There’s more to milk than you can see in the bottle, and knowing about how it ends up on the shelf is important for your health. The protein in milk, casein can cause allergies or sensitivities. In many of us it can upset the digestive system and immune system, but that’s not necessarily the only problem.
Before 1985 you could buy milk just as it was when it came from the cow, the natural, unadulterated, non-processed real-deal milk. In 1985 it’s sale was banned except through approved sources because of a food scare. Now it is referred to as ‘raw’ milk which makes it sound a bit scary instead of natural. Most milk is now pasteurised.
Pasteurisation is a process that has been used since the 1800s which involves heating the milk to at least 161.6 degrees Fahrenheit for 15 seconds to destroy microorganisms. This process does kill off any ‘bad’ bugs, but it also destroys many of the delicate proteins, enzymes, immune factors, hormones, vitamins, minerals that we need. Even those in favour of pasteurisation accept that as a fact. Pasteurisation is though, valuable, especially where factory-farmed milk is concerned.
Homogenisation is the the process of breaking down the fat molecules of milk so that it doesn’t settle out. Remember when you could by milk with the cream at the top? Well that doesn’t happen when its been homogenised. Also, the milk from different breeds of cows can be mixed which is better for the milk producers. It makes the milk whiter and does away with the need to shake the bottle/carton to disperse the cream at the top. Homogenisation breaks the fat, naturally found in milk, down into tiny particles which unfortunately can then easily pass through the cell walls, and it can then easily enter the blood stream and contribute to fatty arteries and other serious health concerns.
A1 or A2 milk is about which type of cows provide the milk. A1 is what we commonly get. There are concerns about A1 being involved in Diabetes Type 1 and Autism / Asperger’s spectrum disorders and other health problems. A2 is reportedly better for our health.
Non-organic milk is generally produced in factory-like conditions and growth hormones, reproductive hormones, and antibiotics are routinely used and can live on in the milk.
Cows that don’t get outside are fed on grain. This means their digestive system is compromised and again, we suffer the consequences with allergies and digestive disorders. Cows that are grass fed live outside as much as seasonally possible, are happier and healthier.
Organic milk comes from cows that are not fed grass or grains that have been treated with preservatives or pesticides and are not routinely treated with hormones or antibiotics. Their milk is still pasteurised and often homogenised. It is often from cattle who produce the A1 milk.
Finding your way through this information can be difficult, but it is so important for your health, and that of your family, especially sensitive people and children, to be drinking milk that is as natural as possible.
Do take the time for your health to do as much research as possible. There are always compromises to be made about whether you prioritise organic or raw or un-homogenised or A1 or A2.
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