United States raw milk debate concluded that "raw milk poses a realistic health threat due to a possible contamination with human pathogens. It is therefore strongly recommended that milk should be heated before consumption. With the exception of an altered organoleptic [flavor] profile, heating (in particularly ultra high temperature and similar treatments) will not substantially change the nutritional value of raw milk or other benefits associated with raw milk consumption." Pasteurization opponents say that raw milk contains bacteria beneficial to the human digestive system, but pasteurization is not selective and affects all bacteria whether beneficial or infectious. These bacteria include species considered to be probiotics,
Milk substitute and northern South American cuisines for centuries, if not millenia. It is also a source of calcium and vitamins C, E, B1, B3, B5 and B6. Coconut milk is usually very high in fat and calories, but low in protein, which makes it a good substitute for cream, as it can be whipped up in a similar fashion to decorate baked goods or desserts. Almond milk is produced from almonds by grinding almonds with water, then straining the pulp from the liquid. This procedure can be done at home. Almond milk is low in saturated fat and calories. Soy milk