meatbag
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do you have a citation for greatly reduced nutrition in pasteurized vs unpasteurized milk?
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Austin Resch
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Here a a few sources to read through, let me know what you think.
www.sciencedirect.com
"Heating of camel milk at 63, 80, 90 and 100°C for 30 min results in a loss of vitamin C content of about 27, 41, 53 and 67%, respectively. The corresponding figures for cows milk were 18, 26, 36 and 48%. However, the heat treatments caused a negligible amount of destruction (0–7%) of the riboflavin content in camels and cows milk."
meridian.allenpress.com
"Qualitatively, vitamins B12 and E decreased following pasteurization... Random effects meta-analysis revealed ... a decrease in concentrations of vitamins B1, B2, C, and folate."
"Milk from pasture-raised cattle tends to have higher levels of ALA. Milk from pasture-raised cattle has consistently higher levels of CLA."
"The significance of raw milk products:
Mountain cheeses are very often processed without pasteurization of the milk. There is increasing evidence that the consumption of raw milk products by children is a key factor preventing them from allergic diseases, as reviewed by Braun-Fahrländer & von Mutius (2010) but it the discussion is controverse and complex, the more in times of EHEC epidemies. It was shown that heat treatment of milk may severely impair the antioxidant capacity of milk (Calligaris et al., 2004) and that pasteurization clearly influences the composition of volatile compounds and reduces the indigenous microflora in cheeses (Buchin et al., 1998), which might be clear factors influencing the anti-allergic constitution of the consumers. The question of pasteurization may probably be one of the most important factors for the health-value of mountain dairy products, and the observations of Weston Price may well be linked to this topic, too."
link.springer.com
"Fatty acid profiles were significantly modified by different diets. CLA, vaccenic acid (VA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) significantly (P < 0.05) increased in plasma as a function of the proportion of pasture added to the diet. In agreement with these data, a progressively significant (P < 0.05) increase in concentrations of VA, CLA and EPA was observed in the milk. Such changes in fatty acid composition were accompanied by a concomitant increase in the concentrations of α-tocopherol and β-carotene in both plasma and milk. The increase in EPA, DHA and CLA, β-carotene and α-tocopherol in plasma may not only have a beneficial impact for milk and meat quality, but may also result in an increased protection against inflammatory events."
www.cambridge.org
"Bovine serum and lacteal secretions contain three major classes of immunoglobulins: IgG, IgM and IgA."
www.sciencedirect.com
"Comparison of IgG content in raw milks and corresponding HTST-pasteurized milks of varying fat content indicated 59–76% retention after pasteurization"
www.cambridge.org
"Both lipoprotein lipase and α-fucosidase were relatively sensitive to heat and were totally inactivated at temperature/time combinations below those of pasteurization"
The book Nutrition and Physical Degeneration by Dr. Weston Price would be a great read to learn more.
It seems the main tenets for raw/unheated milk of pasture raised cattle:
- more favourable microbial profile that is not bolstered by heating, in addition to pastured animals generally are not given antibiotics meaning their microbiome would not be colonized by antibiotic resistant/pathogenic bacteria. Lends itself to immune health
- heat sensitive nutrients/enzymes are more optimally preserved when milk is not heated, in addition to being more abundant in pasture raised (i.e. healthier) dairy
- pasture raised animal tends to be in better overall health, allowing it to produce higher quality milk.
Vitamin C and riboflavin content in camels milk: effects of heat treatments
Vitamin C and riboflavin content in dromedary camels milk and in milk heated at 63, 80, 90 and 100°C for 30 min, 73°C for 15 s and 90°C for 10 min wer…
Journal of Food Protection | ScienceDirect.com by Elsevier
Read the latest articles of Journal of Food Protection at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature
"Milk from pasture-raised cattle tends to have higher levels of ALA. Milk from pasture-raised cattle has consistently higher levels of CLA."
"The significance of raw milk products:
Mountain cheeses are very often processed without pasteurization of the milk. There is increasing evidence that the consumption of raw milk products by children is a key factor preventing them from allergic diseases, as reviewed by Braun-Fahrländer & von Mutius (2010) but it the discussion is controverse and complex, the more in times of EHEC epidemies. It was shown that heat treatment of milk may severely impair the antioxidant capacity of milk (Calligaris et al., 2004) and that pasteurization clearly influences the composition of volatile compounds and reduces the indigenous microflora in cheeses (Buchin et al., 1998), which might be clear factors influencing the anti-allergic constitution of the consumers. The question of pasteurization may probably be one of the most important factors for the health-value of mountain dairy products, and the observations of Weston Price may well be linked to this topic, too."
Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration - Dairy Science & Technology
Polyunsaturated fatty acids and lipo-soluble vitamins in the milk are considered as neutraceutical compounds due to their beneficial effects on human health. The aim of the present study was to evaluate the changes in fatty acid composition and fat-soluble antioxidant content in plasma and milk...
link.springer.com
Milk immunoglobulins and complement factors | British Journal of Nutrition | Cambridge Core
Milk immunoglobulins and complement factors - Volume 84 Issue S1
Stability of bovine immunoglobulins to thermal treatment and processing
Thermal stability of bovine immunoglobulin (IgG) in model systems and in commercially processed milk products was investigated. Bovine serum IgG disso…
A study of the heat stabilities of a number of indigenous milk enzymes | Journal of Dairy Research | Cambridge Core
A study of the heat stabilities of a number of indigenous milk enzymes - Volume 54 Issue 2
The book Nutrition and Physical Degeneration by Dr. Weston Price would be a great read to learn more.
