BingDing
Member
This guy is a Mennonite dairy farmer in PA, and a pretty engaging writer, IMO. The article is here. There's a link to the rest of the site.
His writeup about his (almost) all milk weight loss diet has references to two doctors from 100 years ago that promoted all milk diets for healing all kinds of illnesses, apparently with success.
The FAQs about testing raw milk in PA is pretty interesting. Raw milk is five times cleaner than milk sent to the pasteurizer and his farm tests a lot more than the state requires.
I know RP says grass fed is more important than raw and compared to the SAD (Silly **** Diet) of modern America that is probably true. But it seems to me that raw has some health benefits if you can get it.
His writeup about his (almost) all milk weight loss diet has references to two doctors from 100 years ago that promoted all milk diets for healing all kinds of illnesses, apparently with success.
The FAQs about testing raw milk in PA is pretty interesting. Raw milk is five times cleaner than milk sent to the pasteurizer and his farm tests a lot more than the state requires.
I know RP says grass fed is more important than raw and compared to the SAD (Silly **** Diet) of modern America that is probably true. But it seems to me that raw has some health benefits if you can get it.
What if we were to measure the living components of raw milk as compared to dead pasteurized milk? If we were to run tests for living enzymes in raw milk, we would find:
Phosphatase - necessary for calcium absorption into bone mass. Otherwise the calcium stays in your blood and creates cardiovascular problems while your bones get weaker even as you consume more calcium
Lipase - breaks down fats and improves your body's utilization of them
Lactase, needed for the digestion of lactose (lactose intolerance is almost unheard of among raw milk drinkers)
Amylase - breaks down carbohydrates for proper digestion
Protease - important in the utilization and digestion of proteins
Lactoferrin - protects against disease by defending against bacteria and viruses
Catalase - prolongs cell life with its antioxidant capacity.
These are only a few of the dozens of enzymes that are alive and well in raw milk but are testably absent in pasteurized milk. In fact, the absence of phosphatase in pasteurized milk is such an industry-accepted fact that regulatory agencies use the negative phosphatase test to verify that milk has been properly pasteurized. It is the indicator enzyme that the pasteurizer was not hot enough to do a proper kill. “Opps!, there goes some phosphatase…turn the heat up a few notches…it’s not all dead yet.” Ask anyone knowledgeable in the pasteurization industry and they will readily confirm this as fact.