Latest / Revealing Wholeness with Dr.Troy / Part 7 Raw Milk: Unveiling Its Health Benefits and Misconceptions.

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Part 7 Raw Milk: Unveiling Its Health Benefits and Misconceptions. · Revealing Wholeness with Dr.Troy

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  Speaker 1: This is the Disruptor's podcast network.
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  Speaker 2: Welcome to Revealing Wholeness podcast dedicated to revealing the profound
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  Speaker 2: connections between body, mind, and spirit, where we believe that
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  Speaker 2: true wellness arises from addressing the root causes of our
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  Speaker 2: health challenges, not just masking the symptoms. Here we dive
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  Speaker 2: deep into how holistic approaches such as advanced chiropractic care,
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  Speaker 2: personalized nutrition, and natural healing practices can transform your life.
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  Speaker 2: Now here is doctor Troy.
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  Speaker 1: Hello and welcome. I'm doctor Troy. This is our final installment,
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  Speaker 1: our seventh installment of our Raw Milk Healing series. Now,
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  Speaker 1: we've been through the early nineteen hundreds with the Mayo
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  Speaker 1: Clinic what it used to be called the Mayo Foundation,
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  Speaker 1: where they talked about a raw milk diet. Literally they
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  Speaker 1: could use the word cure and they did cure tuberculosis, edema,
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  Speaker 1: heart failure, high blood rush or prostate disease, urine A
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  Speaker 1: tract infections, diabetes, kidney disease, chronic fatigue and obesity, even cancer.
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  Speaker 1: So they would use milk to do these things. Back then.
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  Speaker 1: Then we went through a lanced article in thirty seven
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  Speaker 1: about TB and children fed pasteurized milk were more resistant.
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  Speaker 1: Then we went through the effects of raw milk on
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  Speaker 1: scurvy and preventing flu and diphtheria and pneumonia. Then we
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  Speaker 1: went through the raw milk preventing tooth decay even in
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  Speaker 1: kids who ate a lot of sugar. Then we went
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  Speaker 1: through the milk and pasteurized milk that didn't promote growth
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  Speaker 1: where raw milk did promote growth in calcium absorption. Then
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  Speaker 1: we went through anti stiffness factors and arthritis pain was
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  Speaker 1: helped by raw milk. Then finally we get to this
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  Speaker 1: beautiful article that is in two thousand and seven. It's
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  Speaker 1: a shocker to me in clinical and experimental allergy ERNAL.
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  Speaker 1: So if you want to know where it is, it's
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  Speaker 1: May of two thousand and seven in that article, and
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  Speaker 1: apparently if you go to the Annals, it's in page
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  Speaker 1: six twenty seven through six thirty, so at least you
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  Speaker 1: could find it. But anyways, this one states that children
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  Speaker 1: who drink raw milk have fewer allergic skin problems and
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  Speaker 1: far less asthma than children who drink pasteurized milk. So
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  Speaker 1: they found kids who drink pasturized milk, which probably isn't hard,
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  Speaker 1: but they also then watch these kids that did raw milk,
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  Speaker 1: and how they had almost you know, no asthma and allergies,
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  Speaker 1: and they didn't have any skin problems. And so it's
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  Speaker 1: just fascinating to me that we don't shout these things
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  Speaker 1: from the rooftop, even in two thousand and seven. Why
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  Speaker 1: didn't everybody hear about this? You know, the milk producers
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  Speaker 1: don't want you to know this because when you dig
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  Speaker 1: into the artle and you realize it says raw milk
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  Speaker 1: and not pasteurized milk, it's going to cut into their
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  Speaker 1: sales within the wonderful stores that we buy our food.
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  Speaker 1: But ultimately they already know what I know, which is
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  Speaker 1: milk sales drop every year by at least one percent.
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  Speaker 1: It just keeps going down and has for many, many,
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  Speaker 1: many years because people are disgruntled with milk. They realize
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  Speaker 1: they actually have more allergies if they eat milk. If
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  Speaker 1: I eat pasteurized cheese, I'm stuffy. If I eat raw cheese,
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  Speaker 1: I'm not stuffy at all. And so what is it
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  Speaker 1: about pasteurized milk that makes it so difficult for us? Now?
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  Speaker 1: There are many things, and I've talked about this on
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  Speaker 1: other podcasts, not necessarily this series, but I'm happy to
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  Speaker 1: mention it here that when you pasteurize milk, you take
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  Speaker 1: it in an extremely high rates speed to a very
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  Speaker 1: high temperature, and what that does is it bursts a
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  Speaker 1: lot of bacteria and other components of milk that are fragile,
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  Speaker 1: and it warps proteins and destroys vitamins, the mineral components.
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  Speaker 1: It wrecks your ability to absorb minerals because they have
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  Speaker 1: protein carriers that are now damaged. The fats are also
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  Speaker 1: now warped and now they're unrecognizable to the human body.
