is actually much more bioavailable than it is in milk what it really comes down to regarding milk is how natural is the milk because if it comes straight from nature than in my experience it's a pretty good food but if we change it then it's a terrible food so that brings it down to raw versus pasteurized and raw milk is alive it has bacteria in it the lactobacillus the beneficial bacteria that help repopulate our gut that help defend against the pathogenic bacteria it helps maintain the balance it has enzymes that help us break down the food the the proteins in the milk because milk is a relatively hard food to digest if it doesn't have the bacteria and the enzymes in it if it's alive and still has those then it's reasonably easy to digest and process but if they're missing it makes it very very difficult to break down in process so pasteurized milk is sterile they have killed off all the bacteria so we don't have any of the supposedly bad but we also don't have any good bacteria to help us process it it has no enzymes in it to help us break it down and it's also homogenized meaning in normal natural milk the way nature made it the fat is sort of in globules it's like it's floating around and it separates if you leave it sitting for a little bit so that was Nature's Way of organizing that particular food for us and when we homogenized it so the fat doesn't separate then we change it and in my experience with muscle testing and clinical results that is a problem that the body does much better with the fat when it's floating around the way it does in raw milk the way that we normally get it from our mothers and from other animals there are lots and lots of things in the pasteurized milk that can change when we heat it so proteins for example are very heat sensitive proteins get denatured if you think about an egg white it's liquid at room temperature and then when we hit about NUMBER_TOKEN degrees Celsius long before boiling then that protein turns solid it has denatured and a lot of the proteins even though milk doesn't turn solid the proteins denature they change so now they're not the same for our bodies to process they're much more difficult to break down the reason people have some issues with milk is lactose intolerant and not all people lose their ability to break down lactose a lot of people especially Scandinavians tend to retain their lactase production so they can break down lactose whereas Asians for example pretty much across the board they lose that ability so maybe some maybe some cultures are better at processing the milk than others so these are factors you have to weigh in as well the people who really really need to avoid milk is if they have an allergy and that is to one of the two proteins there are two proteins called whey and casein and casein is the protein that makes cheese that produces that texture of cheese so when you make cheese they remove the way and the casein remains so some people are allergic to one some are allergic to the other and some are allergic to both so if you're allergic to weight you may still tolerate cheese but if you're allergic to both then you definitely need to avoid all dairy definitely and then there can also be sensitivities that we find out with clinical findings and with muscle testing and with trial and error and that's in my opinion because the milk is pasteurized that
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