The Miracle Attributes of Raw Milk

Excerpted from Dr. Natasha Campbell-McBride

Milk as it leaves the animal is alive, because it is, in effect, the white blood of the animal with red blood cells removed. It contains active, alive lymphocytes, macrophages, neutrophils, antibodies, and other immune cells which kill infection, and protect us from infection.

It has active, alive enzymes and vitamins, in the best biochemical shape and form for the human body to assimilate. Raw milk is a probiotic food, with lactobacilli, bifidobacteria and other probiotic bacteria. All these substances are there for a purpose – to protect the milk from contamination and infection – so raw, alive milk, as it leaves the animal, is protected from infection.

All that protection is conferred to the person, when they drink it in that shape and form. When we pasteurize milk, we kill off the beneficial components. The immune boosting cells are killed; the enzymes are destroyed; the probiotic bacteria are killed. This becomes a dead, processed product, coming into your digestive system. It’s very hard work for your digestive system and body to handle. Living, raw milk is equipped with all the factors for us to digest lactose in the best possible way, so it does our digestive tract only good.

When we pasteurize milk, we destroy all those factors. So lactose becomes hard to digest, and people become lactose intolerant. They develop bloating, diarrhea, abdominal cramps, and other unpleasant symptoms. I find that many lactose intolerant patients, when they start drinking raw milk, can tolerate it perfectly well.