Is Dairy Healthy:
Is It a Healthy Choice?
Karen Railey BS. CNC
does a body good! Got milk? For most of us these are familiar slogans.
Does milk really do a body good? Is it as healthy as it is presented
in television commercials and magazine ads? As we will see, that depends
on whether it is consumed in the form in which God provided it for
us, or if it is consumed in the adulterated, denatured, toxic form
that commercial dairy has become.
products have been consumed for thousands of years and are mentioned
in the Bible as beneficial food. Biblical people consumed it in
its raw form as it has been by many cultures since. In those days,
there was no refrigeration so milk was consumed fresh, made into
butter, or cultured into products similar to cheese, cottage cheese,
kefir, and yogurt.
is mentioned in the Bible in several places as a good thing:
gave milk to visiting angels. Genesis 18:8 And he took butter,
and milk, and the calf which he had dressed, and set it before them;
and he stood by them under the tree and they did eat.
used it to describe that land into which the Israelites would be
brought. Exodus 3:8 So I have come down to rescue them
from the hand of the Egyptians and to bring them up out of that
land into a good and spacious land, a land flowing with milk and
is used as a symbol of abundance, enjoyment, and nourishment. Isaiah
55:1 Come, all you who are thirsty, come to the waters;
and you who have no money, come, buy and eat! Come buy wine and
milk without money and without cost.
in mind that these verses refer to milk in its God given natural,
raw, unadulterated state. Clean raw milk from grass-fed, pastured
cattle will provide all the wonderful health promoting nutrients
that are also available in butter. They are contained in the cream.
We looked at the myriad of health promoting nutrients in butter
when we learned about Fats and Oils.
Milk and Pasteurized Milk: A Comparison
raw milk from grass-fed, pastured cattle is a healthful product
that was used by Galen, Hippocrates, Pliny, Varro, Marcellus, and
other notable physicians of that day to promote and restore the
health of their patients.
the early 1900s J.R. Crewe, MD and others at the Mayo Foundation
(now the Mayo Clinic) used raw milk to affect cures for a variety
of conditions and diseases. Dr. Crewe saw remarkable results when
raw milk was used for treatment of tuberculosis, nervous system
disorders, conditions of the heart and kidneys, hypertension, psoriasis,
gastritis, chronic fatigue, obesity, and more. All conditions responded
equally well to this treatment.
a variety of traditional cultures have thrived on raw milk and its
products. History also shows us that when people start drinking
pasteurized milk, they begin to experience health problems. This
has been true in the US as well.
Schmid, ND states: "I have prescribed raw milk from grass-fed
animals to my patients for nearly fifteen years. Time and again
I have seen allergies clear up and dramatically improved health.
Particularly in children, middle ear infections usually disappear
and do not recur on raw milk. Both children and adults unable to
drink pasteurized milk without problems have thrived on raw milk.
In hundredsperhaps thousandsof my patients using raw
milk, not one has ever developed a Salmonella, Campylobacter, or
other raw-milk-related infection.
James F. Murphy, D.O. of Omaha, NE prescribes raw milk in the treatment
of his patients and has seen remarkable results during 15 years
of clinical practice. This along with a diet rich in whole foods
sets his patients on the path to wellness.
Donna Gates has been using raw butter, raw milk, raw kefir, and
raw colostrum with her clients and has found no problems with raw-milk-related
illnesses. She has reported excellent improvement in the health
of her clients, including autistic children.
Joseph Mercola, D.O., Jordan Rubin, NMD, PhD, Tom Cowan, MD, and
many other health professionals recommend raw milk in general and
in their treatment plans. They all testify to the benefits and health
promoting qualities of raw milk as evidenced by the improved health
of their patients.
a personal level, consuming fresh, clean raw milk from pastured
cows along with a healthful diet has helped my health problems immensely
and I have had no problems with raw-milk-related infections. Improvements
in my chronic fatigue, immune dysfunction, and digestive problems
have been remarkable. I have seen others improve after beginning
consumption of raw milk, as well.
this is not the milk that most are drinking at this point in time.
