What is Raw Milk

Hey there welcome to episode 1 where I’m going in-depth with What Raw Milk is. 

Raw milk is the name we call the substance that flows directly from the udders of cows, goats, or other milk-producing animals. In its raw form, milk is untouched by pasteurization, homogenization, or any additives.

In order to understand what raw milk is we need to go back in history when it was simply called milk.  Before the invention of pasteurization we had fresh milk, which was freshly milked from the animal, then we had clabber (or sour milk) which is what happens when raw milk sits out on the counter, and then finally it would become curds and whey. 

That was until the late 1800s when we started pasteurizing milk. Then we had to label the state of the milk before pasteurization. Because the milk was in its RAW natural state it got the name Raw Milk.  Over time as pasteurized milk became more prominent folks started to refer to pasteurized milk as simply milk and the original milk was labeled with raw before it.  

2 DIFFERENT RAW MILK

Before I go any further I need to explain that there are 2 different types of raw milk.  There is the raw milk that is intended for pasteurization and there is the raw milk that is intended for human consumption.  

The milk that comes from a dairy that’s meant for pasteurization is NOT SAFE MILK to consume raw. Even if the diaryman says that they drink it daily it’s still not safe.  The dairyman and their families have a different gut biome and immune system the you do.

The raw milk that is intended for direct human consumption should have been produced with extreme care and diligence to make sure the milk is free of harmful bacteria & pathogens. 

Please make sure if you are consuming raw milk that you are getting from a reputable source.   

Okay, let's get back to what raw milk is. 

ENZYMES

Raw milk is a nutritional powerhouse due to the living enzymes it contains. These enzymes perform many functions, from breaking down sugars and fats to ensuring the efficient digestion of proteins and carbohydrates.

These enzymes work together like a well-coordinated team. They make sure that the milk's ingredients all work smoothly together. Here are some important enzymes in raw milk and what they do

Lactase is responsible for breaking down lactose, the milk sugar, into its simpler components, glucose, and galactose. This enzymatic activity is vital for individuals who might otherwise struggle with lactose intolerance. By making lactose into more digestible sugars, lactase facilitates the smooth absorption of nutrients in the digestive system ([MedlinePlus](https://medlineplus.gov/ency/article/000276.htm)).

Lipase is an enzyme that works with the fats in the milk. It aids in breaking down complex fat molecules into smaller components, called fatty acids and glycerol. This process is essential for the absorption of fats in the digestive tract. By helping to disperse the fats, lipase ensures that the body can access the energy and nutrients locked within them ([Nutrition and Metabolism](https://nutritionandmetabolism.biomedcentral.com/articles/10.1186/1743-7075-3-3)).

Proteases are a group of enzymes responsible for breaking down proteins into amino acids. Raw milk contains various types of proteases, which help to make the milk's protein content more accessible and easier to digest. This enzymatic action is particularly valuable for individuals who may have difficulty digesting certain proteins ([International Dairy Journal](https://www.sciencedirect.com/science/article/pii/S0958694601002172)).

Phosphatase is an enzyme that helps to maintain the balance of calcium and phosphorus in raw milk. It plays a crucial role in the absorption of calcium, which is essential for strong bones and teeth. The presence of phosphatase in raw milk enhances the bioavailability of calcium, making it an excellent source of this vital mineral ([Journal of Agricultural and Food Chemistry](https://pubs.acs.org/doi/abs/10.1021/jf0718610)).

Amylase is an enzyme that breaks down complex carbohydrates into simpler sugars like glucose and maltose. While not as prominent as other enzymes in raw milk, amylase contributes to the overall digestibility of carbohydrates in the milk ([Journal of Food Science](https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1977.tb12674.x)).

VITAMINS

Now let’s talk about vitamins. 

Raw milk is a rich source of essential vitamins, including vitamin A, vitamin D, vitamin B2, vitamin B12, and vitamin K2 in their most natural state. These are different than the supplements pills you buy at the store. 

Vitamin A is essential for maintaining healthy skin, vision, and the immune system and supports various bodily functions.

The vitamin D Raw milk is crucial for calcium absorption, bone health, and overall immune function. It promotes the body's ability to use calcium effectively. If you didn’t already know there is also ongoing research about vitamin D in the prevention of certain cancers.

Vitamin B2  plays a key role in energy production and maintaining healthy skin and eyes. It also is a vital role in energy production and the metabolism of fats

Bet you didn’t know that raw milk is loaded with vitamin B12. This is Vital for nerve function and the formation of red blood cells, vitamin B12 is essential for maintaining energy levels and overall vitality. Natural vitamin B12 can ONLY be found in animal-based foods.  If you are getting a fortified B12 (vegan) it’s been synthesized through industrial processes.  

A vitamin that you might not know a lot about is vitamin K2 This is essential for bone health and helps regulate calcium deposition in the body, preventing calcium from accumulating in the wrong places like arteries. 

