Prefer raw milk over pasteurized milk on the grounds that pasteurization supposedly destroys 66% to 70% of iron, 35% of vitamin A, 38% of the vitamin B complex, as well as all active enzymes.

noli's read

The idea that raw milk outperforms pasteurized milk relies on nutrient loss figures that prove to be scientifically unfounded. In fact, a major meta-analysis published by Macdonald and colleagues in the *Journal of Food Protection* shows that conventional pasteurization does not significantly affect minerals like iron, nor does it affect vitamin A. This same study confirms that while some B vitamins experience a slight decrease during heating, pasteurized milk remains an excellent daily source. As for enzymes, while some are deactivated by heat, expert opinions from agencies such as the FDA reiterate that they are not useful for human nutrition. Furthermore, since milk does not naturally contain active lactase, raw milk does not help in digesting lactose more effectively. Thus, pasteurization preserves the vast majority of milk's nutritional qualities while eliminating undesirable microbes.

the sources

No named source held this one up — that absence is part of the verdict.