Pasteurizing any milk at normal temps or uht will not only damage proteins but also kills the good sugars ".....ose's"

That sounds scary Jessica! lol

Making food last a long time with packaging, preservatives, etc... were mostly developed for war time necessity I believe and was never intended to be the norm for regular food consumption. So when going through a grocery store organic store or not, going around the perimeter of the store is about the only place where you can find real food that is perishable. Everything in the isles are for long term storage.

I drink milk once in a blue moon but still have the overall believe that milk is for babies as humans are the only ones who drink milk after infancy and another animal's milk at that!! I know some animals will do it anyway but that is an exception to the rule.

One thing I can't find is non-homoginized milk...when homoginizing milk, it busts the milk fats to smitherines so small that it makes them LDL fats making them more able to clog arteries, etc... homoginized milk is one of the leading causes of cardio-disease because of this. If the fat is left alone and is left intact in large fat pieces, they won't have the same clogging problems because they will be more HDL size. To my understanding at least.

As far as bone health...there isn't enough magnesium in typical cow's milk for the calcium to be used correctly in a human and long term large consumption of milk can cause calcium deposits.

Anyway, my 2 cents on milk.