Everything You Want To Know About Raw Milk
Most commercial milk in the U.S. comes from the modern Holstein, a cow that has been bred to produce enormous quantities of milk — up to three times more than ye old-fashioned cow. Unfortunately, to keep her well, the Holstein requires specially developed (read: engineered) feed and antibiotics that contribute to contaminating her milk.
After the typical Holstein has been milked, most commercial dairies process her milk with pasteurization and homogenization. These processes kill most of the remaining good bateria in the milk, destroying enzymes that would otherwise aid in digestion.
The pasteurization process enables the commercial milk industry to raise cows in less expensive, less healthful conditions that are overcrowded and filthy (and, if you’ve seen a commercial dairy, you know these words do not begin to depict how the cows live their lives).
Processed milk, therefore, may have little or no nutritional value.
Conversely, the friendly bacteria in raw milk support a healthy digestive system, fighting the growth of bad bacteria. As proponents of raw milk, we believe you get more health-related value by drinking milk from an old-fashioned cow, raised on traditional feed in a hygienic and pleasing environment.
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Get more information about raw milk from these helpful sites: