I can’t speak to your personal experience, but there’s no evidence that raw milk is any less allergenic than pasteurized milk (people are usually intolerant to the lactose in milk, which isn’t really affected by pasteurization).

In terms of calcium; not really true. Milk has a higher basic content of calcium than most leafy greens, and since our stomachs aren’t all that great at processing this kind of vegetable (unlike, say, a cow) the bioavailability tends to be lower. I’d also argue that it’s a bit easier to consume 500ml of milk than 1kg of spinach to get your daily intake of calcium.

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