I just love the claim that enzymes in milk are destroyed by pasteurization... when there isn’t a single enzyme in milk that is necessary for human health. And I actually want enzymes in milk to be destroyed, especially when those enzymes are located inside the cells of pathogenic bacteria.
The claim that all the milk is tested is good for marketing, and little else. Some pathogens are only detectable after culturing, sometimes for several days. The milk taken directly from the cow and tested might not have detectable pathogens, and yet still be hazardous to drink.
When I make yogurt, I make sure to heat the milk to ~175 degrees (F), even though I only buy pasteurized milk. I don’t want to take chances.
I grew up drinking raw milk on the farm. The hysteria about it these days is ridiculous.
It’s far more dangerous to get into a car.
“I just love the claim that enzymes in milk are destroyed by pasteurization...”
Hey, exDem, you are still a nanny-stater in your thinking. If you knew anything about raw milk (REAL MILK) you would not write the stuff I read here.
More disease is passed through pasteurized milk than through raw milk...by many fold.
Raw milk has enzymes to digest fat, and to make other parts of the milk digestable. Dairy intolerance generally disappears when dairy intolerant people start drinking raw milk.
And I suppose you thing the ‘essential’ omega 6’s, from corn oil, soybean oil, canola oil etc are really essential, and that butter is bad for you, margarine is good for you. And that the medium chain saturated fats in coconut oil are bad for you.
Well, enjoy your boiled milk...never the way God intended it to be used.