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The
figures below are the amount or percentage of each nutrient
is available to your body from raw milk, and thus, raw milk
cheese.
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The figures
below are after pasteurization and homogenization.
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Enzymes:
All are available in the milk
and to your body.
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Enzymes:
Less than 10% remain in the
milk. These are necessary to help your stomach digest your
food!
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Proteins:
100%
All 22 amino acids
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Proteins:
Severely altered, making them
much less available to your body
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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!)
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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.
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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
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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.
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Vitamins:
All fat-soluble and water
soluble vitamins are 100% metabolically available.
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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.
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Carbohydrates:
The lactose in raw milk is
slowly and safely absorbed.
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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.
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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!
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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!
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