What To Drink Part 5: Chocolate Milk for Recovery?

Photo courtesy of Wikipedia

 

In our last installment in the What To Drink series, we discussed flavored milk and how schools are fighting a battle with the dairy industry to get added sugar out of their students' milk.  For more on the previous installments, please check them out: 


What's Wrong With Juice?
What's Wrong With Milk?  Part A 
What's Wrong With Milk?  Part B
What's Right With Milk?  Part A
What's Right With Milk?  Part B


The Flavored Milk Fiasco


Today, let's talk chocolate milk.  While we know that added sugars aren't great for anyone, especially if that added sugar is high fructose corn syrup, there are some proponents of chocolate milk.  Chocolate milk is actually used as a recovery drink after intense exercise.  Why?  It generally has a 4:1 ratio of carbohydrate to protein, which refuels the body with quick energy that opens the floodgates to bring protein into muscle cells for their replenishment and rebuilding.  


According to the study Chocolate Milk as a Post-Exercise Recovery Aid, published in 2006 in the Journal of Sport Nutrition and Exercise Metabolism, chocolate milk is just as effective as Gatorade for recovery after exhausting exercise.  Here is the summary of the study from WebMD:

In the study, nine male cyclists rode until their muscles were depleted of energy, then rested four hours and biked again until exhaustion. During the rest period, the cyclists drank low-fat chocolate milk, Gatorade, or Endurox R4. During a second round of exercise, the cyclists who drank the chocolate milk were able to bike about 50% longer than those who drank Endurox, and about as long as those who drank the Gatorade.

The findings suggest that chocolate milk has an optimal ratio of carbohydrates to protein to help refuel tired muscles, researcher Joel M. Stager, PhD, Indiana University kinesiology professor, tells WebMD.

But the most puzzling result of the study, experts say, was why Endurox -- which has the same carb-to-protein ratio as the chocolate milk -- fared so poorly. Researcher Jeanne D. Johnston, MA, tells WebMD it may have to do with the different composition of the sugars in the milk. Another theory is that the sugars in the milk may be better absorbed in the gut than those in the Endurox.

Despite the findings, there are some drawbacks:
1.  It was funded by the the Dairy and Nutrition Council, Inc.
2.  The sample size of 9 athletes is a bit small to make large conclusions.
3.  The study only looked at endurance athletes. 
4.  There was no control or placebo used to test against. 


Even taking into account these drawbacks, the researchers were on to something.  The conclusions still hold up after additional studies putting them to the test.  For example, a subsequent study along the same vein as the first was presented at the 2010 American College of Sports Medicine (ACSM) annual meeting.  Researchers looked at ten cyclists and included a double-blind, randomized design as well as a placebo control.  Their conclusion: 

Chocolate milk provided during recovery can improve subsequent time trial performance in trained cyclists more effectively than an isocaloric CHO [carbohydrate] supplement. This may be due to a faster rate of muscle glycogen resynthesis.

This is not an isolated case.  There have been a multitude of studies researching chocolate milk as a recovery aid.  While most still have small sample sizes and are funded by the dairy industry, the consensus is clear: chocolate milk does aid recovery at least as good as the protein-containing, high carbohydrate recovery sports drinks.  Need more evidence?  Here is some of the recent research (emphasis mine):


Chocolate Milk And Glycogen Replenishment After Endurance Exercise In Moderately Trained Males

CONCLUSIONS: These findings suggest that ingestion of fat-free chocolate milk following an endurance exercise bout supports glycogen replenishment to a greater extent than a non-nitrogenous, isocaloric beverage. (from 2010)

Endurance Exercise Tolerance as a Function of Fuel Replacement During Recovery

CONCLUSION: The high-calorie high-carbohydrate, cocoa containing beverages were more effective recovery aids as compared to low-carbohydrate, fluid replacement beverages and water. (from 2008) 

Effects Of Chocolate Milk Consumption On Leucine Kinetics During Recovery From Endurance Exercise 

