CTenaLouise made a reference to this in a recent post...we have just switched from pasturized milk to raw.. This is not easy to find, we had to join a milk co-op to get it but the nice thing is, we can also get a variety of cheeses made from unpasturized milk as well as unpasturized cream from which we can make butter. We switched because of research indicating that many important enzymes and amino acids are destroyed and/or modified for the worse by pasturization. We don't eat that much dairy anyway so the extra fat probably won't kill us, and being natural, will be better for us than lower fat pasturized dairy.

We didn't have any ill effects from the switch, either, as I was expecting. Makes me think that it is better for the body, a welcome change from all the processing of food that goes on.

Note: if you buy unpasturized, don't cook with it or you'll lose the enzymes and aminos you pay extra for in the first place! We spread the butter on veggies and toast AFTER cooking, and after the food has cooled a bit.