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Here is some information about the benefits of raw milk. Check out the advantages of drinking raw milk.

Benefits of Raw Milk

Raw milk consists of important enzymes that aid in assimilating the nutrients present in milk. Raw milk serves as one of the best sources for calcium consumption. One of the major advantages of drinking raw milk is that it contains good bacteria, which otherwise get destroyed, when the milk undergoes a pasteurization process. Raw milk does not rot, rather it sours naturally. Pasteurized milk is often associated with health problems like diarrhea, cramps, iron-deficiency anemia, cancer, skin rashes, osteoporosis and allergies etc. On the contrary, raw milk keeps you away from these health ailments. Raw milk is highly nutritious and thus, acts as one of the healthiest foods. Raw milk tastes better, when compared to pasteurized milk, as it is creamier and fresh. People who do not relish the taste of milk are likely to find the taste of raw milk pleasant. One might face digestion problems with the consumption of processed milk, but that won't be the case with raw milk. So, drink raw milk and take the first step towards leading a healthy lifestyle. Read further to explore information about the benefits of raw milk.

Raw Milk Drinking Advantages

Aids Digestion & Maintains Overall Health
When the raw milk is not destroyed by the pasteurization process, it is absorbed easily and is a lot easier to digest. Many people who believe that there is an allergic reaction set-off by the consumption of milk or who are ‘lactose intolerant’ may be even be able to enjoy the benefits of raw, non-homogenized milk, because it assists in maintaining a healthy balance of beneficial bacteria in the intestinal tract and provides a rich supply of ‘probiotic bacteria’, which is quite uncommon in processed foods; particularly pasteurized milk!

Time and again there have been studies pertaining to the effectiveness of raw milk over pasteurized milk. Substantial evidence has been collected from these studies and it has been established that the consumption of raw milk can in fact, protect the human body from a number of health problems including asthma, obesity and gastric/digestive imbalances. A large number of immune-mediated diseases can also be prevented with the regular consumption of raw milk because of the already present antimicrobial components which get destroyed the minute the milk is sent for pasteurization. The studies have suggested that during the process of pasteurization, the pathogens present in raw milk act more slowly or even get killed, which leads to the decline of probiotic or ‘good’ bacteria in raw milk. These bacteria and other anti-allergens, apart from maintaining a healthy, digestive system, help act as a buffer for respiratory allergens.

Taste
There is a common misconception that raw milk tastes quite acidic and is not palatable for the taste-buds. However, researches carried out around the world have established that those who had a glass of raw milk and a glass of pasteurized milk preferred the former because it felt more ‘fresh, real and rich’ as compared to the latter. While flavor alone is not reason enough for choosing raw milk over the homogenized one, it does play a major part in driving many consumer decisions and thereby, improving overall health.

Nutrition
So, why drink raw milk in the first place? It has been established that raw milk has a higher concentration of nutritional value than regular, homogenized milk. It has been noted that during the pasteurization process, there is a significant decline in the concentration of copper, manganese, calcium and iron after the heat treatment. The FDA also acknowledges that pasteurization destroys many of the important nutrients that are ever-so-essential for the human body. An essential protein, the ‘Beta-lactoglobulin’ is destroyed during the heat process during pasteurization, which is essentially required for the absorption of Vitamin A for blood health. While homogenized milk does retain a great deal of nutrition value, many of the nutrients such as Vitamin C and Vitamin B6 are lost during the heat-treatment, the sterilization process and the final pasteurization process.

Finally… Environmental Benefits!
As idiosyncratic as it may sound, consuming milk ‘straight from a cow’ has a lesser impact on the environment than consuming the milk produced in large quarantine feeding operations set up in remote corners of the world. Everyday dairy operations can have highly negative repercussions for the environment and could prove to be hazardous for the environment which sustains plant and animal life and a number of ecosystems.

Apart from just great taste, the risks associated with health are also greatly diminished. Although there is little mention of ‘raw milk’ in super-markets or in mainstream media, these are traditional foods that were initially used as medicine in the earlier part of the last century! Completely hygienic and properly balanced with all the essential nutrients, raw milk comes with an array of health and environmental benefits.