The consumption of raw milk is vigorously discouraged, but it is still done, especially in rural communities.
So what are the consequences ?
Surely more horrific infections, thanks to the nasties that accompany the milk.
Actually, there are less. A lot less.
Mommy cow’s include
More than just nutrients.
A mommy cow packs her milk with lots of “goodies” that will help her baby survive. These “goodies” take the form of special proteins and oligosaccharides, designed to help her baby’s immune system, cope with all the “nasties” it may encounter. The same thing happens in humans, this is why breast fed infants have an advantage.
Now, officially these proteins are designed to communicate with baby cows, not baby humans. But, interestingly enough, many of these proteins are similar enough to their human counterparts, that the message is not lost in translation.
And……… this gives human infants consuming them, an advantage.
The big advantage
When a team of researchers analysed the health of 983 babies during their first year of life, by pouring over the health diaries, diligently kept by their Mums.
They found, human babies consuming raw milk products, end up suffering from a lot less runny noses, fevers, ear aches, coughs and up set tummies.
80 % of the Mums in the study, started out breastfeeding, but over the year, transitioned their little one from breast to alternative milk sources.
The transition, typically started at the 3 month mark, baby’s were transitioned to
- Pasteurized or UHT store bought milks
- Raw milk
- Boiled raw milk
And, what they transitioned to…………. impacted their overall health. Infants receiving raw milk, were 30 % less likely to suffer from an “infection”, than little ones, receiving “nuked” milk.
The more it had been “nuked”, the poorer the performance of the milk, so kids consuming boxed milk, suffered the most infections.
Heated milk is less beneficial
Boiled raw milk, pasteurized and UHT treated milk, have all been heated to some extent. In the case of pasteurized and UHT milk, the boiling is quick quick.
- Pasteurization involves heating to 72°C to 75°C for 15 to 30 seconds.
- UHT involves heating to 135°C for 5 seconds.
But, heating also “KILLS” the special proteins.
When proteins are heated, they undergo structural changes and the changes are permanent. Think of what happens when you cook an egg.
It’s a trade off…………………………
But, there is more to this story than HOT.
The boxed milk got an F
Heated raw milk still provided more benefits than the pasteurized and UHT milk.
Both pasteurized and UHT milk undergo “processing” – the milk is both centrifuged and homogenized, and this changes things…….
In the case of UHT milk, the milk can sit on the shelf of a supermarket “forever”, because it never goes off. It doesn’t “GO OFF” because there are no bacteria present, but that doesn’t mean the other bioactive ingredients are not being degraded.
The transition to cow’s milk
But when it comes time to make the transition – if you can, go raw. If you’re worried about milk-borne disease – BOIL IT. If raw is not an option, take the pasteurized option, over the boxed milk – it’s going create BETTER BODY CHEMISTRY in your little one. And whatever you do, don’t choose the low-fat versions.
NOTE : Protecting your little one from snots and sniffs is a big deal. Those snots and sniffs can lead to a course or two of antibiotics. And a course or two of antibiotics, will leave your little one’s microflora changed, FOREVER. And not having the “right” microflora, puts your little one at risk of some serious health issues down the line.
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