A presentation made for an organic cow dairy who wanted to put together something they could email their clients before they went for a meeting...

2. Antibiotics
70% of all
antibiotics are given
to healthy livestock
and create
antibiotic resistant
bacteria that are
passed on to
humans in milk
Hormones
Injected into dairy
cattle, hormones to
increase milk
production make
their way into milk
and into our
bodies
Pasteurization
Heating the milk to
280 °F kills many heat
sensitive enzymes
and vitamins which
make milk a whole
food
Homogenization
You absorb more
milk-fat from
homogenized milk
than you do from
pure cream!

3. Pasteurization
Heating milk to upto 280 °F kills most,
if not all, resident micro-organisms
(including beneficial ones that aid in
its digestion) and many nutritional
constituents.
 Check it out for yourself – Raw milk Vs. pasteurized milk
http://www.realmilk.com/abstractsmilk.html
Amino acids: all 22 amino
acids, including 8 that are
essential.
Protein-lysine and tyrosine are
altered by heat with serious loss of
metabolic availability. This results
in making the whole protein
complex less available for tissue
repair and rebuilding.
Fatty acids: All 18 fatty acids
metabolically available.
Altered by heat, especially the 10
essential unsaturated fats.
Vitamins: All 100% available. Among the fat-soluble vitamins,
some are classed as unstable and
therefore a loss is caused by
heating above blood temperature.
This loss Vitamin A, D, E and F
can run as high as 66%. Vitamin
C loss usually exceeds 50%.
Losses on water-soluble vitamins
are affected by heat and can run
from 38% to 80%.
Carbohydrates: Easily utilized
in metabolism. Still associated
naturally with elements.
Tests indicate that heat has made
some changes making elements
less available metabolically.
Minerals: All 100%
metabolically available. Major
mineral components are
calcium, chlorine, magnesium,
phosphorus, potassium,
sodium and sulphur. Vital
trace minerals, all 24 or more,
100% available.
Calcium is altered by heat and
loss in metabolism may run 50%
or more, depending on
pasteurization temperature.
Losses in other essential minerals,
because one mineral usually acts
synergistically with another
element There is a loss of
enzymes that serve as leaders in
assimilation minerals.
Beneficial bacteria: Bacteria
growth in Raw Milk increases
very slowly, because of the
friendly acid-forming bacteria
(nature's antiseptic) retards
the growth of invading
organisms (bacteria).
Pasteurization refers to the
process of heating every particle
of milk to at least 145° F. and
holding at such temperature for at
least 15 seconds. Pasteurizing
does not remove dirt, bacterially-
produced toxins from milk

4. Homogenization
 Tiny fragments of fat easily pass
through the digestive tract
increasing the amount of
denatured fat and cholesterol in
the body
 Such denatured milk does not
deliver sufficient calcium to
prevent osteoporosis. American
women, who consume great
quantities of pasteurized milk
products, suffer the world's highest
incidence of osteoporosis.
 Cream does not rise to the top and
you cannot make other cream
based products like ghee and
butter etc.
 Check it out for yourself
http://www.authorsden.com/visit/viewarticle.asp?AuthorID=19936&id=18866
Under pressure of 2500 pounds per
square inch, at a speed of 600 feet
per second, milk is passed fine
filters to break up the fat particles

5. Fresh raw milk Vs Packaged milk
Direct from the farm: Buying milk directly
from the farm typically means getting milk
that is hours old at most, and if properly
refrigerated, will keep 8 days
Through a circuitous route: much-handled
pasteurized packaged milk purchased in a
supermarket will last 5-6 days
Hygienic milk: Raw milk providers must
exercise sanitation on the farm, and rear
healthier herds thus the milk you get is
fresh and hygienic
Unhealthy milk made safe: The
pasteurization process & antibiotics enable
the milk industry to raise cows in cheap,
unhealthy conditions
Source & purity guaranteed: With fresh
milk you can be sure of the origins of the
milk…and the purity of the milk
Unknown source: Packaged milk can
come from any source…be it cows,
buffaloes, goats. It could also be urea mixed
with water for that matter…
Bio-available nutrients: The vitamins as
well as fatty acids in fresh raw milk are
available for absorption by the body.
Synthetic nutrients: Some nutrients which
are destroyed by pasteurization are added
again in the synthetic forms. Others are just
destroyed.