Kurt Oster, MD, Chief of Cardiology and Chairman of the Department
of Medicine at Park City Hospital in Bridgeport, CT states, Milk
has been changed over the years by processing, into an unrecognizable
physiochemical emulsion which bears very little resemblance to the
original, natural, and nutritional milk.
homogenized milk from commercially raised cattle now rates as the
number one allergic food in the U.S. This product cannot even be
considered as food as it is adulterated and void of nearly all the
natural nutrients that are inherent to raw milk. Lets look
again at the definition of food as stated in the American Heritage
Dictionary, Second College Edition: "Material, usually of plant
or animal origin containing or consisting of essential body nutrients,
as carbohydrates, fats, proteins, vitamins and minerals, that is
taken in and assimilated by an organism to maintain life and growth."
homogenized milk is not a promoter of life and growth, but is associated
with many conditions and diseases. These include: excess mucus production,
allergies, anemia, skin rashes, osteoporosis, rheumatoid arthritis,
type 1 diabetes, digestive problems, heart disease, kidney disease,
multiple sclerosis, cancer, recurrent ear infections in children,
behavioral problems, autism, mood swings, depression, and irritability.
homogenized milk qualifies as an adulterated food according to the
Federal Food, Drug, and Cosmetic Act, as amended by the FDA Modernization
Act of 1997 (revised 1/20/99). This defines any food as adulterated
if: (1) any valuable constituent has been in whole or in part omitted
or abstracted therefrom; or (2) if any substance has been substituted
wholly or in part therefore; or (3) if damage or inferiority has
been concealed in any manner.
compare the nutritional aspects of raw milk and pasteurized, homogenized
milk and you will see how flawlessly this applies:
In raw milk all the enzymes that occur naturally in milk are
intact. These enzymes facilitate the digestion and utilization by
the body of the nutrients, proteins, sugars, and fats contained
in the milk.
milk contains less than 10% of the original enzymes causing the
milk to be largely indigestible. Consuming this milk places an enormous
strain on the digestive system.
Raw milk contains 22 amino acids, including 8 that are essential.
Because they are in a whole, unaltered state, they are completely
bio-available for use by our bodies.
milk provides very limited metabolic availability of the protein
complex due to the adulteration of the amino acids, which is caused
by the heat used in the pasteurization process. An ample supply
of each amino acid is necessary for these proteins to be used properly
by the body. If even one is missing or damaged, the rest cannot
Raw milk contains unaltered fats that provide valuable fat-soluble
vitamins and essential fatty acids, which are all completely metabolically
available. The fats and the nutrients within them are necessary
for absorption of the protein and calcium in the milk.
milk does contain some fatty acids, however, depending on temperatures
used in pasteurization, they may be drastically altered. Also, due
to the lack of the enzyme lipase, which is necessary for the digestion
of these fats, they cannot be properly metabolized. This will also
impact the bodys ability to absorb or utilize other nutrients.
homogenization process also alters the fats, making them indigestible
and virtually unusable by the body. There is evidence that this
practice produces substances, in the milk that cause damage to heart
and arterial membranes.
When consuming raw milk, the lactose is absorbed slowly into the
indicate that once pasteurized, the carbohydrates in the milk are
less bio-available. Pasteurized milk has been associated with blood
Raw milk contains all of its innate fat and water-soluble vitamins
and they are metabolically available to our bodies for health and
at high temperatures for pasteurization results in the loss and/or
adulteration of vitamins A, D, and E. Up to 60% of these fat-soluble
vitamins are lost. Vitamin C loss is upwards of 50%. Vitamins B6
and B12 are completely destroyed and destruction of other water-soluble
vitamins ranges from 38% to 80%. Synthetic vitamin D is added to
most commercial pasteurized milk, further unbalancing the nutrient
profile. The synthetic form of this vitamin promotes the calcification
of soft tissues and softening of hard tissues such as bone.
All minerals are 100% available in raw milk and have a synergistic
effect in the body. These include calcium, magnesium, phosphorus,
potassium, sodium, and sulfur, as well as essential trace minerals.
heat used in pasteurization decreases calcium availability by 50%
or more and other minerals are adulterated as well. Due to this
adulteration and the loss of enzymes, the minerals that are left
cannot be effectively metabolized.
Raw milk contains beneficial bacteria, which is advantageous for
the digestive tract and the immune system. The beneficial bacteria
will inhibit the growth of pathogenic bacteria in the milk itself.
