Raw milk vs. Pasteurized milk

Most of us who are health conscious have had enough of additives being put into our food.  If you have read any labels in the grocery store lately, it seems impossible to find foods that don't have any additives.  So unless you go to a health food store or a co-op, it is hard to find good wholesome food.

Raw milk is a natural product with no additives.  The benefits of raw milk include Vitamins A, B-complex, C and iodine that naturally occur in goat milk. Beneficial enzymes, amino acids and minerals are also found in raw milk.

This valuable content is destroyed when the milk is pasteurized, along with beneficial bacteria.

Pasteurization is associated with allergies, ear infections in children, osteoporosis, arthritis, heart disease, cancer,  increased tooth decay and colic in infants. Before pasteurization, these diseases were rare.

Pasteurized milk will turn putrid.  Raw milk will sour naturally and safely.

Most people who can't drink pasteurized milk, can drink raw milk without any problems because it contains the necessary enzymes that help you assimilate and digest the nutrients in milk.  

Goat milk is also naturally homogenized so it is easier to digest.

Pasteurizing was started not because milk contained harmful bacteria or was dangerous to drink raw, it was started because farmers found that by pasteurizing the milk it lasted longer for sale.  They were able to sell milk that they would have had to throw away otherwise.

We test for TB and Brucellosis to ensure our milk supply is free from these worries.  Our animal health is very important to us.  Healthy animals will produce quality milk.

That leaves a good wholesome product with many benefits for your health.