We drink raw milk because it has intact proteins, enzymes and beneficial bacteria. At least that's the reasoning.
But I was just thinking- if pasteurization denatures the proteins and destroys a lot of the other good stuff in the milk, doesn't cooking meat destroy most of the good stuff in it and denature the proteins?
Does someone know if there is a difference?
I know homoginization is a big no-no- that messes with the fat particles and oxidizes cholesterol. But isn't pasteurization basically cooking? And then we go and cook our meat- which we eat far more often than we drink raw milk.
I won't drink milk that's pasteurized and homoginized and I eat raw eggs every day. But is it breaking logic to go and cook all of the beef, chicken, fish that we eat all the time? LOL don't think I could do that....I like a rare steak but raw shrimp is just a tad too much and I licked raw liver....ew. Hehe.