CONCLUSIONS: Findings suggest chocolate milk consumption during recovery from a moderate intensity run attenuates whole body protein breakdown compared to a carbohydrate beverage.  (from 2010)

Chocolate Milk Consumption Following Endurance Exercise Affects Skeletal Muscle Protein Fractional Synthetic Rate and Intracellular Signaling 

CONCLUSION: Chocolate milk consumption after an endurance exercise bout enhanced kinetic and translational outcomes of skeletal muscle protein synthesis during recovery. Athletes can consider fat-free chocolate milk as an economic nutritional alternative to other sports nutrition beverages to support post-endurance exercise skeletal muscle repair. (from 2010)

Effects Of Chocolate Milk Consumption On Markers Of Muscle Recovery During Intensified Soccer Training

CONCLUSIONS: Post-exercise CM [chocolate milk] consumption provided equal or possibly superior muscle recovery responses to an isocaloric, high-carbohydrate recovery beverage following a four-day period of intensified soccer training.  (from 2009)

Acute Effects Of Chocolate Milk And A Commercial Recovery Beverage On Post-exercise On Muscle Damage And Endurance Cycling Performance

CONCLUSIONS: These findings indicate no difference between chocolate milk and this commercial beverage as potential recovery aids for cyclists between intense workouts. Comparatively, CHOC is more economical per serving while providing similar benefits in recovery. (from 2009)

Milk: the New Sports Drink? A Review 

There has been growing interest in the potential use of bovine milk as an exercise beverage, especially during recovery from resistance training and endurance sports. Based on the limited research, milk appears to be an effective post-resistance exercise beverage that results in favourable acute alterations in protein metabolism. Milk consumption acutely increases muscle protein synthesis, leading to an improved net muscle protein balance. Furthermore, when post-exercise milk consumption is combined with resistance training (12 weeks minimum), greater increases in muscle hypertrophy and lean mass have been observed. Although research with milk is limited, there is some evidence to suggest that milk may be an effective post-exercise beverage for endurance activities. Low-fat milk has been shown to be as effective, if not more effective, than commercially available sports drinks as a rehydration beverage. Milk represents a more nutrient dense beverage choice for individuals who partake in strength and endurance activities, compared to traditional sports drinks. Bovine low-fat fluid milk is a safe and effective post exercise beverage for most individuals, except for those who are lactose intolerant. Further research is warranted to better delineate the possible applications and efficacy of bovine milk in the field of sports nutrition. (from 2008)

Review of Chocolate Milk


Now, does chocolate milk offer THE BEST post-workout recovery?  To answer that, you need to weigh the pros and cons of chocolate milk.


Pros

• It's an effective recovery drink after intense activity.
• It's cheaper than sports drinks.
• Liquid nutrition may be easier on the stomach after intense activity.
• It's quicker to ingest and to digest. 
• Chocolate stimulates the brain's pleasure center. 
• Chocolate contains antioxidants and studies have shown it may promote heart health. 

Cons

• Chocolate milk might not be necessary or as effective after ALL types of exercise.
• It needs refrigeration.
• It's highly processed, pasteurized and homogenized, and likely comes from cows fed an unhealthy, grain-based diet complete with hormones and antibiotics.
• It's artificially sweetened with a quantity of sugar equivalent to a can of soda. 
• The sugar is usually high fructose corn syrup, which leads down the road of fructose problems like fat storage, increased appetite, insulin resistance, and non-alcoholic fatty liver disease. 
• Dairy can bring a host of problems even to those not lactose-intolerant.  See Dr. Cordain's Paleo Diet Blog reasons for eliminating dairy. 
• The Paleo Diet also discourages chocolate for being acidic and an allergen (perhaps not for the cocoa so much as the caffeine or additives like milk, soy, and grain-derived ingredients).  
• One carton of chocolate milk might not be sufficient for recovery:

According to CrossFit Reno's post: Chocolate Milk: Recovery Drink??? Yes or No, a little chocolate milk may not provide enough replenishment.

