Milk, Raw
Medicinal Profile of
Milk, Raw
Raw whole milk is unpasteurized and unhomogenized, retaining natural enzymes (like lactase), probiotics, and heat-sensitive vitamins. Traditionally consumed directly after milking, it is considered more “alive” and digestible by some, though it carries a risk of microbial contamination. Raw milk provides similar nutrition to pasteurized milk but with higher enzyme activity and potentially stronger probiotic benefits.
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👉 Tastes describe the initial impression a food or herb leaves on the tongue, and they reveal its deeper actions in the body, shaping digestion, circulation, and tissue response.
Sweet – Nutritive, building.
Creamy / Rich – Full-bodied flavor with natural enzymes intact.
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👉Qualities describe the felt nature of a substance or practice, and how it acts in the body beyond nutrients or chemistry.
Moistening – Lubricates tissues, increases fluids.
Nourishing – Builds and restores strength.
Stabilizing – Stabilizes irritation and inflammation.
Lightly Digestive (for some) – Easier to process due to lactase and enzymes (lost in pasteurization).
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Nutritional Value (Raw Cow’s Milk, 1 cup / 240 mL)
Macronutrients
Calories: ~150 kcal
Protein: 8 g (casein + whey, unaltered by heat)
Fat: 8 g
Saturated ~5 g
Monounsaturated ~2 g
Polyunsaturated ~0.3 g
Carbohydrates: 12 g (lactose, intact)
Water: ~87%
Vitamins
Vitamin A (retinol + carotenoids): ~6% DV (naturally occurring, not fortified)
Vitamin D: naturally present in small amounts, varies seasonally (not fortified)
Vitamin B2 (Riboflavin): ~26% DV
Vitamin B12: ~46% DV
Vitamin B5 (Pantothenic acid): ~18% DV
Vitamin C + B6 + folate: present in small amounts (more stable in raw vs pasteurized)
Choline: ~10% DV
Minerals
Calcium: ~28% DV
Phosphorus: ~22% DV
Potassium: ~10% DV
Magnesium: ~6% DV
Zinc: ~10% DV
Selenium: ~11% DV
Unique to Raw Milk
Enzymes: lactase, lipase, phosphatase → aid digestion & nutrient absorption.
Probiotics: beneficial lactic acid bacteria (if truly fresh/unprocessed).
Heat-sensitive nutrients preserved: small but meaningful amounts of vitamin C, some B-complex.
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Consumed fresh (chilled or room temperature): Traditional use.
Fermented (kefir, yogurt, clabbered milk): Enhances probiotics, digestibility, and safety.
Indicated Patterns by Affinity
👉 Indicated patterns describe the functional state of the body and its organs and/or tissues, showing whether they are dry, atrophied, too damp (pressure), stagnant, lax, inflammed, sluggish, tense or underactive. The Primary Indicated Pattern is the main state where this remedy works best. Secondary Indicated Pattern(s) are the patterns that often develop over time when the primary state is left unaddressed. The primary pattern must be supported first, as this allows the secondary patterns to naturally ease or resolve.
👉Affinities are the organ systems and tissues where the remedy acts most strongly.
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Atrophy (Primary Indicated Pattern) – When tissues are undernourished and need rebuilding. Examples: Weight loss from deficiency, Fatigue or poor recovery after illness, Dry, sluggish stool eased by milk’s fats and moisture. (Raw milk provides complete protein, fats, and minerals that restore tone and resilience.)
Irritative (Secondary Indicated Pattern – only when dryness is the root) – When the stomach lining is raw, burning, or over-acidic due to under-lubrication. Examples: Heartburn from a dry, raw stomach lining, Mild gastritis in depleted states, Burning sensation after spicy foods in a dry gut terrain. (Raw milk buffers acid and lightly coats membranes.)
Raw milk soothes irritative dry heat but can aggravate congestive heat (boggy, microbial, sluggish digestion).
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Dryness / Irritative (Primary Indicated Pattern) – When airway membranes are raw, parched, or irritated due to lack of lubrication. Examples: Dry tickly cough soothed by warm milk with honey, Scratchy throat from dryness, Irritative dryness from smoke or spicy foods. (Raw milk’s mild demulcent quality soothes and coats.)
