What are your thoughts on raw vs pasteurized milk? Peter and I thought this post, from “Fresh Thoughts on Fresh Food” on Your Family Cow was very enlightening. Basically, Edwin Shank, the author and I believe owner of Your Family Cow farm, in PA, compares “dead” soil (like that from the Bikini Atoll, after three atomic bombs were dropped) to “living’ soil, that hasn’t been irradiated, and compares that to the difference between pasteurized milk and raw milk.
Edwin Shank says, “But here is the hitch. If someone has predetermined that the test is to measure only inert matter, of course the dead island will test very similar to the living island. If we only test for the % of iron, oxygen, calcium, sodium, H2O, silicon, zinc, fiber, manganese, potassium and other non-life elements, the test results from the islands will come back almost indistinguishable. Just like the Nutrition Facts for Raw milk and Pasteurized milk.
Those who blindly trust statistics and scientific tests could almost be conned into believing that atomic bombs really do not significantly change island habitat. After all, the tests show no difference and that is a government fact that one no one can argue with.
But just think what a true scientific observation would reveal. What if we measured for life? Bird life, plant life, animal life, fish life, protozoa, plankton, insects, reptiles, amphibians, bacteria, coral reefs, sponges and kelp?
What if we were to measure the living components of raw milk as compared to dead pasteurized milk? If we were to run tests for living enzymes in raw milk, we would find:
Phosphatase – necessary for calcium absorption into bone mass. Otherwise the calcium stays in your blood and creates cardiovascular problems while your bones get weaker even as you consume more calcium.
Lipase – breaks down fats and improves your body’s utilization of them
Lactase, needed for the digestion of lactose, (lactose intolerance is almost unheard of among raw milk drinkers)
Amylase – breaks down carbohydrates for proper digestion
Protease – important in the utilization and digestion of proteins
Lactoferrin – protects against disease by defending against bacteria and viruses
Catalase – prolongs cell life with its antioxidant capacity
These are only a few of the dozens of enzymes that are alive and well in raw milk but are testably absent in pasteurized milk. In fact, the absence of phosphatase in pasteurized milk is such an industry-accepted fact that the FDA uses the negative phosphatase test to verify that milk has been properly pasteurized. It is the indicator enzyme that the pasteurizer was not hot enough to do a proper kill. “Oops! There goes some phosphatase…turn the heat up a few notches…it’s not all dead yet.” Ask anyone you wish in the pasteurization industry and they will readily confirm this as fact.
There are multitudes of nutritional difference between raw milk and pasteurized milk but as long the government’s Nutrition Facts do not provide a way to quantify the “life factors,” the information will make them look deceptively the same. “
Intriguing concept. Has anyone seen any government funded studies on “living” food? Let us know if you have!