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Raw Milk

 

Raw Milk Vs. Pasteurized Milk

From Armchair Science, London (April 1938)

 

"Probably pasteurization's worst offence is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.

 

"Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities."

 

 

What's in Raw Milk?

Raw-milk-facts.com

 

"The mineral content of milk varies with a host of conditions as well. Soil quality, geographical location, species of cow, health of the animal- all these factors and more come into play.


"Accessibility to raw milk's mineral content is dependent upon its enzymes and other factors remaining functional. Here are some approximate values for mineral levels in the average quart of raw milk:
 

Mineral Content per quart (Typical range):


Sodium__330-850mg
Potassium__1040-1600mg
Chloride__850-1040mg
Calcium__1040-1225mg
Magnesium__85-130mg
Phosphorus__850-940mg
Iron__280-570ug
Zinc__1880-5660ug
Copper__95-570ug
Manganese__19-47ug
Iodine __~245ug
Fluoride__28-207ug
Selenium__4.7-63ug
Cobalt__0.47-1.23ug
Chromium__7.5-12.3ug
Molybdenum__17-113ug
Nickel__0-47ug
Silicon__700-6600ug
Vanadium__trace-290ug
Tin__38-470ug
Arsenic__19-57ug"
 
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