According to Kristine Clark, Ph.D., R.D., director of Sports Nutrition at Pennsylvania State University, the milk industry has gone to extreme efforts to convince the public, especially athletes, that chocolate milk is the "one and done" product for athletes to drink for muscle recovery. "And it's not," says Clark. 

and

Finally, Clark says that 8 to 12 ounces of chocolate milk will not be enough for recovery. An athlete working out for two to three hours would need more carbs and protein. In terms of protein, athletes engaging in endurance exercise typically need around 0.55 to 0.64 grams of protein per pound of body weight, while strength-training athletes may need 0.73 to 0.77 grams of protein per pound of body weight. Those doing recreational or moderate endurance and strength training only need 0.36 to 0.54 grams per pound of body weight. Clark also says that a college athletes training for two to three hours would need approximately 3 to 5 grams of carbohydrates per pound of body weight to completely restore glycogen. While chocolate milk can contribute, it contains only 8 grams of protein and 36 grams of carbohydrates per 8 ounces.  

Real Food Instead

As an alternative, here are some post-workout recovery meal ideas:

Robb Wolf, nutrition guru and author of the newly released The Paleo Diet Solution
The Paleo Diet and Athletics, from his FAQ: 

• For high-intensity aerobic or anaerobic sports: 4-8oz lean protein plus 50-100g paleo-friendly carbohydrates (ex. sweet potatoes, squash, fruit) within 30min after activity.
• For sprinters and power athletes: cyclical low-carb diet of mostly lean protein, liberal fat, and low-density carbohydrates spiked with increased paleo-friendly carb sources once or twice a week. 

Also check out his posts: 
Post Workout Nutrition: High or Low Carb?
Post WO Nutrition

OPT (Optimum Performance Training)
Check out an elite CrossFitter and coach's take on pre- and post-workout fueling, from his FAQ. 
Basically:

• Have an empty stomach but drink fluids pre-workout for high-intensity, metabolic workouts and eat as you like for heavier, strength-based workouts.  
• Similarly, if the workout was strength-based, a balanced meal of lean protein, fat, and carbohydrate after will likely suffice, but a more metabolically taxing workout needs more refueling with higher carbohydrate and lean protein the sooner after the workout, the better. 

Mark's Daily Apple
In Post-Workout Fasting, Mark Sisson author of The Primal Blueprint advocates a high protein snack within 30-60min of exercise or occasional post-workout fasting to capitalize on a rise in human growth hormone after exercise.  He also has more specific advice for those seeking to Gain Weight and Build Muscle.  In that case, he suggests eating protein and fat post-workout and high-density carbohydrate after high energy expenditure. 


The Bottom-line


In my opinion, real food trumps man-made food any day, just for the sake of being more true to nature and true to what you body expects from food.  So if you eat higher-glycemic carbohydrates (like sweet potatoes) in conjunction with some lean protein (like chicken or fish), you're likely to get the recovery you seek.  To be sure, start keeping a training log and be specific about amounts of food, type and duration of exercise, and how soon you refueled so that you can see the patterns.  If you want to give chocolate milk a try, log how you feel afterward.  Does it help you recover better, the same, or worse than other foods?  Only YOU can answer: What makes YOU feel your best? 


In a pinch, chocolate milk is great for recovery, especially if you make it yourself using quality ingredients like dark chocolate and raw, grass-fed milk (organic at the very least, and it looks like the less fat, the better when it comes to post WO milk), and perhaps eat some starchier vegetables on the side to get a greater carbohydrate kick.  While the chocolate milk definitely "works," whether or not you want to accept it and its baggage into your diet is your own choice. 

I'm interested in hearing your stories with milk and other post-workout nutrition!  What works best for you?


Keep checking back for more updates on other beverages to see how they size up with paleo-style living!

What To Drink Part 4: The Flavored Milk Fiasco

Credit to:

Niklas Bildhauer/Wikimedia Commons

So back to What To Drink.  We started with juice:
What's Wrong With Juice?


