In my previous blog post, I've written about the dangers of pasteurized milk and why you nor your children should drink it. If you tolerate lactose, you should opt for drinking raw milk.
For those with lactose intolerance
Unfortunately, recent study has shown that people with lactose intolerance are not able to digest raw milk. Even if it was only a small study and you should try the effects on yourself, you can probably still enjoy eating fermented dairy such as kefir or yogurt. Traditional cultures enjoyed these fermented foods long before pasteurization altered everything what was good in raw milk. In fact, fermentation was critical and practical in a world without refrigerators. Fermented food such as yoghurt, soft cheese, cultured butter and hard cheese could last in a cellar for weeks, some even for months. They offered beneficial fats and bacteria during the colder months when fresh food was scarce.
Benefits of Raw Milk
Raw milk is the highest quality milk you can get. It contains good bacteria that are essential for a healthy digestive system and it offers protection against disease-causing bacteria. Nutritionally, raw milk contains active enzymes, vitamins and minerals, which are deactivated in pasteurized milk. Consumption of raw milk also ensures that you do not unknowingly expose yourself to possible harmful components found in pasteurized milk.
Which milk to buy
If you shop for milk, check the label for pasture-raised, full fat and unpasteurized. Look for the cream-line. The fat is actually good for you! Raw milk should come from a certified farm. You can briefly heat the milk to a low boil. This milk can be used to make kefir, yoghurt or sour cream.
You can find much more information on benefits of raw milk in the book The Dirt Cure by Maya Shetreat-Klein MD, which I highly recommend.