How Cows Poured Their Heart to Every Drop of Your Raw Milk

To make every gallon of milk, a cow must pump from 600-800 gallons of blood through her udder. Think of that next time you pour yourself a glass. That cow poured her heart into it.

 

Is raw milk really healthy?

Raw milk proponents point out that raw milk contains nutrients, enzymes, beneficial bacteria, and other compounds that are denatured or destroyed by pasteurization. That’s true. All food processing involves some nutrient loss. As I pointed out in my episode on raw food diets, even storage can decrease the nutritional value of foods.

Raw milk contains all the nutrients God intended milk to have! Pasteurization reduces the bio-availability of several nutrients in milk, including calcium, the nutrient we most need from milk! Raw cow’s milk has more of the following nutrients than pasteurized cow’s milk:

• Calcium – 26.6% more
• Iron – 194% moreSelenium – 10.7% more
• Zinc – 227% moreVitamin B1 (thiamine) – 25% more
• Vitamin B6 – fully destroyed by pasteurization; therefore, fully available in raw milk
• Vitamin B12 – 11.1% more
• Vitamin C – 335% more
• Vitamin E – 17.6% more 

 Storing Raw Milk

There are several factors to consider, but all of them being satisfactory, you should be able to easily store your milk at minimum two weeks, and usually three weeks, possibly even more. In order to get the most out of your milk, it needs to have been handled in a sanitary manner, chilled very quickly after milking, and thereafter kept in a refrigerator that will keep the temperature below 40 degrees.

Also remember, your fresh raw milk doesn't go bad, it simply changes, and naturally sours (it doesn't go rancid like pasteurized milk would). You can then use your sour milk for the same things you would normally use buttermilk for. There are many recipes that require sour milk, or why not simply bake some biscuits or make some pancakes?