Having been associated with good health, cow’s milk is one of the most consumed beverages throughout the United States and Europe.
We all know what milk is – it contains valuable nutrients and it can offer a range of health benefits when consumed regularly. Calcium, for example, can prevent osteoporosis.
However, it is believed that raw milk, unlike its pasteurized and ultra-high-temperature (UHT) pasteurized milk counterparts, carry more benefits for us.
As a leading food distributor in Bali, Puri Pangan Utama presents to you the reasons why you should start drinking raw milk, if you haven’t already.
Raw milk is a living food
Milk’s natural components, including beneficial bacteria, food enzymes, natural vitamins, and immunoglobulin, are heat-sensitive. These components of raw milk are destroyed through pasteurization and aren’t present in pasteurized and UHT milk.
Raw milk is rich in:
Drinking milk in its most raw form will have you enjoy the benefits of those bacteria that are critical to human health. They’re responsible for stimulating and training your immune system to function correctly.
As a living food, raw milk is also rich in lactase, lipase and phosphatase numbers among many other natural enzymes. They help your body to better digest milk and metabolize its vital nutrients. For those who are lactose intolerant, the presence of the enzyme lactase helps some individuals to better digest raw milk.
The butterfat in raw milk contains natural fat-soluble vitamins, particularly preformed vitamin A, vitamin K, and vitamin E. Additionally, raw milk is also rich in water-soluble vitamins like C and B-complex vitamins.
Conjugated Linoleic Acid
Milk from grass-fed animals is rich in a fatty compound called Conjugated Linoleic Acid or CLA that offers numerous positive effects. Classified as a (good) trans-fatty acid, the substance is found to fight cancer (bone, breast and intestinal), hypertension and adipose obesity.
Raw milk supports small farmers, not confinement dairies
Sick milk from sick cows makes for sick people. Cows in concentrated animal feed operations sickened by confinement produce unhealthy milks. Hence, pasteurization of milk is required to kill pathogenic bacteria, for example. Unless you’re careful about the brand, purchasing pasteurized milk at the store means supporting farms that follow industrial practices: confining animals and routine use of antibiotics. Feeding grain-based food changes the nutritional properties of the milk.
By contrast, raw milk producers operate smaller-scale operations with free-range cattle, allowing them to freely graze exclusively on grass.