Is milk beneficial during illness?
Previously, patients were given warm milk, as it is anti-inflammatory. And indeed, people recovered much faster. Now, however, the milk sold in stores is mostly inflammatory, as it contains hydrogenated fats and has little in common with real milk.
Raw milk — is fresh milk that has just been obtained from an animal, without pasteurization, homogenization, and long storage. It retains:
- A full spectrum of active enzymes (lipases, lactases, peroxidases, etc.) — these enzymes participate in the breakdown of proteins, fats, and sugars, facilitating digestion and reducing the load on the gastrointestinal tract.
- Immunoglobulins (antibodies), lactoperoxidase, lactoferrin, lysozyme — all of them have natural antibacterial, antiviral, and anti-inflammatory effects. For example, lactoferrin binds iron and blocks the growth of pathogenic bacteria.
- Natural fat-soluble vitamins (A, D, E, K) in an active bioavailable form — they participate in modulating the immune response.
- A complete composition of fatty acids, including omega-3, CLA (conjugated linoleic acid) — they have pronounced anti-inflammatory effects.
When a person is ill, especially with infections or inflammation, the high bioavailability of these substances helps to quickly suppress inflammation, ease digestion, and reduce the burden on the immune system.
Modern industrial milk is significantly different:
- Pasteurization (heating to high temperatures) destroys enzymes, immune proteins, and vitamin complexes.
- Homogenization alters the structure of fats, breaking down the natural membranes of milk fat globules and leading to the formation of oxidized lipids.
- Long storage — oxidation of fats, denaturation of proteins.
- Stabilizers and preservatives are often added.
- Most importantly — feeding animals industrial feed (rather than grass) changes the ratio of fatty acids: the proportion of omega-3 and beneficial CLA decreases, while the amount of pro-inflammatory omega-6 increases.
- Additionally, many producers add hormones, antibiotics, and additives to the feed, which can partially enter the milk.
The result — instead of an anti-inflammatory product, the body receives a substance that:
- burdens the liver and intestines,
- may exacerbate low-grade chronic inflammation (especially in people with IBS, disrupted microflora, autoimmune and metabolic disorders),
- contributes to lipid metabolism disorders.
Raw milk — is essentially an immunological “cocktail” with high biological activity that supports recovery. Store-bought milk — is a processed product, often losing its original properties and, under certain conditions, even causing harm.
List of YouTube videos on the topic "Is milk beneficial during illness?":