First of all, please understand that I do not
recommend drinking pasteurized milk of any kind -- ever.
Because once milk has been pasteurized it's more or less "dead,"
and offers little in terms of real nutritional value to anyone,
whether you show signs of intolerance to the milk or not.
Valuable enzymes are destroyed, vitamins (such as A, C, B6 and
B12) are diminished, fragile milk proteins are radically
transformed from health nurturing to unnatural amino acid
configurations that can actually worsen your health. Finally the
eradication of beneficial bacteria through the pasteurization
process actually ends up promoting pathogens.
The healthy alternative to pasteurized milk is raw milk, which
is an outstanding source of nutrients including beneficial
bacteria such as lactobacillus acidophilus, vitamins and
enzymes, and it is, in my estimation, one of the finest sources
of calcium available.
Raw milk is generally not associated with the
health problems linked to pasteurized milk, and even people
who have been allergic to pasteurized milk for many years can
typically tolerate and even thrive on raw milk.
However, some people may still experience problems, such as
upper respiratory congestion, when drinking raw milk, and the
difference between the breeds of cows the milk comes from
appears to hold the answer.
Different Cows Equals Different Milk
This is an issue you may never have heard of unless you're
familiar with the bovine industry, or have done a fair amount of
research on milk. But there are actually distinct differences in
the milk produced by various breeds of dairy cows.