Congestive (Secondary Indicated Pattern – dry-derived) – When dryness has already thickened mucus into sticky clumps, raw milk can soften and help it shift. Examples: Dry cough with mucus stuck in the throat, Thick, scanty nasal mucus after dry air exposure, Chest tightness with little but sticky phlegm.
Raw milk worsens congestion that doesn’t have a dry root pattern (boggy phlegm, sinus heaviness, chest bogginess have a damp root pattern).
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Atrophy (Secondary Indicated Pattern) – When nerves are depleted, fragile, or undernourished. Examples: Nervous exhaustion after stress, Poor sleep from depletion, Jitteriness in underfed states. (Raw milk provides fats, cholesterol, and minerals for nerve membranes and myelin.)
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Atrophy (Primary Indicated Pattern) – When bones, muscles, or connective tissues are weakened or undernourished, losing tone and resilience. Examples: Fragile bones or teeth, Weak muscle tone in depleted constitutions, Slow recovery after injury.
Degenerative (Secondary Indicated Pattern) – When tissues break down over time, losing structure or elasticity.
Examples: Early signs of bone thinning, Joint wear from long-term deficiency, Connective tissue fragility. -
Atrophy (Secondary Indicated Pattern) – When immune resilience is low due to malnutrition or depletion.
Examples: Frequent colds from weakness, Slow recovery after illness, Fatigue linked to undernourishment.Raw milk supports immune resilience by rebuilding tissue, but pasteurized milk more often provokes erratic immune reactivity (allergy/sensitivity).
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👉 Medicinal actions describe the specific ways a food influences organ systems and body functions.
Digestive System
Nutritive Tonic – Provides full-spectrum macronutrients and micronutrients.
Probiotic (when fresh, fermented) – Supports gut flora.
Demulcent (mild) – Soothes mucous membranes.
Mucogenic – Can increase mucus in sensitive individuals.
Musculoskeletal System
Bone Tonic – Strengthens bones via calcium, phosphorus, and enzymes aiding absorption.
Muscle Builder – Supports tissue repair and growth with bioavailable protein.
Immune System
Immune Support (traditional) – Probiotics and immunoglobulins may enhance resistance.
Integumentary System
Skin Tonic (indirect) – Healthy fats and vitamin content support skin resilience.
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👉 Constituents are the natural compounds in a food that give rise to its actions in the body.
Proteins: Casein, whey proteins.
Fats: Saturated fat, CLA.
Carbohydrates: Lactose (with natural lactase enzyme intact).
Vitamins: A, C (heat-sensitive, preserved in raw milk), D (if cows are pasture-raised), B2, B12.
Minerals: Calcium, phosphorus, potassium, magnesium.
Enzymes: Lactase, lipase, phosphatase (support digestion, destroyed by pasteurization).
Probiotics: Naturally present in fresh raw milk, especially when fermented.
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Consumed fresh: 2nd Degree – More digestible, gently probiotic.
Fermented (kefir, yogurt): 2nd–3rd Degree – Stronger probiotic and digestive support.
Used medicinally in traditional tonics: 2nd Degree – Restorative for weak or depleted constitutions.
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Same as pasteurized milk: calcium may reduce absorption of certain herbs/supplements.
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Risk of microbial contamination (E. coli, Listeria, Salmonella) if not sourced carefully. Risk of microbial contamination (E. coli, Listeria, Salmonella) if not sourced carefully – The safety of raw milk is directly influenced by the care of the herd and milking practices. Milk from healthy, pasture-raised cows, handled in clean conditions, is far less likely to carry pathogens than milk from confined, stressed, or poorly managed animals. In other words, the treatment of the cows and the hygiene of the dairy dictate how safe the milk will be.
Lactose intolerance, dairy protein allergy, congestion tendencies may occur in congestive prone individuals.
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Traditional Sources
Ayurvedic texts – Raw milk described as ojas-building, nourishing, and stabilizing when digested well.
Galen & Hippocrates – Milk recommended for weakness and wasting conditions.
Modern Sources
Claeys, W. L., et al. (2013). “Raw or heated cow milk consumption: Review of risks and benefits.” Food Control, 31(1), 251–262.
Macdonald, L. E., et al. (2011). “A systematic review of the risks and benefits of raw milk consumption.” Foodborne Pathogens and Disease, 8(3), 293–302.
Haug, A., et al. (2007). “Bovine milk in human nutrition – a review.” Lipids in Health and Disease, 6(25).