Then, we covered milk, the good:
What's Right With Milk?  Part A
What's Right With Milk?  Part B


and the bad:
What's Wrong With Milk?  Part A
What's Wrong With Milk?  Part B


Today, let's take another look at milk as it relates to kids and schools.  


School Milk


Unfortunately, schools aren't likely to adopt raw milk in the near future.  There is just too much hype and fear about it.  Okay, that is a battle for another day, but what about the milk that is offered and is promoted.  What can we do about it?  


For one, we can make it organic and try to find the best sources for it as possible, i.e. healthy cows fed grass.  On Eat Wild there is a list of 100-Percent Grass-fed Dairies by state.  It would also do a world of good to support these smaller dairies and local sources!


Second, perhaps we can get the stuffing out of our government and policy maker's ears about fat.  Guess what?  Low-fat milk isn't saving kids from obesity.  In fact, the added sugar is making the problem worse.  Kids need fat and saturated fat is healthy.  Scared of increasing triglycerides that correlate with heart disease?  Stop eating all that carbohydrate because that's what's contributing to high triglycerides, NOT the saturated fat.  Not convinced?  Read the whole story at Mark's Daily Apple's Definitive Guide to Saturated Fat.  So let the kids drink WHOLE MILK.  


Third, we can offer kids real, unprocessed vegetables as part of their school meals so that kids will actually get the calcium, vitamins, and other minerals they need from their food.  Ideally, we can also downgrade their intake of grains so that they can actually absorb these vitamins and minerals from their food.  Kids can start to value real, whole foods instead of thinking food just comes from a package, carton, or can.  Here is a disturbing clip from Jamie Oliver's Food Revolution on how little kids know about vegetables.  Watch and cringe:





Fourth, we can fight the flavored milk campaigners who think that kids won't drink milk unless it is "flavored," otherwise known as "sugared." Yes, believe it or not, there is a campaign to keep chocolate milk in school.  This dairy industry-funded campaign, Raise Your Hand for Chocolate Milk, includes advertisements, petitions, and activism to raise public support.  The campaign could cost them between $500,000 to $1 million, according to their marketing group.  Unfortunately, the funds they are using come from commodity producers through a USDA-administered program.  


Will kids still drink milk if it's plain?  Yes!  Despite the doomsday studies sponsored by the dairy industry, kids will still drink milk.  It will take them some time to adjust, and sales will drop, but perhaps that is a good thing.  Kids might actually start drinking more water and have more appetite for healthy meals if we supplied them in schools.  Imagine that!  

The Flavor of Milk

Why are they pushing so hard for flavored milk?  If they were trying to get kids healthier, wouldn't they try to promote the unflavored milk?  

Here is where Big Corn comes in with the money, power, and surplus.  Guess what sweetener is most common in chocolate milk?  High fructose corn syrup?  Bingo!  Unless you live in a cave, you've probably heard how HFCS is looking worse and worse, held responsible for metabolic syndrome nasties like increasing obesity, diabetes, heart disease, and non-alcoholic fatty liver disease, to just name a few. 

Did you know that flavored milk has the same sugar as a soda?  Read this post from Consume This First and another from Chef Ann, the Renegade Lunch Lady, who is making strides revolutionizing school lunches (see more below).  Doesn't it seem a little contradictory to decry soda, when flavored milk and juice both have the same amount (if not more) of sugar?  Do they really think the vitamins and minerals can overbalance the destruction (and addiction) caused by the sugar?  The funny thing is that you can get your vitamins and minerals from real food without the sugar.  And real food trumps that which is engineered and processed any day.  

Still think the sugar isn't a big deal?  According to USDA guidelines (which are horrendous, but standards nonetheless),  only 10% or less of total calories should come from added sugars.  Just taking the added 4 teaspoons of sugar in one 8oz container of flavored milk, that's nearly half the sugar allowed in a day for children up to 9 years old.  Just think of all the other sources of added sugar in a child's day: cereal, snacks, other flavored drinks, juice, processed foods, etc.  Even on a supposedly junk food- and soda-free diet, most kids are getting WAY too much sugar!  It is no wonder that on average we are consuming twice our allotment of sugar a day!  


