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The following Mark's Daily Apple article was written by Mark Sisson and is narrated by

Brahe Armstrong.

Is raw milk really better?

I don't drink much, if any, milk.

A little cream in my morning coffee, good cheese regularly.

Some yogurt and kaffir on occasion are about the extent of my dairy consumption. But milk, that pure white,

untouched fluid gushing from swollen udders? No, not really. Not anymore. It's certainly a nutrient-dense food, don't get me wrong, and I'm good at breaking down lactose. I just don't see the need for it

in my regular diet. Ambivalence and lack of personal investment aside, I can't ignore the bitter

debate raging between raw milk advocates and raw milk skeptics. I may not have a personal dog in this

fight. For what it's worth, I seem to tolerate

pasteurized milk just fine, and lots of primal folks listening to this are in the same boat,

but many of my listeners do drink milk, or would like to drink it if a healthier version

existed. Raw milk may or may not be that version. Plus, it's always interesting

to wade into the fray to see whose claims are science-based and whose aren't. So, let's get to it.

What effects, if any, does pasteurization have on the nutritional content of raw milk?

...