Fighting Allergies – Raw Milk is a Factor
It has been known for a while that bacterias train the immune system, and also that it is essential that especially young children are exposed to bacterias.
It has also been proven that people living in a highly hygienic environment are prone to allergies (stay away from anti-bacterial soap or sanitizers).
Now scientists found the proof through studies that children growing up on a farm, being around the bacterias in the stable are significantly less bothered by hayfever, asthma and other allergies. So it’s only logical that scientists try to locate and extract those bacterias in the stable and in RAW MILK that are arming your immune system against common allergies.
It’s the Farm, not the Wood or Coal
Erika von Mutius at the Children’s Hospital of the Ludwig-Maximilian-University in Munich was one of the first to prove the connection. “We found out that people who heated their home with wood or coal were protected from allergies and we couldn’t explain why. A Swiss school teacher then brought us on the right track: Those who still heated their home that way were farm people!”
Again, it’s not just the bacterias in the stables’ air, the ones in raw milk obviously have their impact, too. A study on mice at the University of Utrecht in the Netherlands confirmed this. “We know that milk contains unique immune cells and other components that affect positively our immune system”, says Johan Garssen who participated in the study.
If scientists indeed can extract those bacterias it might be beneficial for those who don’t live on a farm.
(Source: Swiss TV SRF, June 2017)
The French, the Swiss and other Paradoxes
…Studies over many years have related this fact to the regional cuisine and the significant amount of antioxidant rich red wine that the French drink.
Research done in Switzerland has shown a similar effect: People who live in alpine regions have significantly less problems with heart related diseases than the rest of the population.
The studies found that this is due to the high quality of milk (and cheese) which is a main part of these peoples diet. Mountain cheeses show better nutrition values than commercially produced cheeses. But even they cannot compete with the Alpage (Alpkaese) which are made in altitude in the summer: They have up to double the amount of omega-3 and CLA!
It is not so much the altitude itself, it is more the fact that the alp meadows have abundant more different grasses and herbs than grazing grounds in the low-lands where cows are only partly fed grass (and a lesser quality). Organic farming or feeding the animals grass only have similar effects on the quality of milk.
Hansruedi Giger – who delivers the Jersey milk to Willi Schmid – saw it first hand: He changed to organic farming several years ago in a project with the Swiss Federal Technical Institute (ETH) in Zurich. Only six months after the change his meadows showed more than 60 new types of grass, herbs, and flowers.
Another very positive influence on the quality of the milk is not to dehorn (or debud) the animals. Studies have shown surprising differencies.
Beside the French and Swiss (or Alpine) paradox many more have been discovered over the last years. So many that Dr. Malcolm Kendrick of Great Britain wrote in 2004: “What I found far more interesting than the bald statistics is the fact that there appeared to be absolutely no relationship between the percentage of humans with high cholesterol levels and the rate of heart disease…”
Stay fertile my friend!
…The gene material of Swiss cattle is world class, the export of bull semen is booming. In 2011, “Swissgenetics” internationally increased the sales by more than 10%: That means a total of 556,000 “shots”, and cows in 48 countries were fertilized that way.
What makes the Swiss sperm so attractive? It is high milk production and longevity. Cows “made in Switzerland” regularly produce 6,800 liters and more per year, some cows reach a lifetime production of over 100,000 liters. That makes expensive Swiss bull semen so profitable.
Thereʼs another factor: Swiss cows are programmed to produce a maximum amount of milk by adding a high amount of concentrated food to the normal diet of grass and hay because the latter two alone result in decreased production. According to Christophe Notz of the Institute of Organic Farming in Switzerland, milk productions goes down between 5 to 15 percent. Which, says Notz, is actually a good thing. “The added production through concentrated feeding equals the amount of overproduction. In going back to natural feeding with grass and hay the farmers could stop the constant decrease of the milk price. It also shows that extensive feeding with concentrates results in diseases, acidification, poor hoof quality and decreased fertility.”
The latter, unfortunately, is also true for humans who drink milk that comes from “doped” cows. The key is Omega-3 fatty acids. Milk from grass feeding, especially when the cows graze on Alp meadows, contains a high amount of Omega-3 but is relatively low in Omega-6. The more concentrated food (grain, corn, soy etc.) is in a cows diet the less amount of Omega-3 youʼll find. The average German cows eats 3 times the amount of concentrated food than the ones in Switzerland, and in the Netherlands it is even more. If concentrated food makes 20% of the diet the amount of Omega-3 falls to critical levels in milk, butter, and cheese.
That is bad news for male milk drinkers! In a study published in the magazine “Clinical Nutrition” sperm was compared between 80 fertile and 80 sterile men. It showed that the quality of the semen was directly related to the ratio between Omega-3 and Omega-6 in the sperm. Indeed, the infertility could be explained by a lack of Omega-3 in 25% of the cases.
It is a fact: Parallel with the decrease of Omega-3 fatty acids in animal products we eat the quality of our sperm takes a hit, too. A research with 1500 Swiss Army recruits showed 40 % of the young men had unsatisfactory semen quality. A more deepened study is supposed to give more insight into this alarming trend.
This article by Werner Vontobel was published in German in the Swiss newspaper “SonntagsBlick” on July 15, 2012.
The (Cow) Horn – Essential to the Quality of the Milk
…At the beginning of this millenium modern research has indeed not only supported this claim but revealed astonishing facts: The disbudding leads to degenerative impacts on the nervous system and the animals vitality structure. But more important: The research reveals this has a direct impact on the quality of food, or milk in our case. THE ANIMALS NEED THEIR HORNS!
The Spagyrical Analysis
To illustrate the connection between digesting forces and senses, the urine, blood, and milk of disbudded and non-disbudded cows in the German region of Allgaeu were tested with the so called spagyrical analysis, an advancement of the methods of Paracelsus who, 500 years ago, used a similar method to produce highly efficient, but harmless medications. It is a crystal analysis that visualizes the crystalline structures which determine the quality.
The dense, fine crystals with few straight or perpendicular lines (picture left) as well as the regular structure from core to perimeter are an indication for intense vitality and intense relation between metabolism and organization of the senses.
The picture on the right reveals less density on the perimeter and therefore a weaker vitality. Furthermore there are a lot of straight and perpendicular lines which are an indicator of degenerative processes. In humans straight crystalline lines that separate a part from the overall picture indicate a tendency for malign processes.
Similar structures are shown through the blood and urine spagyrical analysis. Again the more geometric structures of the disbudded animals indicate lesser vitality and foremost a disturbed exchange between the animals senses and its environment.
The Impact on Quality
To show the direct connection between vitality and the quality of the products these animals provide samples taken from horned and dehorned cows from an organic certified farm were sent to two independent laboratories. In order to eliminate biased results the research was done in a “blind format” twice. The results though, were the same and showed a higher stress level and lower vitality with disbudded animals and the impact on the quality of their milk. It also revealed a lower quality of milk in conventional production as opposed to organic farming (Demeter). The mineral fertilizing and intense feeding lead to enormous milk production, but of clearly lesser quality. Below the crystalline structure of an excellent Alpage cheese (left) and a mass production example.