Chemicals? What does pasteurization have to do with chemicals? If chemicals are a negative, are pathogens like salmonella, E. coli, Listeria, Brucella species, Campylobacter jejuni, and so on, considered a positive?The cow's milk unpasteurized from cows fed with food not chemically doused is what I meant to say ... This is a good link on raw milk. My daughter, interestingly, was highly allergic to all dairy (her eyes would puff up), so she stopped with consuming it and took supplements instead, but when we switched over to raw milk, not only can she consume as much as she wants, she says she no longer feels weak with tough workouts (she's a polo player). And I notice a difference in the pool as well. More positive protein; more power!! I heard about raw milk years ago from a friend who would vacation in Ireland. She drank the milk there [unpasteurized] all the time without adverse reactions regarding her allergies.
You realize that all food is made up of chemicals, right?
There was a kid I was friends with from the farm next to us as I was growing up whose family ran a small dairy farm. They only drank raw milk. One winter he quit going to school. We learned he had contracted brucellosis. He almost died and we didn't see him for about six months. He was never the same. It ruined his life. Brucella is just one of many very dangerous pathogens you risk whenever you choose to drink raw milk. Children are especially at risk. Infections are rare but they are serious and debilitating when they occur and it's usually the children who are hit the hardest. I never understood why anyone would accept the risk given that pasteurization kills the bugs. To each his own.