Minutus

i think many people in the world let the raw, unpasteurized milk sit
a bit. isnt' that called clabbered milk? it begins to curdle and ferment.
so you wind up with a naturally fermented product that is pre-digested,
better for the intestinal flora and healthier.

tanya

The real difference that I find relevant is this:

When raw milk goes sour, (unless the dairy is dirty in procedures) it
does so with beneficial bacteria, as it usually arrives with those.
When pasteurized milk goes sour, the beneficial bacteria were killed
in pasteurization and there is a good chance that it goes sour with
pathogenic bacteria.

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

A little late, but I found this page outlining more information on raw milk than one could assimilate in who knows how long! It is about as thorough as a report can get.

http://www.karlloren.com/aajonus/p15.htm

Mary Ann Gilmore

Lots of good info in this paper. Don’t like Campbell very much generally but
he did a big job here compiling so much research references. May be good
to send to legislators who keep supporting medical mythology instead of fact.
t
From: Mary Ann Gilmore
Sent: Wednesday, August 21, 2013 1:49 AM
To: minutus@yahoogroups.com
Subject: [Minutus] Raw Milk

A little late, but I found this page outlining more information on raw milk than one could assimilate in who knows how long! It is about as thorough as a report can get.

http://www.karlloren.com/aajonus/p15.htm

Mary Ann Gilmore

But of course, raw milk helps one assimilate.

--- In minutus@yahoogroups.com, Mary Ann Gilmore wrote: