Milk straight from the cow to the calf is similar to breast-feeding a baby. Raw milk has ingredients from the pasture and the environment the cow is raised in to protect its off-spring from possible diseases and health conditions the calf may encounter after birth.
This heathy bacteria is the base of the early immune system and serves to protect the growing calf until its own immune system can take over.
Clean raw milk from grass-fed cows has all the essential amino acids and is a complete, balanced food. It has been used as medicine in the early part of the last century and this white life-saving liquid has nourished and healed millions of people.
Humans need 22 amino acids, these are the building blocks for protein. Eight of them are considered essential and they have to be obtained from foods, the others can be converted by complex metabolic processes into the remaining 14 amino acids necessary to sustain life.
Raw cow’s milk has these eight essential amino acids in varying amounts depending on the stage of lactation. Approximately 80% of these proteins in milk are caseins, which are reasonably temperature stable and are easy to digest. The balance of the amino acids fall into the category of whey proteins and although easy to digest they are heat sensitive and can easily be destroyed.
In addition approximately 65% of fat in raw cow’s milk is saturated – latest research shows that these are healthy fats. And includes two groups of vitamins, water and fat soluble in addition to a broad spectrum of minerals.
Through the process of fermentation, several strains of bacteria – naturally present, can transform milk into an even more digestible food. Soured or fermented dairy products such as yogurt, kefir – made with bacteria and yeast have a long history of health benefits and provide additional enzymes, vitamins and minerals.