Jan
19
Written by:
Dr. Cherniawski
1/19/2009 3:29 PM
The dairy industry has perhaps lead the most successful food marketing campaign of all time. After all, who doesn't know that "Milk does a body good"? The milk that most consumers purchase, however, can hardly be considered real food, let alone a beneficial one. The truth is that the milk found on most store shelves is a highly manufactured, processed product.
In fact, there is only one rule you need to know when it comes to purchasing, preparing, and consuming food, milk included. It is this, the closer a food is to nature, the better it is for you. With this rule in mind, it becomes easy to discover the better choice between raw and pasteurized milk.
In summary, industrial dairy farming is very unnatural. First, cows live in very close quarters and are pumped full of hormones, steroids, and antibiotics. Second they are forced to produce unnaturally high quantities of milk that is then pasteurized and homogenized, two processes that destroy the nutritional value of the end product. In addition, the consumption of processed milk has been linked to numerous health conditions including asthma, allergies, and digestive trouble to name a few.
Please view the below video to learn more and go to www.realmilk.org and click Where to find out how you can purchase real raw milk.
4 comment(s) so far...
Re: Milk: Raw vs. Pasteurized
I have tasted milk right out of the cow. It tastes awful.
By Greg Clemensen on
1/20/2009 5:59 PM
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Re: Milk: Raw vs. Pasteurized
Though I don't really drink milk I am very aware of raw milk being far better than pasteurized. I pretty much only drink soy milk, but you have to be careful with that too. Good post about it though and enjoyed the video.
By Treffle Helm on
1/20/2009 7:38 PM
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Re: Milk: Raw vs. Pasteurized
I have read that the consumption of homogenized milk contributes to the build-up of cholesterol in our coronary artery system. Is that true?
By Chris Fellie on
1/20/2009 7:51 PM
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Re: Milk: Raw vs. Pasteurized
It's true the link between homogenized milk and high cholesterol. Homogenization breaks the milk fat into small pieces to make the milk smooth. These small pieces of fat are absorbed into the blood stream and cause plaque build up. To the contrary, the fat in non-homogenized milk floats to the top and passes through our digestive system without being absorbed by the blood stream.
By Dr. Angela Cherniawski on
1/21/2009 10:28 AM
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