Besides destroying all the beneficial bacteria in milk through the pasteurization process, the milk industry also puts a substance in the milk to make it really white. Raw milk is NOT white, it is a creamy color, but the milk lobby decided it would be more palatable if they could make it white white. I can’t remember what this stuff is, but I don’t want to drink commercial milk. I gave up my cow share and now buy a product at the health food store that is flash pasteurized but NOT homogenized. Your body cannot utilize the beneficial fats in cream if it’s been homogenized, and dairy fat has a high content of Omega 3, vitamin e, and conjugated linoleic acid, but only if the milk comes from free range, grassfed cows. I don’t drink milk per se, but rather ferment it with kefir grains I got from a local farmer in Costa Rica. Kefir has a higher content of beneficial bacteria than yogurt, which only has a couple of strains a opposed to about a dozen strains in kefir. Cows that are free range and grass fed have a lower incidence of all diseases; it’s when they are cooped up in a pen in unsanitary conditions, fed tons of milk-producing hormones, and then milked to the point that their teats become infected and ooze pus — THAT is one of the reasons why the milk is pasteurized. Responsible organic dairies who supply raw milk routinely check for e.coli, TB, etc. I’m sure it’s just me, but I’d trust a dairy farmer before I’d trust Dos Pinos! As for those yogurt commericals, they were all staged. That aside, there is lots of evidence that consuming a beverage such as kefir will boost your immune system and keep you healthy. I’ve been drinking this stuff for ten years, and was pleasantly surprised that many campesinos in Costa Rica also drink it. And now I have an overabundance of kefir grains, so if anyone wants some, let me know.
