Raw Milk vs. Pasteurized

Super food for Superkids!

What is the purpose of food? Slogans like; “You are what you eat” are spot on. Food fuels our bodies and what we put into it will reflect in how our bodies work; our everyday health, beauty, and longevity. Milk is full of fat-soluble vitamins, essential fatty acids, minerals and nutrients. In my opinion store-bought milk is the problem, not milk itself. The main difference between store bought (Pasteurized) and farm milked (Raw) is the method of removing bacteria.

Bacteriaglass of milk

There are different kinds of bacteria and raw milk has the good bacteria that has the ability to wipe out the bad bacteria in milk.

“Pasteurized milk has reduced nutritional qualities. Lower levels of iron, copper, & manganese, as well as lower levels of Vitamin C & B6 are what’s left after milk has been pasteurized.  Toss in the indigestible nature of pasteurized milk proteins along with the elevated immune response and you’ll find that pasteurized milk isn’t a great choice.

On top of that, studies have shown that children who consume raw milk not only have a greater resistance to disease, they also have better growth, stronger teeth, better fertility, and better overall nutrient assimilation.” (source)

Raw milk contains many components that kill pathogens and strengthen the immune system. These include lacto-peroxidase, lacto-ferrin, anti-microbial components of blood (leukocytes, B-macrophages, neutrophils, T-lymphocytes, immunoglobulins and antibodies), special carbohydrates (polysaccharides and oligosaccharides), special fats (medium chain fatty acids, phospholipids and spingolipids), complement enzymes, lysozyme, hormones, growth factors, mucins, fibronectin, glycomacropeptide, beneficial bacteria, bifidus factor and B12-binding protein. (source)

So, we want the good healthy superpowers of milks bacteria but without the harmful ones. This happens with good sanitation and fast cooling.  Here is our process.

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