- First of all, nowadays, it is now quite easy and practical to deliver healthy raw milk from animals to consumers.
- Raw milk contains vitamins, enzymes, and other bioactive components destroyed by pasteurization which are very likely to confer benefits to the immune, reproductive, and digestive systems [reference]. (Lactase is one example. Lactase is the enzyme necessary for the digestion of lactose, a component of milk. Roughly 75% of adults worldwide [reference] are not able to produce adequate lactase on their own. Thus, for most people in the world, raw milk is more digestible than pasteurized milk.)
- Raw milk contains a dynamic balance of bacteria that actually makes it less prone to spoiling than the sterile pasteurized milk, which is like an unpeopled frontier waiting to be overrun.
- Because of this balance of bacteria, raw milk is more versatile when making cultured milk products (cheese, yogurt, kefir, etc.).
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