I suspected as much ...

http://www.cbsnews.com/stories/2006...in1460710.shtml

"But keep in mind that some of those studies were sponsored by the Dairy Council. There have been other recent studies that suggest adding additional dairy products to your diet can actually make you gain weight."
-=-=-=-=-=-=-=

"ATKINS:The cream is about the one thing that the cow puts out that doesn't have carbohydrate.
KING: If you would have -- you don't have cereal, do you?
ATKINS: Well, there are low some carbohydrate cereals now.
KING: You put sweet cream on it?
ATKINS: And I mix it with heavy cream, yes, I do, sir.
KING: It sounds...
ATKINS: Delicious."

-- Larry King Interview with Dr. Robert Atkins Jan, 2003.

http://wilstar.com/lowcarb/atkins_interview.htm

Raw milk, when fermented with Kefir, has very little carbs left, and may well be one of the healthiest nutrients around. The dairy-men should get onto that. The cow also puts out cheese, that also doesnt have carbs, the separated whey is the carb part, and nor does butter. Both should be unpasteurised to get the health benefits. Goats also pump out cheese and many of their products come unpasteurised. Why raw? A newborn calf fed ONLY on pasteurised milk will die in 6 weeks. The Bio label, if the product has been pasteurised, is worthless. A Bio fed a cow whose milk has been pasteurised, has had the good bacteria killed off, 90% of the phosphotase required for calcium absortption destroyed, AND still may contain the bad bacteria, ie salmonella. These bad ones need much higher temperatures, for longer periods,to be destroyed.

Wouldn't pasteurized milk fermented with kefir also have few carbs left?

If you have half a small glass of raw milk-Kefir for breakfast daily (as I do with 3 or 4 raw egg yolks), then lets see what we can guesstimate. About 88% of milk is water. The remaining 12% is fats and solids. Carbs about 6%. Maybe we then have 5 grams of carbs in our half small glass of milk before fermenting. Then maybe only 2 or 3 after. The longer you ferment the less carbs, but then your Kefir gets a bit cottage-cheesy!! IMHO, the benefits of raw milk Kefir far outweigh the few carbo-grams ingested. Pasteurised milk will behave the same, but much is already lost from the heating, and nothing gained.

Studies show that IBD can be picked up from drinking cows milk that is not ultra-pasterized, because the cows have it and pass the goodness on thru their milk.

I have weighed these issues back and forth, and unless I raise the cows myself I am not trusting milk that has not been ultra-pasterized. Not only will you share the acidolphilus, but you will share every other bacteria the cow has also- and the cows are fed the worst foods for producing the nastiest types of bacteria.

I've written to many of the "grass fed" milk producers and they have admitted that the cows are fed just like normal cows, but just put out to pasture also. So alot of this new-age "drink raw milk" & "drink grass-fed milk" is bunk because the milk producers are full of crap. Sure looks good on the carton tho and costs a lot.

I know one lady who was fed raw milk from birth and it ate away her stomach lining, she had bleeding ulcers in her teens - her parents were very much into 'health issues'.

Humans probably shouldnt be ingesting anything but human milk, but since we do ingest cow milk and its so dang yummy, I for one will stick with ultra-pasterized milk that I ferment into yogurt.

Sorry to disappoint you Mosey but I live in Europe. Raw milk products here are superb. I was brought up on raw milk till age 17 on a farm in Kenya. We didnt damage the milk in those days. My stomach linings, (and health) are A1 at close on 70. (BUT, Im not benching as much as at 30!) Enjoy your ultra pasteurised. I am guessing that that means boiled, which is fine if you have cancer and want to avoid any more parasites. (Hulda Clark PhD ND. A Cure For Cancer) and read mercola.com if you have a minute, for the story on raw in US. Each to his own.

I know one lady who was fed raw milk from birth and it ate away her stomach lining, she had bleeding ulcers in her teens - her parents were very much into 'health issues'.

OK, I'll bite. Why would drinking any kind of milk, raw or otherwise, eat away the lining of someone's stomach?

Ummmmm...maybe the cow was still attached to the milk...

I seem to lose more weight when eating more cheese.
One essential amino acid that appears to play an important role is leucine, its an agent researchers will be focusing on in future studies. As it turns out the extra calcium in dairy or other foods like broccoli may have a greater effect in getting rid of body fat cells:The theory is it may be another paleo holdover-- early man got more calcium in the diet than modern man does.
http://www.sciencenews.org/articles/20000429/fob2.asp

While investigating the mechanism behind this phenomenon, the Tennessee researchers discovered that fat cells contain receptors for 1,25-D. Furthermore, they found, the hormone actually promotes weight gain by sending calories into storage.

http://www.sciencenews.org/articles/20041016/food.asp

The concept fat cells can die and be removed from the body ... Its enough to make me reach for the calcium supplements.