Hello, Amanda,

Pasteurizing milk kills microorganisms that might live in it, and changes
some enzymes. The lactose is present in both pasteurized and raw milk, as
are the milk proteins.

Some people are sensitive or allergic to the chemicals--such as antibiotics,
etc.--found in ordinary commercial cow milk. These people may be able to eat
organic milk from cows that weren't given these antibiotics and didn't eat
foods containing the other offensive substances. Depending on what you're
reading, the primary advantage of the raw milk may be that it's organic.
This won't help if you're either lactose intolerant or allergic to dairy,
but would fix your problem if you were actually allergic to, say, an
antibiotic commonly given to dairy cows.

Ms. C.

-----Original Message-----
From: Milk/Casein/Lactose-Free List [mailto:[log in to unmask]] On
Behalf Of Amanda Hemmerich
Sent: Monday, June 25, 2007 5:44 PM
To: [log in to unmask]
Subject: Re: allergy vs intolerance

From various readings, I have read that consuming raw milk products does not
present the same problems as pasteurized. So I thought I would try it. I may
have been naively convincing myself that I have an allergy to milk, but when
in fact it seems I am incredibly sensitive to any lactose. I also have a
twin sister (most likely identical, but we arent positive) who consumes milk
products with no problem- but she only eats high quality butter, raw
cheeses, etc. 
   
  
Sherene Silverberg <[log in to unmask]> wrote:
  On Jun 25, 2007, at 3:08 PM, Amanda Hemmerich wrote:

> I keep considering getting tested for the allergy, because if I am 
> positive, I would like to explore introducing raw milk products 
> into my diet.
=======

forgive the question, but why would you introduce milk of any sort 
into your diet if you are allergic to milk?

Sherene