It had only eight percent less of this
protein than raw milk and the difference was not statistically significant.
«Second, unlike the position traditionally given to soy products in foreign markets by steering them... into very specific niches, at Pil Andina we have observed that soy products present lower material
costs than raw milk, and this will allow us to include consumers with lower incomes.»
Still, despite the great strides in getting the truth out about raw milk and that pasteurized milk makes a whole lot more folks
sick than raw milk ever did, there still seems to be a bit of a stigma attached to folks who seek it out and consume it.
And so what they had to do — the food industry and politics — is they had to convince the public that pasteurized milk was
safer than raw milk.
It appears to survive minimal pasteurization quite well, although boiled and UHT milks had about 70 percent
less than raw milk.
In fact, research by Dr. Ted Beals found you are actually 35,000 times more likely to get sick from any other
food than raw milk.18
This conflicts with research I cited in «Biochemical Magic» showing that HTST pasteurized milk has thirty percent less total whey
protein than raw milk (3), and that the remaining whey protein itself has 22 percent less beta - lactoglobulin (4), suggesting an overall 45 percent loss of this protein.