Health-beneficial dairy choices
“Got Good Milk?”
On this Page:
Good Dairy Foods
Various methods of milk processing
(Raw is Best)
Choose organic dairy products
Choose dairy products from grass-fed cows
Other tid-bits of “moo-velous” milk-related
Good Dairy Food
There are 3 main
considerations when it comes to buying milk or dairy products made from milk –
the most healthful nutrients, milk should be:
i.e. Not Processed
From Grass (or hay)-fed cows/goats/sheep
i.e. Not GRAIN-fed animals
Whole milk yogurt
from organic grass-fed animals
Raw Cream –
from milk of organic grass-fed animals
(many imported cheeses)
The Best Choice is Whole, RAW Milk
(or its products) from animals eating
GRASS, and not given synthetic growth hormones
regular antibiotic treatments to increase milk production
Various methods of milk processing
It is a COMPLETE food -
protein, vitamins/minerals, and enzymes necessary to digest milk.
Raw milk contains good bacteria and
enzymes essential for a healthy digestive system
Raw milk contains beneficial
lactic-acid-producing bacteria that protect against pathogens -
such as harmful bacteria. Unfortunately, the inherently protective
organisms are destroyed by pasteurization, as are the beneficial bacteria which
naturally sour the milk. These organisms produce a clabbered milk typically
consumed by most of the world’s population. Without these bacteria, pasteurized
milk simply putrefies as it ages.
in milk are largely a result of industrial farming practices –
that may lead to disease-riddled animals and
contaminated milk. The milk from clean, healthy cows does not need pasteurizing.
Factory farmed animals are raised in concentrated
feedlots rife with dangerous bacteria and viruses. They are also fed an
unnatural grain diet, which creates a much higher level of acidity in the
animal's stomach needed for E. coli bacteria to survive.
Health-food advocate, Dr. Joseph Mercola, reported that:
“Mark McAfee, owner of Organic
Pastures, the largest raw dairy in the United States, performed the
following test: He inoculated pathogenic contaminants such as E.
coli, Listeria and Salmonella into his raw milk, and into
In the raw milk, none of the pathogens survived because the natural
bacteria were able to protect the milk. In the pasteurized milk,
however -- in which the bacteria and enzymes have been destroyed --
the pathogens were able to take over.
To think that pasteurized milk is safer (even if you don't believe it's
healthier) than raw milk from a healthy, grass-fed cow is simply not
Raw milk boosts body’s “in-house” production of the antioxidant
raw milk, and also raw eggs and uncooked
contain the pre-cursor amino acids for
production of glutathione, one of the body’s most powerful
every one of your cells and their mitochondria from oxidative and peroxidative
These amino acids
almost entirely absent in pasteurized dairy products.
other antioxidants, glutathione is actually
inside the cells. It also maximizes the activity of all the other
antioxidants, including vitamins
C and E, CoQ10, alpha lipoic acid, and those
in fresh fruits and veggies. The aging process reduces your body’s ability to
Some states allow the purchase of raw milk at the
but be sure
to check out the hygiene protocol in the farms’ milking parlor.
By executive order, it is forbidden to transport raw milk across state
lines. In Florida, raw milk can only be bought when labeled “For Pet Consumption
Only” – meowwww! In reality, raw
milk is hard to come by, unless you know a farmer, who pastures his animals,
uses good milking hygiene, and who is willing to sell you raw milk, or you can
join a co-op and own part of a cow (hopefully the milk-producing part!). Raw
milk can even be shipped frozen from California if you can afford the delivery
costs (de-thawing affects milk consistency a little). Health food stores usually
have more organic and grass-fed offerings, and sometimes even raw milk for your
Locate a raw milk source near you at Campaign for Real Milk.
Find out the legal status of raw milk in the U.S. state or country where you live.
(Hot temperature, Short Time) (2nd Best Choice)
process removes micro-organisms -
but heats the milk to no more than 74°C (165°F) for a shorter time than
pasteurisation (process used by
Natural by Nature®).
