2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Most people are not aware that pure, raw milk from cows fed natural food was actually used as a medicine in the early 20th century. Raw cow's milk is called the "stem cell" of food. It has been used as a medicine to treat and many times as a cure for some serious diseases.
Raw materials and ingredients of milk that make it such a powerful ally for health
Proteins in milk. Raw cow's milk has 20 standard amino acids. About 80% of the proteins in milk are caseins (a heat-stable but easy-to-digest food). The remaining 20% fall into the class of whey proteins. They are also easy to perceive, but also very sensitive to heat.
Immunoglobulins in milk These are an extremely complex class of milk proteins, also known as antibodies. They provide resistance to many viruses, bacteria and bacterial toxins and can also help reduce the severity of asthma symptoms. Studies show a significant loss of these important disease fighters when milk is pasteurized or boiled.
Carbohydrates in milk. Lactose is the main carbohydrate in cow's milk. It consists of a molecule of simple sugars and galactose. People with lactose intolerance do not make the enzyme lactase, and so cannot digest milk sugar. Raw milk has lactose and digestible lactobacilli bacteria, which are intact when the milk is raw. This may allow people who have traditionally avoided milk to drink raw milk.
Fat in milk. About 2/3 of the fat in milk is saturated. Saturated fats play important roles in our bodies. They are involved in building cell membranes and key hormones, they provide storage energy and a substrate for delicate organs and serve as a means of important fat-soluble vitamins.
Conjugated linoleic acid (CLA) is abundant in cow's milk. These are highly studied, polyunsaturated Omega-6 fatty acids that have promising health benefits. For example, it raises the metabolism, helps eliminate belly fat, increases muscle growth, reduces insulin resistance, strengthens the immune system and reduces the reactions of food allergies.
Vitamins in milk. Above all, raw milk has both water and fat-soluble vitamins. This is a complete food. Pasteurized milk has destroyed ingredients that are added back, especially the lack of fat-soluble vitamins A and D.
Minerals in milk Raw milk contains a wide range of minerals, ranging from calcium and phosphorus to other trace elements.
Calcium is abundant in raw milk. Its benefits include reduction of some cancers, especially colon cancer, higher bone density in people of all ages, low risk of osteoporosis in adults, lowers the risk of kidney stones, helps in the formation of healthy teeth, and reduction of caries.
An interesting fact about minerals as nutrients is that they require a special balance with other minerals to function properly. For example, calcium needs the right ratio of phosphorus and magnesium to be used properly by our bodies. Raw milk is in perfect balance.
Enzymes in milk. The 60 functional enzymes in raw milk have an incredible range. Some of them are native to milk, and some come from the beneficial bacteria that grow in raw milk. Other enzymes, such as catalase and lysozymes, help protect milk from unwanted bacterial infections, making it safe for us.
Beneficial bacteria. Raw milk is a living food with amazing self-protective properties. From the beneficial bacterial fermentation, the digestibility of enzymes, vitamins and minerals becomes easier.
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