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  Speaker 1: They're not usable anymore. And so all these foods, as
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  Speaker 1: they become warped, now become an allergen. It's much like
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  Speaker 1: using a microwave. Microwaves warp food into such a way
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  Speaker 1: that it no longer is recognizable to the cells and
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  Speaker 1: they can't use it correctly. So a lot of foods
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  Speaker 1: that are microwaved are also now high allergens. So when
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  Speaker 1: we look at raw milk and pasteurized milk, it becomes
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  Speaker 1: pretty pretty obvious that if I'm going to destroy a
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  Speaker 1: milk through a very high rate of speed heating process,
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  Speaker 1: and I've got these bacteria that are going to burst
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  Speaker 1: in the milk, it's not going to clean the milk
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  Speaker 1: by any stretch, because it doesn't clean it. It simply
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  Speaker 1: bursts these black bacteria and now all of their entrails,
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  Speaker 1: all of their organs, these bacteria are all floating around
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  Speaker 1: in the milk, and so we drink the milk and
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  Speaker 1: our stomachs like, I don't understand how all this stuff
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  Speaker 1: and this debris got here, because I'm used to working
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  Speaker 1: on microscopic levels, but this is just totally weird. And
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  Speaker 1: so these little chemicals, these little organelles and all this stuff,
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  Speaker 1: it can't be completely digested. It gets into our bloodstream
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  Speaker 1: and now creates allergy type situations. And if the proteins
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  Speaker 1: try to be used, because they kind of look like
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  Speaker 1: they're okay, it'd be kind of like let's say you've
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  Speaker 1: got a sweater and you're like, hey, I need a sweater,
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  Speaker 1: and I had you a sweater and it's got tons
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  Speaker 1: of holes in it and it doesn't really keep you
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  Speaker 1: warm at all, and you're like, well, this doesn't really work,
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  Speaker 1: it doesn't really fit. It just kind of falls off
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  Speaker 1: me and it doesn't do anything for me. I can't
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  Speaker 1: keep the darn thing on and it doesn't work well.
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  Speaker 1: That's kind of like how proteins in these little fragile
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  Speaker 1: structures in food, if we overheat them, how it gets.
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  Speaker 1: And so milk becomes literally an allergen, and anything we
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  Speaker 1: make out of it, cheese, cottage, cheese, whatever, tends to
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  Speaker 1: be problematic. The one area that it doesn't tend to
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  Speaker 1: be problematic, weirdly enough, is keifer. And so if you
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  Speaker 1: drink keyfer you have this pasteurized milk, you feed it
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  Speaker 1: to bacteria. The bacteria literally are like fermenting the milk
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  Speaker 1: and cleaning it if you will, eating it up and
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  Speaker 1: leaving behind this fermentated fermented food that now is loaded
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  Speaker 1: with good bacterial colonies that we drink, and now it
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  Speaker 1: repropagates our gut or seeds our gut with good bacterial
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  Speaker 1: colonies or tenants as we like to call them. Hey,
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  Speaker 1: let's move some bad tenants out of these this gut,
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  Speaker 1: and let's move some good tenants in these in the gut,
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  Speaker 1: And so the gut begins to have these bacterial colonies
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  Speaker 1: that are working for the body by producing short chain
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  Speaker 1: fatty acids, producing neurotransmitters like serotonin, that are eating up
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  Speaker 1: debris that we eat. So they kind of help with digestion,
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  Speaker 1: and they also eat up sugar so that it doesn't
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  Speaker 1: get to the blood and it's actually protected. They protect
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  Speaker 1: the gut lining, they protect us from all kinds of things.
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  Speaker 1: As we learn more and more about gut bacteria, it
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  Speaker 1: is pretty impressive what they do for us. They even
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  Speaker 1: produce vitamin K two for us, which we so desperately
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  Speaker 1: need to help with osteoporosis, heart disease, cancer, brain degeneration.
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  Speaker 1: I mean, K two does a big, big job in
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  Speaker 1: the human body because it's integral in where and how
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  Speaker 1: calcium gets deposited into bone, but it's also helps keep
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  Speaker 1: it in good concentrations in our blood. Many things we're
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  Speaker 1: finding out about K two and we're just now starting
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  Speaker 1: to scratch the surface. So again, I can't speak volumes
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  Speaker 1: enough for how raw milk is so amazing in so
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  Speaker 1: many different ways. But in the beginning, we started with
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  Speaker 1: that concept of a mother, a mama cow. A cow,
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  Speaker 1: a mom has a calf. That calf is fed milk
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  Speaker 1: from that mom. The calf does well. If the milk
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  Speaker 1: is instead pasteurized, that mom's milk is pasteurized and fed
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  Speaker 1: to her calf, that calf will die in two weeks.
