Raw Milk Power
Raw milk is safe, not only safe but it is a “superfood”. Some people may consider this a bold claim, but the data proves it. The data proves that raw milk is indeed safe and superior to that of its pasteurized counterpart, but the reality is that milk is a superfood in general. Let's break that down starting with the safety of raw milk.
In regards to the safety of raw milk, from 1998-2018 health departments across the United States reported 2133 illnesses and 3 deaths linked to pasteurized milk, and 2645 illnesses and 3 deaths linked to raw milk. Three deaths from raw milk and three from pasteurized milk would seem to indicate that raw milk is pretty safe, even given the far larger consumption of pasteurized milk in the same 20 years. Whereas from July 1 1997 to December 31st 2013 VAERs showed 2149 death reports in children and another 526 adult deaths as a result of a vaccination, nearly 80% of the deaths reported in children receiving a vaccination less than a day prior. I am not telling people what to do regarding vaccines here, I am providing you with documented data that proves raw milk is safer than a vaccine. So if you have ever heard it is dangerous that claim is drastically exaggerated, when produced in sanitary conditions and kept cool raw milk is just as safe as pasteurized. The big difference comes down to enzymatic activity, raw milk still has lactase and lipase in high quantities. Those two enzymes allow for improved digestion of the carbohydrate lactose and all fats in milk. Without lactase many people experience tremendous digestive distress known as “lactose intolerance”. Whey and Casein are the two proteins in milk and are two of the most heavily marketed protein supplements out there.
Neither Casein or Whey protein isolates out perform the anabolic effects of milk. Milk is not a steroid, but it can certainly help speed the process. Milk has shown time and time again to be the optimal post workout drink in regards to building muscle mass. Nothing is better post workout because milk consumption can nearly double natural muscle growth. Milk is far superior in promoting development of muscle when compared to whey, casein, or soy protein isolates. I speculate this is due to the protein/fat/carbohydrate ratio being optimal for nutrient absorption. Whole milk being shown to surpass fat -free in terms of muscle growth promotion and bioavailability of nutrients supports that. Increased nutrition means great things for the body, not just muscle. High dairy product consumption on the right sort of diet nearly doubles fat loss as well. The big reasons for this are that milk contains omega-3 fatty acids like Conjugated Linoleic Acid (CLA) and Docosahexaenoic Acid (DHA). CLA is known for being a weightloss ergogenic aid. The physical benefits of milk at this point should be clear, but there is nothing with superior bioavailability of calcium either. Furthermore DHA is known to improve cognitive function. Recent evidence shows a tremendous decrease in risk for all causes of dementia as dairy consumption is increased.
In summary whole milk has the ability to help with fat loss, muscle growth, and cognitive function. The macronutrient content of raw milk will be roughly 8g of protein, 8g of fat, and 12g of carbohydrate per cup depending on the type of cow. That is a whole other topic about GMO vs non GMO animals. Simply put A1 cows are GMO where A2 are not. The ability of all milk to cause the synthesis proteins in muscle tissue to be nearly doubled when consumed post workout alone makes it phenomenal, doing the same thing for fat loss in clinical settings is beyond that. Where raw milk has the improved enzymatic activity, and is just as safe as the less beneficial alternative A2 raw milk is my recommendation wherever available. written by Randell Burton all rights reserved 01/02/2025 Sources Koski, L., Kisselburgh, H., Landsman, L., Hulkower, R., Howard-Williams, M., Salah, Z., Kim, S., Bruce, B. B., Bazaco, M. C., Batz, M. B., Parker, C. C., Leonard, C. L., Datta, A. R., Williams, E. N., Stapleton, G. S., Penn, M., Whitham, H. K., & Nichols, M. (2022). Foodborne illness outbreaks linked to unpasteurised milk and relationship to changes in state laws – United States, 1998–2018. Epidemiology and Infection, 150. https://doi.org/10.1017/s0950268822001649 Moro, P. L., Arana, J., Cano, M., Lewis, P., & Shimabukuro, T. T. (2015). Deaths reported to the Vaccine Adverse Event Reporting System, United States, 1997–2013. Clinical Infectious Diseases, 61(6), 980–987. https://doi.org/10.1093/cid/civ423 Hartman, J. W., Tang, J. E., Wilkinson, S. B., Tarnopolsky, M. A., Lawrence, R. L., Fullerton, A. V., & Phillips, S. M. (2007). Consumption of fat-free fluid milk after resistance exercise promotes greater lean mass accretion than does consumption of soy or carbohydrate in young, novice, male weightlifters. American Journal of Clinical Nutrition, 86(2), 373–381. https://doi.org/10.1093/ajcn/86.2.373
