I’ve been drinking raw milk since reading Deep Nutrition, but keep a different milk on hand for hot stuff since I’m a cheap ass.
Isn’t pasteurizing just adding heat to kill enzymes making it more shelf stable? I don’t understand how it’s more nutritious.
Would it be the same as a grass fed milk that’s pasturized? Or maybe since you can guarantee that the raw cow had a better nutrition?
npub1j8…6hhvz
2024-03-13 03:02:05
in reply to nevent1q…8dvj
Author Public Key
npub1j8ju2t3ss9uqs858c2kl09pcryg8acrvd8x6xduqp36lgsweqc6qs6hhvzPublished at
2024-03-13 03:02:05Event JSON
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