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The healthiest alternative to pasture-raised raw milk when this traditional food is not available in your area and traveling to source is not an option.
I recently traveled to a state that has one of the strictest laws against the sale of raw milk.
The only way to obtain nature’s perfect sustenance in this particular state was through herd sharing. (1)
Apparently I was not able to contract a herd sharing agreement during a short stay of a week or two!
So I had to quickly figure out Plan B.
While it’s possible to freeze raw milk when traveling by plane or car, it’s cumbersome and not always feasible when traveling alone with a backpack, as I usually do.
What is the best option in this scenario?
Thought I’d share my method of what to look out for if you’re having trouble getting raw milk or traveling to an area where it’s not available.
Milk pasteurized at low temperature
It is well known that low temperature pasteurized milk, also known as “vat pasteurized”, is a good alternative to raw milk.
Unfortunately, microphotographic analysis shows that this is far from the case. (2)
The delicate whey proteins in milk are easily damaged by the low-temperature pasteurization process.
Consuming these denatured protein molecules can promote the development of allergies. Attention buyers!
Non-homogenized milk processed with VAT
What happens if the low-temperature pasteurized milk is also not homogenized?
Unfortunately the same problem exists.
Homogenization only affects the heat-stable fat portion of the milk, not the delicate protein molecules.
Therefore, any type of pasteurized milk, even if not homogenized, poses a risk of allergies and intestinal disorders.
In short, if you’ve bought unhomogenized Cream Top milk that’s been pasteurized at low temperatures, I’d recommend you reconsider this product as a healthy option.
Pasteurized cream
As mentioned above, the cream (fat) portion of milk is heat resistant to damage from pasteurization.
This means that when heated to pasteurization temperature, it does not denature like milk proteins (whey) do. (3)
This is why pasteurized butter is still healthy, but pasteurized milk is not.
However, heating cream to ultrapasteurization temperatures (212°F/100°C) is beyond what milk fat lipids can withstand.
Ultrapasteurization leads to severe denaturation, even with heat-stable fat molecules. (4)
Applying this to a practical level, cask cream or regular pasteurized cream would be an acceptable alternative to raw milk when this traditional food is unavailable. However, ultrapasteurized cream should be avoided.
The picture above shows the low temperature pasteurized cream I bought out of town.
Bonus! It came from a local small farm that had a herd of old fashioned A2 cows.
I have used this cream to make scrambled eggs and other dishes for my elderly mother as well as my morning raw milk rooibos latte.
You can even dilute pasteurized cream with a small amount of filtered water for a healthy substitute for raw milk. I remember Sally Fallon Morell, President of the Weston Price Foundation, telling me years ago that when she couldn’t get raw milk, she did just that for her children.
Allergic to all dairy products?
Note that using cold or regular pasteurized cream instead of raw milk is a better option than the dairy substitutes you can buy at the health food store.
This is because cream contains a special type of anti-pathogenic fatty acid known as glycosphingolipids. These lipids protect against gastrointestinal diseases and are extremely helpful for the immune system in general.
Fortunately, even those who have difficulties with milk can usually tolerate the cream portion without any problems.
However, if you’re still having trouble digesting pasteurized cream, then a quick word to the smart ones: avoid all commercially processed milk substitutes (they’re toxic!) and instead use homemade milk substitutes that you make yourself!
references
(1) Legal card for real milk
(2) Photomicrograph of raw and processed milk
(3, 4) FAQ dairy products