Elliot, T. A., Cree, M. G., Sanford, A. P., Wolfe, R. R., & Tipton, K. D. (2006). Milk Ingestion Stimulates Net Muscle Protein Synthesis following Resistance Exercise. Medicine & Science in Sports & Exercise, 38(4), 667–674. https://doi.org/10.1249/01.mss.0000210190.64458.25 Abargouei, A. S., Janghorbani, M., Salehi-Marzijarani, M., & Esmaillzadeh, A. (2012). Effect of dairy consumption on weight and body composition in adults: a systematic review and meta-analysis of randomized controlled clinical trials. International Journal of Obesity, 36(12), 1485–1493. https://doi.org/10.1038/ijo.2011.269 Whigham, L. D., Watras, A. C., & Schoeller, D. A. (2007). Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. American Journal of Clinical Nutrition, 85(5), 1203–1211. https://doi.org/10.1093/ajcn/85.5.1203 Guéguen, L., & Pointillart, A. (2000). The bioavailability of dietary calcium. Journal of the American College of Nutrition, 19(sup2), 119S-136S. https://doi.org/10.1080/07315724.2000.10718083 Dyall, S. C. (2015). Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA. Frontiers in Aging Neuroscience, 7. https://doi.org/10.3389/fnagi.2015.00052 Ozawa, M., Ohara, T., Ninomiya, T., Hata, J., Yoshida, D., Mukai, N., Nagata, M., Uchida, K., Shirota, T., Kitazono, T., & Kiyohara, Y. (2014). Milk and dairy consumption and risk of dementia in an elderly Japanese population: the Hisayama Study. Journal of the American Geriatrics Society, 62(7), 1224–1230. https://doi.org/10.1111/jgs.12887
In regards to the safety of raw milk, from 1998-2018 health departments across the United States reported 2133 illnesses and 3 deaths linked to pasteurized milk, and 2645 illnesses and 3 deaths linked to raw milk. Three deaths from raw milk and three from pasteurized milk would seem to indicate that raw milk is pretty safe, even given the far larger consumption of pasteurized milk in the same 20 years. Whereas from July 1 1997 to December 31st 2013 VAERs showed 2149 death reports in children and another 526 adult deaths as a result of a vaccination, nearly 80% of the deaths reported in children receiving a vaccination less than a day prior. I am not telling people what to do regarding vaccines here, I am providing you with documented data that proves raw milk is safer than a vaccine. So if you have ever heard it is dangerous that claim is drastically exaggerated, when produced in sanitary conditions and kept cool raw milk is just as safe as pasteurized. The big difference comes down to enzymatic activity, raw milk still has lactase and lipase in high quantities. Those two enzymes allow for improved digestion of the carbohydrate lactose and all fats in milk. Without lactase many people experience tremendous digestive distress known as “lactose intolerance”. Whey and Casein are the two proteins in milk and are two of the most heavily marketed protein supplements out there.
Neither Casein or Whey protein isolates out perform the anabolic effects of milk. Milk is not a steroid, but it can certainly help speed the process. Milk has shown time and time again to be the optimal post workout drink in regards to building muscle mass. Nothing is better post workout because milk consumption can nearly double natural muscle growth. Milk is far superior in promoting development of muscle when compared to whey, casein, or soy protein isolates. I speculate this is due to the protein/fat/carbohydrate ratio being optimal for nutrient absorption. Whole milk being shown to surpass fat -free in terms of muscle growth promotion and bioavailability of nutrients supports that. Increased nutrition means great things for the body, not just muscle. High dairy product consumption on the right sort of diet nearly doubles fat loss as well. The big reasons for this are that milk contains omega-3 fatty acids like Conjugated Linoleic Acid (CLA) and Docosahexaenoic Acid (DHA). CLA is known for being a weightloss ergogenic aid. The physical benefits of milk at this point should be clear, but there is nothing with superior bioavailability of calcium either. Furthermore DHA is known to improve cognitive function. Recent evidence shows a tremendous decrease in risk for all causes of dementia as dairy consumption is increased.