Recent research has proven that pathogenic bacteria placed in raw
milk could not thrive. Raw milk will sour and is still usable in
milk contains no beneficial bacteria as the pasteurization process
kills all of it. If this milk is contaminated, pathogens will proliferate.
After pasteurization, milk doesnt sour naturally, but will
become rancid and rot.
Raw milk contains a cortisone-like factor in the cream, which aids
in combating allergies.
milk has lost this constituent due to the heat used in pasteurization.
(Thomas Cowan, MD, Michigan State Medical School)
a process during which milk is held at above boiling temperatures
(285?), is now becoming a common practice and the affect of this
on the milk is even more devastating than pasteurization. UP milk
is so dead that yogurt cannot even be made from it! UP milk will
not contain even the insignificant nutrition found in regular pasteurized
milk and will be much more difficult for our bodies to deal with.
Problems with Commercial/Pasteurized Milk
are a number of other serious concerns with commercial milk:
skim milk is added to pasteurized 1% and 2% milk. It is high in
nitrates, a potent carcinogen and is a source of oxidized cholesterol,
which promotes heart disease. Powdered skim milk also contains altered
neurotoxic proteins, which can affect the brain and nervous system.
oils that have been associated with diseases such as arteriosclerosis,
heart disease, and multiple sclerosis are now being added to commercial,
pasteurized milk products.
the beef cattle raised commercially and those raised as pastured
animals? Commercially raised milk cattle suffer a similar fate as
their beef counterparts. They spend their whole lives inside, on
concrete, living in a stall that is 5 feet by 6 feet in size. They
are fed grains tainted with pesticides and other unsavory items
that they were not created to consume. Consequently, these are sick
animals requiring many drugs to keep them alive and given growth
hormones to enhance their milk production. A commercial milk cow
raised in confinement will often live and average of less than 4
years. A cow raised on pasture can live easily for 12-15 years.
know these medications and growth hormones adversely effect the
cattle and that they are found in the milk that many of us drink.
What effects do they have on us?
G is widely used and is the most allergenic drug known. It and its
derivatives are relatively resistant to heat and have been found
in pasteurized milk products.
are used to treat infections in milk cows. These remain active even
after prolonged heating. Some of these are believed to be carcinogenic
and one, sulfamethazine, was banned because of its inherent carcinogenicity.
These have been found in pasteurized dairy in amounts eight times
higher than the maximum allowable levels.
other drugs given to confinement dairy cattle, chloramphenicol and
ivermectin (used for parasites) have been associated with aplastic
anemia, an irreversible and potentially fatal bone marrow disease,
as well as various neurological disorders.
long-term use of antibiotics and our subsequent exposure to them
on many fronts has resulted in the development of new antibiotic-resistant
bacteria. The pasteurized milk that caused the Midwest Salmonella
outbreak in the 1980s contained a rare strain of Salmonella
that was resistant to fourteen different antibiotics, including
eight that are commonly found in commercial milk.
effects does the synthetic rBGH (recombinant bovine growth hormone)
have? For the cattle it causes abnormally high milk production,
which promotes mastitis in the cattle and leads to high levels of
white blood cells, otherwise known as pus, in their milk.
of these animals have great difficulty moving or walking due to
the great size of their engorged udders.
a result of the commercial practice of administering rBGH to the
cattle, milk contains excesses of IGF1 (insulin-like growth factor),
which is associated with cancer, particularly cancers of the breast,
prostate, and gastrointestinal tract. IGF1 not only promotes cancer,
but also intensifies progression and invasiveness of existing cancer.
Bovine growth hormone also reduces the body fat of cattle. This
is unfortunate for us because the contaminants that typically stores
in the body fat, carcinogens, pesticides, dioxin, and antibiotics
are then transported in greater quantities into the cows milk.
practice of administering rBGH to cattle has been banned in Canada
based on nine years of studies involving the hormones negative
affects on animal and human safety. For the same reasons, the use
of the hormone is also banned in England, Australia, France, Austria,
Belgium, Denmark, Finland, Germany, Greece, Ireland, Italy, Luxembourg,
Netherlands, Portugal, Spain, Sweden, and New Zealand. This practice
is FDA approved, so is allowed in the US and there are no labeling
requirements in place for milk from cattle that have been given
rBGH. You wont know if you are drinking milk containing this
hormone or not if you choose to consume commercial milk.
