Wednesday, February 24, 2010

The Extra Step - Phase 2 - More Raw Milk Information

In our continuing education on raw milk, this very interesting study came my way.  It is a very in-depth study, but I think it is worth the time to read it (or at least skim portions of it).  Remember that grass fed cows put out a completely different milk than grain fed cows.  Be sure you know what your raw milk cows are eating.  It appears that hay in the winter is OK as well.  If you are short on time, you might want to skim through the first part to the meat of the article, in the middle and the end.

A couple of my favorite things from this study:

"3. What are the additional benefits of milk fresh from the cow?

Milk fresh from the cow is a complete, living, functional food.  Although we have looked at the numerous nutritional components of milk in the previous two questions, the full benefits of milk are only realized when all of these components function as a complex interdependent and balanced process. 
Proteins are incrementally denatured by heat. With lower heat treatment levels, complex proteins with three-dimensional configuration are altered. With higher heat treatment levels, the primary shape and bonds are altered. At very high heat levels, there are destructive chemical changes.
This is complex because changes to the fat globules, specifically the membranes, are caused by both heat and homogenization. Of all the milk constituents, the milk fat globule is the most drastically altered by the combination of pasteurization and homogenization.

The emphasis above is mine.  I strongly recommend you spend a little time reading this wonderful information.

Best of Health to you

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