07/01/2026
π£π£π£ For the βpasteurized milk has the exact same nutritional value as raw milkβ crowdβ¦
Letβs clean that up. π
A basic nutrition label may look similar: fat, protein grams, calories, calcium, etc.
But milk is more than a label.
Before synthetic vitamins are added back in, heat processing can reduce or alter heat-sensitive vitamins, enzymes, immunoglobulins, lactoferrin, lactoperoxidase, and other bioactive proteins.
That is not conspiracy.
That is dairy science.
I was a raw milk farmer.
I did milk composition analysis AND milk component testing.
I saw the difference with my own eyes.
Pasteurized milk and raw milk are not biologically identical.
You can argue risk.
You can argue regulation.
You can argue preference.
But stop saying heat-treated milk is βexactly the sameβ as raw milk before anything synthetic is added back in.
Itβs not.
But, for the Love of GOD, please stop pretending a cow, a lab report, and a pasteurizer all produce the same living food.
They donβt.
Receipts:
Pasteurization and milk vitamins systematic review/meta-analysis:
https://pubmed.ncbi.nlm.nih.gov/22054181/
HTST pasteurization reduces bioactive proteins like lactoferrin, IgA, IgM, lactoperoxidase, and xanthine oxidase:
https://health.oregonstate.edu/research/publications/103168jds2024-25493
Proteomics study showing heat treatment reduced immune-active milk proteins:
https://pmc.ncbi.nlm.nih.gov/articles/PMC5622723/](https://pmc.ncbi.nlm.nih.gov/articles/PMC5622723/
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