in Daily Paul Liberty Forum
Raw milk is one of the most digestible of all foods. Early research in the 1920s
demonstrated that such milk is 100% digested. In contrast, soy protein is only 75% digested.
Clean raw milk from grass-feeding cows is the most complete and balanced of all foods. A person could live on this alone.
What’s in it that makes it so powerful?
First, it is one of the few foods that have all the essential building blocks needed by the body, the essential amino acids. It is also one of those rare foods that contain substances that boost immunity, known as immunoglobulins. The immunoglobulins
are immune proteins that greatly protect the body against infection. They also are a defense against allergic reactions. No wonder many people with sensitivities so greatly tolerate raw milk.
The content of vitamins in raw milk is no minor issue. It is a dense source of certain B vitamins, notably niacin and pantothenic acid and also contains relatively high amounts of that all-important sunshine nutrient, vitamin D.
The calcium and phosphorus content of raw milk is legendary. Yet, the real benefit is the combination of these minerals with vitamin D, because it is this vitamin which is required for calcium and phosphorus absorption. That is why, truly, raw milk helps build the body—the bones, joints, teeth, and more—in a most potent way. People who have been raised on raw milk are of strong stock. One study in Europe showed that raw milk consumers have a much stronger immunity and are less vulnerable to
asthma and allergies than those who consume pasteurized milk.
Raw milk contains a novel compound known as lactoferrin. This globulin is essential for the absorption of iron. The substance is both antiviral and antibacterial and is entirely lacking in commercial milk. Research has shown that it is so powerful that it can
directly inactivate highly noxious viruses, including the echovirus.
Other key substances found exclusively in raw milk are lysozyme and lactoperoxidase. These are produced by the cows for digestive purposes, and when we consume them, these enzymes also aid our digestion. Again, these are entirely devoid in commercial or pasteurized milk.
Like the proteins/amino acids, milk fat is healthy. It is the most digestible of all fats. That’s obvious, because it is the type of fat which aids in the growth of infants.
One key fat in milk is conjugated linoleic acid. Virtually miraculous in its power this polyunsaturated fat raises metabolic rate, aids in the removal of abdominal fat, while boosting muscle growth. Thus, it is no surprise that this fatty acid reduces resistance to insulin; in other words, it is anti-diabetic. The milk from grass-fed cows, when raw, is up to 5 higher in this substance than
There are also a wide range of beneficial bacteria in raw milk, which are, again, lacking in heat-treated milk.
Conditions which respond to raw milk therapy:
• Muscle weakness
• Spinal disorders
• Low immunity
• Weakness or thinness of the bones
• Digestive disorders
• Stomach disorders, including H. pylori
• Chronic kidney disease
• Heart disease
• Kidney stones
• Colon disorders, including colon polyps
No wonder this life-giving food is fought so vigorously. Let’s stop the storm-troopers who are destroying our freedoms. Vote for the raw milk president, Dr. Ron Paul.
let’s fight back and win
California, crushing, once and for all, this freedom-repressing regime. Go to www.LibertyUSApac.org
and flood this state with Super Brochures. Let’s win back our inalienable rights to God’s great—and green—earth, including the human right to drink and eat raw milk products.