Hello,

I personally follow a raw version of the Palaeolithic Diet(closer  in style, I 
suppose,   to the Neanderthin and Aquatic-Ape theories  than other Palaeo 
ways) and have experienced great success with it. I now run a forum for the 
many  raw-foodists who've experienced numerous health-problems with the 
many dodgy non-Palaeo foods which are recommended by the various raw-
food gurus(such as the raw dairy, raw veggie-juice, fermented grains etc.).

Anyway, what I'm looking for is further scientific evidence to counter the 
rather feeble arguments that pro-raw-dairy advocates routinely make. The 
standard, absurd arguments  such as "dairy is dairy, it doesn't matter from 
which animal it's from(!)" are easily countered by linking to nutritional profiles 
of (human)mothers' milk and showing how there are essential fatty acids 
present in that milk which boost infant brain development, and by  
demonstrating the very lack of such nutrients in non-human raw milk. 
(Incidentally, does anyone know of a website with an even  more detailed 
breakdown of the nutrients in human milk - I haven't found one that is 
scientifically rigorous enough for my liking).

Anyway, the specific anti-dairy theories I've found come mostly from 
www.beyondveg.com , such as the point made re the calcium:magnesium 
ratio , the fact that lactose inhibits copper absorption, the various infections 
caused by drinking raw milk from sick cows, and the recent report on the 
cancer-causing effects of the hormone betacellulin, present in milk and 
cheese. This last report(by Cordain) was most of interest to me since it 
pointed out that betacellulin was heat-stable(and therefore unaffected by 
pasteurisation and present also in raw milk and raw cheese). It's a standard 
argument by raw-foodists that raw dairy is somehow magically different from 
pasteurised dairy in absolutely all respects, so that they deem studies made 
on pasteurised dairy to be entirely irrelevant to the raw dairy issue.

So, what I'm looking for is any additional studies made on any  harmful effects 
of the various substances which are present,  unchanged, in both raw and 
pasteurised dairy. Any ideas?