"Hi... I'm Betsy the cow...

Welcome to the Natural Farm Fresh nutrition page. My herd and I have worked hard to produce a high quality,
all-natural and nutritional raw milk product for you.  It's nutritious and tastes great! Raw milk is unique in that it is the only significant source of a complete food in our diet that is not processed in some form before being eaten.

Raw milk offers 100% of available enzymes, minerals, and proteins (all 22 amino acids including the 8 essential amino acids) for your body to metabolize.  All 18 fatty acids are metabolically available in raw milk and not heat altered by pasteurization.

For best nutritional benefits of our milk, please be sure to keep it cold. If possible, we recommend keeping our milk in a cooler with ice on the way home from the store to keep it fresh. Our raw milk is best when consumed within the first week, but will last approximately two weeks after being bottled. Our milk is best kept in a refrigerator set at approximately 38-degrees Fahrenheit.

Don’t forget about the cream line: Be sure to shake our milk jugs gently before use and return any unused milk to the refrigerator. Savor and enjoy the delicious flavor and wholesome benefits of Natural Farm Fresh raw milk.

Thank you for taking care of our product and in return let me describe what nutritional values it can offer you.

The Health Benefits of Raw Milk

Our bodies use amino acids as building blocks for protein. Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells.
Raw cow's milk has all 8 essential amino acids. About 80% of the proteins in milk are caseins, easy to digest. The remaining 20% or so are classed as whey proteins, many of which have important physiological effects (bioactivity), also easy to digest, but heat-sensitive. These include key enzymes (specialized proteins) and enzyme inhibitors, immunoglobulin (antibodies), metal-binding proteins, vitamin binding proteins and several growth factors.

Lactoferrin, an iron-binding protein, has numerous beneficial properties including improved absorption and assimilation of iron, anti-cancer properties and anti-microbial action against several species of bacteria responsible for dental cavities. Recent studies also reveal that it has powerful antiviral properties as well.

Two other players in raw milk's antibiotic protein/enzyme arsenal are lysozyne and lactoperoxidase. Lysozyme can actually break apart cell walls of certain undesirable bacteria, while lactoperoxidase teams up with other substances to help knock out unwanted microbes too.

The immunoglobulins, an extremely complex class of milk proteins also known as antibodies, provide resistance to many viruses, bacteria and bacterial toxins and may help reduce the severity of asthma symptoms.

Lactose, or milk sugar, is the primary carbohydrate in cow's milk, made from one molecule each of the simple sugars glucose and galactose. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can't digest milk sugar. This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try.

The end-result of lactose digestion is a substance called lactic acid (responsible for the sour taste in fermented dairy products). Besides having known inhibitory effects on harmful species of bacteria, lactic acid boosts the absorption of calcium, phosphorus and iron, and has been shown to make milk proteins more digestible by knocking them out of solution as fine curd particles.

Approximately two thirds of the fat in milk is saturated. Saturated fats play a number of key roles in our bodies: from construction of cell membranes and key hormones to providing energy storage and padding for delicate organs, to serving as a vehicle for important fat-soluble vitamins (vitamins A, D, E, K) and omegas.

All fats cause our stomach lining to secrete a hormone (cholecystokinin or CCK) which, aside from boosting production and secretion of digestive enzymes, let's us know we've eaten enough. With that trigger removed fat free foods can potentially help contribute to over-eating.

CLA, short for conjugated linoleic acid is an Omega-6 fatty acid. Among CLA's many potential benefits: it raises metabolic rate,  helps remove abdominal fat, boosts muscle growth, reduces resistance to insulin, strengthens the immune system and lowers food allergy reaction.

Volumes have been written about the two groups of vitamins, water and fat soluble, and their contribution to health. Whole raw milk has them all, and they're completely available for your body to use. Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they're all present and ready to go to work for you.
Just to repeat, nothing needs to be added to raw milk to make it whole or better. No vitamins. No minerals. No enriching. It's a complete food.

Our bodies, each with a biochemistry as unique as our fingerprints, are incredibly complex, so discussions of minerals, or any nutrients for that matter, must deal with ranges rather than specific amounts. Raw milk contains a broad selection of completely available minerals ranging from the familiar calcium and phosphorus on down to trace elements. A sampling of the health benefits of calcium, an important element abundant in raw milk includes: reduction in cancers, particularly of the colon: higher bone mineral density in people of every age, lower risk of osteoporosis and fractures in older adults; lowered risk of kidney stones; formation of strong teeth and reduction of dental cavities, to name a few.

An interesting feature of minerals as nutrients is the delicate balance they require with other minerals to function properly. For instance, calcium needs a proper ratio of two other macronutrients, phosphorus and magnesium, to be properly utilized by our bodies. Nature codes for the entire array of minerals in raw milk are in proper balance to one another thus optimizing their benefit to us.

The 60 plus (known) fully intact and functional enzymes in raw milk have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another. Some of them are native to milk, and others come from beneficial bacteria growing in the milk.
The most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains enzymes devoted to its own digestion, it's that much less work for our pancreas.

The amylase, bacterially-produced lactase, lipases and phosphatases in raw milk break down; starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals.

Milk contains about 3mg of cholesterol per gram. Our bodies make most of what we need, that amount fluctuating by what we get from our food. Eat more, make less. Either way, we need it. Why not let raw milk be one source?

Cholesterol is a protective/repair substance. A waxy plant steroid (often lumped in with the fats), our body uses it as a form of water-proofing, and as a building block for a number of key hormones.
It's natural, normal and essential to find it in our brain, liver, nerves, blood, bile, indeed, every cell membrane.

Explore what has worked for countless generations before ours, and put it to work for yourself. You can achieve great health with a good diet.

Thank you for choosing Natural Farm Fresh milk,

Betsy the Cow

For more on Dairy Chemistry and Physics - we recommend you click here!