holy
- Joined
- Nov 5, 2024
- Posts
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the only reason people think raw milk is some death trap is because of:
- decades of fear-mongering
- corporate lobbying and
- government intervention.
pasteurization was originally introduced as a quick fix for dirty, disease-ridden milk from industrialized, overcrowded farms, not because raw milk itself was inherently dangerous.
why raw milk is superior
raw milk is real milk, loaded with living enzymes, probiotics, and bioavailable nutrients that pasteurized milk strips away.
IF milk is produced cleanly, raw is not only safe but outright superior.
- full spectrum enzymes
lactase, lipase, phosphatase.
these are all natural enzymes that help digestion and nutrient absorption get destroyed by pasteurization.
- probiotics
raw milk has live bacteria that support gut health, while pasteurized milk is dead liquid that can lead to bloating and intolerance.
- unprocessed fats
raw milk has its natural fat globules intact, making the vitamins a, d, e, and k more bioavailable.
- calcium & mineral absorption
pasteurization alters milk’s natural mineral profile, making calcium less absorbable.
"but raw milk is full of harmful bacteria!"
ONLY IF you’re drinking it from filthy, low-quality farms.
properly handled raw milk from healthy, pasture-raised cows is not only safe but naturally resistant to contamination thanks to its beneficial bacteria and active enzymes.
pasteurized milk, on the other hand, is a dead liquid. if it gets contaminated post-pasteurization, it has zero defenses left.
pasteurized milk is the real scam
pasteurization extends shelf life and makes industrial-scale dairy operations more profitable, but at the cost of nutrition.
they have to fortify it with synthetic vitamins because pasteurization destroys the real ones. lactose intolerance is skyrocketing because pasteurization kills lactase,
the enzyme that helps digest lactose.
who actually benefits from the war on raw milk?
- big dairy corporations
they can mass-produce low-quality milk and make it "safe" through pasteurization.
- pharmaceutical companies
pasteurized milk leads to digestive issues, allergies, and weakened immune systems, feeding the medical industry.
- government regulators
banning raw milk keeps control in corporate hands and forces consumers into processed alternatives.
if raw milk is so dangerous, why is it legal in so many countries?
in countries like france, italy, and switzerland, raw milk is a staple.
in the us and some parts of the world, it’s demonized because of corrupt lobbying and outdated regulations.
how to SAFELY consume raw milk
1. source from reputable, small-scale farms that practice proper hygiene and grass-feeding.
2. ensure it's kept cold and fresh.
3. if you're unsure, do a gentle low-heat pasteurization at home (140°f for 30 mins). this preserves enzymes far better than industrial pasteurization.
bottom line
raw milk isn’t the problem. shitty industrial farming and corporate control are.
if you get raw milk from a clean, ethical source, it's one of the most nutrient-dense, gut-friendly, and natural foods you can consume.
- decades of fear-mongering
- corporate lobbying and
- government intervention.
pasteurization was originally introduced as a quick fix for dirty, disease-ridden milk from industrialized, overcrowded farms, not because raw milk itself was inherently dangerous.
why raw milk is superior
raw milk is real milk, loaded with living enzymes, probiotics, and bioavailable nutrients that pasteurized milk strips away.
IF milk is produced cleanly, raw is not only safe but outright superior.
- full spectrum enzymes
lactase, lipase, phosphatase.
these are all natural enzymes that help digestion and nutrient absorption get destroyed by pasteurization.
- probiotics
raw milk has live bacteria that support gut health, while pasteurized milk is dead liquid that can lead to bloating and intolerance.
- unprocessed fats
raw milk has its natural fat globules intact, making the vitamins a, d, e, and k more bioavailable.
- calcium & mineral absorption
pasteurization alters milk’s natural mineral profile, making calcium less absorbable.
"but raw milk is full of harmful bacteria!"
ONLY IF you’re drinking it from filthy, low-quality farms.
properly handled raw milk from healthy, pasture-raised cows is not only safe but naturally resistant to contamination thanks to its beneficial bacteria and active enzymes.
pasteurized milk, on the other hand, is a dead liquid. if it gets contaminated post-pasteurization, it has zero defenses left.
pasteurized milk is the real scam
pasteurization extends shelf life and makes industrial-scale dairy operations more profitable, but at the cost of nutrition.
they have to fortify it with synthetic vitamins because pasteurization destroys the real ones. lactose intolerance is skyrocketing because pasteurization kills lactase,
who actually benefits from the war on raw milk?
- big dairy corporations
they can mass-produce low-quality milk and make it "safe" through pasteurization.
- pharmaceutical companies
pasteurized milk leads to digestive issues, allergies, and weakened immune systems, feeding the medical industry.
- government regulators
banning raw milk keeps control in corporate hands and forces consumers into processed alternatives.
if raw milk is so dangerous, why is it legal in so many countries?
in countries like france, italy, and switzerland, raw milk is a staple.
in the us and some parts of the world, it’s demonized because of corrupt lobbying and outdated regulations.
how to SAFELY consume raw milk
1. source from reputable, small-scale farms that practice proper hygiene and grass-feeding.
2. ensure it's kept cold and fresh.
3. if you're unsure, do a gentle low-heat pasteurization at home (140°f for 30 mins). this preserves enzymes far better than industrial pasteurization.
bottom line
raw milk isn’t the problem. shitty industrial farming and corporate control are.
if you get raw milk from a clean, ethical source, it's one of the most nutrient-dense, gut-friendly, and natural foods you can consume.
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