high brix milk versus *raw* milk

[Guest guest]

Hi folks,

I was wondering what your opinions are on the relative importance of high

brix versus raw.

We've discussed high brix versus organic, and the insufficiency of simple

rawness, but haven't discussed the choice between a pasteurized product that is

both grass-fed, and biodynamic (presumably very good soil fertility) and a raw

grass-fed product grown on relatively not so great soil.

Since I have easy access to two brands of biodynamic yogurt (Seven Stars and

Hawthorne Valley), I wonder whether they might be *more* nutritious than the

raw milk I have access too.

Chris