Originally Posted by Robert Allison
The theory seems to be that the pasteurization process deforms the casein and other components of milk, making them unrecognizable to the body. Another issue is that most pasteurized milk is produced by cows that are fed a diet rich in grains, which almost certainly alters the fatty acid composition of the milk, making it more inflammatory to the digestive tract.
I would suggest starting with raw cheese and, if you can find it, raw butter. IIRC, they have less casein and lactose than milk.
that actualy makes since and shows there is possibly more bennifit than icreased ezyme activity. I am hopefull. Just enjoying the ocasional cheese and buttery sauce or soup would be nice as well as using the milk for weight gain. I will think/speak positivly and it will be fine.