I had no idea that this could even happen.  So if you’re getting your minerals from pills and you're not getting enough other vitamins there's a chance those minerals are actually harming you rather than helping. 

MINERALS

Raw milk is a rich source of essential minerals, such as calcium, magnesium, phosphorus, and zinc.

We’ll start off with Calcium which is known for its role in maintaining strong bones and teeth.  Because it’s in raw milk and the enzymes and vitamins are working properly together the calcium is easily absorbed and properly placed in the system promoting overall skeletal health.

Next is Magnesium which is essential for muscle function, nerve transmission, and a healthy heartbeat, magnesium contributes to overall cardiovascular and muscular health.

Phosphorus is important for the formation and repair of tissues, phosphorus plays a crucial role in cellular structure and function. If you lift weights or get a good muscle workout this is the mineral you want in your diet.

Then there's Zinc Which I always thought was a vitamin but come to find out it’s a mineral that is vital for immune function and wound healing. Raw milk has this mineral already built in.

PROTEINS 

Raw milk is an excellent source of high-quality proteins, including casein and whey proteins. These proteins are complete, containing all essential amino acids necessary for human health. Humans need amino acids to help build proteins.  The obvious things we use proteins for are tissue repair and muscle growth but there are actually a lot more things made up of proteins in our bodies.  

Enzymes, hormones, our immune system antibodies, and precursors for neurotransmitters, are all made up of proteins. We even use protein as energy.

If we’re not getting enough complete proteins our brain starts to get foggy, we’re more likely to get sick, and we become lethargic.  

Casein proteins in raw milk are slow-digesting and provide a sustained release of amino acids, promoting muscle repair and growth.  Casein can be different in different animals.  Cow milk casein can be hard to digest for some folks whereas sheep casein is a lot easier and donkey casein is the closest to human milk.

Whey proteins are rapidly absorbed and aid in muscle recovery and immune support. Back in the day before refrigeration, our raw milk would turn into curds & whey.  We would separate the whey and drink it by itself.  The absorption into the body is quite quick and allows humans to stay hydrated when water is scares or tainted. 

THE OTHER PARTS

Now it’s time to talk about some of the other parts of raw milk that are less thought about.

Beneficial Microorganisms 

Raw milk contains beneficial microorganisms such as lactobacilli and bifidobacteria. These probiotics support a healthy gut microbiome, aiding in digestion, nutrient absorption, and immune function.

Healthy Fats

Raw milk contains a balanced combination of saturated, monounsaturated, and polyunsaturated fats. These fats provide a source of energy, support cellular function, and help in the absorption of fat-soluble vitamins.

Raw milk contains immune-supportive compounds, including immunoglobulins, lysozyme, and lactoferrin, which help protect against infections and strengthen the immune system.

PASTEURIZATION

Now that we understand what raw milk actually is and what it does for our bodies let’s take a look at what happens when we pasteurize the milk. 

Pasteurization involves heating the milk to specific temperatures usually around 161°F  and holding it at that temperature for a certain duration. While it effectively destroys harmful pathogens, it also denatures the milk.

Pasteurization alters the nutrient content and bioavailability of raw milk. The heat treatment can lead to partial & total loss of certain vitamins, affect the sustainability of beneficial microorganisms, and influence the digestion of lactose, fats, and proteins.

1st up we’re going to talk about the vitamin Loss

Pasteurization can lead to a partial loss of vitamin C, an essential nutrient for overall health and immunity. This vitamin is sensitive to heat, and it’s degraded during pasteurization.

B vitamins, such as thiamine (B1) and vitamin B6, are reduced in pasteurized milk due to the heat treatment. There’s also the destruction of beneficial microorganisms

Pasteurization kills both harmful and beneficial bacteria. While we are being told it’s crucial for food safety, this process eliminates the probiotics found in raw milk, reducing its potential benefits for gut health.

Pasteurization can destroy lactase, the enzyme responsible for breaking down lactose. This makes pasteurized milk non-digestible for individuals with lactose intolerance.

Lipase and protease that are heated can also affect these enzymes, potentially impacting the digestion of fats and proteins in pasteurized milk.

What does pasteurizing milk do to the proteins? Those are wonderful building blocks for so many of our daily functions of the body.

It denatures the proteins altering their structure. This affects the absorption of certain amino acids. If we’re not absorbing it why are we consuming it?  

Raw milk's composition is delicately balanced, with various components working together to offer our bodies whole food. When it’s pasteurized there is a disruption in the balance of the milk.  This affects the overall availability of nutrients.

When we consume pasteurized milk our bodies don’t know how to digest it.  Without those enzymes to tell the minerals and vitamins where to go our bodies expel the milk as quickly as possible.  

This is one of the reasons that milk has gone from a sustainable food source for millennia to the #1 most allergic food according to the FDA.  Raw milk and pasteurized milk are 2 completely different things. 

 That’s it for today's episode.  I hope you are now able to see what raw milk actually is and how it works in harmony with nature and our bodies.  Stay tuned for some more great insights into raw milk.