[jslabovitz]

> Anecdotaly, we have several friends who cannot digest homogenized milk, but do well with raw milk. We are not sure if this is due to the makeup of the milk fat or due to the (usually harmless) microbiota in the milk.

I'm very interested in this, as it's true for me too! I don't have access to raw milk in my state, but I can find 'creamline' or 'cream top' milk at my farm stand, and that works great for me. Oddly, so does dry/powdered milk, of pretty much any type.

I've tried to research why homogenized milk is different (besides the obvious), but keep running into dead ends. I'd love to read any further info you have.