Hypothermia
Iron
- Joined
- Dec 12, 2025
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I keep seeing people recommend raw milk mainly because of lactoferrin and other bioactive proteins. From what I understand, pasteurization does reduce lactoferrin, but it doesn’t completely remove it, and UHT is where most of it gets destroyed. Is the extra lactoferrin in raw milk actually meaningful enough to justify the risks (salmonella, ecoli etc.) And if it is then how much more lactoferrin does raw milk have contain than pasteurized milk?
check my TikTok if you want
