Our raw dairy foods are an outstanding source of nutrients, including beneficial bacteria such as lactobacillus acidophilus, vitamins, and enzymes, and are one of the finest sources of calcium available. If you’ve been drinking pasteurized milk and you switch to this raw milk, you’ll likely start experiencing a very positive difference in the way you feel, which is in basic terms your body “telling you” this natural food is good for you.
Never processed, never pasteurized, and never homogenized, Johnson Acres raw dairy products are naturally filled with living enzymes and cultures vital for health, offering a wealth of health boosting rewards, including the following:
- Healthy bacteria that are beneficial for your gastrointestinal tract
- Beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible
- More than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies). These enzymes are destroyed during pasteurization, making pasteurized milk harder to digest
- Vitamins (A, B, C, D, E, and K) in highly bioavailable forms. Also has a balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live lactobacilli
- Phosphatase, an enzyme that aids and assists in the absorption of calcium in your bones, and lipase enzyme, which helps to hydrolyze and absorb fats
- Healthy unoxidized cholesterol
- High amounts of omega-3 fats while being low in inflammatory omega-6
- Conjugated linoleic acid (CLA), which has a number of health-promoting benefits, including anti-cancer activity
Reference – http://articles.mercola.com/sites/articles/archive/2016/04/16/raw-vs-organic-milk.aspx
Johnson’s Acres produces natural and pasture fed milk in harmony with nature. Their Jersey, Jersey-Holstein crosses, and Brown Swiss-Holstein cows produce fresh delicious milk alive with flavor.
Startling Reasons to Switch to Raw Dairy Products
The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high protein, soy-based feeds for fresh green grass, and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow.
These cows require antibiotics to keep them well. This will change the composition of the fats in the milk, especially the CLA content. CLA (Conjugated Linoleic Acid) is a fatty acid found in beef and dairy fats that have been the subject of a variety of research in the past several years.
Findings suggest that some of the benefits of CLA include the following:
a. Increases metabolic rate.
b. Decreases abdominal fat.
c. Enhances muscle growth.
d. Lowers insulin resistance.
e. Reduces food-induced allergic reactions.
f. Enhances immune system.
g. Lowers cholesterol and triglycerides