The Untold Story of Milk
Dr. Ron Schmid, N.D. enlightens anyone that dares to read his book, I highly recommend it.
For an in depth review of raw milk and its importance, check this site.
Finding Raw Milk
This site will assist you in finding raw milk that you may purchase.
Nutritional Value of Different Milk Types
On this site you will find a very thorough breakdown of different types of milk and how they compare to each other (and to human milk). Invaluable resource!
Here is information about pasteurization of milk from Dr. Joseph Mercola, Author of the Total Health program: http://www.mercola.com/2003/mar/26/pasteurized_milk.htm
The process of pasteurization was debated in the House of Commons and the suggestion made that no raw milk should be sold for human consumption. This would mean installation of expensive machinery by every supplier, and if it should become compulsory there is little doubt that many small firms would shut down and the business pass in the hands of a few big dealers.
If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk.
It is undoubtedly beneficial to destroy dangerous germs, but pasteurization does more than this--it kills off harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents. With regards to the prevention of souring, sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk, in consequence, cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.
Probably pasteurization's worst offense is that it makes insoluble the major part of the calcium contained in raw milk. Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.
Pasteurized milk does not sour, it rots!
Selling raw milk
In Kansas the sale of raw milk is allowed as long as the milk is purchased from the farm.
Kansas Dairy Law 65-771 (w) clearly states: "On-farm retail sales of milk or milk products" means the sale of milk or milk products on the farm by the producer from the production of the dairy herd to the final consumer, so long as the person making such sales does not promote the sale of milk or milk products to the public in any manner other than by the erection of a sign upon the premises of the dairy farm. The advertisement upon any such sign shall state that such milk or milk products are raw and shall be in letters of a uniform size.
For a listing of all of the states and their rulings on the sale or purchase of raw milk please see www.NaturalMilk.org .
Interesting Facts about Goat Milk:
--Information from Storey' Guide to Raising Dairy Goats
Goat milk does not taste any different than cow milk. It doesn't look appreciably different. It is somewhat whiter, because it doesn't contain the carotene that gives a yellow tinge to the fat in cow milk. Goats convert all carotenes into vitamin A. It is not richer. It certainly does not smell. If it does, something is wrong.
As with the milk of any mammal, the composition of the milk varies with the breed, stage of lactation, feed, and age of the animal. But generally, there is virtually no difference in taste or richness between whole, fresh cow milk and goat milk. It is when the technologists mess around with the cow milk and turn it into chalk water that causes the believed difference between cow milk and goat milk. City people who are accustomed to regular standardized milk that has the butterfat removed to just barely meet minimum requirements are prone to comment on the "richness" of goat milk.
Biochemical composition: Despite the similarities, the composition and structure of the fat in cow milk and goat milk is one of their more significant differences.
It has long been said that goat milk is "naturally homogenized" because of its small fat globules. Actually, it turns out that it probably isn't the size of the fat globule that causes the cream in goat milk to remain in suspension. Recent research has shown that goat milk lacks a fat-agglutinating protein, a euglobulin that would cause the fat globules to adhere to one another and mass up. In fact, the cow is probably the only domestic animal that produces milk with this particular protein, according to Professor Robert Jenness of the University of Minnesota.
Still from the standpoint of human health, natural homogenization is better. Some research has shown that when fat globules are forcibly broken by mechanical means, an enzyme associated with milk fat (xanthine oxidase) is freed. This enzyme can penetrate the intestinal wall, enter the bloodstream, and damage the heart and arteries, creating scar tissue. In response, the body may release cholesterol in an attempt to lay a protective fatty material on the damaged and scarred areas, which can lead to arteriosclerosis. According to Dr. G. F. W. Delaware, no such problems are associated with natural (unhomogenized) cow milk or with goat milk.
Other notes of interest regarding goat milk:
Goat milk is closer to human milk and is more easily accepted especially by those young or frail.
Goat milk has an alkaline reaction the same as a human mother's milk. Cow milk has an acid reaction.
Goat's milk does not form mucous (phlegm) and is therefore better tolerated by asthmatics and those with allergies.
Goat milk contains more chlorine, fluorine and silicon than any other domestic livestock. Chlorine and fluorine are natural germicides and fluorine assists in preventing diabetes.
Goat's milk contains 2% curd, which precipitates in the stomach. Cows milk is 10%.
Goats are naturally immune to diseases, such as tuberculosis, and are used in third-world countries to actually cure tuberculosis because of their inherent antibodies.
Goat's milk is tolerated by a compromised/damaged liver because of the smaller fat molecules.
Goat's milk has the ability to "sweeten" the intestinal tract and assist with constipation.
Goat's milk contains a higher evolved carotene (pro-Vitamin A). Researchers have found this to have cancer-preventing properties.
Did you know?
If a goat eats poison ivy (which, incidentally they love to do) and you then drink her raw milk from the next milking, it will help your body to build up immunity to poison ivy.
When freshly drawn, goat milk has a much lower bacterial count than cow milk.
Fresh, raw goat milk is good for 14 days from the day of milking if properly handled.
And Now the Cheese!When compared to cow milk products like cheddar and cream cheeses, Goat Cheese is lower in fat, calories and cholesterol. For example, cream cheese has 9.9 grams of fat per ounce, and cheddar cheese has 9.4 grams. But Chèvre has a low 5.5 grams of fat. In addition to these benefits, goat cheese has greater quantities of potassium, vitamin A, thiamine, niacin and is rich in protein.
|Per Oz.||Goat Cheese (Chèvre)||Cow's Cream Cheese|