The owner of California’s largest raw milk dairy, poured five types of milk into five sterilized mason jars, without fully tightening the lids, and let them sit out at room temperature for two weeks:
1. Raw, Organic Whole Milk: NO mold
3. Pasteurized, Conventional Whole Milk: Medium mold levels
4. Pasteurized, Conventional 2% Milk: HIGH mold levels
5. ULTRA Pasteurized 2% Milk: EXTREMELY HIGH mould levels
Both organic and conventional pasteurized whole milk had medium mold levels, while conventional 2% milk had more, and ultra-pasteurized 2% milk had the greatest amount of mould.
That’s because raw milk is a “living food with active ingredients,” McAfee explains. “Pasteurized milk is filled with dead bacteria, denatured proteins and destroyed enzymes.”
He notes that fermented raw milk products have been consumed without refrigeration for millennia.
On the other hand, when pasteurized or “dead” milk is allowed to “grow” in a warm environment, mold and “other strange things appear,” he says.
“Would you want to consume a product that is not going to thrive inside your warm body?” McAfee asks.