DISCLAIMER: Here's what's really 'fresh' and 'permanent' milk and why they have nothing to do with raw milk

There is a lot of talk about milk and opinions are divided. On the one hand we are convinced that milk is good and very healthy food, on the other hand we are advised to avoid it or even completely expel it from eating

What is being done here, why are such completely opposite opinions to which to believe finally: whether to drink milk or not?

Raw milk , as I mean domestic fresh milk, which is not industrially processed, is a natural and healthy food, as well as all dairy products made from such milk.Raw milk is a remarkable source of nutrition but also very important useful lactobacteria, which we know today play a crucial role in strengthening immunity and protecting the organism from various illnesses. It is also an excellent source of vitamins, minerals and enzymes, and contains high-protein proteins and fat, which are building materials for our body.

The milk problem is in industrial breeding and processing. As is the case with other foods, industrial processing destroys milk and gives it quite different properties. The milk we buy in the stores is pasteurized and homogenized. Pasteurization is a process by which milk is heated at high temperatures to destroy bacteria in milk, which at first glance may sound right, knowing that pathogenic bacteria are causing various diseases. However, this process completely changes its structure and does not actually become safer to use.

In addition to the high temperature heating of bacterial pathogens, it also kills useful lactobacteria and destroys many other nutrients. High temperatures completely change the structure of sensitive dairy proteins which then become very difficult for digestion and potentially harmful to health. Pasterization completely destroys the enzymes needed for digestion and digestion of milk, reduces vitamin content, denatures milk protein, destroys vitamins B12 and B6, vitamin A, vitamin D, vitamin C, prevents milk calcium absorption, kills useful bacteria and promotes pathogens!

If you leave raw milk at room temperature, the milk will not spoil, but will spill, which is a natural way of conserving milk with the help of lactobacteria. Useful raw milk bacteria keep those poorly controlled, but pasteurized milk has no beneficial bacteria to keep it from ridding.

Denatured dairy proteins are very difficult to digest due to their structure, and besides, all the enzymes and useful lactobacteria that help digestion and digestion of milk proteins are destroyed in pasteurized milk. Because of this, industrially processed milk is one of the most common allergens associated with a variety of health problems - gastrointestinal disorders, allergies, colic in infants, caries, osteoporosis, arthritis, kidney problems, frequent ear infections in children, heart disease and cancer .

However, raw milk does not have such an effect, but it promotes health in many ways. Many people who do not tolerate milk can generally tolerate the raw. In fact, raw milk is so different from the industrially processed, that these two foods should not be called a common name. Pasteurization began in the 1920s at the time when tuberculosis was common, as well as other contagious diseases caused by poor animal health and poor hygiene conditions and production methods.

But time has changed, and today, stainless steel tanks, milking machines and cooling systems are being used, and strict sanitary inspections are carried out, making the pasteurization completely unnecessary. The only one who benefits from pasteurisation is the industry because pasteurized milk extends the shelf life. Another process in which milk is exposed is homogenization , breakdown of fat molecules under high pressure, to prevent the formation of cream on milk. And this is a very unnatural procedure because the fat that gets no longer has its natural structure.

In addition, milk is removed from the fat so that buying milk contains 1 - 3% milk fat (depending on the type of cow, natural milk contains 4.5-6% mm ). Because of the fear of natural fat and the aggressive propaganda of non-fat products, the industry has been able to market light milk, which is actually an industrial surplus remaining after the treatment of cream for the production of other dairy products.

In milk fat, the most important nutrients are milk. Milk fat contains vitamins A and D needed to assimilate calcium and protein, so without these calcium and protein vitamins they become more difficult to use and potentially dangerous. It is also rich in short and medium long chain fatty acids that protect against disease and strengthen the immune system. There is also a very valuable CLA (conjugated linolenic acid) having a strong anticancer activity. All these important nutrients disappear with the industrial processing of milk.

The industry uses the name of 'fresh' milk, but every buying milk is pasteurized, and so is what is called 'fresh'. The difference between 'fresh' and 'durable' milk is at the temperature and time the milk is exposed during pasteurisation. Fresh milk is heated to 60 to 70 ° C , usually for 30 minutes, while the milk is heated over 130 ° C (so-called UHT process), which further extends the shelf-life. The claim that milk is pasteurized to protect consumers is just another myth, because milk is actually pasteurized for extended durability.

There are also the problems of antibiotics, pesticides and growth hormones , and the fact that almost all commercial cows feed on cereals instead of eating grass, which is their natural food. All this changes the composition of fat in milk, especially the CLA. The real natural food for cows that give milk is green grass in spring, summer and fall, and hay in winter. No flour of soy, cereals and various industrial wastes can represent good feed for animals. Vital substances - vitamins A and D, and 'activator X' - are required for the optimal assimilation of minerals and are largely present in cows' milk that breeds grass, particularly rapid spring growth in spring and autumn. But vitamins A and D are drastically reduced and activator X completely disappears if cattle are fed commercially with grains and strain.

Not so long ago, before 'modern' industrial methods, generations were used by people and children grew up in domestic fresh full-bodied milk , natural yellow butter, fresh domestic cheeses and cream. If you have the opportunity to buy domestic raw milk and make natural dairy products, this is the best you can do for your family's health

• 9 Nov, 2017
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