so wouldnt the pasteurization make them “cooked”? it is heating to 165 degrees, which could kill a lot of good stuff, as well as bad…
Pastueriization doesn’t affect protein content
true. I am going to do more research to see if/how it affects all the other enzymes and carrier proteins. It’s a complex issue, I suspect. Thanks for your valuable comment, and if you know of any in depth articles, please point me to them!