There are prople who drink an enormous amount of raw milk (Masai) yet have low rates of cancer. Could the problem really reside in the pasteurization process that damaging the protein and homogenization (fractionated the fat molecules). Sally Fallon and Weston A Price both describe milk drinking cultures that seemingly had little or no cancer -- but they all used milk that was raw and from dairy cows that were pastured. Always seem to come back to good ole American know how to make things better than Mother Nature herself. Namaste, Liz <A HREF="http://www.csun.edu/~ecm59556/Healthycarb/index.html"> http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>