At least one glass of milk should be consumed on a daily basis, as recommended by the majority of medical professionals. Milk is not only necessary for the formation of bones, but it also supplies our bodies with a wide variety of nutrients.
Even though we all like the experience of drinking a glass of milk, we have formed a taste for the sort of milk that we consume. This desire has been created over time.
The use of dairy substitutes such as soy milk is becoming increasingly popular among vegans, while bodybuilders prefer full-fat milk. Individuals who are trying to reduce weight may have a preference for skim milk.
In spite of the fact that all of these are risk-free and nutritious choices, the question of whether or not it is safe to consume raw milk is still up for debate.
Contrary to widespread assumption, pasteurization does not impair milk nutrition. Pasteurized and raw milk are comparable in nutrition. Milk is rich in heat-resistant calcium and phosphorus. A study indicated low losses in water-soluble vitamins B1, B6, B9, B12, and C and fat-soluble vitamins A, D, E, and K. As these nutrients are minimal, losing them doesn't damage the body. Pasteurised milk is more nutritious than raw milk.
People say raw milk has advantages over pasteurized milk. Raw milk is preferable for lactose-intolerant persons. Raw milk includes lactase, which digests lactose, increasing milk digestion. Lactase is eliminated during pasteurization. Second, raw milk reduces asthma, eczema, and allergy risk. Last, raw milk is said to have greater antimicrobials. Milk contains immunoglobulin, lysozyme, and lactoperoxidase, which inhibit dangerous microorganisms and prevent spoiling. Pasteurization removes antimicrobials from milk.
The only reason to avoid raw milk is harmful microorganisms. Milk's neutral pH, high nutritive and water content make it a bacterial feast and readily polluted. Salmonella, Escherichia, Campylobacter, E. Coli, and Cryptosporidium in raw milk can cause reactive arthritis, Guillain-Barre syndrome, and hemolytic uremic syndrome. Dehydration, diarrhea, vomiting, nausea, and fever might result from contamination. Pasteurization kills most bacteria, and those that survive are damaged and non-viable.
No scientific study has demonstrated the advantages of raw milk. Studies and evaluations demonstrate that raw and pasteurized milk ingredients are almost comparable. Was consuming raw milk worth endangering your health, even if it was healthier? We doubt it.