Serious Is raw milk actually worth it for the lactoferrin? (1 Viewer)

[Hypothermia]

I keep seeing people recommend raw milk mainly because of lactoferrin and other bioactive proteins. From what I understand, pasteurization does reduce lactoferrin, but it doesn’t completely remove it, and UHT is where most of it gets destroyed. Is the extra lactoferrin in raw milk actually meaningful enough to justify the risks (salmonella, ecoli etc.) And if it is then how much more lactoferrin does raw milk have contain than pasteurized milk?

 

[cosmetic]

It’s has more noooootrients

 

[Hypothermia]

It’s has more noooootrients

Ja but i asked my question about lactoferrin..

 

[Incisal]

goatis approved

 

[SubSlayer]

I keep seeing people recommend raw milk mainly because of lactoferrin and other bioactive proteins. From what I understand, pasteurization does reduce lactoferrin, but it doesn’t completely remove it, and UHT is where most of it gets destroyed. Is the extra lactoferrin in raw milk actually meaningful enough to justify the risks (salmonella, ecoli etc.) And if it is then how much more lactoferrin does raw milk have contain than pasteurized milk?

I love raw milk so much i dont even care about all of that it just tastes better and never had problems with it

 

[emogymmax]

I keep seeing people recommend raw milk mainly because of lactoferrin and other bioactive proteins. From what I understand, pasteurization does reduce lactoferrin, but it doesn’t completely remove it, and UHT is where most of it gets destroyed. Is the extra lactoferrin in raw milk actually meaningful enough to justify the risks (salmonella, ecoli etc.) And if it is then how much more lactoferrin does raw milk have contain than pasteurized milk?

if you eat/promote raw milk/raw meat you deserve the inevitable painful death you will recieve from parasites. everyone who promotes raw meat is either a: an actual schizophrenic or b:lying to you to sell you a course

 

[Hypothermia]

if you eat/promote raw milk/raw meat you deserve the inevitable painful death you will recieve from parasites. everyone who promotes raw meat is either a: an actual schizophrenic or b:lying to you to sell you a course

Cool, cool but you didn't answer my question >_<

 

[emogymmax]

Cool, cool but you didn't answer my question >_<

because as soon as you said raw milk i stopped reading, stop jestering about diet and start pinning

 

[Hypothermia]

The question wasn’t promoting raw milk as a diet thing, It was specifically about whether the lactoferrin difference is even meaningful or if safer alternatives make more sense...

 

[emogymmax]

again, youre worrying about fucking lactoferrin instead of pinning, gymcelling or saving up for hardmaxx, stop the jestering and make a change

 

[Hypothermia]

again, youre worrying about fucking lactoferrin instead of pinning, gymcelling or saving up for hardmaxx, stop the jestering and make a change

Appealmaxxing > parroting “pin and lift” under every post. Change personalities please.

 

[emogymmax]

Appealmaxxing > parroting “pin and lift” under every post. Change personalities please.

"appealmaxxing" if you ever speak to me like that again you fucking normie, im gonna rape you, and do you know why i could? because i pinned before you, go back to tiktok or listen to actual advice given by people who actually know about this shit

 

[Hypothermia]

"appealmaxxing" if you ever speak to me like that again you fucking normie, im gonna rape you, and do you know why i could? because i pinned before you, go back to tiktok or listen to actual advice given by people who actually know about this shit

your forever 5´6, dtm loser

 

[emogymmax]

your forever 5´6, dtm loser

LOL 6”2 and lhtn btw faggot check my TikTok if you want

 

[tby]

I keep seeing people recommend raw milk mainly because of lactoferrin and other bioactive proteins. From what I understand, pasteurization does reduce lactoferrin, but it doesn’t completely remove it, and UHT is where most of it gets destroyed. Is the extra lactoferrin in raw milk actually meaningful enough to justify the risks (salmonella, ecoli etc.) And if it is then how much more lactoferrin does raw milk have contain than pasteurized milk?

dnr cuz whats lactoferrin

 

[Mirilow]

I keep seeing people recommend raw milk mainly because of lactoferrin and other bioactive proteins. From what I understand, pasteurization does reduce lactoferrin, but it doesn’t completely remove it, and UHT is where most of it gets destroyed. Is the extra lactoferrin in raw milk actually meaningful enough to justify the risks (salmonella, ecoli etc.) And if it is then how much more lactoferrin does raw milk have contain than pasteurized milk?

Barely more nutritions not worth it unless its ya own cow