This translates to a lowering of the flavor bar, eliminating the potential to produce a depth and complexity of flavor that can exist with unpasteurized milk. The qualities listed below are lost or significantly diminished in the pasteurization process. Milk before pasteurization is rich in colloidal minerals and enzymes, which are necessary for the absorption and utilization of sugars and fats in the milk. These enzymes aid in the utilization of fats and sugars. When the milk is heated, it becomes precipitated with minerals that cannot be absorbed contributing to osteoporosis, sugars that cannot be digested and fats that are toxic.
Unpasteurized milk has a cortisone-like factor in the cream, which is heat sensitive.
This aids in combating allergies. Unpasteurized milk has the enzyme phosphataze that allows the body to absorb the calcium from the milk. This allows for the digestion of lactose. Unpasteurized milk has beneficial bacteria and lactic acids, which implant in the intestines and contribute to a balanced immune system. Raw milk has been used in effectively treating diabetes in the days before insulin.