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The advantages of raw milk as a food

from Matt Stone, of 180 degrees health blog

Here’s a fascinating perspective from Matt Stone, of 180 degrees health blog, on the unique contribution made by raw milk as a food. Matt is nine days into a raw milk diet experiment.

“When I say “advantages of raw milk” I don’t mean advantages over pasteurized milk. I’m talking about overfeeding with raw milk, and what the potential advantages may be of a milk diet vs. a mixed, whole foods diet used specifically for overfeeding and stimulating the metabolism.

Advantages include:

1) Milk is 100% raw, with lots of digestive enzymes including lipases, lactase, and proteases which assist in full assimilation of the milk.

2) Raw milk doesn’t contain trace amounts of harmful substances found in cooked foods, like lipid peroxides, heterocyclic amines, and polycyclic whatchamacallits

3) Raw milk contains nutrients that may be destroyed by cooking in other foods, such as heat-sensitive vitamin B6 (pyridoxine), thought to be one of the most lacking and important nutrients in the Western world.

4) Milk wants to be eaten. The whole purpose of milk is to be the ultimate food, and it is designed to be the optimal form of complete nutrition.

5) Milk is low in iron. Some believe that excessive consumption of dietary iron is a net-negative.

6) Milk is much higher in iodine than 99% of foods on earth.

7) Milk has far more minerals than you could ever get from a mixed diet. As my nutrition software shows below, I’m getting far more calcium, phosphorous, iodine, and selenium than most Westerners get in an entire week. Calcium is tough to get from other foods, and other foods contain anti-nutrients that increase calcium secretion.

Milk is alkalinizing – this promotes maximal calcium absorption and utilization, and the typical modern diet tends to be very acid-forming, which leaches calcium from bones no matter how much you consume to help buffer the acid and keep body pH stable.

9) Milk has an excellent balance of omega 6 to omega 3 fatty acids. By standard references, the ratio is 1.6. It’s very tough to hit these ratios with a mixed diet without eating tons of fish, and much of the omega 3 in cooked fish, and omega 6 in other foods, has been oxidized….”