Real Milk makes Real Cheese!

Some general health benefits of raw milk are that it:

  • Prevents tooth decay
  • Promotes growth and calcium absorption
  • Prevents joint stiffness
  • Protects against asthma and allergic skin problems
  • Prevents scurvy and protects against flu, diphtheria, and pneumonia
  • Children fed raw milk have more resistance to TB
  • Pathological organisms hardly grow in raw milk, but proliferate in pasteurized milk
The figures below are the amount or percentage of each nutrient is available to your body from raw milk, and thus, raw milk cheese.   The figures below are after pasteurization and homogenization.
Enzymes:
All are available in the milk and to your body.		 Enzymes:
Less than 10% remain in the milk. These are necessary to help your stomach digest your food!
Proteins:
100%
All 22 amino acids		 Proteins:
Severely altered, making them much less available to your body
Fats:
All 500 saturated and unsaturated fats are available.
Fatty acids are the source of all flavor and all fat-soluble vitamins. (Fatty acids are essential for every body cell to function!)		 Fats:
Not altered by pasteurization; however, some doctors believe that Homogenization breaks up the fat particles and makes them more damaging to the arteries and heart.
Minerals:
100% of these following minerals are metabolically available to your body in raw milk:
Calcium, chlorine, magnesium, phosphorus, potassium, sodium, sulphur
Also, vital trace minerals		 Minerals:
Calcium is altered, leaving only 50% or less of it able to be absorbed by your body;
Other minerals are also less available; and
Complete loss of the enzymes that serve as catalysts for the assimilation of minerals into the body.
Vitamins:
All fat-soluble and water soluble vitamins are 100% metabolically available.		 Vitamins:
Up to a 66% loss of Vitamins A, D, E, F
Loss of Vitamin C exceeds 50%.
A loss of 38% – 80% of all water soluble vitamins
Vitamins B-6 and B-12 are virtually destroyed.
Carbohydrates:
The lactose in raw milk is slowly and safely absorbed.		 Carbohydrates:
The Lactose is more rapidly absorbed, possibly leading to various health problems. The easy and fast absorption of lactose is also believed by many doctors to cause lactose sensitivity and intolerance in many people.
Bacteria:
95%+ of the bacteria in raw milk is good.
This good bacteria also retards the growth of any possible bad bacteria in the milk.
Raw milk will keep for several weeks in the refrigerator. Sour raw milk is usually safe! 		Bacteria:
No good bacteria remain to retard the growth of bad bacteria, therefore;
the only bacteria that grows back is pathogenic. Sour pasteurized milk is always dangerous!