I just read an article about raw milk and the FDA saying that there are "dangerous pathogens" in raw milk. I grew up on raw milk from the farm. Although I wasn't raised on the farm, we used to drive out to the country and get milk from the farm twice a week. Sometimes it was so fresh it was still warm when we got it.
So why do we "have to have pasteurized milk?" If you look at what pasteurization does, it actually makes milk more difficult to digest. Specifically we usually hear about drinking milk so we can "get our calcium" so we don't develop osteoporosis. The pasteurization process renders calcium more difficult for the body to absorb. That's helpful don't you think?
Another thought here is, those who are lactose intolerant can actually drink raw milk. Pasteurization breaks down lactase. Lactase is an enzyme that helps digest the milk sugar lactose. So if lactase is broken down it is not there to help with the digestion and lactose intolerant individuals will have difficulty with the milk. Raw milk still contains lactase and assists in the digestion of the lactose, thereby allowing lactose intolerant individuals to drink it.
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Hello,
Are you sure that raw milk contains lactase? I always heard that the lactase breaks down the lactose. I don't understand why in presence of lactase there is still lactose and not only galactose and glucose in the raw milk. Or does pasteurisation make galactose and glucose to lactose? Sorry, my english is bad, hope you understand what I mean. Merci!
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