2 Comments
- NoTiG, on 10/10/2007, -0/+3I would just like to add that I am a member of a cow share program and I get raw milk delivered to me and have used it safely for over two years. It sours more quickly than regular milk... therefore it has a shorter shelflife.. but at least it sours and does not putrefy like pasteurized milk which is simply subject to whatever bacteria happen to be floating around. There are several reasons why milk should only be taken in it's raw state (and preferably cultured) 1. is all of the good bacteria that act as probiotics 2. enzymes are destroyed which is why many who have lactose intolerance can still drink it raw 3. proteins are easily mutated in milk by the heat, so the raw stuff is less allergenic and easier absorbed.. not to mention that heat destroys certain vitamins / minerals.
- captinherb, on 10/10/2007, -0/+2"To read this archive article, upgrade to TimesSelect or purchase as a single article."
Gonna have to pass


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