Full Spectrum of Nutrients

Raw milk contains:

  • Fat-soluble vitamins: A, D, E, and K in their natural, bioavailable forms.
  • Water-soluble vitamins: B-complex and C (though vitamin C is sensitive to light/heat even in raw milk).
  • Complete protein: All 22 amino acids, including all 8 essential ones.
  • Minerals: Calcium, phosphorus, magnesium, potassium, sodium, and sulfur, plus trace minerals like selenium, zinc, and iodine—fully intact and absorbable.

The synergy of these nutrients—combined with enzymes and beneficial fats—makes raw milk a true whole food.

Enzymes That Aid Digestion & Nutrient Absorption

  • Contains lactase (the enzyme needed to break down lactose).
  • Phosphatase: helps absorb calcium and phosphorus.
  • Lipase: breaks down fats.
  • Many other enzymes help make nutrients bioavailable and support the body’s own enzyme production.

Pasteurization destroys over 90% of these enzymes.

Probiotics & Beneficial Bacteria

  • Raw milk contains naturally occurring probiotics like Lactobacillus, Bifidobacteria, and others.
  • These support gut health, immune system regulation, and can help those with allergies or skin issues.

Pasteurized milk destroys these living bacteria.

Supports Lactose Digestion

  • Many people who are “lactose intolerant” can digest raw milk just fine—thanks to the lactase enzyme and gut flora in the milk.

It’s often not the lactose itself but the lack of enzymes in pasteurized milk that causes problems.

Healthy Fats & CLA

  • Contains omega-3 fatty acids, conjugated linoleic acid (CLA), and short-chain fatty acids—which support brain function, reduce inflammation, and boost metabolism.

These fats are often reduced or damaged in heat-treated milk.

Traditional, Ancestral Food

  • Cultures for thousands of years have consumed raw milk and fermented raw dairy (kefir, yogurt, cheese) without issue—when sourced cleanly.

It's only in recent history with industrial agriculture and centralized food systems that raw milk became demonized.

Fortified Milk Is Not Equal

  • Synthetic vitamins (like D2 or isolated D3) in fortified milk do not act the same way in the body as naturally occurring, food-based vitamins.
  • Cofactors, enzymes, and mineral combinations in raw milk help ensure real absorption—something lab-made additions can’t replicate.

Safe When Collected Properly

  • Modern raw milk dairies often exceed the hygiene standards of commercial dairies.
  • Small farms focused on raw milk frequently test for pathogens, maintain closed-herd practices, and have extremely clean milking protocols.
  • Many raw milk dairies track somatic cell counts, bacteria levels, and more, and are often certified for raw milk sales in states where legal.

Think of raw milk like sushi or rare steak—the key is quality sourcing and freshness, not blind fear.