When I drank pasteurized milk, I had yellow phlegm that I spit out and in my 20s, I started having burning sensations. Now that I drink raw milk, I have way more energy and I don't have any of the bad side effects. I eat a lot of raw cheese, milk, cream, and kefir, and it is way easier to digest with no bloating. My body can definitely tell the difference between raw vs pasteurized.
Thanks for this well put together video. As for your question, I suggest you go to East Africa where milk is consumed raw all the time. In fact, people from this area depended on raw milk for sustenance. Infants are fed raw milk as supplement to their mothers' milk. There is nothing like raw and unprocessed milk.
Well milk was consumed raw everywhere not that long ago, it was the only kind of milk there was. Also it’s still consumed raw in america on farm stead’s and by the Amish as well as by a steadily growing costumer bass that buys from places like that.
I love Mike, he makes everything so simple to understand. Real. honest food that has not been tampered with is what need to focus on to improve our health futures.
you're right about milk but wrong about broccoli and other veg. we aren't cows and can't extract calcium well from veg. eating meat will give humans all the vitamins and minerals they need
Very informative, thank you. I have tried raw milk and loved it (I hated milk as a child for various reasons) but I do have to go out of my way to obtain it and ordering a delivery is proving to be expensive.
Raw sour milk (clabbered milk) is the best natural medicine for constipation. This is the only thing that helped me. You cannot make clabber with pasteurized milk. You can make it only with raw milk. I'm glad they still sell it in the UK. In the United States you cannot buy raw milk in the grocery store.
Question! I can buy raw milk in my state. The Problem is I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a RU-vid video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?
Hi Fozia, thanks for your question. Compared to cow’s milk, goat’s milk tends to have higher levels of a number of nutrients and is easier to digest thereby causing fewer allergic reactions. For this reason, individuals with an intolerance to cow’s milk may find that they can tolerate goat’s milk without difficulty. The reasons for this are varied: there is less lactose in goat’s milk, the fat globules are apparently smaller and also, the protein in goat’s milk are in a form that is more easily digested by humans. Hope this helps!
@@collegenatmed Thanks for answering this question, but I have the opposite problem, I was advised to change from Cow's milk to Goats milk because my son had a bit of eczema, unfortunately, I didn't see a difference and I didn't like the taste so went back to Cow's milk and after many years I had a food intolerance test done and it would appear that I have an intolerance to Goats milk but not cows milk, interesting.
Thanks for a very informative video! Can you please explain the difference between pasteurisation and homogenisation and whether homogenised milk should be avoided too? Thanks! :)
Homogenisation is very different from Pasteurisation. While pasteurisation is heating milk to a high temperature to effectively sterilise it, homogenisation is the process of pushing the milk through very fine jets at high pressure to reduce the size of the fat globules and disperse the cream evenly throughout the milk. Pros: it supposedly improves the texture, taste and colour. Supposedly stays fresher longer (consumers generally don’t like the cream separating) Cons: Theoretically homogenisation makes the fat particles so small that they can’t be digested properly. It also reduces the nutritional value by breaking up the fat soluble vitamins. Hope this helps!
Hello from Kathmandu. I am recovering from Diabetes. But I understand this is not suitable because of Carbs and lactose sugar. Your opinion please. Thank you.
Raw milk is how we are supposed to enjoy milk. Unfortunately, milk is an ideal medium for bacteria growth. If you are not used to the bugs in your raw milk you will have intestinal distress until you either quit raw milk or adapt. We scream when there is ecoli in my hamburger. I don't like it in my milk either. There are more significant fights than raw milk.
Thanks for your question Daniel. There’s not much research on raw milk and insulin secretion specifically but there are studies that show the use of raw milk in the treatment of diseases like cardiovascular disease and type 2 diabetes. If you want to read more on the health benefits of raw milk, this link is quite informative… www.rawmilkinstitute.org/updates/letter-to-medical-professionals-about-raw-milk
@@collegenatmed ive been reading lots of info but there is conflicting info out there .some say its bad for diabetes and others say its good . But they are papers on pasturised milk not raw. Do you think there is a difference between the 2 when it comes to insulin responces in the body? Thanks for replying mate realy appreciate it 👍
Hello, and have you tried the milk and your insulin response? I drink kefir and the bacteria eat the lactose, milk sugar, and therfore may not have a spike...yet get the benefits of fermented milk, lots of beneficial bacteria, even more so than actual milk!
Hello. How about inflammatory casein and insulin like growth factor in raw milk? And if I have genetic lactose intolerance, do my “genes” know it’s coming from raw or pasteurized milk… I assume no, so can I consume it in this case ? Thank you.
Thanks for your question! Although raw milk is much easier to digest and tends to generate less intolerance and digestive problems, there are still individuals with an allergy or intolerance to casein, or indeed genetic predisposition to lactose intolerance, who will still not tolerate milk of any kind. After all, humans didn’t evolve consuming dairy beyond the first few years of life, and especially not from a different species. That said, raw milk from a cow, goat, sheep, camel or otherwise is much more digestible than processed versions of the same. So unless you're allergic, it might be worth a try, if anything, just to compare how your body responds to it.
If you have an allergy to cow milk protein it is unsafe to drink pasteurized or raw milk. The content of the protein is the same regardless of whether or not the milk is pasteurized. I also developed an allergy to cow milk protein at the age of 8 months despite both of my parents never having any allergies and consuming raw and pasteurized milk. I have tried both pasteurized and raw milk and have experienced severe anaphylaxis and hospitalization. If your allergy is moderate or severe I would avoid animal milk in general. You are likely also allergic to other mammalian milk such as goats, sheep, horse, etc.
Look at the swarm of flies on that miserable cow's face nurtured by the kilos of dung. While industrial pasteurization might be new, we still heat milk to incorporate it into food, to improve the taste of other foods like porridge, coffee, eggs, bread. It's an expensive flavoring that complements grain. When lactobacillus have made low PH, the milk is hopelessly gone for most applications.
11:24 ummm the whole reason I tuned into this video was to get you to answer the question you're asking at the end of the video, is raw milk bad for us, I don't know? How is the general public is watching this supposed to know? Don't you work for some holistic medical University or something?
Do you know how to read studies? Anyway, I'm supposedly "lactose intolerant" (phlegm and burning sensations) from pasteurized milk but ever since I've been drinking raw milk, none of the side effects occur. There have been a lot of bad or bias data and studies out there. Saturated fat and eggs used to be linked to heart disease. Of course nature can be helpful or harmful to us depending on context but this is the helpful kind. We also have better testing/cleaning techniques these days that raw milk is very unlikely to cause issues. There has been a study already with positive outcomes in helping allergies with raw milk. Also in a capitalistic world, who does a study without making profits? That's not science at all, that is just finding the outcome the sponsor wants to make more profits.
@@simondavis1303 Immunotherapy for gaining tolerance to an allergy isn’t widely recognized as reliable. It’s only done to prevent a severe allergic reaction if a small bit of said allergen is ingested. I’m allergic to cow milk protein among other animal milks and have tried raw milk, only to become hospitalized because of severe anaphylaxis. While I am sure there are some benefits to drinking raw milk it’s unsafe to recommend those with milk protein allergies to try this themselves. Majority of people who are exposed to an allergen may become more sensitive to said allergen. While some individuals may improve in that area, many won’t.