In summary whole milk has the ability to help with fat loss, muscle growth, and cognitive function. The macronutrient content of raw milk will be roughly 8g of protein, 8g of fat, and 12g of carbohydrate per cup depending on the type of cow. That is a whole other topic about GMO vs non GMO animals. Simply put A1 cows are GMO where A2 are not. The ability of all milk to cause the synthesis proteins in muscle tissue to be nearly doubled when consumed post workout alone makes it phenomenal, doing the same thing for fat loss in clinical settings is beyond that. Where raw milk has the improved enzymatic activity, and is just as safe as the less beneficial alternative A2 raw milk is my recommendation wherever available. written by Randell Burton all rights reserved 01/02/2025 Sources Koski, L., Kisselburgh, H., Landsman, L., Hulkower, R., Howard-Williams, M., Salah, Z., Kim, S., Bruce, B. B., Bazaco, M. C., Batz, M. B., Parker, C. C., Leonard, C. L., Datta, A. R., Williams, E. N., Stapleton, G. S., Penn, M., Whitham, H. K., & Nichols, M. (2022). Foodborne illness outbreaks linked to unpasteurised milk and relationship to changes in state laws – United States, 1998–2018. Epidemiology and Infection, 150. https://doi.org/10.1017/s0950268822001649 Moro, P. L., Arana, J., Cano, M., Lewis, P., & Shimabukuro, T. T. (2015). Deaths reported to the Vaccine Adverse Event Reporting System, United States, 1997–2013. Clinical Infectious Diseases, 61(6), 980–987. https://doi.org/10.1093/cid/civ423 Hartman, J. W., Tang, J. E., Wilkinson, S. B., Tarnopolsky, M. A., Lawrence, R. L., Fullerton, A. V., & Phillips, S. M. (2007). Consumption of fat-free fluid milk after resistance exercise promotes greater lean mass accretion than does consumption of soy or carbohydrate in young, novice, male weightlifters. American Journal of Clinical Nutrition, 86(2), 373–381. https://doi.org/10.1093/ajcn/86.2.373
Elliot, T. A., Cree, M. G., Sanford, A. P., Wolfe, R. R., & Tipton, K. D. (2006). Milk Ingestion Stimulates Net Muscle Protein Synthesis following Resistance Exercise. Medicine & Science in Sports & Exercise, 38(4), 667–674. https://doi.org/10.1249/01.mss.0000210190.64458.25 Abargouei, A. S., Janghorbani, M., Salehi-Marzijarani, M., & Esmaillzadeh, A. (2012). Effect of dairy consumption on weight and body composition in adults: a systematic review and meta-analysis of randomized controlled clinical trials. International Journal of Obesity, 36(12), 1485–1493. https://doi.org/10.1038/ijo.2011.269 Whigham, L. D., Watras, A. C., & Schoeller, D. A. (2007). Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. American Journal of Clinical Nutrition, 85(5), 1203–1211. https://doi.org/10.1093/ajcn/85.5.1203 Guéguen, L., & Pointillart, A. (2000). The bioavailability of dietary calcium. Journal of the American College of Nutrition, 19(sup2), 119S-136S. https://doi.org/10.1080/07315724.2000.10718083 Dyall, S. C. (2015). Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA. Frontiers in Aging Neuroscience, 7. https://doi.org/10.3389/fnagi.2015.00052 Ozawa, M., Ohara, T., Ninomiya, T., Hata, J., Yoshida, D., Mukai, N., Nagata, M., Uchida, K., Shirota, T., Kitazono, T., & Kiyohara, Y. (2014). Milk and dairy consumption and risk of dementia in an elderly Japanese population: the Hisayama Study. Journal of the American Geriatrics Society, 62(7), 1224–1230. https://doi.org/10.1111/jgs.12887