Pasturized milk is a big no no? i've no doubt that raw milk or not very pasteurized milk is alot healthier, but I cant have it right now.
so my question is if it's ok to drink milk in moderation while you are not Sensitive to milk?? I eat hard cheeses and butter and i love it but i want to drink also milk.
i don't eat gluten, sugar and refined oils and i don't miss it at all and I feel better.
asked bytamir (84)
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on January 29, 2013
at 04:34 PM
The advantages of raw milk over pasteurized milk are fairly well accepted (I think)
Pasteurized milk has lower quantities or bio-availability of
- CLA 
- manganese 
- copper 
- iron 
- vitamin C 
- Vitamin B 
- Beta-lactoglobulin  (which in turns reduces the BA of vitamin A)
Also some initial research (not released, but you can find it in University of Michigan's database if you have access) suggests that areas of the world where pasteurized milk was introduced before raw milk show significantly higher lactose intolerance (correlation not causation).
What all of this shows is that pasteurized milk is not as healthful as raw milk. This does not mean that pasteurized milk is not healthful. This is an very individualistic question. For me, I do great on dairy, and I consume it regularly and thrive on it. I use it in soups, sauces, and as a drink. I eat cheese and yogurt and kefir. If you are not symptomatic to milk, and you enjoy it, then by all means you should consume it. It is not essential, but can provide a good source of nutrition whether it is pasteurized or not.
on January 27, 2013
at 08:06 PM
I do perfectly fine from organic pasteurized milk from the supermarket drinking about 1-2 pints per day. Some people can handle it and some can't.
on July 28, 2013
at 11:12 PM
Here's how I look at it, pasteurized dairy is a nutritious food, while raw dairy is one of the most nutritious foods available in today's society. Make a decision based on availability and cost, but don't let perfect be the enemy of good
on January 27, 2013
at 10:26 PM
http://www.ncahf.org/articles/o-r/rawmilk.html (some reliable, if old, information)
In my neighborhood, the raw milk in stores is local and grass fed. Such milk is vastly superior to the tank-truck factory milk in supermarkets.
Milk is either pasteurized or not, there is no 'slightly.' Pasteurization has been enforced for decades because raw milk COULD be, and has been, a vehicle for transmission of several serious diseases. Back in the 1920s-30s, treating the milk was effective public safety. Nowadays, it probably isn't needed--most of the time.
Anti pasteurization propaganda tends to date from back when pasteurization was needed. A tremendous amount of crackpot anti germ-theory foolery. There is SOME loss of nutrients from heating, but not very much.
Personally, milk is too carb heavy for me, so I do culture supermarket milk into yogurt. If I could afford it, I would use local 'organic' milk, perhaps raw, as it tastes better.
If you have a good source for raw and/or grass-fed milk, which you can afford, go get some. Just don't buy into the tin-foil hat school of health.
on January 27, 2013
at 08:47 PM
I strongly advise against it. The process of pasteurization renders milk a virtually useless form of sustenance. It destroys all the nutrients and digestive enzymes. That's why a bunch of synthetic franken-vitamins have to be added back in, vitamin D2 being the worst offender. That's also why some people have such a hard time digesting milk -- more often than not, it's a "pasteurization" allergy. Organic pasteurized milk is even worse because it is often ultra high-temp pasteurized. UHT-pasteurized milk can be kept on a shelf at room temperature for months without spoiling because it is literally a dead food.
Normal pasteurized milk, if that is all you have access to, can be coaxed back to life if cultured into homemade kefir or yogurt. I personally recommend that.