RAW MILK: What if, under the guise of making food "safe"...

We are actually making it more dangerous and less effective as a nutritive agent?

Example: raw milk v pasteurized, homogenized milk.

Is raw milk substantially better for the system, particularly through it use of fats, which are effected by heating and homogenizing techniques.

There is concern about vascular disorders, primarily plaque build-up in the less natural forms of cow milk.