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Is Raw Milk Good for You?

What are the benefits of drinking unpasteurized milk?

By
Monica Reinagel, MS, LD/N, CNS,
October 25, 2010
Episode #112

Page 2 of 4

It’s true that virtually all of the vitamin C in raw milk is destroyed by pasteurization. However, as raw milk contains very little vitamin C to start out with, I can’t see that this would have any significant impact on anyone’s nutrient status.

 

Nutrients (per cup)

Raw milk

Pasteurized

whole milk

A

100 mcg

249 IU (fortified)

D

10 IU

98 IU (fortified)

E

250 mcg

100 mcg

K

12 mcg

.5 mcg

B1

112 mcg

100 mcg

B2

440 mcg

400 mcg

Niacin

225mcg

300 mcg

B6

125 mcg

100 mcg

Pantothenic acid

880 mcg

900 mcg

Folic acid

14 mcg

12 mcg

B12

1 mcg

1 mcg

C

5 mg

0 mg

Sodium

110 mg

98 mg

Potassium

400 mg

349 mg

Calcium

300 mg

276 mg

Magnesium

25 mg

24 mg

Phosphorus

250 mg

222 mg

Iron

100 mcg

100 mcg

Zinc

1200 mcg

1000 mcg

Selenium

8 mcg

9 mcg

Source

University of Guelph

USDA

 

Is Raw Milk Lower in Lactose?

Contrary to popular belief, raw milk contains the same amount of lactose as pasteurized milk and does not contain any lactose-digesting enzymes. It does contain some other enzymes but their role in making the milk more digestible isn’t clear. In general, the enzymes that are involved in digestion are not those that are present in the food but those that are produced by your own body.

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