Raw Milk vs. Pasteurized Milk

27 06 2009

When it comes to raw milk, most people are a little squeamish and are not sure what to expect. True, raw milk is in its truest form, being straight from the cow and in its pure sense, but maybe knowing just how powerful and healthy raw milk is, could change a few minds. Raw milk has been used for years as a way to sustain life and even fight diseases.

Raw milk consists of important enzymes that aid in assimilating the nutrients present in milk. Raw milk serves as one of the best sources for calcium consumption. One of the major raw milk drinking advantages is that it contains the beneficial bacteria, which otherwise get destroyed, when the milk undergoes pasteurization process.

How beneficial is raw milk can be understood by analyzing the loss that occurs, when the milk is pasteurized. Pasteurization destroys enzymes, vitamin B12 and vitamin B6 and also it kills the beneficial bacteria. Raw milk does not rot, rather it sours naturally. Pasteurized milk is often associated with health problems like diarrhea, cramps, iron-deficiency anemia, cancer, skin rashes, osteoporosis and allergies etc. On the contrary, raw milk keeps you away from these health ailments.

Raw milk is highly nutritious and thus acts as one of the healthiest foods. Raw milk tastes better, when compared to pasteurized milk, as it is creamier and fresh. People who do not relish the taste of milk are likely to find the taste of raw milk pleasant. There can be digestion problem with the consumption of processed milk, but that won’t be the case with raw milk.

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