Healthy Benefits

Disease Prevention and Risk Reduction

Raw, unpasteurized milk is the healthiest milk you can drink. It is alive with vitamins, enzymes and beneficial bacteria. Pasteurized milk has been heated to high temperatures, thereby killing off the beneficial properties of milk.

Our bodies cannot digest the protein or absorb the calcium from milk without the  fat so whole milk is best. Vitamins A and D are also fat-soluble. You cannot absorb them from milk when  all the fat has been skimmed off.

The vitamin A in milk helps the immune  system combat infection and is vital for good vision. The potassium in milk is  vital to heart-health and muscle function.

Milk fat contains glycosphingolipids, types of fats linked to immune system  health and cell metabolism.

Phosphorus, found in milk, works in tandem with calcium to maintain bone health  and strong teeth.


Freezing is an excellent way to preserve milk. The entire gallon can be placed in the freezer. Some suggest pouring off a small amount before freezing to allow room for the milk to expand. Allow several days in the refrigerator for the milk to thaw. Otherwise, you will have a milk slushy…not good. Pouring the milk into smaller containers before freezing will cut down on the thawing time.


Bergeson, Laine. “Why Whole Milk Is the Healthiest Choice.” Care2 Make a Difference. N.p., 31 Aug. 2009. Web. 21 Aug. 2013.

Christensen, Maria. “What Are the Advantages of Milk & the Differences in Whole Milk Vs. Skim Milk Vs. 2 Percent Milk?” LIVESTRONG.COM. N.p., 9 Jan. 2012. Web. 21 Aug. 2013.

Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.

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