Which type of milk is good? Pasteurized or raw?

Question

The below links talks about goodness of raw milk.
http://en.wikipedia.org/wiki/raw_milk...

This link describes the pasterization process and its benefits.
http://en.wikipedia.org/wiki/pasteurizat...

My understanding is that pasteurization involves heating milk at very high temperature for a short time.
Idea is to kill the unwanted bacteria. But that is not that good. It will destroy the enzymes as well. Milk can be preserved for long time( as a result of nil bacteria). But what's the use. There is no helth at all in it. Milk should be heated in a very low heat for around 25 minutes(1 litre).

Looks like world has to live with more conflicts.

What's your opinion on this? Which one do you think is good?

Its not just enymes thay get destroyed. Also many vitaminas including B12 is destroyed.
If we boil the milk over a long period (atleast 10 minutes until it foams instead of just 2 or 3 seconds which UHT pasteurization uses) and on a slow heat then bacteria also could be easily destroyed. This method has quite a good deal in countries like India where people boil raw milk from that way.

Sources:
http://www.mapi.com/en/newsletters/ayurveda_&_milk.html

Answer 1

Unfortunately the last 2 posts were false information. Raw milk is extremely healthy for you, as long as it is as free range, organic, local. Go to realmilk.com and find a farmer near you. The myth that raw milk and eggs is just another ploy for globalism in this country. They want things mass produced so corporations can profit. An excellent site on raw milk and eggs, and any other health questions is mercola.com. You can find just about anything on there by using the search bar.

Answer 2

I've talked to people (especially lots of old timers) who grew up on raw fresh milk. They said it was good stuff and had no problems with it. They said that once regulations were put in place to force everyone to boil the milk, they said the milk was dead and no good for you. They said you'd get sick from boiled milk and they saw such illnesses. Mainly because the living enzymes in the milk which aide in the digestion were killed (same with all cooked foods) and caused indigestion. Plus, the manufactured milk was much different. Milk from many different cows put all in one batch and boiled, skimmed, and watered down etc, and they all hated the taste too, saying that the rich creaminess and all the goodness was gone. Plus who knows if it came from a sickly cow or not. If you have your own animals, and if they are naturally pregnant and producing milk, then you might be able to borrow some, but people are greedy and started injection of hormones into these cows because people wanted more more more. Then these cows got all sickly and the milk was no good, so they just boiled it and mixed it and processed it to make money.

Basically, if you drink it straight from the cow with clean nipples there will be no contamination. But if you let it sit around etc. you are looking for dangerous things to start growing in it.

Those are my thoughts. Lastly, why drink milk anyway? Adults don't need it; only babies and small children.

Answer 3

the 1st answer is partly suited... the supplementations and minerals are not touched plenty with the pasteurization as a rule because of the fact the minerals are not affected plenty by warmth and there are minimum supplementations specifically (as a rule only nutrition D, it is added returned in any know). whether, the area it is affected may be the enzymes and probiotics (the best micro organism), and those are very valuable for you (exceedingly in digestion). the main downside is precisely what the 1st answerer reported... there could desire to be some undesirable micro organism in with the best micro organism. yet think of of it this variety... human beings drank cow's milk for hundreds of years earlier pasteurization got here alongside and cows weren't common as dying-bringers (even earlier antibiotics). as long because of the fact the cows are not ill and their stalls are stored sparkling (or a minimum of their udders are wiped sparkling thoroughly earlier the milking), you could no longer have something to situation approximately. Pasteurization became particularly introduced into using being "elementary" because of the fact it made the milk final longer, no longer only by means of decrease volume of micro organism in it (in spite of the actuality that that became one reason between various).

Answer 4

Pasteurized milk is safer to drink. It brings levels of viable bacteria down to known levels and shelf life under refrigeration can then be predicted.

As far as destroying enzymes...s o what? Humans have all the enzymes they need to digest and process food. Those are there for the calf; we dont' need them. Furthermore, enzymes are proteins, and they are denatured in the very acidic environment of our stmachs anyway.

So why risk food poisoning? Louis Pasteur did us all a favor.

Answer 5

Soy.

Humans are the only species that consume the milk of another species. Then we wonder why it makes us sick.

Answer 6

Raw is very bad for you and lots of side effects,