Cream and Butter to stave off Diabetes... Surprised? Raw Whole Fat Milk Does Your Body Good! Harvard Study discovers Milk Fat Cuts Diabetes Risk in Half (60% actually) looked at serum levels of trans-palmitoleic acid, a dairy fatty acid found in milk, cheese, yogurt and butter, and correlated them with risk factors for diabetes. Here’s what they found:
People with the highest amount of dairy fatt (trans-palmitoleate) found in whole milk, yogurt, butter and yes cheese levels had 60% lower risk of developing diabetes over the three years volunteers were tracked.
Higher circulating levels of trans-palmitoleate levels were associated with thiner waist circumfrence, lower triglycerides, signicantly lower diabetes risk,lower C-reactive protein and higher HDL.
Raw milk contains lactase, the enzyme needed to digest lactose that makes many people shun dairy due to digestive problems. Pasteurization, however, kills lactase. Pasteurization also reduces iodine, vitamins, especially C, B6,B12 and denatures fragile milk proteins.
Raw whole milk is an outstanding source of nutrients including: probiotic bacteria lactobacillus acidophilus, vitamins A, E, B1 B2 B6 B12, minerals calcium, magnesium, zinc, and colostrum which contains pathogen destroying immunoglobulins, growth factors IGF-1,2, glycoproteins, lyzosymes, lactoferrin (deprives bacteria of iron needed to reproduce) active digestive enzymes and finally transforming growth factor TGA-a.
Raw dairy is a healthy whole food, and pasteurized dairy is a processed food.
"...suggests that high-fat dairy consumption within typical dietary patterns is inversely associated with obesity risk."
http://www.ncbi.nlm.nih.gov/pubmed/22810464
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