Mother of two, Leela used to wonder if there was a healthy food that could address the nutritional needs of her growing kids. Milk, she knew was the best option, but wasn’t convinced about the hygiene factor of the processes in the dairy centers. She, like any other mom in the urban centers of the country was skeptical about various aspects that go into it like the kind of feed given to the cows, the sanitation, the health of the cows and many more such things, which made her wonder about the nutritional value of the conventional milk. Organic milk has provided her the perfect solution to her qualms. Leela has since switched to organic milk and she and her family have taken an instant liking to it. “It’s not just tastier but gives you the feeling of consuming a wholesome food”, says Leela and of course there are several factors to support her assertion. Like Leela, there are many who want to know the advantages the organic milk has over conventional milk before you can make a switch.
Pasture Time Is Likely Responsible for Much of the Organic Benefit
When you think of a cow in its natural environment, doing what it naturally does, you likely will picture it grazing. Is it grazing on stalks of corn? Never! It's grazing on GRASS. Grass is a cow's natural food. Corn and other grains are not.
When cows eat grains their body composition changes. Most importantly for you, these changes include an alteration in the balance of essential fats. Milk (and meat) from cows raised primarily on pasture has been repeatedly shown to be higher in many nutrients, including vitamin E, beta-carotene, and the healthy fats omega-3 and CLA.
than taken by the quality and has now found an answer in orga In an effort to make the most of your food budget, you've probably wondered which foods are the most important to buy organic.
I have previously stated that organic milk was typically not worth its higher price, because while organic milk must come from a cow that hasn't been fed artificial growth hormones or pesticide-laden GMO feed, only 30 percent of the cow's feed is required to come from grazing at pasture during a four-month long grazing season each year.
Further, most organic milk in the US is still pasteurized, which destroys vital nutrients. That being said, a new study has shown that non-pastured and homogenized/pasteurized organic milk may, in fact, be superior to conventional milk in a very important way, one that may make it worth buying after all.
Organic Milk Has More Beneficial Omega-3, Less Damaging Omega-6
Eating too much damaged omega-6 fat and too little omega-3 sets the stage for health problems you are probably seeking to avoid, including cardiovascular disease, cancer, depression and Alzheimer's, rheumatoid arthritis, and diabetes, just to name several. Most people, especially Americans, are guilty of this lopsided omega-3 to omega-6 ratio, and to correct it, you typically need to do two things:
1. Significantly decrease omega-6 by avoiding processed foods and foods cooked at high temperatures using vegetable oils
2. Increase your intake of heart-healthy animal-based omega-3 fats, such as krill oil
If you're a milk drinker, switching your milk from conventional to organic may be another way to improve this ratio, as new research showed that organic milk contained 25% less omega-6 fats and 62% more omega-3 fats than conventional milk.1
Organic Raw Milk: An Even Better Option
If you only have a choice between organic pasteurized dairy or conventional pasteurized dairy, organic may be the better option – especially if it's from grass-fed cows. However, an even better choice is organic raw milk. High-quality raw milk has a mountain of health benefits that pasteurized milk lacks. For example, raw milk is:
· Loaded with healthy bacteria that are good for your gastrointestinal tract
· Full of more than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies)
· Rich in conjugated linoleic acid (CLA), which fights
· Rich in beneficial raw fats, amino acids, and proteins in a highly bio available form, all 100 percent digestible
· Loaded with vitamins (A, B, C, D, E, and K) in highly bio available forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live lactobacilli
It is not uncommon for people who switch from drinking pasteurized to raw milk to experience improvement or complete resolution of troubling health issues—everything from allergies to digestive problems to eczema. When milk is pasteurized, fats are oxidized, proteins denatured and most enzymes are completely destroyed, resulting in a "food" that may be more harmful than beneficial to our health.
Additionally, the bacteria killed by pasteurization are not removed, so their dead cell fragments remain in the milk to ignite immune reactions in those who ingest them, which is one major cause of milk allergies. Often the "milk allergy" is not to the milk itself, but to the post-pasteurization cell fragments it contains.
Choosing Milk from a High-Quality Source Matters
Most pasteurized milk sold at supermarkets comes from CAFOs (concentrated animal feeding operations), where the animals are fed antibiotics, the result of which is they become living and breathing "bioreactors" for the generation of antibiotic-resistant bacteria. They may also receive hormones, which increase milk production, and they're fed a diet of grains and soy (most of which is now the genetically engineered variety) rather than grass, which alters their gut flora and the nutritional quality of the milk.
If you choose to drink milk, the quality – and the nutrition – will likely be far better if it comes from a cow raised on pasture instead of in a CAFO. Milk from grass-fed cows raised on smaller, clean farms can usually be safely consumed without being pasteurized, provided the farmer is committed to providing a safe, quality product. However, even if you drink pasteurized milk, choosing milk that comes from a local organic farm is one of the best ways to ensure you're getting high-quality, hormone-free milk.