Problem
Many people are turning from processed foods to "natural" foods. Fearing loss of nutrients from pasteurization, a food choice of growing popularity is raw milk.
1) How wise is this choice?
2) How do pasteurization and processing affect the nutritional quality of milk?
3) What disease risks does consumption of raw milk present?
4) What factors increase the risks of disease from raw milk?
5) How does the risk compare of consuming raw milk compare with the pasteurized counterpart?
6) How would you advise a farmer with a desire to sell raw milk directly to consumers in an area where such sales are permitted?