With my scientist hat on I wonder what the SCC levels of this milk are..... but part of me doesn't want to know..... funny how our logic and emotions can conflict.
I have blogged before on why pasteurization is not longer needed in NZ (maybe it never was). To briefly summarize, the benefits of raw milk are:
- Better absorption and uptake of calcium and magnesium (and likely zinc)
- Higher carotene levels (and likely other vitamin levels)
- Bioactive - that is any enzymes/positive bits in the milk will still be "alive" or active
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