Think I am crazy?  Try taking an inventory of sugar in a child's foods for one day.  If you aren't reading labels, you should be!    

Who Is Making A Difference?

Jamie Oliver's revolutionary TED speech

Chef, author, and nutritional advocate Jamie Oliver is attacking the flavored milk in our schools with his campaign for school lunch reform.  His passion and astounding presentation will make you emotional.  Seriously.  

There is another TED speaker: Renegade Lunch Lady, Chef Ann Cooper.  

Chef Ann has been a vocal proponent for school lunch reform, including the removal of flavored milk from her school districts.  She has dubbed flavored milk "soda in drag."  Her TED speech sounds remarkably similar to Jamie Oliver's.  Really makes you disgusted with school lunches and ready to take action, doesn't it?  

The Good News

With the help of prominent supporters like Oliver and Cooper pushing school lunch reform, some schools are saying enough is enough.  Think kids won't drink milk unless it is flavored?  Think again.  

• Berkley, California, and Boulder, Colorado, took flavored milk off the menu in their school districts under the leadership of Chef Ann Cooper.  
• Washington DC has banned the sale of flavored milk in their public schools and others may soon follow.  
• The Florida School Board is contemplating the change too.  
• Others school districts like those in Connecticut have put restrictions on the amount of sugar allowed in flavored milk.  While this is a step in the right direction, the allowed sugar is still too high.  From that link, just look at TruMoo 1% chocolate milk from Garelick Farms, which has 31g of sugar in 8oz of milk.  That's the same as Rockstar Energy Drink or Mountain Dew!  
• Other school districts like those of Barrington, Illinois restrict the days flavored milk can be served by having "Flavored milk Fridays."  

For another summary on the recent debate, check out this recent (Sept. 2010) New York Times article: A School Fight Over Chocolate Milk.

Bottom line: If you are going to let kids drink milk, go full-fat, organic, grass-fed, and raw if at all possible.  Sugar does NOT need to be added to everything a child eats and drinks!  

Keep reading for more debunking of other popular drinks!  Next time let's talk chocolate milk and sports recovery.  


Next segment: What To Drink Part 5: Chocolate Milk for Recovery?

What To Drink Part 2: What's Wrong With Milk? (Part B)

Awesome pic off a milk carton by: http://www.flickr.com/photos/ndanger/3359606599/

Sorry for the vacation-related hiatus, but back to more on what (and what not) to drink following a paleo-style approach.  If you missed the first parts of the series, check them out here:

What's Wrong With Juice?

What's Wrong With Milk? (Part A)

Today, let's talk more about what is wrong with milk.  (Don't worry, we'll get to the benefits next time, I promise!)

Why Pasteurization and Homogenization is NOT Healthy

With all processing, nutrition is lost, BUT the product now has a longer shelf life and is more uniform even though its constituent parts may vary.  The same goes for milk.  Pasteurization involves rapidly heating milk to kill off ALL of its bacteria, beneficial probiotics and any detrimental bacteria alike.  Pasteurization heats milk to 161 degrees Fahrenheit for 15-20 seconds while "ultra" pasteurization heats to 275 degrees Fahrenheit for a fraction of a second, resulting in an even longer shelf life.  

This is a great quality control mechanism for producers of conventional milk.  They can make their fortunes from confined cows eating pesticide-sprayed and genetically-modified grains they were not designed to eat (they evolved to eat grass) and that make them sick.  To keep their cows alive, producers (a more fitting term than farmers) pump the sick cows full of antibiotics and add growth hormones to increase their milk production.  

And where do you think all those chemicals go?  That's right: into the milk.  Mothers provide their offspring with nutrients and toxins (pesticides, hormones, antibiotics, etc.) alike.  But don't worry, pasteurization is an equalizing step designed to make a safe product even though the input might be quite less than.  Or is it?  

