RAW MILK VS PASTEURIZED

Raw milk keeps all the natural elements that pasteurization destroys — enzymes, probiotics, and heat-sensitive vitamins — making it one of the most complete natural foods available.

The enzymes it contains, such as lactase, lipase, and phosphatase, help your body break down milk sugars and fats, absorb calcium and phosphorus, and digest more efficiently. This is why many people who react poorly to pasteurized milk have no problem with raw milk.

Its probiotics — living beneficial bacteria like Lactobacillus and Bifidobacterium — feed and balance your gut microbiome. A healthy gut directly supports digestion, immunity, mental clarity, and even mood regulation through the gut–brain connection.

Pasteurized milk loses many of these qualities. Heat destroys delicate vitamins like B6, B12, and C, and alters protein and fat structure, reducing bioavailability and making it harder to digest.

When sourced responsibly from clean, grass-fed farms, raw milk provides living nutrition — enzymes, microbes, and nutrients that work together to nourish and strengthen the human body in the way nature designed.