Research also indicates that there is approximately 33% more natural vitamin C in raw milk than in pasteurized milk. Vitamins A, B, and C in combination with enzymes are all destroyed in the pasteurization process and thereby leave the gates open for pathogens.
While regular milk only contains 16% casein protein, raw milk contains 80% casein. Casein allows for slow digestion of proteins that contribute to muscle growth.
Vitamin B12 is an essential vitamin found in raw milk. Unless children consume a great deal of meat and eggs (or raw meat, which is not at all healthy), vitamin B12 can be missing from their diets.
Research asserts that raw milk can prevent serious illnesses such as tuberculosis, asthma, flu, diphtheria, and related illnesses. It can also lower cholesterol. Pasteurized milk, on the other hand, has been attributed to the development of these diseases and can also promote dental decay.
Ease Your Allergies: Reasons to Drink Raw Milk.