HTST has been
confirmed to preserve vitamin C, thiamin and
AD et al, Effect of HTST Pasteurization on the ascorbic acid, riboflavin and
thiamin content of milk, 1944
The pasteurization process -
heated, typically at 63 °C (145 °F) for
30 minutes or at 71 °C (160 °F)
for 15 seconds, to kill bacteria and
extend the milk's usable life. Pasteurization began when poor conditions in
farms and dairies were introducing bacteria into the milk. Instead of simply
cleaning up the production process, and relying on an inspection process, it was
decided that the milk should be sterilized. Milk is heated high enough and long
enough to kill a specific enzyme in the milk (phosphatase), at which point it is
determined that any pathogenic bacteria is also dead. Unfortunately, this also
destroys or reduces other nutrients.
Nutrients destroyed or significantly
Water soluble vitamins
Vitamin C (~50%)
B-Complex vitamins: B1
(thiamine), B2 (riboflavin),
B3 (niacin), B6
(pyridoxine), B12, folic acid, pantothenic acid, and biotin.
A loss of ~19% vitamin C was found when
milk was pasteurized for 30 mins @ 55°;
Holmes AD et al, “A study of breed and seasonal variations…”, 1939
Beneficial enzymes -
needed to digest milk ingredients, such as phosphatase to metabolize calcium,
lipase to digest and utilize butterfat,
and lactase to break down lactose (milk sugar). Many people with a
lactose intolerance, do not have the problem drinking raw milk. An extra stress
is put on the pancreas in an attempt to replace the destroyed digestive enzymes.
With insufficient enzymes, weak or incomplete digestion results, manifesting
itself in various degenerative diseases seen today;
Pasteurization denatures milk’s fragile amino acids, making lysine and tyrosine
less available; destroys amino acid precursors for body’s production of
glutathione – the primary antioxidant inside all cells;
Good Bacteria –
not all bacteria is bad, some such as lactobacillus and acidophilus, will
actually fight off any bad bacteria present in the milk, and promote healthy
bacteria in your intestine. Pasteurization kills off both the good and the bad
Synthetic Vitamin D is added to milk - as synthesized vitamin D2 (Toxic to the liver) or D3 (Preferred form
produced by the human body on exposure to sun) to supplement low levels,
consequential to indoor farming methods. (Vitamin D is produced by the
sun shining on an animal’s skin, just like us).
Pasteurization is unnecessary -
modern milking machines, temperature-controlled, stainless-steel holding tanks,
efficient distribution, sanitary packaging and government inspected production,
pasteurization is simply not necessary.
UHT (Ultra-High Temperature) Milk
“Long-lasting milk” - The process for UHT milk targets relatively
benign micro-organisms left by pasteurization temperatures, which can sour
improperly stored milk. Ultra-pasteurized milk is sterilized at ~280°F (140°C),
then cooled rapidly, rendering it “usable” for up to 55 days. Not what you might
call fresh! Also, many say it tastes “burnt”.
Ultra pasteurized dairy products are not recommended
The homogenization process -
to prevent the milk-fat (cream) from separating and floating to the top, milk is
forced through tiny holes under extreme pressure. This breaks up and disperses
the milk-fat throughout the milk. The debate continues as to whether these
smaller globules promote heart disease, with no solid evidence on either side.
This writer was raised on pasteurized milk, and considers that homogenized milk
has a more artificial taste.
Prefer WHOLE Milk to the
tasteless, low-fat or skim milk
The fat in whole milk is
needed to help body digest/absorb its nutrients
aids calcium absorption.
And digestion of milk’s protein and
lactose (sugar). The higher the butterfat content, the lower the lactose
The natural vitamin A is
also removed with the milk fat -
and then a chemically synthesized form of vitamin A
(retinyl palmitate) is added back in.
(containing oxidized cholesterol) is usually added
to the low fat, 1% and 2% milks -
poor attempt to improve their taste.
Skim Milk contains more
calcium than whole milk, but . . .
Calcium is found in the water content of the milk and not in the
butterfat. Since there is little butterfat in skim milk, a cup of skim milk
therefore contains more calcium than a cup of whole milk . . .
