Jan

REAL Milk!

“Our rich raw milk comes from Jersey cows fed a predominately grass/hay diet along with alfalfa pellets, Fertrell minerals and kelp meal at milking time.”

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12, B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease, and cancer. Vital nutrients like vitamin A and D are greatest in milk from cows eating grass.

The more milk a cow produces, the more dilute the vitamin content of her milk

The goal of the commercial dairy industry is to coax the maximum amount of milk out of each cow through a high-tech combination of selective breeding, confinement housing, synthetic hormones, and a high-energy grain diet. It has succeeded admirably. Today’s super cows produce as much as 17,000 pounds of milk per cycle—20 times more milk than a cow needs to sustain a healthy calf. Unfortunately for consumers, the cow transfers a set amount of vitamins to her milk, and the greater her milk volume, the more dilute the vitamin content of the milk, especially vitamins E and beta-carotene. According to the journal article cited below, “It follows that continuing breeding and management systems that focus solely on increasing milk and milk fat yield will result in a steady dilution in the milk fat of these vitamins and antioxidants…”

Dairy cows raised on pasture and free of hormone implants produce less milk than commercial cows, but the milk is therefore richer in vitamin content. This is one of those times when less is more. (Jensen, S. K. “Quantitative secretion and maximal secretion capacity of retinol, beta-carotene and alpha-tocopherol into cows’ milk.” J Dairy Res 66, no. 4 (1999): 511-22. )

Excerpted from Jo Robinson’s website, www.eatwild.com