Quote: Originally Posted by ToningtonTonington:
What exactly is it in unpasteurized milk which makes it more nutritious? Since I don't know where my milk comes from, I'll gladly buy pasteurized milk over whatever nutritious benefit you could ever hops exists with raw whole milk.
Sterilizing milk does not harm the proteins, lipids, or any of the other molecules found in milk. Only the bacteria.
So this is the argument? It's either raw milk or Frankenmilk? Sheesh.
Rubbish. I've been sick from Campylobacter. I wouldn't wish that experience on anybody.
Your question: "What exactly is it in unpasteurized milk which makes it more nutritious?
The introductory paragraphs from a complete article found at: A Brief Overview Of The Health Benefits Of Raw Milk (external - login to view)
"There's little mention in the mainstream media these days, of traditional foods having healing properties. Sure, there's a ton of hype touting unfermented soy products, vegetable oils and supplements as modern saviors, but in reality, these items have risk-to-benefit ratios like many drugs do (1).
Few people are aware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century (2)(3). That's right. Milk straight from the udder, a sort of "stem cell" of foods, was used as medicine to treat, and frequently cure
some serious chronic diseases (4). From the time of Hippocrates to until just after World War II, this "white blood" nourished and healed uncounted millions.
Clean raw milk from pastured cows is a complete and properly balanced food. You could live on it exclusively if you had to. Indeed, published accounts exist of people who have done just that (5)(6). What's in it that makes it so great? Let's look at the ingredients to see what makes it such a powerful food (7)."
The basic list of nutrients in raw milk (and they are shown with detailed explanations in the article) is:
...none of which are affected by pasteurization if they come from raw milk.
Your quote: "Sterilizing milk does not harm the proteins, lipids, or any of the other molecules found in milk. Only the bacteria
Re: Destructive Effects of Pasteurization...
"I shall rely upon the most orthodox authorities to show that the chemistry and physical structure of the milk are greatly altered, its vitamins (external - login to view)
destroyed, its calcium (external - login to view)
and phosphorus rendered useless, its digestibility (external - login to view)
impaired, its proteins rendered less valuable and its value as a food greatly reduced. The sugars of the milk are broken down and caramelized and to some extent the colloids are agglutinated. The original structure of the milk is broken down and the cream line is slightly reduced."
The above is a quote and excerpt from the complete article at: Destructive Effects Of Pasteurization (external - login to view)