Why raw milk is better for you than pasteurised (Via Telegraph)

Raw milk being used to produce Gruyère cheese on a farm near Albeuve, Switzerland  Photo: Getty Images

Raw milk being used to produce Gruyère cheese on a farm near Albeuve, Switzerland Photo: Getty Images

The health benefits of unpasteurised milk

by Graham Smith, 19 Feb 2013, Via Telegraph.co.uk

SIR – Joe Shute describes the popularity of raw milk (“Carry on milking – devotees of the raw white stuff won’t be cowed”, Features, January 25), but many people use it because of its health benefits.

Untreated milk has a higher nutritional value than pasteurised milk as vitamins of the B-complex are destroyed by heat treatment. The anti-microbial proteins in raw milk protect against infection, but these are curtailed by pasteurisation. Other proteins are also denatured.

Pasteurised milk is also less digestible than raw milk. Milk sugar, lactose, is changed to beta-lactose by pasteurisation, causing faster absorption of sugar into the bloodstream. Pasteurised milk can also lead to an atopic allergy to milk and milk products by affecting B-lactoglobulin.

Pasteurising milk, the result of overly high hygiene standards, is like using a sledgehammer to crack a walnut.

Read more  http://www.telegraph.co.uk/comment/letters/9878296/Why-raw-milk-is-better-for-you-than-pasteurised.html

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