Hi everyone. This is Monica Reinagel, the nutrition diva here with your quick and dirty

tips for eating well and feeling fabulous. And this is the second in a two-part series looking at the pros and cons of drinking

raw or unpasteurized milk.

Drinking raw milk carries certain risks, and I discussed those in last week's episode.

This week, I want to take a closer look at the evidence to support various health claims

made by those who advocate drinking raw milk.

Raw milk proponents point out that raw milk contains nutrients, enzymes, beneficial bacteria, and other compounds that are denatured or destroyed by pasteurization.

And that's true. All food processing involves some nutrient loss. In fact, as I pointed out in episode

number 99 on raw food diets, even storing food can decrease its nutritional value.

So the question here is not whether raw milk is different than pasteurized milk.

It clearly is.

The question is whether these differences have a significant impact on your health, and that may not be quite as clear.

Let's start with the beneficial bacteria.

As I talked about way back in episode number four on fermented and cultured foods,

foods containing friendly lactobacylus bacteria

are definitely good for you.

But you'll get far more beneficial bacteria

from eating yogurt or drinking kefir than you would from drinking raw milk.

But what about vitamins and minerals?

Well in the show notes which you'll find at NutritionDiva. quick and dirty tips.

com. I've included a chart that shows you the amount of various vitamins and minerals in both

raw and pasteurized milk.

...