Conjugated lenoleic acid. It's in little supply in the liquid most Americans identify as milk and it's in abundance in natural milk, that is, milk from roaming cows eating their natural diet. What cows eat is what's in their milk and of course is them, which in turn is your steak, hamburger and so on.
Nonpasteurized, nonhomogenized milk from cows eating their natural diets contain all their nutrients including its enzymes and of course the enzyme lactace, which breaks down lactose, disabling the reaction lactose intolerance.
In milk pasteurized and homogenized, nutrients are dead and crushed. Pasteurization kills all nutrients (which means they are dead and decaying, rotting) and homogenization crushes butter fat, a healthful natural component of milk. Nutrient death of course includes lactase's, thereby enabling the reaction to lactose, lactose intolerance. Milk that's undergone those processes are is milk from cows fed and raised wrongly and whose milk is mixed into vats carrying milk from multiple dairies (whose cows are fed and raised the same) on the way to dairy centers that carry out those processes.
Bad diets + bad living standards + mixing of milk from dairies = pasteurization (ultra if need be) and homogenzation.
The white liquid most Americans call milk isn't milk, and its difference to milk is tremendous. Milk, what healthy cows produce, fights cancer (research CLA but as with any nutrient in any food, CLA must be with all other nutrients to work or work to its full extent), cleans blood, builds bone including collagen growth of course, reduces inflammation and performs more benefits.
I linked to a video about raw milk in my comment below to Michael Nystrom. The link goes to Amazon selling this video. I think you'll enjoy this video.
School's fine. Just don't let it get in the way of thinking. -Me
Study nature, not books. -Walton Forest Dutton, MD, in his 1916 book whose subject is origin (therefore what all healing methods involve and count on), simple and powerful.
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