Journal

Pasteurization has been the dairy industry standard for the past century but health-conscious consumers have long been aware of its obvious drawbacks. Pasteurization burns off a significant portion of the protein, nutrients, probiotics and digestive enzymes that naturally occur in cow's milk. Invented out of necessity in a time when refrigeration technology was not yet available, the pasteurization process drastically decreases the bioavailability of milk's natural, nourishing goodness.

The benefits of raw milk have long been an open secret, but in the last five years its popularity has exploded in the US. As trust in traditional institutions erode, many are making the choice to take their health and wellness into their own hands. While it is not currently FDA approved for human consumption, raw milk is produced by many local farms and co-ops across the country. Laws regarding its sale vary state-by-state, and in Florida it is currently not available for retail sale in grocery stores.