No, in fact the opposite is true. Pasteurized milk is a much healthier choice because you can enjoy all the nutritional benefits of milk without the concern of contracting harmful and possibly fatal diseases. Pasteurization does not alter the nutritional value of milk (1). Pasteurized milk has the additional health advantage of added vitamin D (raw milk contains virtually no vitamin D) (2).

(1) Haddad GS and Loewenstein M. Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk. J Dairy Sci, 1983. 66(8): p. 1601–6.

(2)  Vitamins A and D are added to milk in accordance with Health Canada's Food and Drug Act. Vitamin D enhances the absorption of calcium and improves the overall vitamin D status of Canadians. Low fat milk has some of the fat soluble vitamin A removed when the fat is skimmed and therefore, vitamin A is added to low fat and skim milk to ensure a consistent level of vitamin A in all milk.

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