pediatrics- CSNN: a. Because even though the calcium levels in raw and pasteurized milk are the same, the body uses the calcium from raw milk more effectively.
b. Because the carrier protein for folate is inactivated during pasteurization.
c. Because lactoferrin, which contributes to iron assimilation, is inactivated during pasteurization. .
d. All of the above

Question

a. Because even though the calcium levels in raw and pasteurized milk are the same, the body uses the calcium from raw milk more effectively.
b. Because the carrier protein for folate is inactivated during pasteurization.
c. Because lactoferrin, which contributes to iron assimilation, is inactivated during pasteurization. .
d. All of the above

Teresa Pena · Accepted Answer

Why does WAPF recommend the consumption of certified whole raw milk as opposed to low fat pasteurized homogenized milk?

pediatrics- CSNN

Why does WAPF recommend the consumption of certified whole raw milk as opposed to low fat pasteurized homogenized milk?

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