Does pasteurization make the calcium in milk less digestible?!

Does pasteurization make the calcium in milk less digestible?

That's what I've heard. some mention of the chemistry involved would be great.

Pasturization destroys all of the valuable nutrients in milk, and yes, the calcium is the first to go. Commercial milk is LOADED with pesticide residue, growth hormones, antibiotics, and steroids-in fact the vitamin D that is added to commercial milk is in fact, a steroid. ALL of the enzymes and nutritional value are destroyed, and must be replace synthetically. The whole commercial milk industry is shocking-what the animals are put through is unreal-forced insemination every couple of months, and medications to make them produce WAY more milk than they should. Try to find a source for raw, organic milk, at a local dairy or food co op. Its a MUCH healthier option. A google search will prove this to be fact, not just my opinion. I was "allergic" and lactose intolerant to milk, and avoided it for years, until a friend put me on to raw milk. Now, I am the happy owner of a pampered, well cared for cow, who gives me the gift of raw, fresh milk, which I use to make homemade butter, cheese, yogurt, and of course, the milk. It is a staple in my diet, where as one SIP of commercial milk will make me sick as a dog. Sad fact, but commercial milk is as toxic as commercial meat. Feel free to email me if you need more info.