Raw Milk

[Steve Slater]

I have found a good source for organic raw milk
Does anyone have evidence that raw milk is better for you than pasteurized milk. Has anyone ever tried it in their nutrition program for mass or strength gain?
_________________
Steve Slater

"Success comes to those who prepare themselves correctly"

[Paul Sazy]

It is much better for you than the pasturized stuff you find in the stores. I only use raw dairy products. Getting bigger and stronger all of the time.

[Ryan Rhodes]

The heat pasteurized stuff can have less vitamins and protein, but the same fat and CHO. Alternate forms of decontamination can yeild a safer product with all the nutritional benefits. 'Organic' is kind of a non-FDA regulated catch all word. The only possible truly organic items are agricultural items that must be grown and cultivated. Just because a cow isn't treated with rBGH (hormones) or it's milk non-pasteurized doesn't make said milk (or it's meat, for that matter) organic. Also, milk from hormone free cows is no more healthy to consume than milk from hormone free cows. Just FYI.

[SqeezeMasterFlash]

Actually organic is becoming more regulated. There is a USDA Organic stamp you can find on some foods. I beleive the criteria is something like 95% of the processes that go into producing the food must be renewable and free of chemicals.

I was wondering if organic milk, while probably not as good as raw milk, has any benefits over basic grocery store milk?

[Ryan Rhodes]

Thanks for the update, but I'd still bet you wouldn't find that sticker on any milk cartons.

[SqeezeMasterFlash]

It's on the milk I bought this week.

[Jesse Marunde]

goog questions guys. I know a reliable source who I'm sure has some good info on the subject. I'm gonna email him and ask him to reply to this thread.

Jesse

[Ryan Rhodes]

My information is partially flawed. I received this from another source; it should clear this up.

"The first national standards for growing and processing organic food were released in December 2000, but until now, it was confusing for consumers to tell which products were truly organic. The confusion will end on October 21, 2002 when the federal government puts its new labeling program into effect. Under The National Organic Rule, organically grown products soon will bear the United States Department of Agriculture organic seal.

The standards, which were 10 years in the making, replaced a crazy quilt of state and private rules for certifying organic food. Until the labeling standards were created, a consumer didn't know whether an organic burrito was 100 percent organic, or just contained organically grown beans. At the store, look for four product categories, but keep in mind that only two can bear the new organic label.


100 percent organic. All ingredients used in the product are organically grown. Can carry the seal.

Organic. This means that at least 95 percent of the ingredients are organic. Can carry the seal.

Made with organic ingredients. This means that at least 70 percent, and up to 95 percent, of the ingredients are organically produced.

A listing of organic ingredients on the ingredient panel for products containing less than 70 percent organic ingredients.

The labels will appear on fruits, vegetables, dairy products, eggs, grain products, meat and poultry and much more.


In order to sell certified organic products, farms must undergo certification by a third-party agency. Genetic engineering, irradiation, synthetic fertilizers, pesticides, herbicides, insecticides, fungicides, growth regulators and sewage sludge are all banned. Organic farms need to prove that these materials have not been used for at least three years. Livestock and poultry that bear the organic label must be fed 100 percent organic feed and must have access to pasture. The standards bar the use of antibiotics, growth hormones, irradiation and feed containing animal byproducts.

Though organic products have the same nutritional content as those grown conventionally, many people choose organic products because they believe they have better flavor or are simply healthier. The debate over whether organic is better will certainly rage on, but one thing is clear—whether you fill your shopping cart with exclusively organic foods or you're just dabbling with eating organic products, the new USDA label takes the guesswork out of consumers' selection of products."

[Dr. Michael Detweiler]

Greetings to the group,
Jesse has asked me to enter a reply on the issue of Raw vs. Pasturized milk. My input on this topic is based on my personal experience in the Grass-fed beef business and over 10 years of clinical experience in wholistic medicine. I think the following quote from www.realmik.com says alot, "Pasturization destroys enzymes, diminishes vitamin content, denatures fragile milk pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer." I am a raw milk consumer and ensure that is the only milk my young growing family consumes. I have seen numerous "lactose" intolerant people thrive on raw milk and raw milk products over the years. In fact a raw milk diet/fast was a clinically relelvant treatment in the early 1940's for such diseases as tuberculosis and digestive problems by many M.D.'s including one of the founding physicians of Mayo clinic.

Dr. Weston A Price and Dr Francis Pottenger were pioneers in the health benefits of grass-fed raw milk, beef, lamb almost 100 years ago. Nutrition and Physical Degeneration by Price is a timeless classic. Dr. Price wrote about many unique factors found only in raw milk. He would roll over in his grave to see milk being ultrapasturized and passed off as "health food". The process takes chilled milk to above boiling in less than two seconds. This enhances shelf life but only renders it less digestable.

Raw milk has been a staple in strength and fitness circles for decades. A soon to be released book on the History of Nutrition in Bodybuilding will deliver alot of usefull info on this topic. His book was summarized in Fall 2004 edition of the Wise Traditions, a quarterly journal from the Weston A Price foundation. Some excellent resources for more details go to www.westonaprice.org, www.realmilk.com, order Randy's book from www.prfit.com, acquire the book "The untold story of milk" by Dr. Ron Schmid, a summary of this book can be found at www.acresusa.com, then click on Toolbox, then article archives and under Human health and nutrition click on his article.

In Health,

Dr. Michael Detweiler
remember real food builds real health

[Paul Sazy]

Thank you Dr. Detweiler. I am also a big believer in raw dairy products. It's the only way to go.