Raw Milk is Easier to Digest

According to the Weston A. Price Foundation, "Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer."

Often people who consider themselves to be "lactose intolerant" are able to enjoy raw milk because it contains "lactase." Lactase is one of the enzymes that get destroyed during pasteurization. It normally would pre-digest the milk while in the stomach, thereby enabling the body to assimilate its nutrients. Pasteurization forces the milk to enter the lower intestines undigested, resulting in cramps and gas.

Dr. Mercola has a whole section on "Why You DON"T want to drink pasteurized milk.

The Truth About Pasteurized Milk

For over 50 years the large dairy interests in America have worked to promote the idea that "pasteurized" milk is safe milk. They did this for two primary reasons:

1). Pasteurization enabled them to collect and transport milk containing high levels of bacteria from cows with infected udders, because the process would kill the bacteria in the milk, although leaving the dead bacteria in the milk.

2). Because pasteurization killed all the bacteria (both good and bad), the shelf life was longer. That resulted in higher profits because they did not have to throw out as much spoiled milk.

What they never told you was this was a poor option chosen for profit instead of a better option: clean raw milk from healthy, properly maintained cows.

This option also favored the large, collective dairy over the smaller, local farmer. Again, corporate profit was the deciding factor in selecting this model.