Raw Milk
For some reason the topics of pasteurized vs. raw milk and butter vs. margarine cause heated emotion from certain individuals. I have literally been attacked for even suggesting raw milk is safe and healthy as though it were poison. I find it funny that only 40 years ago people had raw milk delivered to their homes for their families to consume and never gave it a second thought. It was unquestioned that milk was a safe, natural food source especially for growing children. My wife grew up on a farm where they had dairy cows and drank unpasteurized milk to which they never had any ill effects.
So what has changed? As with many other examples in our food industry, we try to find ways to make things easier for large companies to make money at the expense of our health. Pasteurization is a process of heating milk in order to kill bacteria and the living enzymes. Pasteurization of milk not only destroys all of the enzymes, it alters the proteins, changes the form of calcium to a much less absorbable form, kills the beneficial bacteria as well as an foreign bacteria introduced in unclean dairies, and reduces all vitamins by 50-80%.
Understand that drinking pasteurized milk does not prevent osteoporosis. Even calves cannot survive drinking pasteurized milk because the process of pasteurization renders milk a dead substance, devoid of real nutrition. Over time, raw milk turns pleasantly sour and can be used for making butter and cheese, but pasteurized milk rots. Only a few decades ago, Americans accepted without question the premise that milk was good for us. Now milk consumption is blamed for everything from chronic ear infections in children to cancer and diabetes in adults.