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Old 04-14-2013, 06:34 PM   #1
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"Natural" milk?

Wondering if this is a hoax or for real.

It's illegal to sell raw milk here, and our local "green" store sells milk from a local dairy: whole, reduced fat, skim, and "natural". The first three are homogenized. The natural milk is vat pasteurized at 145 degrees for a half hour, but not homogenized. Is there a benefit to picking this over the other types? I remember reading non-homogenized is better for you- would it apply to this type of milk?

Soryr fro typos. Setn by iPhone.

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Old 04-14-2013, 08:41 PM   #2
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Re: "Natural" milk?

No such "natural" milk is available here. But my Kroger carries " organic raw" cheese that has been heat treated at 158 degrees for 15 seconds, and I can say that there is a difference w/ it b/c every other cow dairy product (including organic products) that I have tried to eat in the last couple of years have given me a migraine the next day. It is the only cow dairy that is migraine free for me. Otherwise I need to eat goat/sheep dairy. I really don't know why, but for me this semi-raw cheese is a good thing!
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Old 04-15-2013, 08:27 PM   #3
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Re: "Natural" milk?

A benefit of non-homogenized whole milk is that the fat globules are all different sizes, some of which are too big to absorb through your intestinal wall. You actually absorb less fat from NH whole milk than homogenized whole milk.
That's the only random fact I've got about homogenization (my uncle is a dairy farmer).
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Old 04-15-2013, 09:20 PM   #4
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The vat pasteurization will leave more enzymes intact allowing it to be digested easier. Non-homogenized is also really good.


Check out www.realmilk.com for more info if you're curious.
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Old 04-18-2013, 07:32 AM   #5
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Re: "Natural" milk?

I read the negative is something to do with the process for homogenizing. The milk is forced through some sort of tiny holes....maybe it was a sprayer or something? I forget....to break up the fat and distribute it through the milk. And I can't remember exactly why that is not great, I would suspect it would damage the milk in some way, but the less processing the better, in general.

Out of your options, I'd pick the non-homogenised whole milk.
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Old 05-17-2013, 11:56 AM   #6
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Re: "Natural" milk?

Question so the risks of raw milk are not present in NH milk right
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