Conventional Milk
| Nutrient and Immune Factors | Pasteurized Milk | Raw Milk |
|---|---|---|
| Vitamin A | 35% Reduction | 100% Active |
| Vitamin C | 25-77% Reduction | 100% Active |
| Vitamin E | 14% Reduction | 100% Active |
| Iron | 66% Reduction | 100% Active |
| Zinc | 70% Reduction | 100% Active |
| B-Complex Vitamin | 38% Reduction | 100% Active |
| Calcium | 21% Reduction | 100% Active |
| Enzymes | 100% Destroyed | 100% Active |
| Immunoglobulin | Damaged | 100% Active |
1. Nutritional content: Raw milk is rich in nutrients such as vitamins, minerals, enzymes, and beneficial bacteria that are destroyed during pasteurization. Raw milk also contains healthy fats and proteins that are easily absorbed by the body.
2. Improved digestion: Raw milk contains enzymes that help to break down lactose, making it easier to digest for people who are lactose intolerant.
3. Boosts immunity: Raw milk contains beneficial bacteria that can help to boost the immune system, reducing the risk of infections.
4. Better taste: Many people prefer the taste of raw milk, which is creamier and richer than pasteurized milk.

