Fitness | Fitness Training Tips

Raw milk is something I advocate. Most physicians and dieticians today are telling the public to drink more milk and to eat more dairy products because it supplies calcium to prevent osteoporosis. This campaign has been successful because research shows that more Americans than ever before are consuming more dairy products than any other country in the world. Why, then, is the rate of osteoporosis in the US the highest in the world?

Reputable health academies and organizations such as Medline and the National Academy of Sciences are reporting that calcium does not reverse osteoporosis, but that it just slows it down. The recommended dose of calcium for a normal person is between 1500 to 200 mg. That’s a lot of calcium! The chair of the Department of Nutrition at Harvard Medical School analyzed several reports on calcium supplements. The one he agreed with the most was conducted in Europe which reported that people should only supplement 500 to 600 mg of calcium a day. A person needs a lot more than just calcium to build bone: silica, boron, Vitamin D, Vitamin K, magnesium and traces of strontium. Please, DO NOT go out and buy these supplements without doing some research. Taking more is not always better.

So, let’s talk about milk. My best recommendation to you is to drink raw milk – straight from the cow’s teat. When milk is pasteurized, it is essentially cooked and all enzymes are destroyed. When these enzymes are destroyed, so are some of the essential proteins. When milk is pasteurized, bacteria is killed, but remains in the milk.  This is toxic.

The best raw milk should come from grass fed animals. This means that they are eating what nature intended them to eat without grain such as corn. Dairies supplement a cow’s diet with grains and hormones to make them produce more milk. It costs a lot to let the animals feed naturally because they have to invest in maintaining the land. It’s easier and cheaper to keep them in one place to feed them. The best raw dairy will allow cows to eat mostly grass and supplement their diet with alfalfa hay, but not grains.

So, let’s talk about pasteurization and homogenization. When you pasteurize milk, you heat it to a temperature that kills bad bacteria. Well, it also kills good bacteria. Good bacteria in milk is acidophilus. Ultra-pasteurization is also sometimes done to preserve the milk so that it doesn’t have to be refrigerated. You often see this in Europe. When milk is cooked or pasteurized, milk protein, or whey, is broken down. That means that some of the amino acids are destroyed. Amino acids are the building blocks of protein.  So, back to calcium. Calcium is not destroyed when milk is pasteurized. Calcium is a mineral and it is not destroyed when heated. But, many of the essential vitamins and enzymes are destroyed.

When you homogenize milk, you prevent the separation butter fat or cream. The molecules are broken up into smaller particles to make them so small, they don’t separate. This is changing the milk.

There is something called organic, pasteurized milk. This is NOT raw milk, because it has been homogenized. Raw and organic sometimes doesn’t mean the same thing. Please understand this. Raw means, it is not cooked. Organic means that it has met local and state organic standards. So organic milk may mean that the cow has not eaten things that have been treated with pesticides nor have been given hormones.

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