Raw milk - a superfood with anti-inflammatory, gut-healing, and immune-supporting properties

Raw milk contains immune-maturing and antimicrobial components, but heating and homogenization destroy them.

Designed for weak-immune animals, it has exceptionally rare infections despite bacteria.

Bottle-fed babies have higher rates of: • Intestinal inflammation • IBDs • Celiac disease • Autoimmune diseases • Cancers • Infections • Metabolic syndrome +Lower intelligence scores

Unpasteurized milk reduces the risk of: • Asthma • Allergic rhinitis • Eczema By 30-50%.

It also reduces the risk of infectious disease symptoms, including: • Runny/stuffy nose by \~30% • Fever \~30% • Respiratory tract infection by \~20% • Ear infection by over 80%

Raw milk is especially beneficial for the gut. Components like lactoferrin, angiogen, osteopontin, colostrum protein, and raw milk fat have anti-inflammatory properties, improving colitis.

Immunoglobulins, destroyed with heat and homogenization, benefit: • Frequent bowel movements • Diarrhea • Stool consistency • Gut symptoms By binding pathogenic microbes and halting inflammation.

Raw milk components can recover the gut after heavy antibiotic use. Many people’s gut is destroyed by heavy antibiotic use, but immunoglobulin A in raw milk can alleviate dysbiosis by binding pathogenic bacteria.

Lysozyme, an antibacterial enzyme in raw milk, maintains the digestive environment.

TGF-β, a cytokine in raw milk, promotes cell migration to sites of injury, especially for gut healing. Giving TGF-β improves gut inflammation.

Disrupting milk structure through homogenization breaks up fat globule membranes, which dampen inflammation, improve cognition, and enhance beneficial bacteria delivery.

Raw milk uniquely creates health through lactoferrin, an anti-inflammatory, antimicrobial “miracle molecule” primarily found in raw milk.

Synthetic milk formula, despite its benefits, leads to inflammatory gut diseases like UC or Crohn’s in children at nearly twice the rate of native raw milk.

Raw milk components eliminate dental plaque.

A combination of compounds in raw milk, including lactoperoxidase, lactoferrin, and immunoglobulins, have strong antibacterial and immune-supportive properties, preventing plaque accumulation, gum inflammation, and bad breath.

Lactoferrin and immunoglobulins reduce cold occurrence, symptoms, and sick days.

Supplementing raw milk globule fat membranes lowers insulin and inflammation markers after an unhealthy meal.

Pasteurized milk is not inherently bad; many people digest it better. It is superior to most grocery store foods but not simply raw milk without bacteria. It loses many beneficial components.