The future of "fresh unprocessed whole milk" in Michigan.

Date:   11/28/2009 11:30:56 PM ( 15 y ago)

If you have seen: "Raw Milk: The Whole Truth" then you are probably familiar with the following statement made by this Michigan work group:

"Of all the milk constituents, the milk fat globule is the most drastically altered by the combination of pasteurization and homogenization."

http://www.thecompletepatient.com/

Watch this clip of "Raw Milk: The Whole Truth":
http://www.youtube.com/watch?v=bD_aTnUWAZ0

the first few minutes talks on homogenization


I find this next statement enhances what Dr. Dale Jacobson, DC shared on the above DVD: "Each butterfat globule is surrounded by a membrane consisting of phospholipids and proteins. These emulsifiers keep the individual globules of butterfat from joining together into clumps and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of milk."

It's gets even better!: "The scientific community is looking closely at Conjugated Linolenic Acid (CLA). CLA is a unique fatty acid that is formed in the rumen, the first chamber of the cow and sheep’s digestive system that allows them, by bacterial action, to utilize fresh grass as their primary food. The amount of CLA in milk depends on the breed of the animal, its feed and environment, and the seasons. Researchers are excited by the possibility of CLA being effective in cancer prevention, particularly in breast and prostate. Research is suggestive that CLA may strengthen the immune system, and it may also have properties that tend to normalize body fat deposition. "

More at http://www.miffs.org/MIfuwmilk/benefitsvalues.htm#2


Chef Jem
Executive Director "Raw Milk: The Whole Truth" at YouTube


 

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