An Age-Old Elixir

Milk has long been recognized as a cornerstone of nutrition in various cultures around the world. Not only has it served as a staple food, but it has also been employed as a harmonizing vehicle for plant medicines for thousands of years. As the modern world evolves, the debate about the consumption of raw milk versus pasteurized milk has grown. As a clinical herbalist, I am intrigued by the potential benefits of raw milk, and I'd like to share my findings with you. The reverence for milk transcends cultural boundaries, with ancient civilizations cherishing it both for its nutritional value and its role in holistic health.

Raw vs. Pasteurized

Beyond the table's obvious distinctions, it's essential to understand the deeper implications of these differences. Raw milk's nutrient retention, for example, means that individuals can derive more vitamins and minerals from their consumption, potentially leading to enhanced overall health. Additionally, the presence of beneficial bacteria and enzymes not only aids digestion but also supports a balanced gut microbiome, crucial for immunity and overall wellness.

Historical Context: Raw Milk in Traditional Medicine

For millennia, milk has been revered not only as a source of nourishment but also as a medium for delivering medicinal herbs. Traditional cultures recognized the soothing and harmonizing properties of milk, making it an ideal vehicle for plant medicines. The fatty molecules in milk can enhance the absorption of certain compounds, allowing for a synergistic effect between the milk and the herbal ingredients. This bond showcases the dynamic relationship humans have shared with nature throughout history. Specifically, in Ayurveda—a holistic medicinal system originating over 5,000 years ago in India—milk from various animals, including cows, goats, and even camels, is used in numerous remedies. Ayurveda believes that milk has unique properties that can balance the body's energies and serve as a potent medium for various herbs.

The Science Behind Raw Milk's Benefits

Several studies have pointed to the potential benefits of consuming raw milk. Some of these include:

1. Nutrient Retention: Raw milk tends to retain more of its natural vitamins, particularly those that are sensitive to heat, such as vitamin C.

2. Digestive Health: The presence of natural probiotics in raw milk can support gut health and help repair guts damaged from modern lifestyle.

3. Enzymatic Action: Enzymes like phosphatase and lactase, present in raw milk, aid in the absorption of minerals, proteins, & help promote bone health.

Further, recent studies have shown a potential link between raw milk consumption and a reduced risk of certain allergies and asthma, especially when introduced at a younger age. I am so excited by the number of more recent studies coming out on this topic. I view raw milk as a superfood.

Why is Raw Milk Banned in Some Areas?

Raw milk's ban in certain regions stems primarily from concerns about safety. Back before pasteurization was introduced as an industry standard, many farms did not have good hygiene. Practices like washing hands, sanitizing containers, refrigeration and testing for bacterial contamination were not common. During this period prior to pasteurization, cows were fed a diet of leftover grains from making alcohol, and lived in an unhealthy, unclean environment. After harvesting, the milk would be delivered and left on people's porches, unrefrigerated for hours until breakfast time, causing an increased risk of food-borne illness.

Raw milk produced in these kinds of conditions can contain harmful bacteria like E. coli, Salmonella, and Listeria, which can cause severe illnesses. As a response to these health concerns, many areas implemented pasteurization – a heat-treatment process that kills harmful bacteria – as a standard for all commercially available milk. Considering the poor farming practices at the time, pasteurization wasn’t the worst idea.

However, with advancements in farming practices to keep cattle healthier and heightened hygiene standards, raw milk can be consumed safely if sourced responsibly.

My Personal Experience with Raw Milk

I first heard of drinking raw milk when I was learning of alternative ways for healing a leaky gut. Raw milk is an excellent source of probiotics and nutrients that are hard to find elsewhere. I drink raw milk every day, and have for 2 years now without any illness or issues. My skin has been clear, my gut health has been consistently good and I personally like the taste much more than conventionally produced / pasteurized milk.

Everyone is different, but I have also heard that those with lactose intolerance can often times drink raw milk because of its higher lactase content. Lactase is an enzyme that helps the body break down the proteins in milk that can cause gastrointestinal issues in those with lactose intolerance. Lactase and other enzymes are incredibly heat sensitive, so you won’t find hardly any in pasteurized milks.

Conclusion: To Drink or Not to Drink?

The decision to consume raw milk ultimately rests with the individual. For those interested in integrating raw milk into their diets, I recommend thorough research and sourcing milk from reputable local farms. Remember, milk, in its raw or pasteurized form, has nourished civilizations for millennia. Embrace its richness, and let nature's bounty guide your journey to wellness.

Podcasts to Check Out

I really enjoyed this podcast by Alex Clark, where she discusses with a dairy farmer from the USA who produces raw milk for consumption and is very familiar with the industry. My article has a lot of good information, but I felt like this podcast really went in depth with someone close to the source. Click below to listen:

Sources:

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3. Sozańska B. Raw Cow's Milk and Its Protective Effect on Allergies and Asthma. Nutrients. 2019 Feb 22;11(2):469. doi: 10.3390/nu11020469. PMID: 30813365; PMCID: PMC6413174.

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6. Oliver, S. P., et al. (2009). "Food safety hazards associated with consumption of raw milk." Foodborne pathogens and disease, 6(7), 793-806.

7. Claeys, W. L., et al. (2013). "Raw or heated cow milk consumption: Review of risks and benefits." Food Control, 31(1), 251-262.

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