Thread by @JBianco215

The Case for the Biological Superiority of Raw Dairy 🥛🐄☀️🧑‍🌾

Raw milk’s probiotics, immunoglobulins, unique protein and fatty acid composition, and cytokines like transforming growth factor-beta-1 regulate and enhance development of the human immune system.
👇🧵

Consumption of raw cow’s milk reduces risk of respiratory infections and fever by ~30% in children.

doi.org/10.1016/j.jaci…

Raw milk is inversely associated with rhinitis, respiratory and ear infections, fever, and C-reactive protein, while boiled milk shows weaker protection.

Raw milk during pregnancy or childhood is associated with enhanced lung function and growth, higher breathing capacity, and immunity to airway infection that lasts into older adulthood. This is possibly due to higher interferon gamma, which is vital to proper lung development.

Raw milk consumption is associated with significantly less eczema symptoms and greater reduction in allergies, with a 59% reduction in total IgE antibodies and again, higher interferon gamma.

The nutrient density and tolerability of raw milk is superior to pasteurized milk.

Mainstream research has found higher infection rates from unpasteurized milk, but they use CAFO milk where animals are confined, ill, in unsanitary conditions. This milk is made w/ intent to pasteurize, so precautions aren’t taken. CAFO milk has pathogens up to 33% of the time.

Raw milk from pasture-raised cows or local farms are neglected from these studies, but those are the only places one should get raw milk, so the warnings of danger are flawed and misleading. It is the mainstream, inhumane dairy industry that creates dangerous pathogenic milk.

In places with responsible raw milk programs, for example Germany, France, Italy, Canada, and California, hygienic standards are followed to produce raw milk that is demonstrably and consistently safer and lower in bacteria than even pasteurized milk.

ncbi.nlm.nih.gov/pmc/articles/P…

Even under these unfavorable parameters for what counts as raw milk, outbreaks decreased by 74% from 2005 to 2016 despite steadily increasing distribution and consumption.

ncbi.nlm.nih.gov/pmc/articles/P…

A 2021 study collected raw milk cheese from 18 different countries and found that out of 629 samples, 82% met the EU’s and UK’s criteria for satisfactory microbiological quality.

There is no evidence of epidemics from raw milk consumption from healthy cows in sanitary conditions

Prohibition of raw dairy was based on profit and fraud.

Salesman Charles North toured the USA in the early 1900s, telling tales of mass death by unpasteurized milk to sell his recently patented batch-processing pasteurization machine and call for mandatory milk pasteurization.

From this, the pasteurization industry emerged, despite widespread protest by the medical community at the time. Once the supposed benefits of universal pasteurization entered the medical curriculum, the lie triumphed.

Raw dairy drinking remains common in lifestyles not warped by the lies of industrial complex-tyranny, such as on farmsteads and in some developing countries.

Problems with dairy pasteurization are that:

Heat denatures its proteins
Homogenization explodes milk's fat globules

This is observable immediately and epidemiologically, in that pasteurized milk lacks the top cream layer of raw milk, and in the deleterious health effects of pasteurized dairy compared to the extremely beneficial effects of raw milk.

Raw milk contains lactobacilli from the cow’s udders which protect the milk from pathogens.

Casein micelles in milk are aggregates of casein attached to colloidal calcium phosphate. Aggregation prevents reactions with sugar or fat that would otherwise destroy the amino acids.

In raw milk, fat globules are enclosed by phospholipid membranes similar to those in living organisms, because the cow’s mammary gland donates phospholipids from its own cells as it releases the fat droplets.

Membrane proteins protect the milk fat from bacteria and membrane glycoproteins interact with intestinal cells when ingested, signaling safety so that the immune system doesn’t react, and assisting in gut barrier growth and function.

The membranes also house gangliosides, a type of glycolipid that inhibit pathogens in the gut and, once digested, stimulate and enhance neural development in babies.

The integrity of the membrane allows easy digestion, sparing the need for bile secretion from the gallbladder.

When milk is pasteurized and homogenized, the beneficial bacteria are killed off and the fat globule membranes explode, along with the beneficial gangliosides.

This loss of membranes plus the heat of pasteurization force sugars to react with the amino acids, denaturing casein, breaking colloidal calcium phosphate, which then fuse with fatty acids (saponification reaction) forming an irritating soap which lowers mineral bioavailability.

Homogenization further destroys the fat globule structure by sifting the molecules under intense pressure and inactivates several important enzymes.

The milk is then so damaged that it more often registers as an allergen or inflammatory agent when sensed by our intestine due to inappropriately exposed antigenic proteins like beta-lactoglobulin and alpha-lactalbumin, whose altered shape further increase immunoreactivity.

Lack of appropriate membrane glycoproteins can cause reactions like indigestion or constipation (pasteurization forms the laxative lactulose via isomerization of lactose), to autoimmunity.

The nutrients, ripped from their arrangement or destroyed by heat, are less bioavailable.

Raw milk is so politically incorrect that no studies have been funded directly comparing its nutrient quality to processed milk, but studies that compared skim milk to human breast milk found that processed milk had only ½ to ⅙ of the bioavailable minerals as the breast milk.

When milk’s amino acids are damaged by heat, they undergo glycation, oxidation, and transformation into the pro-inflammatory molecules N-carboxymethyl-lysine, malondialdehyde, and 4-hydroxynonenal.

Xanthine oxidase, normally active as a protective enzyme in raw milk, becomes indigestible once inactivated by homogenization and can inappropriately translocate into the bloodstream, causing inflammation and bioaccumulation that can result in atherosclerosis or asthma.

Organic, full-fat yogurt restores some of the benefits of raw dairy via fermentation, but intake of raw dairy as milk, cheese, or colostrum, if tolerated, is a highly beneficial and delicious part of a healthful diet.

For references, further reading, and useful resources, see the original article at becomesomethingnew.wordpress.com/2022/06/03/raw…

@getrawmilk @WestonAPrice @JoshRainerGold #carnivore #keto #rawmilk #rawdairy