Of course, cow proteins are very large anyway, and harder for humans to absorb
this makes no sense. we ingest and digest proteins of all sizes, from every organism that we eat.
What I learned is that the processing makes the milk harder to digest, more allergenic, and strips the good nutrients out. Then they put fake stuff back in that's less digestible than the real stuff, like Vit D.
depends on what the "processing" is. simple pastuerization is simply heating the milk up to kill any bacteria; and true, some proteins and vitamins so also get destroyed in the process. i don't see how that makes the milk more allergenic. fortifying the milk with additives is common, i suppose, but that has nothing to do with pastuerization.
Goat milk is far closer to human milk in structure and protein size, and is therefore easier for humans to digest.
i've heard this as well... goats are apparently genetically more similar to us than cows...
And of course, store bought non-organic milk will have antibiotics, hormones and pesticides in it
amen to that!!! that's why our DDs do not get it.
The only thing I don't get is why it's safe? It obviously is, but they keep telling us that raw animal products pose a significant e.coli risk. Eating undercooked meat is apparently a death wish. But I found one online farm in CA who ships frozen raw milk products. They've been inspected by the gov. and declared e.coli free. I guess I don't understand e.coli very well.
the reason is it less of a risk is because of the way it is obtained. milk from a healthy cow (i.e., no systemic infection) is, for all practical purposes, sterile from a microbiological perspective. as long as it does not become contaminated between the cow's utter and your fridge, there is little to worry about.
to obtain meat, the animal has to be slaughtered. this means that fecal matter from the gut (did you know that 1/3 the weight of fecal matter is e. coli??? yes it is true) can, and does, contaminate the cut pieces of meat. this is especially true of ground meat as opposed to cut meat, since any contamination essentially gets mixed throughout the ground meat, as opposed to just sitting on the outer edges of the cut pieces.
ETA:
just venturing a guess here, but i'm guessing that the major sources of contamination in raw milk is not from the milk itself or the cow's utter, but simply in the equipment used to collect it, handle it, bottle it, and transport it. remember that cow stalls and other parts of milking facilities are basically coated with cow fecal matter, and therefore, e. coli.
