Anyone else iffy about cooking with Dairy?

[Guest guest]

I just got some grassfed buttermilk, and I put some in my Porridge

after cooking, and it was delicious, but it got me thinking...

I just hate cooking with dairy. It doesn't matter if its buttermilk

biscuits or just frying stuff in butter, I pretty much refuse to eat

any dairy that isn't raw or cultured. The most dairy I cook is the 1

tablespoon of buttermilk or yogurt that I soak porridge in.

Maybe its just the mercury making me paranoid, but I just don't see

how cooking with dairy would be that good of an idea, considering how

destructive pasteurization is to milk. I guess I might consider

frying with butter if it wasn't raw, but I have access to cheap

organic pastured lard so I use that for all my frying.

Is this reasonable or am I just too paranoid?

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