Milk loses its therapeutic power and its nutritional qualities when it is cooked or heated. The main elements of milk, especially calcium, iron and phosphorus, wouldn't be assimilated and metabolized by our bodies.

Pasteurized milk is not useful for our body. The only advantage of this milk is that it can stored for a long time and transported without perishing.

Milk contains more calcium than any other food, and about 90% of people suffer from lack of calcium. This may be the result of the fact that people consume more pasteurized milk.

To ensure the amount of calcium required by body, we must drink daily some milk. Lack of calcium may cause diseases like: arthritis, joint problems, spine disorders.

Unpasteurized milk benefits:

- it is the best provider body calcium and neutralizes bad toxins such as vegetables;

- unpasteurized milk acts as a purifier. Foreign bacteria that could be developed are harmless and do not altering its qualities, because milk does not spoil, does not rot, it only is changed. This is because whey;

- clean the intestines of pathogens and bacteria;

- is easy to digest.

There are also opinions that unpasteurized milk can be contaminated with pathogenic bacteria, during collection, processing, distribution or storage. But we should know that in nowadays the milk is mechanically milked.