"Milk is milk when it comes to calcium availability. The fact is that dairy is a very poor source of available calcium. In fact the US is the largest dairy consumer in the world and we have the highest osteoporosis rate followed by Finland, the second largest dairy consumer in the world.

The problem is that milk is high in protein, which blocks calcium absorption in high levels. It does not matter if the milk is raw, pasteurized, or organic. In each case the protein is still there. This is why vitamin D is added to milk. It helps to compensate for protein's blocking action on calcium absorption."



This is absolutely untrue! Commercial milk and whole raw milk are two different subjects when it comes to digestibility and assimilation of nutrients!

Heating even raw milk will destroy the enzymes needed to digest these calcium blocking proteins! But of course it would not be whole raw milk anymore now would it!


Homogenizing milk also destroys the ability to properly assimilate the fat properly also unlike raw milk!

Grass fed whole cows milk, unpasteurized and unhomogenized who receive the proper nutrients in its feed will produce raw milk that is a good source of usable calcium!

This is not just from some scientific journal study but is historically correct !
As usual establishment Science always omits so many factors when making its biased misinformed assumptions!