DAIRY QUESTION

[Guest guest]

I'm very new to Nourishing Traditions and have been

reading vigorously for a few weeks now. I've spent

the last week or so researching the effects of

pasteurization on milk and it seems to me that the

harmful effects of this process are staggering. One

of the most damaging evidence being that baby calves

can't even thrive on pasteurized milk.

My question is, as hard as it is to find raw milk

products, and seemingly almost impossible to find

organic pasture fed raw milk products, what's the

purpose in using dairy products at all? Even if you

culture, ferment, etc. at home; if you are starting

with a pasteurized product, won't your end product

still be damaged? Would it be better to focus on

organ meats, eggs, fish eggs etc. for the vitamins and

minerals in milk?

Any help would be greatly appreciated.

Thanks!

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