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This and many other sources have convinced me that the effects of milk on the
body are very significantly altered by pasteurisation and homogenization, and
that the understanding of and consumption of milk simply on the basis of its
macronutrient and micronutrient analysis can be seriously misleading. It is
high time that the public were educated about the difference between safe
certified raw milk and the highly processed product that they buy from the
average supermarket. It would appear that many of the adverse side-effects
of milk consumption, even with a full fat content, have far more to do with
the aggressive processing of the product than any inherent ‘unhealthiness'.
Mel SiffThis article is free for republishing
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