of the poor conditions commercial milk cattle live in, their poor
diet, and the overload of drugs they are given, they tend to develop
Johnes disease, which has been linked to the development of
Crohns disease in humans. Crohns disease is a serious
condition involving inflammation, swelling, and ulceration of the
intestinal tract. Johnes pathogens do survive the pasteurization
process and are found in the milk of infected cattle.
are further issues with milk. We again have a case where organic
is not enough. To raise cattle and provide organic grains, soy,
and cotton seed meal still provides a poor product. As we learned
earlier, cows were created to eat primarily grass and greens to
be healthy and provide healthy meat. The same goes for the milk.
brings us to another area of great concern. When cattle are fed
grains, particularly corn, that are moldy the milk will contain
dangerous aflatoxins. Grain feeds often do become moldy and the
most recent evidence indicates that pasteurization, sterilization,
fermentation, freezing, concentrating, or drying, will not affect
the toxicity or carcinogenicity of aflatoxins. There is a great
deal of uneasiness surrounding human exposure to these toxic molds
and it is based on well-documented animal feeding trials. Long term
exposure to aflatoxins in feed repeatedly leads to liver cancer,
liver lesions, and kidney damage.
consideration: Even if organic milk is from grass-fed, pastured
cows, then pasteurized or ultra-pasteurized, it will not be a healthful
product as revealed by the comparisons above.
the issue of aflatoxins, the residues of antibiotics, growth hormones,
and pesticides, the adulteration of milk through pasteurization
and homogenization, and other issues, pasteurized milk, commercial
or even organic, is something better left alone and not consumed.
This cant be milk the way God gave it to us or the way he
intended for us to consume it. This becomes obvious when we grasp
the fact that it will harm the temples, which he has entrusted us
Raw Milk Safe?
may still be a question in your mind and there is much controversy
surrounding raw milk and its safety. Many do not have the full story
so parrot warnings concerning it, which have no biblical, historical,
or true scientific basis. Many people are concerned about drinking
raw milk because of the negative ideas that have been proliferated
by the FDA, Milk Advisory Board, and so on.
the pastured cattle that are free to roam in the sunshine, eat grass,
and are happy, healthy, and unstressed? This is the kind of animal
good raw milk will come from.
is clear that healthy cows, proper farm hygiene, grass-based feed,
and non-toxic farming practices provide good quality, safe raw milk.
Good, clean raw milk is a God-given, healthful, and healing food
the days when our university scientists did real research, the health
of children fed raw milk was compared with the health of children
who were given pasteurized milk. The results might surprise you.
Children fed raw milk were proven to have greater resistance to
TB, scurvy, flu, diphtheria, pneumonia, asthma, skin problems caused
by allergies and tooth decay. Their growth and calcium absorption
was also superior.
McAffee of California owns Organic Pastures, which is a raw milk
dairy. People have been drinking his raw milk for years and he has
sold many thousands of gallons over these years, with no ill effects
reported. Mark went so far as to take a sample of his raw milk and
a sample of commercial pasteurized milk to an independent lab in
Fresno, CA and request that the disease pathogens Salmonella, Listeria,
and E. coli be added to both samples. It was then to be determined
if the pathogens would grow in either sample. The results tell the
story loud and clear. The raw milk would not support the growth
of the pathogens and they all died off. Raw milk has constituents,
including enzymes that guard against the growth of disease organisms.
It was found that the disease pathogens proliferated in the pasteurized
milk and it indeed became a very dangerous and unhealthful thing
statistics concerning outbreaks of food borne illness and milk clearly
show that there have been no outbreaks of disease associated with
raw milk. Ironically, pasteurized milk and pasteurized milk products
or other contaminated foods have caused the outbreaks of Listeria,
Salmonella, Campylobacter, and E. coli in that state.
have been quite a number of occasions in various states where pasteurized
milk was responsible for outbreaks of milk-born illness. One that
comes to mind is the Salmonella outbreak that took place in the
Midwest in 1985. 200,000 people became ill and 18 deaths were reported.
