I appreciate all of the input regarding this subject, but let me steer it
back to it's original track a bit.

The gentleman I was arguing with insisted that all of the "bad"
reports/studies about milk - including high incidence of lactose
intolerance - are because the milk used/tested was not raw, but
pasteurized.

My question is this - are all of the studies regarding the harmful effects
of milk based on pasteurized (cooked) milk? Or, have any studies been done
on raw milk?

(Please do not answer that it does not matter because his point was that it
matters very much).