Tuesday, May 18, 2010

Raw Milk and Casein Free/Lactose Intolerance

Espace Opéra MilkImage via Wikipedia
Using raw milk is essentially like any other whole, unprocessed food given to us by the forces of nature - it is medicine for those with the right chemical make-up to receive it in that way.  But, as is the case with other foods, how it is produced, handled, processed and used has everything to do with how well it may work for you.  With raw milk this is imperative.

The best source of raw milk is found from cattle that are grass-fed in large organic fields.  You may be thinking; "organic grass?"  Yes.  My former place was flanked by cattle pasture where, each year, we witnessed the covering of the grassy field with chicken manure from hormone-fed chickens that went from chick to market in 11 weeks.  A local chicken farmer once shared with me that over half the chicks would die from the hormone, placed in their drinking water at only a few weeks old.  Even with the loss of half his livestock it was profitable to him because they went to market so fast.  This hormone-laden chicken manure rendered that pasture, and many others like it, non-organic.

Whole, raw milk that comes from organic grass-fed cattle is a complete food with all of its enzymes, beneficial bacteria, vitamins, minerals and calcium intact.  When milk is processed through homogenization and pasteurization, it changes the composition of the milk to such a degree that enzymes like lactoperoxidase (necessary for the digestion of milk) are killed thus breaking down its' natural ability to be digested and assimilated properly.  Many people who are lactose intolerant have reported that raw milk, treated with the highest of standards, is perfectly and easily digestible for them and has improved their strength, stamina, skin tone, weight issues and over all health.

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