resh, Unprocessed (Raw) Whole Milk:
Safety, Health and Economic Issues
The Safety of Raw Milk:
- Killing pathogens in the milk (lactoperoxidase, lactoferrin, leukocytes, macrophages, neutrophils, antibodies, medium chain fatty acids, lysozyme, B12 binding protein, bifidus factor, beneficial bacteria);
- Preventing pathogen absorption across the intestinal wall (polysaccharides, oligosaccharides, mucins, fibronectin, glycomacropeptides, bifidus factor, beneficial bacteria);
- Strengthening the Immune System (lymphocytes, immunoglobulins, antibodies, hormones and growth factors) (Scientific American, December 1995; British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89).
Health Benefits of Raw Milk:
Raw milk but not pasteurized can resolve scurvy. “. . . Without doubt. . . the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks. . .” (Rajakumar, Pediatrics. 2001;108(4):E76).
Longer and denser bones on raw milk (Studies from Randleigh Farms).
Carrier protein inactivated during pasteurization. (Gregory. J. Nutr. 1982, 1329-1338).
Binding protein inactivated by pasteurization.
Animal studies indicate B6 poorly absorbed from pasteurized milk (Studies from Randleigh Farms).
Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A. Said and others (Am J Clin Nutr. 1989;49:690-694. Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55).
Present in milk in protein-bound form, assimilation possibly affected by pasteurization. Hollis and others ( J Nutr. 1981;111:1240-1248).
Lactoferrin, which contributes to iron assimilation, destroyed during pasteurization.
Lower in pasteurized milk. Wheeler and others (J Dairy Sci. 1983;66(2):187-95).
Lactobacilli, destroyed by pasteurization, enhance mineral absorption (MacDonald and others. 1985).