Raw Dairy: Myths and Facts

One of the most important yet misunderstood aspects of nutrition is under what conditions our food is raised and processed, especially when considering dairy products.  Having been trained as a traditional Dietitian, there was no questioning the conventional means of "sanitizing" dairy products via the pasteurization process until recently.  It was never considered anything but safe and therefore beneficial for the health and welfare of the public, until I attended a seminar and was introduced to the possibility of a safer and healthier alternative.  I had to shake off some fears and myths and look at the cold hard facts regarding how milk and other dairy products are really denatured, how the cow’s genetics were manipulated, what was used to feed them, and what the results were.  More importantly, how was this affecting the true health and welfare of the populace as a whole, especially growing children?

The process of pasteurization, through excessive heat geared to destroy anything living that may cause disease does just that and then some. This includes but is not limited to the denaturing and /or the destruction of some important amino acids, enzymes, fat and water soluble vitamins and the minerals which are dependent on the presence and activity of the fat soluble vitamins.  This is very important, especially for growing children, who are dependent on these nutrients for growth and repair and the energy source these nutrients supply.  For instance, how can you expect to prevent or avoid lactose intolerance when the milk provided is devoid of the enzyme lactase, used to break down and utilize lactose and is normally present in raw milk, but destroyed through the pasteurization process?  This lack of lactase puts a tremendous strain on the digestive system, and for some folks can lead to allergies, chronic fatigue syndrome and a host of degenerative diseases. Many people are needlessly challenged with this issue simply because of a lack of knowledge.

The claim that pasteurization protects from infectious diseases is highly exaggerated, but a legitimate concern. 

Let's look at the facts.  First of all, the modern milking machine with its stainless steel tank, along with efficient packaging and distribution make pasteurization totally unnecessary for sanitation purposes.  Also, pasteurization carries no guarantee of cleanliness.  Of the many outbreaks of salmonella from contaminated milk in recent decades, ALL have occurred in pasteurized milk.  This includes a 1985 outbreak in Illinois that led to one death, and sickened another 14,000 in the process.  The salmonella found in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline.  Consider that raw milk contains inherent within itself lactic acid producing bacteria that protect against such pathogens, while the pasteurization process destroys these helpful organisms.   Any protective quality that was meant for good is thereby rendered ineffective, with possible dire consequences indeed.

In regards to the nutrient deprivation of pasteurized milk, it has been found that the high heat used in the process alters the milks amino acids lysine and tyrosine, thus making the whole complex of milk protein less available.  The pasteurization process also promotes rancidity of the saturated fatty acids present and leads to the destruction of important vitamins.  Vitamin C loss runs around 50%, while the other water soluble vitamin loss can range as high as 80%. Vitamin B12, which is needed for the proper functioning of the nervous system, for healthy blood and overall energy production is all but totally lost. 

Pasteurization also reduces the milk's mineral component, such as calcium, chloride, potassium, magnesium, phosphorous, sodium and sulfur, as well as many trace minerals.  As mentioned at the beginning, all enzymes are destroyed in the process due to the high heat. These enzymes not only are needed to digest the milk sugar lactose, but some are needed to help in the absorption of minerals such as calcium, the lack of it causing osteoporosis.  Also, the enzyme lipase is a needed fat digester to help the body process the healthy butterfat of the whole milk.  Do not drink low fat or skim milk!

There is also an important factor found in raw milk discovered by Dr. Weston A. Price called the "anti stiffness" factor or Wulzen factor, a fat soluble vitamin. This X Factor, as it is also called, has many beneficial qualities, such as activating the Vitamin A in the milk, which then helps better assimilate the minerals in the milk.  It also plays an important role in infant growth and reproduction.  It helps humans and animals from calcification of the joints and protects and supports the circulatory system, eye membranes and pineal ("master" gland) health. It is thought by some researchers to be the elusive Vitamin K2, and is only found in unpasteurized dairy products, being destroyed by high heat.

Finally, what's important to realize when comparing the modern pasteurized milk versus raw milk is that the most desirable feed for a healthy cow is not the current artificial hormone and anti biotic laden, high soy protein feed  with its pituitary stimulating process (through selective breeding).  This process does nothing but produce a freak cow that supplies two to three times the normal milk due to the genetic interference, but is loaded with more hormones. Don't be deceived, these hormone excesses DO have an effect on our babies and growing children when taken in excess, as is often the case.  Babies get their normal and necessary amount of natural growth hormone from mother's milk, but superfluidity can lead to growth abnormalities.  Also, excessive pituitary hormones as found in modern milking cows are associated with tumor formation, and some studies link this type of milk consumption with cancer.

The best and healthiest cow feed is the fast growing, young green grass found in the early spring and fall.

These are rightly called grass fed cows, and they produce lean, healthy grass-fed meat as well as rich, nutrient dense milk.  The grass is high in beta carotene, vitamin A's precursor, and Vitamin K2, plus minerals and the cancer fighting CLA (conjugated linoleic acid.) CLA is also a great belly fat fighter!  The best cows are your old fashioned Guernsey or Jersey in contrast to the modern Holstein's.

So how does one begin the process of finding a good supplier of raw dairy and grass-fed products? 

Currently, some stores now carry non homogenized, pasteurized milk (usually labeled "organic".)  This is a step in the right direction, though it is best used to make cultured milk products like yogurt, kefir, cultured buttermilk and cream.  Only raw cheese is currently available at health food stores in all states, but most imported cheese is raw and of very good quality, and can be purchased at many supermarkets.  If you or loved ones suffer from milk allergies, cultured buttermilk, which is low in milk's casein protein, but high in lactic acid, is often well tolerated.  The ideal is to find a co op that supplies a broad range of raw dairy products and grass-fed meats, pastured eggs and chickens as well.  Your family's health is worth the effort and extra expense.  I recommend you start your own search by visiting www.realmilk.com, www.westonaprice.org, and if you're really serious about educating yourself, get a copy of the book "Nourishing Traditions" by Sally Fallon.  Inherent in these resources is more than enough information and encouragement to get you motivated in the right direction.  God bless and lead you in your search!