[2011 Nov] Raw Milk by Hilary Butler It’s also notable to me that in overseas countries which have human breast-milk banks, there is a preference NOT to pasteurise human milk.  Why is that?  Because some of the most useful and important ingredients in breast milk are destroyed as part of pasteurisation.  The same applies to cow’s milk.  Or any other pasteurised milk..... I know from personal experience that the unpasteurised milk, butter and cheese cannot compare in flavour, texture and nutritional value, to pasteurised products......One of the cleanest sheds I ever tested in was a timeless walk-through shed with no yard,  no fences, old Gerber machines, run by a retired couple of brothers.  Their cows came by themselves, and walked up to milk on being called by name.    I was amazed – and taken aback - at it’s “basicness” and simplicity, and yet – of all the sheds I went, this shed was the cleanest of them all...... there is no doubt in my mind that the body is far more able to ”use” unpasteurised milk and cheese, than pasteurised.  I’ve lost count of the number of people I’ve met who can drink unpasteurised milk and eat unpasteurised cheese, but goods bought from the supermarket cause problems.

Raw (Undamaged) Milk & Fluoride Notices - See Index - 2011-10-30