6. Antibiotics
 Check it out for yourself - Anti-biotic use in livestock may be contributing to resistant bacteria
http://www.sierraclub.com/factoryfarms/factsheets/antibiotics.asp
 Bacteria like Bovine TB and Staph
become resistant with repeated anti-
biotic use and are passed on to milk
and thereafter to humans
 Anti-biotic use also kills the benficial
probiotic bacteria in milk that is such a
boon to the human digestive tract
 The only way to save this is to test
cattle once in every three months and
to keep them isolated from other cattle
who may carry the bacteria
Cows and buffaloes are repeatedly
injected with antibiotics to prevent
infection because in large scale
dairies cattle have to stay together
under one roof

7. Hormones
 rBGH milk is contaminated by pus
from mastitis induced by rBGH
 rBGH milk is contaminated by the
GE hormone which can be
absorbed through the gut and
induce immunological defects
 rBGH milk is chemically and
nutritionally lower in quality from
natural milk
 rBGH milk is supercharged with
high levels of a natural growth
factor (IGF-1), excess levels of
which have been incriminated as
major causes of breast, colon, and
prostate cancers
 Check it out for yourself
http://www.consumerhealthjournal.com/articles/milk-and-cancer.html
Cattle is given hormones to boost
milk production upto 40%...and to
induce lactation without
reproduction thus making them
product milk year round

8. Organic raw milk Vs Induced milk
Hygienic cows: Normal healthy cows
when kept in hygienic conditions do not
develop infections that easily.
Infected cows: Cows injected with rBGH
have a much higher level of udder
infections and require more antibiotics. This
leaves unacceptable levels of antibiotic
residues in the milk.
Absence of infection: Use of antibiotics on
an as needed basis, periodic testing, and
isolation of infected cattle can prevent
antibiotic resistance from developing
Antibiotic use: Indiscriminate or prolonged
use of antibiotics can destroy normal body
bacteria, depress the immune system and
create antibiotic resistant pathogens
Healthy milk: Milk produced as a part of a
healthy reproductive cycle contains the
ideal mix of ingredients for absorption. It is
produced in the ideal amounts and the
quality is ideal.
Low quality milk: Forced or induced milk
does not contain the natural and ideal mix
of nutrients which are bio available to the
body. It is low quality high quantity milk

9. • Buffalo milk is commercially more
viable than cow milk for the
manufacture of fat-based based milk
products, such as butter, ghee and
milk powders because of its lower
water content and higher fat content.
• By the virtue of greater opacity of
casein molecules, coupled with
higher levels of colloidal proteins,
calcium and phosphorus, buffalo milk
is more densely white and has
superior whitening properties as
compared to cow milk.

10. Better butter: This is very beneficial for the
body. It increases virility and sexual power,
improves the complexion of the body and
checks loose motion. It also cures piles,
flatulence and coughs. It cures all the diseases
related with excessive wind and bile in the
body, impurities of the blood etc. This butter is
considered as the best.
Heavy butter: Butter made from buffalo milk
is heavy and causes the formation of excessive
wind and phelgm in the body, but eliminates
excessive bile. It is beneficial in inflammation
and tiredness. It helps in accumulation of fat
and seen in the body. This butter is heavy, so it
takes a little long time to get digested as
compared to the butter made from cow's milk.
Medicinal ghee: Ghee prepared from cow's
milk is good for the eyes, sweet, heavy and
strength giving. It increases virility copulating
power and appetite. It eliminates all the three
flaws of phelgm, wind and bile in the body. It
also increases the intelligence, capabilities, and
radiance.
Fatty ghee: It is sweet and cool. It causes the
formation of excessive phelgm in the body,
eliminates plethora, flatulence and blood
impurities. It increases virility.

11. Cow’s milk
 Cow milk has amino acids which makes its protein easily digestible and is good for
kidney.
 It is a rich source of Vitamins like B2, B3 and A which help increasing immunity.
 Cow milk helps in reducing acidity a common problem today and reduces chances of
peptic ulcer and help in reducing chances of colon, breast and skin cancer.
 Cow milk helps in reducing formation of serum cholesterol and is one of the best
natural anti-oxidants.
 Cow milk has Potassium which helps in the development of healthy mind and saves
from heart strokes.
 Cow milk not only help against diabetes but has good sugar for diabetic patients. Low
fat content helps one keep fit and checks obesity.
 Calcium and Phosphorus in Cow milk help in balanced absorption of nutrients and
are good for healthy growth specially for children..
 Check it out for yourself
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=130

12. Cow milk Vs. Buffalo Milk

13. Also check out: http://www.singhafarms.com/
If you make the decision in favor of fresh,
organic cows milk. Please call Saazid Singha
at 9811799439