Although speaking of cows milk in this article, same is true for raw goats milk.  Plus you will not want to continue drinking commercial milk (cow or goat) the more you learn of its drawbacks and dangers to you and your family's health. Look at the link at the bottom of this page for an incredible amount of articles about RAW MILK!

By Sally Fallon Morell and Mary G. Enig, PhD
Excerpt from Nourishing Traditions, 1999

We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated. The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk. This includes a 1985 outbreak in Illinois that struck 14,316 people causing at least one death. The salmonella strain in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.

But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.

Last but not least, pasteurization destroys all the enzymes in milk— in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.

Powdered skim milk is added to the most popular varieties of commercial milk— one-percent and two-percent milk. Commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries. High temperature drying also creates large quantities of nitrate compounds, which are potent carcinogens.

Modern pasteurized milk, devoid of its enzyme content, puts an enormous strain on the body’s digestive mechanism. In the elderly, and those with milk intolerance or inherited weaknesses of digestion, this milk passes through not fully digested and can clog the tiny villi of the small intestine, preventing the absorption of vital nutrients and promoting the uptake of toxic substances. The result is allergies, chronic fatigue and a host of degenerative diseases.

All the healthy milk-drinking populations studied by Dr. Price subsisted on raw milk, raw cultured milk or raw cheese from normal animals eating fresh grass or fodder. It is very difficult to find this kind of milk in America. In California and Georgia, raw milk was formerly available in health food stores. Intense harassment by state sanitation authorities has all but driven raw milk from the market in these states, in spite of the fact that it is technically legal. Even when available, this milk suffers from the same drawbacks as most supermarket milk — it comes from freak-pituitary cows, often raised in crowded barns on inappropriate feed. In some states you can buy raw milk at the farm. If you can find a farmer who will sell you raw milk from old fashioned Jersey or Guernsey cows, allowed to feed on fresh pasturage, then by all means avail yourself of this source. Some stores now carry pasteurized, but not homogenized, milk from cows raised on natural feed. Such milk may be used to make cultured milk products such as kefir, yoghurt, cultured buttermilk and cultured cream. Traditionally cultured buttermilk, which is low in casein but high in lactic acid, is often well tolerated by those with milk allergies, and gives excellent results when used to soak whole grain flours for baking. If you cannot find good quality raw milk, you should limit your consumption of milk products to cultured milk, cultured buttermilk, whole milk yoghurt, butter, cream and raw cheeses. Raw cheese ia available in all states. Much imported cheese is raw — look for the words “milk” or “fresh milk” on the label — and of very high quality.

Reprinted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, available from New Trends Publishing (877) 707-1776

This article from RealMilk.com

New science confirms raw milk is remarkably safe

Tuesday, July 02, 2013 by: Ethan A. Huff, staff writer

(NaturalNews)

All of those antiquated government talking points about the alleged dangers of drinking raw milk have once again been debunked, this time by a series of scientific risk assessments recently published in the Journal of Food Protection. A press release published in the Wall Street Journal (WSJ) explains that, based on the results of three new quantitative microbial risk assessments (QMRAs), as well as the review of dozens of other scholarly papers on the subject, raw milk is very clearly a low-risk food that is generally safe for everyone, including pregnant women and young children.

Presented at a recent meeting of the Centre for Disease Control in Vancouver, B.C., Canada, the groundbreaking results of these QMRAs were offered up as some of the latest scientific evidence proving the safety of fresh milk during a presentation entitled Unpasteurized milk: myths and evidence. The main reviewer, Nadine Ijaz, M.S.c, divulged during this presentation how raw milk has been unfairly and wrongly categorized as a high-risk food since the 1930s when filthy, urban distillery dairies were churning out toxic "swill" milk that had to be pasteurized because it was causing people to become ill.

Distillery dairies were eventually decommissioned and replaced by real farm dairies, which eliminated virtually all the risks associated with raw milk, but the "science" behind milk pasteurization became crystallized into the American psyche thanks to tremendous pressures by many state departments of agriculture and the U.S. Food and Drug Administration. The FDA, as many NaturalNews readers are well aware, still clings to the outmoded theory that all milk has to be pasteurized in order to be considered safe.

Leafy green vegetables more dangerous than raw milk, data shows

But when it is produced safely in accordance with accepted sanitary standards, raw milk is not at all the villain that the government continually claims it is. In fact, raw milk is among the safest foods a person can eat, ranking higher than other common foods like processed lunch meat, factory-produced chicken eggs, and even conventional vegetables. It may come as a shock, but the latest research shows that leafy green vegetables actually carry with them a higher food safety risk than raw milk.

"While it is clear that there remains some appreciable risk of food-borne illness from raw milk consumption, public health bodies should now update their policies and informational materials to reflect the most high-quality evidence, which characterizes this risk as low," said Ijaz during the presentation. "Raw milk producers should continue to use rigorous managements practices to minimize any possible remaining risk."

Naturally-occurring probiotic bacteria in raw milk protects it from deadly pathogens

Included within the peer-reviewed data sets that were used for the analyses was evidence showing that the pathogenic risk of raw milk is also particularly low. Contrary to popular belief, pathogens like Campylobacter, Shiga-toxin inducing E. coli, Listeria monocytogenes and Staphylococcus aureus are not very common in raw milk, and this is due to the fact that raw milk contains its own beneficial, probiotic pathogens that generally prevent them from forming.

"The scientific papers cited at the BC Centre for Disease Control presentation demonstrated a low risk of illness from unpasteurized milk consumption for each of the pathogens," explains a press release about the finding. "This low risk profile applied to healthy adults as well as members of immunologically-susceptible groups: Pregnant women, children and the elderly."

This article from reprinted from Natural News

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