lack of sunlight – Ruminant animals, in most cases, lack the sunlight and proper pasture needed to keep their immune systems strong.  They need Vitamin D just as much as humans.  Healthy exposure to sunlight is an essential component of life!   
• Lack of grass (eating on pasture) – Cows are supposed to eat grass - not grains, soybeans, or animal byproducts (e.g. chicken manure, other animal parts).  Grass is high in chlorophyll and cellulose.  Chlorophyll helps to produce healthy blood and to maintain pH balance within the body.  Cellulose and other fibers are fermented in the ruminant gut, allowing bacteria to grow and produce fatty acids, both of which are used as food by the animal.  

Not only is conventional milk in a less than optimal position as far as safety, it has less nutritional value because of the cow’s health and the pasteurization itself.  Many nutrients are either lost, or were never there in the first place, due to a nutritionally starved animal.

What are grain-fed cows lacking?

• Proper omega 3 and omega 6 levels – Grain-fed animals are deficient in omega 3 fatty acids, while omega 6 fatty acids are elevated.    These imbalances trigger unnatural inflammatory responses within the body.  Chronic Inflammation is arguably the cause of all degenerative and chronic diseases (cancer, arthritis, etc).
• Conjugated linoleic acid or CLA –  CLA is a fatty acid found in grass-fed cows  (meat and milk) that has proven beneficial for cancer prevention, muscle growth, muscle repair, delayed onset of sarcopenia (age associated muscle wasting), obesity, and other ailments.  Grain-fed cows contain 4 times less CLA!  
• Vitamin E – Vitamin E is a fat-soluble vitamin that acts as a potent antioxidant within the body.  Vitamin E levels in grain-fed cows are significantly less than levels in grass-fed cows. 

What do grain-fed cows have…that we don’t want?

• Bad/dead bacteria – Grain-fed cow's milk contains harmful bacteria that are not present in pasture and grass-fed cow’s milk.  When milk is pasteurized these bad bacteria (in most cases) die along with any good bacteria.  And, all the dead bacteria remain in the milk!  While the dead bacteria pose little danger, they obviously do not provide the health benefits associated with raw milk and living, beneficial bacteria.
• More overall fat!  – Some fat can be healthy; but, extra fat means extra calories and less protein.   
• Pasteurization – The pasteurization process causes lactose to break down into Beta-lactose which is absorbed more rapidly. Rapid absorption of sugar is associated with diabetes.   Pasteurization also destroys many beneficial components of the milk:
• It denatures proteins making them less bio-available (usable by the body)
• It destroys beneficial bacteria that nourish the gut and immune system
• It interferes with the calcium in milk making it less soluble and harder to digest
• It destroys 20 percent or more of the iodine content of foods. Iodine is essential for thyroid function
• It destroys 10 to 20 percent of B vitamins in the food. B vitamins are essential to health, metabolism, and overall proper functioning of the body.  B1, B6, and B12 are destroyed.
• It destroys 10 to 20 percent of vitamin C in food.  Milk only has a small amount of Vitamin C, a problem associated with many other foods, including canned vegetables.
• Homogenization – As stated earlier homogenization is the process of emulsifying fat in cow’s milk so that fat particles are dispersed evenly throughout the milk.  This makes the milk more marketable and easier to transport.  Unfortunately, homogenization does nothing for your health and is potentially toxic.

More about homogenization

Homogenization breaks up larger fat particles into smaller ones.  This process makes an enzyme called xanthine oxidase more soluble.  Xanthine oxidase is located on the outside of large fat globules in milk.  After homogenization these globules are much smaller and permit xanthine oxidase to be absorbed more easily.  Normally, xanthine oxidase is destroyed during digestion.

Xanthine oxidase is associated with atherosclerosis and is suspected to damage the heart.  It could also facilitate the production of the enzymes collagenase and elastase, which in excess are associated with wrinkles and tissue ailments, as their primary function is breaking down collagen and elastin (components of many bodily tissues and skin). Xanthine oxidase also acts as a precursor to uric acid and can increase risk of gout as well as numerous other ailments.   

Conclusion

Farm-bought milk - If you can obtain raw milk from farmers who raise their animals properly, allow them to eat their natural diet outside in a pastured setting, and can substantiate that they are milking in clean, natural conditions, then raw milk is most definitely superior to anything available in the store at the moment. Conversely, if you are displeased with the conditions, do not buy from those farmers.

Store-bought milk – All store-bought milk in the US (except for California) is pasteurized.  Most milk is homogenized.  Your best choice for health, based on what is available in stores, is organic, non-homogenized, cultured products such as yogurt, cheese, or kefir.  Culturing milk products will reduce sugar content and associated problems. Using non-homogenized milk or other products will reduce the xanthine oxidase problem.  If you do not like cultured products and want plain milk, it is best to get organic and non-homogenized if available.  Whole Foods and other specialty health foods stores have many raw cheeses as well as non-homogenized and pasture-raised dairy products.

The politics – The fact that raw milk is illegal is somewhat disturbing; however, it is arguably necessary until farming practices are changed.  If large factory farms stopped pasteurizing their milk we would have problems associated with E. coli and other bacteria present in grain-fed, commercially-farmed cattle and their milk.  Supporting farmers (both small local farms, and large corporate farms) who produce quality products is essential for change.   You vote with your dollars!   Invest in products that promote health within the body and that are good for the environment. Most importantly, support political policies that support freedom of choice!

  

Resources - Check out http://realmilk.com/ for more in depth information and resources and contact information of local farmers.

Related articles 

"FDA Says: Drinking This Natural Food is a Crime"  - Article by Dr. Joseph Mercola

"Milk It"  - Article by Mark Sisson

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