Benefits of raw milk
Until the early 20th century, raw milk was considered both a safe, nutritious drink and a medicine. It was the same drink our ancestors drank on a daily basis, when heart disease was almost unheard of and cancer was still a rarity.
Raw milk is a source of nutrients including vitamins, minerals, enzymes and amino acids.
Vitamin A,C,D,E and K are all found within raw milk, as are a large number of important B vitamins, such as choline, folic acid and vitamin B12. Some of these vitamins get destroyed during the pasteurisation process.
All 22 standard amino acids are found in raw milk, including the 8 essential amino acids that our bodies cannot make themselves.
Minerals require a delicate balance with other minerals to function properly. For example, calcium needs a proper ratio to phosphorus and magnesium to be able to be properly used by our bodies. When milk is pasteurised, this balance between the minerals is changed, making it difficult for some to be absorbed, and others don’t get absorbed at all.
Raw milk provides us with all 18 fatty acids needed by our bodies, including conjugated linoleic acid, which has many health benefits.
Raw milk provides us with over 60 active enzymes that perform a wide range of tasks within our bodies. One of these enzymes is lactase, which helps us to digest the milk. Many enzymes get destroyed during pasteurisation, including lactase, which makes it difficult for people to digest processed milk. This also means that many people who are lactose intolerant may be able to drink raw milk.
Raw milk is a living food.
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