“Here’s the rub” - the calcium is not as
well utilized without its fat component
Choose Organic Dairy Product
An organic dairy product means that:
diet of the cows’ (or
other dairy animals’) is free of pesticides, herbicides
and genetically modified food;
The animals are not regularly treated with
antibiotics or injected with synthetic hormones -
E.g. rBGH to increase milk production
GM Foods –
How to avoid Genetically Modified Foods
NON-organic butter is particularly high in
pesticides - having up to 20
times as many pesticides as non-organic vegetables.
NON-organic milk contains fewer chemicals than butter because it is nowhere near
as concentrated. Also, pasteurization usually causes far more problems than its
Ghee has less pesticides and Keeps Without Refrigeration
Made by gently heating butter to cause the water to boil off and the
protein milk solids to settle to the bottom. The cooked and
clarified butter fat is then strained from the milk solids.
Use 1/2-1 pound of
Simmer on low for a minimum
of 20 minutes, allowing the water to evaporate and the fat to
Allow unsalted butter to cool
for 5-30 minutes.
Strain mixture through cheese
cloth, or a mesh screen.
Place strained butter (ghee) in a glass jar.
Choose dairy products from
rBGH-free cows -
Growth Hormone, also called rBST (Recombinant SOMATOtropin),
sold as Posilac® by Monsanto) is a synthetic,
genetically modifed version of
natural BGH / BST (a growth hormone,
primarily released by a cow’s pituitary gland; BGH regulates somatic growth and
influences a cow’s milk production). rBGH is
injected into dairy cows to
artificially force a
>10% increase in milk production.
rBGH causes health
problems/pain in cows -
The E.U. Scientific Committee on Animal Health and Animal Welfare stated
that rBST used in dairy cows produces reproductive disorders and substantially
increases foot problems, mastitis and injection site reactions, painful and
debilitating to the cows.
rBGH is significantly
correlated with increased cancer risk -
rBGH milk contains higher levels of pus, bacteria,
and antibiotics, and substantially higher
amounts of a potent cancer tumor promoter, called IGF-1.
The sale of Posilac® (rBGH) is illegal in virtually every developed country,
except the U.S.!
Choose Dairy Products from Grass-fed cows
Grass fed cows
produce milk that is nutritionally superior to grain-fed cows:
Contains an impressive
amino acid and immuno-supportive nutrient profile;
Rich in healthy fats
lipolic acid and CLA
(conjugated linoleic acid)
Brands of Organic Milk from mainly grass-fed cows
Natural by Nature®
In contrast, the following brands are
Aurora® (currently sold at
Costco, Target, Safeway and under Walmart’s private label Great Value®).
Other tid-bits of “moo-velous” milk-related information
Creamiest Milk -
Guernsey and Jersey cow milk is the creamiest.
Add Sulfurated protein
cottage cheese, ricotta, yogurt)
to fresh flax seed oil -
Sulfurated protein mixed with flax oil makes the oil water-soluble and enhances
utilization of its
Omega-3 fat content.
Choose Full or Low-fat
no-fat) Cottage Cheese, Ricotta Cheese or
(Plain, without added sugar, with
Dried Milk –
“A recipe for heart disease” –
since it contains artery-damaging oxidized (i.e. damaged) cholesterol.
It is an ingredient in many products,
such as low-fat cheese, cake mixes, cocoa mixes, candy bars, some baked goods.
Dried milk is usually added to low fat, 1% and 2% milk to improve flavor
raw is preferred, otherwise pasteurized (e.g. Butterworks®). Add cream
liberally to soups, drinks, desserts to enhance body’s utilization of
Hard Cheese –
is naturally fermented, raw milk cheeses (Still made in France, England,
Switzerland and Greece from whole milk from pasture-fed cows. Look for words
"milk" or "fresh milk" rather than "pasteurized milk" on the label.
Freezing Milk –
not affect its nutritional value short-term, but does affect its consistency.
Use milk within 2 days once opened -
Once opened, bacteria accumulate quickly in plastic bottles, so drink the
entire bottle within a day or two.