Benefits Of Raw Milk

The Way We Were provides Fresh & Raw Non-Pasteurized Milk. Pasteurization process s, necessary outcome of Industrial way of producing volumes, completely changes the structure of the milk proteins into something far less than healthy.

The healthy alternative to pasteurized milk is raw milk, which is an outstanding source of nutrients including beneficial bacteria such as lactobacillus acidophilus, vitamins and enzymes, and it is, in our estimation, one of the finest sources of calcium available.

Raw milk is generally not associated with any health problems, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk.

FOOD FOR THOUGHT

As well as offering all the nutritional benefits of standard milk, some studies suggest that consumption of A2 milk help some individuals further realize the benefits associated with milk. Scientific studies and research pointing to potential health effects of the various beta-casein types have generated wide international interest.

A2 milk is produced to contain only the A2 type of a major milk protein (~1%w/v), which interestingly has been shown to be the original (or progenitor) beta-casein gene. Following digestion, A2 does not yield a protein fragment (BCM-7) that has been shown to have biological effects which could potentially affect some people.

Milk’s function is to provide all the nourishment needed by rapidly growing infant mammals, as well as valuable immunological protection. Far from being a simple white liquid, milk contains a wide range of nutrients, minerals, proteins, and essential fatty acids as well as bioactive, hormones, modulators and growth factors which boost immune function and aid development and growth of the intestinal tract.

Milk currently sold by most commercial Dairies is bought from farmers in the hinterlands. It is collected through a system of Dudley’s ( Milk Collectors ), a chilling unit collection center & finally transported to the processing unit. One can imagine the possibilities of adulteration, deterioration in quality due to exposure to temperature variances & the travel time till the processing unit. We all know how sensitive milk is. However, human greed & scientific knowledge ensures that not a drop is wasted & the milk is processed, stabilized to last a few months. This blatant interference with Nature has to have some linkage with the fastest growing industry( 19%) in India i.e., pharmaceutical.

The proof of the pudding is in eating it & hence the customers who have tried are going Gaga over it. There are visible health benefits accruing within a month of its regular consumption. People are increasingly converting the milk to Curd, Butter, Ghee, etc & enjoying the benefits of the same.

DAIRY & AGRICULTURE LINKAGE

All the Dung & Urine from the Gir Cows are used for farming Vegetables in 100% Natural  Way.

                                                            Benefits of 100% Naturally Grown Food

	Chemically Grown Foods	Naturally Grown Food
Soil Nutrient	Chemically made DAP / UREA & Others	Composted Dung, Jeev Amrit, Panchgavya
Pest Management	Chemical & Poisonous Pesticides used excessively to get rid of pest	Biopesticides from Urine, Neem, Garlic, etc. manages Pest holistically
Damage	Traces built up over the years & leads to major health disorders like Cancer etc &	NIL, in fact, helps lead a better life as it balances body, mind & soul