The Simple Life Guide to Optimal Health by Gary Collins

Author:Gary Collins
Language: eng
Format: mobi
Tags: -
Publisher: Second Nature Publishing
Published: 2018-04-22T16:00:00+00:00

The Problem with Pasteurization

Modern milk is progressively becoming more and more degraded. Besides concerns about the inferior conditions and inappropriate foods that the modern cow endures, various processing techniques further despoil today’s milk. Perhaps the most egregious example of this is the use of pasteurization.

Pasteurization is a process in which raw milk is heated so as to destroy potentially illness-causing bacteria, molds and yeasts that may be present. Perhaps you were once taught that un-pasteurized milk contains harmful bacteria and is therefore dangerous to drink. What you probably weren’t taught, however, is that the main reason today’s milk has to be pasteurized is because of the modern cow’s poor state of health.

The benefits of pasteurization and the safety of pasteurized dairy products have been greatly exaggerated. For example, all recent outbreaks of salmonella in milk occurred in pasteurized milk.

In contrast, raw milk contains lactic acid-producing bacteria that naturally protect against pathogens (disease-causing agents). Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism against harmful bacteria.

A 2009 study in the Journal of Dairy Science found that pasteurized milk, once refrigerated, became a safe haven for harmful bacteria. The study further found that raw milk (i.e., milk that was neither pasteurized nor homogenized) had low levels of harmful bacteria.

There are, sadly, even more problems with heat-treated milk products:

• The heat used in pasteurization damages several amino acids naturally found in milk (lysine and tyrosine). This makes it harder for humans to digest the proteins found in dairy.

• Pasteurization promotes the rancidity of unsaturated fatty acids, which can make milk go rancid more quickly.

• Overheating dairy destroys vitamins, alters lactose, and destroys the enzymes in milk that otherwise help the body to process and use the nutrients that milk contains, including calcium.

• Pasteurization prevents the absorption of vital nutrients into the small intestine and promotes the uptake of toxic substances.

All of this information isn’t here to scare you off milk and dairy products. Rather, it is to inform you that your milk intolerance may be due to the processing of modern milk itself.

Going Raw

All of the healthy, milk-drinking populations studied by Dr. Weston Price consumed raw milk, raw cultured milk, or raw cheeses derived from healthy animals eating fresh grass or fodder. Happily, finding raw, whole milk and other products that originated from grass-fed cows is becoming increasingly convenient. Your local health food store will typically carry these products or know where you can purchase them.

To find the healthiest, highest quality raw milk in your area, I recommend finding a well-respected farmer in your area who follows safe and hygienic practices for their dairy cows. Not all raw milk is the same; its content is very dependent on the practices followed by individual farmers.

If you would like to try raw milk, first check out a raw dairy brand carried by your local natural foods market or health food store. These businesses usually have had long-term relationships with local farmers who grow and produce the products they sell, which eliminates the guesswork involved in finding a reputable raw-milk dairy.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.