With the advent of pasteurization, it doesn't matter if the cows are sick because the pooled product is (supposedly) sanitized, uniform, and ready to ship.  Unfortunately, all the nutrient potential of real milk fresh from a healthy cow is lost in this process.  Not only is the milk toxic from inhumane farming practices, but it is heated literally to death.  The final product is less nutritious, not more.  With pasteurization, outbreaks of disease are now distributed rapidly from large processing facilities and people forget that milk comes from cows, not from a store. 

Is Conventional Milk Even Safe for Calves?

Here is a rather disturbing publication out of New Mexico State University on feeding "waste" milk to dairy calves.  According to them, "waste milk" is milk not fit for human consumption because it comes from cows fed antibiotics (NOTE: from other sources, it looks like antibiotics ARE still present in conventional milk because they have a heck of a time trying to prevent their residues).  Never wanting to waste money, waste milk is fed to calves, who thereby inherit the antibiotic load.  The article cautions to not feed waste milk to meat animals because the toxins will store in their tissues.  But this is safe for young dairy cows who will give us their milk in the future?  How does that make sense?  Here is their telling precaution about pasteurizing waste milk:

Although pasteurization reduces the microbial load of waste milk, pasteurization is not sterilization. A heavy bacterial load in waste milk will not be eliminated completely by pasteurization. Also, pasteurization does not remove potential contamination from antibiotics in waste milk.

That really sounds like "an economical and nutritious source of liquid feed for young dairy calves" doesn't it?  And don't forget that this warning applies to our OWN pasteurized milk, especially from non-organic sources.  Quality matters!

Laundry List of Problems with Pasteurized Milk

Unfortunately, despite the extended shelf life, pasteurized milk is already on the out.  It's virgin soil to pathogens and without the protection of the beneficial bacteria that were killed right alongside any detrimental strands, pathogens are free to invade and have a field day.  The heat also denatures the whey proteins, turning pasteurized milk its characteristic white hue.  And the dead bacteria?  Still in there.  Yum!  

And NO, ultra pasteurization is NOT better than regular pasteurization despite the cool "ultra" tag.  In fact, the higher heat effects the amino acids, thereby diminishing some nutrient value.  Here is a great rundown of the nutrient costs of pasteurization (bullets added for emphasis):

• Pasteurization also cuts the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. 50% of the Vitamin C is lost. High heat affects water soluble vitamins and less effective. How much less? Anywhere for 35-80%. Vitamins B6 and B12 are completely destroyed during pasteurization.

• Pasteurization also kills numerous beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. This is why the milk is fortified with vitamin D. It is also why Americans in the 20th century experienced high cholesterol like never before. 

• Milk is a wonderful source of calcium, but pasteurization makes calcium and other minerals harder to absorb. One method of testing to see if milk has been adequately pasteurized is to test to make sure that phosphates have been completely removed. Phosphates are essential for the absorption of calcium. Uh oh.

Back in 2003, Dr. Mercola pulled together a sizable list of published studies finding fault with pasteurized milk.  Compared to raw milk, pasteurized milk led to a loss of vitamins, increased incidence of tooth decay, less benefit to growth and development, less resistance to disease, and less calcium availability.  How exactly is this beneficial?

Pathogen Playground

And don't think that pasteurization actually kills ALL the pathogens.  Unfortunately, that isn't the case.  Take Crohn's Disease, a chronic inflammatory bowel disease.  Although there is no definitive cause or cure yet, a pathogen from cattle (and other ruminants) called Mycobacterium avium subspecies paratuberculosis (MAP) creates a very similar condition in cattle as it might also create in humans.  In cattle, it's called Johne's Disease.  Johne's Disease is a fatal gastrointestinal disease that is contagious and may lie dormant in cattle without symptoms for months to years after infection.  The signs of infection are rapid weight loss and diarrhea, which sounds a lot like Crohn's Disease in humans.  Similarly, both have intestinal inflammation.  Since symptoms may be delayed after Johne's infection, the best prevention for dairy farmers is testing and only adding clean animals to the herd.  Plus, proper care of young animals when infection rate is highest is equally important and that means clean milk (NOT "waste" milk!) and a clean environment.  While Johne's looks a lot like Crohn's, MAP have not been found in all Crohn's patients and there is contention over whether or not the presence of MAP is just a side effect of an intestinal tract that is already out of microbial balance.  The current research shows many similarities between the two diseases, but no definitive link yet.  Still, the similarities are pretty obvious enough to take precautions if you have Crohn's.  One would be to limit your exposure to more MAP, which would benefit those suffering from Crohn's and healthy folks alike.  How do people get MAP?  Here are the primary sources:

• Raw milk from MAP-infected dairy herds.
• Ground beef originating from MAP-infected dairy cattle sold for slaughter.
• Domestic water originating from surface sources vulnerable to runoff from MAP-infected farms.
• Cuts of beef originating from MAP-infected beef cattle.
• HTST pasteurized milk.

Yes, unfortunately MAP can survive pasteurization.  So how does this add to our discussion of pasteurization?  Well, for one: pasteurization doesn't protect you against everything, and two: conventional dairy relies on pasteurization instead of proper care and feeding of its animals to produce quality milk, so it's cows are more likely to have MAP infection than those producers who believe that healthy cows produce healthy milk.

How do you avoid your exposure to MAP?  Know the source of your meat and dairy and make sure it is clean.  This isn't so difficult if you buy grass-fed beef directly from a farmer (like Morris Grassfed in CA) who can answer questions about it's quality.  Same goes for dairy.  Good luck tracking down the purity of conventional milk, but if you find small suppliers, it's possible.  For example, despite the raw milk warning, raw milk producers like Organic Pastures can attest to the quality of their milk and work hard to keep it clean and pathogen free because there is so much backlash against raw milk.  Find more quality, local sources for meat and dairy at Eat Wild's extensive database.

What's Wrong with Homogenization?

Homogenization squeezes the milk through a fine filter to break down fat and keep it from separating out like the cream that rises to the top of raw milk.  Homogenization makes fat molecules smaller and smaller, which allows them to pass through the lining of your gut, transporting substances that shouldn't leave your digestive tract into your bloodstream superhighway.  Not cool.   One of those substances that shouldn't leave the digestive tract is an enzyme called xanthine oxidase, which plays a role in heart disease.  It's carried by homogenized milk fat into the bloodstream.  What other nasties sneak in this backdoor?

How Does Pasteurized and Homogenized Milk Compare with Raw Milk?


If you check out this colorful chart from Organic Pastures's website, you can plainly see the differences between raw milk and pasteurized, homogenized (to be concise, let's call it PH for pasteurized and homogenized) conventional and organic milk.  With conventional PH milk, there are additives and preservatives, in addition to the hormones, antibiotics, and genetically-modified, pesticide-sprayed grain feeds (whew! that's a mouthful!).  Even in organic PH milk the butterfat, vitamins, and protein need to be added back in and anything goes with the feed as long as it's organic (like the chart says, remember there are organic donuts, so "organic" does NOT mean healthy!).  Organic grains are just as unhealthy for cows as non-organic.  Cows evolved to eat grass.  Period.

The processing involved in producing PH milk leads to lactose intolerance among it's drinkers even in the organic milk because the enzyme to digest lactose has been destroyed through processing.  Hence, more people are allergic to conventional and organic PH milk than raw milk.

Finally, PH milk is NOT safer.  According to the chart, 31% of the time human pathogens are still found in PH milk!  Compare that to Organic Pastures's assertion that human pathogens "have never been found in RAW USA samples."

So do you really want to drink a processed, nutrient-poor, watery, white liquid potentially filled with pathogens, and definitely filled with dead bacteria, denatured proteins, and altered fat molecules?  Really sounds like it "does a body good" doesn't it?

What other choice do you have if you want to drink milk?  Go RAW!

Check back for our next installment about raw milk.  Hope this was an educational and eye-opening journey for you today!  I know it definitely was for me!