It seems the main tenets for raw/unheated milk of pasture raised cattle:
- more favourable microbial profile that is not bolstered by heating, in addition to pastured animals generally are not given antibiotics meaning their microbiome would not be colonized by antibiotic resistant/pathogenic bacteria. Lends itself to immune health
- heat sensitive nutrients/enzymes are more optimally preserved when milk is not heated, in addition to being more abundant in pasture raised (i.e. healthier) dairy
- pasture raised animal tends to be in better overall health, allowing it to produce higher quality milk.
Is it not possible that 5a-r can get upregulated in stress, just like DHEA can be abundant in chronic stress, and that coconut oil's therapeutic effects induce a measurable ''decrease'' in 5a-r, without being inherently anti-androgenic?
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That's a good hypothesis. Yes, that is true, so when CO lowers overall inflammation, 5AR might also drop a bit.
meatbag
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- Jan 15, 2016
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- 1,771
Thanks it does look like raw milk is better than pasteurizedHere a a few sources to read through, let me know what you think.
"Heating of camel milk at 63, 80, 90 and 100°C for 30 min results in a loss of vitamin C content of about 27, 41, 53 and 67%, respectively. The corresponding figures for cows milk were 18, 26, 36 and 48%. However, the heat treatments caused a negligible amount of destruction (0–7%) of the riboflavin content in camels and cows milk."Vitamin C and riboflavin content in camels milk: effects of heat treatments
Vitamin C and riboflavin content in dromedary camels milk and in milk heated at 63, 80, 90 and 100°C for 30 min, 73°C for 15 s and 90°C for 10 min wer…
"Qualitatively, vitamins B12 and E decreased following pasteurization... Random effects meta-analysis revealed ... a decrease in concentrations of vitamins B1, B2, C, and folate."Journal of Food Protection | ScienceDirect.com by Elsevier
Read the latest articles of Journal of Food Protection at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature
"Milk from pasture-raised cattle tends to have higher levels of ALA. Milk from pasture-raised cattle has consistently higher levels of CLA."
"The significance of raw milk products:
Mountain cheeses are very often processed without pasteurization of the milk. There is increasing evidence that the consumption of raw milk products by children is a key factor preventing them from allergic diseases, as reviewed by Braun-Fahrländer & von Mutius (2010) but it the discussion is controverse and complex, the more in times of EHEC epidemies. It was shown that heat treatment of milk may severely impair the antioxidant capacity of milk (Calligaris et al., 2004) and that pasteurization clearly influences the composition of volatile compounds and reduces the indigenous microflora in cheeses (Buchin et al., 1998), which might be clear factors influencing the anti-allergic constitution of the consumers. The question of pasteurization may probably be one of the most important factors for the health-value of mountain dairy products, and the observations of Weston Price may well be linked to this topic, too."
"Fatty acid profiles were significantly modified by different diets. CLA, vaccenic acid (VA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) significantly (P < 0.05) increased in plasma as a function of the proportion of pasture added to the diet. In agreement with these data, a progressively significant (P < 0.05) increase in concentrations of VA, CLA and EPA was observed in the milk. Such changes in fatty acid composition were accompanied by a concomitant increase in the concentrations of α-tocopherol and β-carotene in both plasma and milk. The increase in EPA, DHA and CLA, β-carotene and α-tocopherol in plasma may not only have a beneficial impact for milk and meat quality, but may also result in an increased protection against inflammatory events."Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration - Dairy Science & Technology
Polyunsaturated fatty acids and lipo-soluble vitamins in the milk are considered as neutraceutical compounds due to their beneficial effects on human health. The aim of the present study was to evaluate the changes in fatty acid composition and fat-soluble antioxidant content in plasma and milk...
"Bovine serum and lacteal secretions contain three major classes of immunoglobulins: IgG, IgM and IgA."Milk immunoglobulins and complement factors | British Journal of Nutrition | Cambridge Core
Milk immunoglobulins and complement factors - Volume 84 Issue S1
"Comparison of IgG content in raw milks and corresponding HTST-pasteurized milks of varying fat content indicated 59–76% retention after pasteurization"Stability of bovine immunoglobulins to thermal treatment and processing
Thermal stability of bovine immunoglobulin (IgG) in model systems and in commercially processed milk products was investigated. Bovine serum IgG disso…
"Both lipoprotein lipase and α-fucosidase were relatively sensitive to heat and were totally inactivated at temperature/time combinations below those of pasteurization"A study of the heat stabilities of a number of indigenous milk enzymes | Journal of Dairy Research | Cambridge Core
A study of the heat stabilities of a number of indigenous milk enzymes - Volume 54 Issue 2
The book Nutrition and Physical Degeneration by Dr. Weston Price would be a great read to learn more.
It seems the main tenets for raw/unheated milk of pasture raised cattle:
- more favourable microbial profile that is not bolstered by heating, in addition to pastured animals generally are not given antibiotics meaning their microbiome would not be colonized by antibiotic resistant/pathogenic bacteria. Lends itself to immune health
- heat sensitive nutrients/enzymes are more optimally preserved when milk is not heated, in addition to being more abundant in pasture raised (i.e. healthier) dairy
- pasture raised animal tends to be in better overall health, allowing it to produce higher quality milk.
Last edited:
Austin Resch
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I like the idea of supporting a small local farm, they use regenerative farming and the animals have a very high quality of life. Id recommend visiting the farm if you`re able to source some in your area. If you do fine with commercial store dairy then maybe there is less to be gained from raw dairy, though I personally respond better to raw dairy and it seems to be more healing, as well as the taste of raw dairy being incomparable. Local regenerative farms that emphasize quality animal husbandry, organic grass fed/finished, etc. would also be a great way to source high quality liver (as well as other nutrient dense organs; heart, marrow, suet, kidney, etc.). Let us know if you happen to try some!
meatbag
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I'm fortunate enough to live next to a grocer who sells bottled milk from small farms. And yeah I've had the free range beef before, totally different it's crazy
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