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  Speaker 1: So if that doesn't kind of just be like, well, dure,
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  Speaker 1: that makes tons of sense. From what you've told me
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  Speaker 1: so far, that seems like a reasonable outcome. If you
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  Speaker 1: feed an animal pasteurized milk, their health is going to
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  Speaker 1: deteriorate quite quickly. So we didn't know as parents not
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  Speaker 1: to feed our children past Stry's milk, but we did
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  Speaker 1: it because we trusted people. So sometimes this makes people
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  Speaker 1: a bit mad. Hey, if only why I would have known,
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  Speaker 1: my child's health would have been different, My health would
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  Speaker 1: have been different. Well, there's no reason we wouldn't want
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  Speaker 1: to start today, and so just begin where you're at
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  Speaker 1: and don't I'm going to tell you, don't allow the shilt,
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  Speaker 1: the shame and guilt. But again, sometimes it's kind of hard,
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  Speaker 1: and so we've got to watch those things say you
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  Speaker 1: know what, I just did the best I could. That's
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  Speaker 1: all I can go on Right now. I can be
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  Speaker 1: really upset with those powers that be that are allowing
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  Speaker 1: this stuff to be sold in stores as healthy and
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  Speaker 1: all these commercials that say milk does a body good,
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  Speaker 1: and of course there's probably some type of small print
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  Speaker 1: that says, hey, pasteurized milk doesn't do a body good,
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  Speaker 1: but raw milk does, and so you know, you just
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  Speaker 1: maybe they've defined milk in those commercials as raw milk,
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  Speaker 1: and so there's all this kind of legal garbage that
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  Speaker 1: protects them from all this stuff. Even though as we
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  Speaker 1: find this information out, it kind of makes us really
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  Speaker 1: really upset and irritated and mad that we didn't know
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  Speaker 1: that this wasn't okay, That we asked you guys to
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  Speaker 1: protect us and you didn't, and so eventually there's going
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  Speaker 1: to be this reckoning. But again, I think in the
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  Speaker 1: long run, we always want to be kinder than they
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  Speaker 1: were to us. But that's my own two cents there.
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  Speaker 1: So pasteurize milk. I think we've kind of beat this
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  Speaker 1: one up. Raw milk is excellent. I recommend it. I
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  Speaker 1: think it's very good. I think you should be doing
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  Speaker 1: it for those of you that have concerns if you
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  Speaker 1: think that you've drank raw milk and it made you sick.
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  Speaker 1: There we've even covered that in podcasts. How if you
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  Speaker 1: don't have the minerals and if you don't have the
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  Speaker 1: proper nutrient values, you can't actually maintain good digestive potency,
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  Speaker 1: and therefore even what little good bacteria that's in the milk.
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  Speaker 1: Sometimes they may make you kind of ill, but it
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  Speaker 1: is incredibly rare that we ever see anything like that.
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  Speaker 1: So let's say that you're out there and you're like,
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  Speaker 1: I don't know how good my digestive system is, and
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  Speaker 1: I want to do raw milk, then you'd want to
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  Speaker 1: do some rapacider vinegar maybe fifteen minutes before you drink
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  Speaker 1: your raw milk. And go ahead and drink your raw milk,
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  Speaker 1: you're probably going to be pretty good. If you want
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  Speaker 1: to make sure the cows that you're getting from are
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  Speaker 1: nice and clean, awesome, I would recommend doing that. How
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  Speaker 1: do you know cows are clean? The milk lasts a
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  Speaker 1: couple of weeks before it starts to sour. Now have
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  Speaker 1: I drank sour milk? Absolutely? Do I care? Nope, I
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  Speaker 1: don't care at all. And so some people are like, ooh,
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  Speaker 1: I don't like sour milk. I just call it spicy milk.
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  Speaker 1: And so the difference is that you can drink sour
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  Speaker 1: milk that's raw, it won't make it technically sick, at
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  Speaker 1: least it shouldn't. But you drink pasteurized milk that's gone
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  Speaker 1: bad will make you deathly ill because the bacterial colonies
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  Speaker 1: that are left to reproduce in the in the milk
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  Speaker 1: that's pasteurized are what they call gram negative bacteria, and
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  Speaker 1: they definitely make people sick to their stomach like salmonilla
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  Speaker 1: and want to vomit and throw up. But good colonies
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  Speaker 1: of lacto basili and other bacteria that protect milk that
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  Speaker 1: are natural to it, they actually don't cause that problem.
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  Speaker 1: They sour the milk, but how are you gonna get
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  Speaker 1: sour cream? How are you gonna get keyfer I mean,
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  Speaker 1: these are these are the kinds of things that people
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  Speaker 1: are freaked out about because they don't really understand the
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  Speaker 1: fermentation process. So that's a little bit of a window
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  Speaker 1: into this idea of fermentation. If that's brand new to you,
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  Speaker 1: that foods are fermented. What do you mean fermented foods?
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  Speaker 1: Saur krau, kimchi, kifer, kimbucha. I mean there's tons of
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  Speaker 1: fermented foods out there, pickling anything, and so all that
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  Speaker 1: is in the mix as it comes to this whole
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  Speaker 1: idea of raw milk and how it's way better than
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  Speaker 1: you think. So I hope that was helpful. Until next time,
• 13:08
  Speaker 1: thanks for tuning in. I'm doctor Troy and remember there
• 13:11
  Speaker 1: is way more right with you than there is wrong
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  Speaker 1: with you.
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  Speaker 2: The information on this podcast from doctor Troy Munson is
• 13:19
  Speaker 2: meant to educate the listener on a variety of health issues.
• 13:23
  Speaker 2: It is not meant to diagnose or treat any conditions.