Does pasteurization make the calcium in milk less digestible?

Question

That's what I've heard. some mention of the chemistry involved would be great.

Answer 1

Pasturization destroys all of the valuable nutrients in milk, and yes, the calcium is the first to go. Commercial milk is LOADED with pesticide residue, growth hormones, antibiotics, and steroids-in fact the vitamin D that is added to commercial milk is in fact, a steroid. ALL of the enzymes and nutritional value are destroyed, and must be replace synthetically. The whole commercial milk industry is shocking-what the animals are put through is unreal-forced insemination every couple of months, and medications to make them produce WAY more milk than they should. Try to find a source for raw, organic milk, at a local dairy or food co op. Its a MUCH healthier option. A google search will prove this to be fact, not just my opinion. I was "allergic" and lactose intolerant to milk, and avoided it for years, until a friend put me on to raw milk. Now, I am the happy owner of a pampered, well cared for cow, who gives me the gift of raw, fresh milk, which I use to make homemade butter, cheese, yogurt, and of course, the milk. It is a staple in my diet, where as one SIP of commercial milk will make me sick as a dog. Sad fact, but commercial milk is as toxic as commercial meat. Feel free to email me if you need more info.

Answer 2

It has to do with the destruction of phosphate, which in turn affects the absorbtion of calcium.