Raw milk contains protective factors such as lactoferrin, lysozyme, lactoperoxidase, and immunoglobulins that prevent the overgrowth of pathogenic bacteria.

“This is because raw milk contains many naturally occurring bioactive components that are beneficial and protective and prevent it from becoming a pathogenic breeding ground things like lactoperoxidase immune cells like nutrifil macrophages and immunoglobulins which are antibodies all of these are contained in raw milk”

“raw Mill contains multiple factors which have been shown to protect it from being a pathogen breeding ground factors that are protective for your gut protective for your body”

“raw milk is a unique food because it contains certain enzymes like lactoperoxidase and compounds like lactoferrin actually control the growth of certain bacteria in raw milk”

“There are multiple imunologically active beneficial components in a raw milk that is an unpasteurized milk lost when the milk is heated.”