Milk Facts: Raw Milk versus Soy Milk

Milk Facts: why choosing whole raw cow’s milk over soy milk is a better choice.

Many people can’t drink pasteurized milk, and opt for soy milk instead.

But that’s trading bad for worse. Pasteurized milk causes digestive problems because all of the beneficial nutrition has been destroyed during the pasteurization process. For many people, drinking raw milk instead provides the needed nutrition without the digestive side effects of pasteurized milk. Here’s a short explanation of why I believe choosing whole raw cow’s milk over soy milk would be the better choice.

Milk Fact #1:

  • Raw cow’s milk has been a staple food for humans from about 7000 BC. That is over 9000 years ago! Humans have survived and thrived drinking whole raw milk. The USDA, of course, would have you believe otherwise.

  • Soy Milk wasn't even mentioned as a drink until 1860 AD. Until then, it was only referenced as a byproduct from making tofu. The use of soy milk as a food is only 150 years old, and there are many studies which indicate soy products are not supportive of human health. The "health benefits" of soy milk and soy products were invented as marketing tactics by the soybean agribusinesses bent on selling as much of their soy products as possible. In reality, soy is NOT a health promoting food for humans, cows, chickens or pigs.

Milk Fact #2:

  • Whole raw cow’s milk provides all 20 amino acid proteins and a majority of the vitamins and minerals needed for vibrant human health, including vitamins A and D and calcium. It also provides many beneficial enzymes and anti-microbial substances to aid the immune and digestive systems. And milk provides all this nutrition straight from the cow, no processing needed.

  • Soy milk provides no nutrients in its natural state. Soybeans are extremely poisonous to humans straight off the vine. They must be fermented and cooked at extremely high temperatures for long periods of time in order to neutralize the extensive list of anti-nutrients they contain. However, the processing times destroys many of nutrients. Soy milk has to have vitamin D, calcium and a list of other nutrients added to it to make it healthy, not to mention all of the sugars and flavorings that have to be added to make the naturally nasty taste palatable.

Milk Fact #3:

  • Raw milk provides 10 different saturated fatty acids needed for maintaining body health. These fats support stable cell membranes and are necessary for the production of key hormones. Saturated fats are the preferred energy source for the heart, and saturated fats serve as a vehicle for essential fatty acids like EPA and DHA. Conjugated Linoleic Acid (CLA), an important fatty acid, is abundant in milk from pastured cows. Some of CLA's many benefits include its ability to raise metabolic rates, remove abdominal fat, boost muscle growth, reduce resistance to insulin, and strengthen the immune system.

  • Soy milk provides polyunsaturated omega 6 fats which are known to promote inflammation within the body. In addition, the processing employed to make soy milk edible oxidizes and damages the fats. Recent research is linking oxidized fats to all sorts of disease processes.

It has been said that a human being could live on just whole raw milk for an extended period of time. And indeed, in times of famine, many have!

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