wonder if its true.

http://www.mercola.com/fcgi/pf/2004/apr/24/raw_milk.htm
read the Related Articles.

 

For the most part, it is true. The same is true for anything you cook, especially veggies. Most of the nutrients are leached out into the water. Microwaving food is even worse.

 

I've heard it's best chilled straight from the Cow, from what my friend has said (his aunt and uncle have a dairy farm somewhere in PA). That's something I would love to try!

 

When we had a cow, all we did was strain the bugs out of it and put it in the fridge. You always had to shake the container because the cream rose to the top. Nothing better than fresh.

 

heck, i drink it right from the udder

 

Who said it had to be from a cow, goats milk taste just as good and the cream doesn't separate and easily.





In a nut shell.
Pros and cons of Pasteurizing milk.

Pros:
kills harmful bacteria that could be there from lack of sanitation.
Keeps milk from spoiling in five days.

Cons:
kills enzymes that helps digest milk.
Makes the major part of the calcium contained in raw milk insoluble.
Destroys 20 percent of the iodine present in raw milk
completely changes the structure of the milk proteins (denaturization) into something far less than healthy
diminishes vitamins by about 50%
destroys vitamin B12, and vitamin B6
diminishes nutrients

homogenizing destroys the fatty acids in milk required to absorb vitamins and nutrients required to absorb calcium. Homogenizing milk has been linked to the rise in arteriosclerosis (hardening of the arteries) and heart disease. The culprit is an enzyme in milk called xanthine oxidase (XO) which partly survives pasteurization (40 percent). When the cream in milk is in it's natural state, the fat globules are too large to go through the intestinal wall and into the bloodstream.
Homogenization changes that by straining the fat through tiny pores under great pressure. XO attaches to the fat molecules (now reduced in size but increased in amount a hundred times) which are now small enough to get into the bloodstream and do its damage. Scientists have discovered that a significant amount of XO is present in areas of hardened and blocked arteries. XO is not present in human milk. In clean, raw cow's milk. XO is not absorbed by the intestines.


Fact: Excessive animal protein intake increases the need for calcium to neutralize the acid formed from digesting animal protein. Cows milk is 15% and human milk is 7%.

It seems that you would lose calcium from drinking processed milk instead of gaining, but alot can be gained from raw milk.

 

I personally enjoy it after it has been chilled for several hours, best milk you will ever taste. I have never been a fan of the warm milk myself.