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I know the pasteurization process is only bringing milk to a boil, so you wouldn't think that would make a difference. But it does with me.

I had no problem drinking all the fresh milk I could hold when I spent a year on my grandparents dairy farm. It's only after the milk is processed that my body has a problem with it.

So where would I fit in on their darwinist scale of things if I can tolerate milk before it's pasteurized but not be able to tolerate if after the process?

"I had no problem drinking all the fresh milk I could hold when I spent a year on my grandparents dairy farm. It's only after the milk is processed that my body has a problem with it."

"So where would I fit in on their darwinist scale of things if I can tolerate milk before it's pasteurized but not be able to tolerate if after the process?"

I was raised on a dairy and I have no problem with milk but have a similar situation with cheese. I cannot eat uncooked cheese. I think in your situation pasteurization is killing some bacteria that you find helpful and in mine, killing those I find harmful.

"if I can tolerate milk before it's pasteurized but not be able to tolerate if after the process"

Bingo! Pasteurization and homogenation change milk into an unnatural substance. It is no wonder so many have become 'lactose intolerant'. The 'Promised Land', a 'land flowing with milk and honey' does not suggest that milk is a bad thing. But that was not Pasteurized and Homogenized'. Many who are 'lactose intolerant' have found that they can enjoy raw milk, as it comes from the cow.

Pasteurization kills/changes/immobilizes a lot of friendly stuff in milk. Homogenation changes the fat into deadly particles that do nasty things to our bodies if we are foolish enough to drink it. Not all states require that milk be pasteurized, by the way. Any who live where it is legal for raw milk to be sold might want to check it out.

Raw milk keeps longer than the pasteurized stuff. In studies, raw milk causes less illness than pasteurized milk, by a wide margin. Many men with cardiovascular problems have been milk drinkers (pasteurized and homogenized).

Many states that require that milk sold be pasteurized do not require pasteurization for making cheese. This might be why some with an intolerance to milk can eat cheese without a problem. The only thing better than dairy products from fresh, raw milk is if the cows are grazed, not grain fed. Grazed cows produce butter fat that is high in omega 3's, an unsaturated fat that is good for us.

I had no problem drinking all the fresh milk I could hold when I spent a year on my grandparents dairy farm.

I used to love staying with my cousins; they got "real" milk, straight from the dairy farm. I once was dating a gal whose parents had jersey cows. The milk from those cows is something like 50% cream. Yummy! You have to keep stirring it or it will separate out into two layers. That stuff was like a meal in a glass. It also made the best chocolate milk in the world.