Real milk story

Know the real milk story (Opinion)

(NaturalNews) Throughout history, other mammals have supplied mankind with delicious, nutrient dense dairy foods. These included fresh cream, milk, curds & whey, yogurt, kefir, cheeses & butter. Man-made refineries that manipulate these animals and process their milk products have highly altered these once superfoods. Well educated consumers choose raw, grass-fed milk and dairy products.

Around the world people have relied upon naturally fermented milk from all different types of animals for a key nutrition source. These milk producing animals include cows, sheep, goats, yaks, water buffalo, & reindeer. This fermented milk provides highly bioavailable protein, enzymes, beneficial lactobacillus probiotics, vitamin K2, and other nutrients.

Up until the 19th century, most people drank fermented raw milk. When raw milk is left out it actually ferments with beneficial lactic acid bacteria such as acidophilus. This fermentation process helps to preserve the milk and gives it a tasty sour flavor. Pasteurized milk does not naturally ferment due to the lack of beneficial microorganisms. Instead, it spoils with dangerous microbes.

Industrialized Farming

In the early 19th century these patterns began to change. Farmers saw big business opportunities in providing larger dairy yields for city folk, who had no other access to dairy products. Individuals, who were born and raised in the city, had lost the art of natural fermentation and were unfamiliar with the sour taste.

The growing city populations led to a greater increase in dairy production. This led farmers to begin to look for new methods to produce larger cows who could produce more milk. Specific breading patterns and the involvement of grain-feeds began to spring up. These methods greatly increased dairy yields but reduced the quality and nutrient density of the finished products.

Cows are meant to eat natural grass where they benefit from the chlorophyll, dense array of vitamins & minerals, essential fats and living microorganisms. Taking the roughage out of the cows' diets kills off many probiotic species while encouraging bad strains to grow in rampant amounts. Feeding these animals grains produces an increase in milk production, but it also creates a very acidic environment in the cow's digestive system.

This low pH is a perfect breeding ground for pathogenic bacteria such as E coli. The more grains a cow eats the greater the likelihood of infection. Milk borne epidemics began to increase to the point that a successful pasteurization campaign was put into action by the end of the 19th century.

Pasteurization Destroys the Life of the Milk

The pasteurization process destroys all the bacteria in the milk. This includes beneficial lactobacillus strains as well as pathogenic E Coli and others. It also destroys enzymes and denatures amino acids. This makes the milk devoid of "living nutrients." The heavy grain diet of the cow makes the milk very acidic and inflammatory. This milk also contains up to 52 different anti-biotics, pesticides and hormones used to increase milk production.

Homogenization burst onto the scene later when people demanded smooth milk that was even in fat levels throughout. This process is particularly harmful because it creates a noxious enzyme called xanthine oxidase (XO). XO passes through the walls of the digestive system and goes directly into the bloodstream. XO is highly reactive and is known to damage and inflame the arterial tissue. This inflammatory process produces arterial plaque.

Individuals in the industrialized countries completely lost touch with the knowledge and techniques of proper fermentation. Soon enough it was considered normal to drink pasteurized, homogenized dairy from grain-fed cows that were shot up with anti-biotics and hormones. Over the last 5 years consumers have begun to become educated on the tremendous nutrition present in fermented raw milk from grass-fed cows.

Sources for this Article Include:

http://www.kitchenstewardship.com/2010/06/23/the-real-story-of-homoge...
http://www.rense.com/general26/milk.htm
Mendelson A. "The Astonishing Story of Real Milk," Mother Earth News, October/November 2011. Pg 34-39.


About the author:
Dr. David Jockers owns and operates Exodus Health Center in Kennesaw, Ga. He is a Maximized Living doctor. His expertise is in weight loss, customized nutrition & exercise, & structural corrective chiropractic care. For more information go towww.exodushc.comTo find a Maximized Living doctor near you go towww.maximizedliving.comDr. Jockers is also available for long distance phone consultations to help you beat disease and reach your health goals

Learn more:http://www.naturalnews.com/033864_raw_milk_pasteurized.html#ixzz1v2m9X4Wx

Camel milk

When, in 1970, the then UK Secretary of State for Education Margaret Thatcher abolished free school milk in schools instead of being branded 'Thatcher the milk snatcher' she might have actually been applauded for doing children a huge favor.

According to Angela Epstein of the UK Daily Mail Newspaper studies in Finland have suggested children in later life may be vulnerable to insulin dependent diabetes after exposure to cow's milk. In 2008 Sharjah University in the United Arab Emirates joined up with Baghdad University to investigate the rejuvenating properties of Camels milk on the immune system and initial findings seem positive especially in the fight against cancer. There are also frequent reports of allergic reaction to bovine milk and lactose intolerance is very well documented. Today there are alternatives, most recently being the emergence of milk from the Camel, although this white bluish elixir has been known by Middle Eastern Bedouins for its medicinal properties for centuries and the Cushite people of Kenya have long favored Camel milk over that of the cow.

The Camel has lower fat and cholesterol content in its milk, contains ten times more iron and three times more vitamin C than cow's milk. Some research suggests that Camel milk contains up to 52 units of Insulin for every one liter of milk which could lead to a reduction in the need for insulin in diabetic patients. Most interestingly in Autism there are reports of increased verbal skills, sleep patterns and improved interaction with others. This being the case perhaps the revered Camel can improve the overall wellbeing of mental health patients given the known link between poor sleep and depression. Caution should however be shown when considering drinking unpasteurized milk as it has been shown to cause brucellosis, a disease which causes sweating and muscle pain.

Today Camel milk has started limited production in the USA after the efforts of Doctor Millie Hinkle of the American Camel Coalition to convince the FDA of its health benefits. The United Arab Emirates has been commercially producing Camel milk since 2006 and there are moves to export camel milk in powdered form to Asia following inspection by European officials. In the United Kingdom Camel milk will soon be available to the general public, all be it in specialist stores and the fast food giant Burger king is already stocking the product in certain outlets within the UAE.

Health nutritionists and other health care professionals in particular nurses can, where appropriate, play an important part in discussing alternatives to cow's milk with their patients. Hospital canteens could introduce Camel milk into their 'healthier alternative options' menu. The public needs to be able to make informed decisions about food products including any potential health concerns; this is where health care professionals can make a real difference - by providing that information.

Article Source: http://EzineArticles.com/?expert=John_Michael_Higham