Most people get them from farmers' markets. There are supposedly health advantages to it, but I'd assume this would be the case from buying from a smaller responsible farm over a corporate factory farm anyhow—regardless of whether it's pasteurized or not.
Hahahaha! Been a triathlete for 6 years and a distance runner for 20. Not hurting for protein or calcium at all after dropping cow dairy and most meat (I occasionally have fish 1-3 times a week). Went off eggs a few years, too, and was fine. There's so many alternatives these days—even for people who don't have time to prepare/cook.
I'm not. I'm done being scared after the pandemic, but we are careful now. My family continues to mask in indoor public places most of the time—especially if it's crowded with a bunch of people we don't know well who have small children. We had COVID over Christmas and New Year after going mask-free in the late fall. I ended up with COVID psychosis in February, and the health effects are still impacting me as a runner/triathlete up to this point in late April. Until more is done to remedy that crap, I prefer not to risk hurting my pulmonary or nervous system again. I've had friends who've had this thing about 3 or 4 times and dread to think what their brains and hearts are turning into—especially as they age further (we're in our 40s/50s). I haven't had a flu in ages so I suppose it works quite well for it, too.
Most people get them from farmers' markets. There are supposedly health advantages to it, but I'd assume this would be the case from buying from a smaller responsible farm over a corporate factory farm anyhow—regardless of whether it's pasteurized or not.