states where raw milk was proven responsible for illness, which
has been rare, the people providing the milk were not using appropriate
feed, proper procedures, or practicing the required cleanliness,
which made the milk unsafe. Considering this, milk from undesirable
sources or milk intended for commercial sale and pasteurization
should never be consumed raw. These are poor products even in the
raw state, but this should not be the basis to include all raw milk
in an unsafe category and that is what has been done by those opposing
is much more that could be said in comparing the two, but I think
this will give you and idea of the vast difference and makes it
obvious that pasteurized milk is not a nutritious food and fits
very well into the FDAs definition of an adulterated food.
gave us milk in a superior, whole, health-promoting form that is
easily metabolized by our bodies. We should eat it as close to that
form as possible. Whenever man intervenes and tries to improve upon
and oppose what God has made, he fails miserably. The practice of
pasteurizing and homogenizing milk from cattle fed and raised in
a manner contrary to their God-given physiology and nature is but
one example of this. The Bible, history and real science supports
is not always easy to find raw milk and if you determine this is
the case for you, it would be better that you consume no milk at
all than to consume commercial milk or even organic, pasteurized
means feel good in Turkish. Kefir is an ancient food
that is made by culturing milk of various kinds including cow, goat,
sheep, coconut, or rice. Kefir has a refreshing, slightly sour effervescent
quality and is easily digested. Even those with dairy sensitivities
can usually drink it because the kefir grains, which are used in
the fermentation process, consume the lactose.
contains many beneficial probiotic bacteria and yeast, vitamins,
minerals, and complete proteins, and provides many excellent health
benefits. The amino acids (proteins) in kefir are partially digested
so are very easily assimilated by the body.
is a balanced and nourishing food that provides benefits for people
with any type of a condition. It contributes to proper immune system
function and has been successfully used in helping those with AIDS,
chronic fatigue syndrome, herpes, candida-related imbalances, and
cancer. With regular use kefir balances the digestive system and
can assist in relieving all intestinal disorders, promotes regularity,
and reduces flatulence. Having a tranquilizing effect on the nervous
system it is of great benefit for those suffering from sleeping
disorders, depression, autism, and ADHD.
is rich in B vitamins so will help to regulate the kidneys, boost
energy, relieve skin disorders, and promote longevity. Because kefir
has such a nourishing and balancing effect on the whole body, it
can help to eliminate undesirable food cravings.
is also a cultured milk product and it is healthful, but does not
have as profound effect on health and well being as kefir does.
The bacteria used in making yogurt are different and will provide
food for the friendly bacteria in our digestive system, but kefir
can actually colonize our digestive tract with probiotics. Kefir
is easier to digest because its curd size is smaller than that of
yogurt. Kefir has more nutritive value and will actually assist
in the digestion of foods that are consumed.
best kefir or yogurt will be made using good, clean raw milk.
that are produced from raw milk, containing all of its inherent
enzymes, will be more easily digested than those made from pasteurized
milk. They will also contain more bio-available nutrients just as
raw milk does.
all cheese that states raw on the label is truly raw.
Though making cheese does require some heating, it can be done at
very low temperatures that will preserve the nutritional integrity
of the product. Some companies heat the milk for their cheese products
to just below the pasteurization temperature, which is very destructive
to the milk. They are then allowed, legally, to present the cheese
as raw because the milk was never brought all the way
up to the pasteurization temperature. This is not, in reality, raw
cheese. European cheeses are raw if the label says milk
or fresh milk
extenders, phosphates, and hydrogenated oils are added to processed
cheeses, so these should be completely avoided.
is a by-product of cheese making that was used as a therapeutic
beverage for human nutrition in ancient Greece. Hippocrates prescribed
fresh whey for many ailments and during the Middle Ages it was recommended
by many doctors for a variety of diseases. As late as the 1940s
whey was used in Central Europe for dyspepsia, uremia, arthritis,
gout, liver disease, anemia and tuberculosis.
can also be used to culture vegetables or fruits and to produce a
variety of other healthful fermented foods and beverages.
Throughout this entire website, statements are made pertaining to
the properties and/or functions of food and/or nutritional products.
These statements have not been evaluated by the Food and Drug Administration
and these materials and products are not intended to diagnose, treat,
cure or prevent any disease.