aryasatyadev
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Minerals, Vitamins & Enzymes
Vitamins
Volumes have been written about the two groups of vitamins, water and fat soluble, and their contribution to health. Whole raw milk has them all, and they're completely available for your body to use. Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they're all present and ready to go to work for you.
Just to repeat, nothing needs to be added to raw milk, to make it whole or better. No vitamins. No minerals. No enriching. It's a complete food.
Minerals
Our bodies, each with a biochemistry as unique as our fingerprints, are incredibly complex, so discussions of minerals, or any nutrients for that matter, must deal with ranges rather than specific amounts. Raw milk contains a broad selection of completely available minerals ranging from the familiar calcium and phosphorus on down to trace elements, the function of some, as yet, still rather unclear.
Enzymes
The 60 plus (known) fully intact and functional enzymes in raw milk have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another. Some of them are native to milk, and others come from beneficial bacteria growing in the milk.
The most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains enzymes devoted to its own digestion, it's that much less work for our pancreas.
The amylase, bacterially-produced lactase, lipases and phosphatases in raw milk,
break down starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals. Other enzymes, like catalase, lysozyme and lactoperoxidase help to protect milk from unwanted bacterial infection, making it safer for us to drink.
A sampling of the health benefits of calcium, an important element abundant in raw milk includes: reduction in cancers, particularly of the colon: higher bone mineral density in people of every age, lower risk of osteoporosis and fractures in older adults; lowered risk of kidney stones; formation of strong teeth and reduction of dental cavities, to name a few.
An interesting feature of minerals as nutrients is the delicate balance they require with other minerals to function properly. For instance, calcium needs a proper ratio of two other macronutrients, phosphorus and magnesium, to be properly utilized by our bodies. Guess what? Nature codes for the entire array of minerals in raw milk (from cows on properly maintained pasture) to be in proper balance to one another thus optimizing their benefit to us.
Vitamins
Volumes have been written about the two groups of vitamins, water and fat soluble, and their contribution to health. Whole raw milk has them all, and they're completely available for your body to use. Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they're all present and ready to go to work for you.
Just to repeat, nothing needs to be added to raw milk, to make it whole or better. No vitamins. No minerals. No enriching. It's a complete food.
Minerals
Our bodies, each with a biochemistry as unique as our fingerprints, are incredibly complex, so discussions of minerals, or any nutrients for that matter, must deal with ranges rather than specific amounts. Raw milk contains a broad selection of completely available minerals ranging from the familiar calcium and phosphorus on down to trace elements, the function of some, as yet, still rather unclear.
Enzymes
The 60 plus (known) fully intact and functional enzymes in raw milk have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another. Some of them are native to milk, and others come from beneficial bacteria growing in the milk.
The most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains enzymes devoted to its own digestion, it's that much less work for our pancreas.
The amylase, bacterially-produced lactase, lipases and phosphatases in raw milk,
break down starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals. Other enzymes, like catalase, lysozyme and lactoperoxidase help to protect milk from unwanted bacterial infection, making it safer for us to drink.
A sampling of the health benefits of calcium, an important element abundant in raw milk includes: reduction in cancers, particularly of the colon: higher bone mineral density in people of every age, lower risk of osteoporosis and fractures in older adults; lowered risk of kidney stones; formation of strong teeth and reduction of dental cavities, to name a few.
An interesting feature of minerals as nutrients is the delicate balance they require with other minerals to function properly. For instance, calcium needs a proper ratio of two other macronutrients, phosphorus and magnesium, to be properly utilized by our bodies. Guess what? Nature codes for the entire array of minerals in raw milk (from cows on properly maintained pasture) to be in proper balance to one another thus optimizing their benefit to us.
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