9 Reasons To Stop Drinking Any Kind Of Pasteurized Milk
(Natasha Longo)
Pasteurization is a dangerous method of heating our foods with tragic
side effects which are largely ignored by the FDA and downplayed by
the dairy industry. To accept these facts would be to surrender after
a hundred-year war indiscriminately waged against all bacteria–a
hundred-year war that has now turned to attack the immune systems of
the public. Here are 9 reasons why pasteurization destroys the
nutritional and enzymatic value of milk and why you need to avoid it.
Raw milk contains vast
amounts of nutrients including beneficial bacteria such as
lactobacillus acidolphilus, vitamins and enzmes, and only a very
modest source of calcium (if left unpasteurized).
To understand what heat
does to a good bacteria, we need to know about its structure. A
bacterium is a single-celled organism. Think of it like a studio
apartment, one room containing all the things a person needs to live:
food, water, air. The walls of the apartment enclose the electrical
wiring and gas pipes that deliver energy, along with the sewage pipes
that get rid of waste products. In contrast to the size of this
single-celled organism, even an animal as small as a mouse would be
like a huge city with thousands of buildings and extensive
infrastructure to keep it “alive.”
When the temperature
gets hot enough, the enzymes in the bacterium are denatured, meaning
they change shape. This change renders them useless, and they’re no
longer able to do their work. The cell simply ceases to function.
Heat can also damage
the bacterium’s cell envelope. Proteins and fatty acids making up
the envelope lose their shape, weakening it. At the same time, fluid
inside the cell expands as the temperature rises, increasing the
internal pressure. The expanding fluid pushes against the weakened
wall and causes it to burst, spilling out the guts of the bacterium.
Pasteurization
constitutes one of the milder forms of thermal processing. Ultra-high
temperature and sterilization methods kill all microorganisms in the
food, while milder heat treatments like thermization and
pasteurization only kill some of them. Why not use a higher
temperature if it will kill more pathogens? The answer is that higher
temperatures change the characteristics of the food.
At higher temperatures,
as with Ultra High Temperature Pasteurization, several things happen
to milk that make it less desirable to consumers:
High-Temp
Pasteurization - Milk is heated to 161F for 31 seconds in order to
sterilize the milk. The problem is that this also kills enzymes, much
of the healthy microorganisms, and more importantly it denatures the
proteins. Essentially, high-temp pasteurization kills the milk and
makes it much more difficult for your body to digest. This can
typically lead to inflammatory bowel disease, among others.
Ultra-Pasteurized -
This is the majority of our milk today, what you would typically find
in a grocery store. Ultra-pasteurization heats the milk to 280F for
only a few seconds. The reason for using ultra-pasteurization is
because it kills everything. Ultra pasteurization not only kills
potentially harmful bacteria in the milk, but also damages all of the
vitamins, minerals and other nutrients originally contained in the
milk. This process also kills the healthy enzymes which help your
body digest the milk, and drinking it without the enzymes can lead to
lactose intolerance.
Low-Temp Pasteurization
- Milk is only heated to 145F. This is significant because it’s
below the temperature that kills most of the beneficial enzymes and
the proteins remain in-tact. The main downside to low-temp
pasteurization is that some of the enzymes and probiotics can be
damaged. But, by culturing (fermenting it with good bacteria) this
dairy and making yogurt, kefir or amasai, many of those probiotics
are added back. This also improves the digestibility of the dairy.
Low-temp is the closest to raw milk products most of us in the US can
get.
Most cow’s milk has
measurable quantities of herbicides, pesticides, dioxins (up to 200
times the safe levels), up to 52 powerful antibiotics, blood, pus,
feces, bacteria and viruses.
9 REASONS TO STOP
DRINKING PASTEURIZED MILK
1) Pasteurization Used
To Mask Low-Quality Milk
Heat destroys a great
number of bacteria in milk and thus conceals the evidence of dirt,
pus and dirty dairy practices. It’s cheaper to produce dirty milk
and kill the bacteria by heat, that to maintain a clean dairy and
keep cows healthy. To combat the increase in pathogens milk goes
through ‘clarification’, ‘filtering’, ‘bactofugation’ and
two ‘deariation’ treatments. Each of these treatments uses heat
ranging from 100-175 degrees Fahrenheit. Dairies count on many heat
treatments to mask their inferior sanitary conditions: milk filled
with pus, manure and debris. Consumer Reports found 44% of 125
pasteurized milk samples contained as many as 2200 organisms per
cubic centimeter (fecal bacteria, coliforms)
2) Pasteurization
Destroys Nutrients
It destroys vitamin C,
and damages water soluble B vitamins diminishing the nutrient value
of milk. Calcium and other minerals are made unavailable by
pasteurization. The Maillard reaction, a chemical reaction between
proteins and sugars, occurs at higher heats and causes browning,
discoloring the milk.
3) Pasteurization
Destroys Enzymes
Milk enzymes, proteins,
antibodies as well as beneficial hormones are destroyed by
pasteurization resulting in devitalized ‘lifeless’ milk. Milk
enzymes help digest lactose and both enzymes and milk proteins help
to absorb vitamins. Protective enzymes in milk are inactivated,
making it more susceptible to spoilage.
4) Causes Asthma
Pasteurized milk causes
asthma, and as a result doctors prescribe a diet without pasteurized
dairy products. Milk triggers asthma by destabilizing MAST cells,
which release histamines that cause inflammation, mucus production
and bronchial spasm. Pasteurized milk is a partial food product that
is missing digestive enzymes and nearly all of its beneficial
bacteria. Pasteurized milk (with rare exceptions) comes from cows fed
a ration based on corn and soy rather than pasture and forage.
Pasteurization warps and distorts fragile proteins, making them
allergenic. Unpasteurized milk is the opposite and heals and prevents
asthma by stabilizing MAST cells and reducing inflammation as shown
by dramatic lowering of C-reactive protein levels. Unpasteurized milk
rebuilds immunity by allowing the safe consumption of biodiversity in
our diets. These bacteria then re-colonize the gut and become our
immune protective and digestive ecosystem armies.
5) Allergenic and
Disease Causing Food
Cow’s milk is the
number one allergic food in this country. The milk of each of the
over 4,700 mammals on earth is formulated specifically for that
species. There are special lactoferrins and immunoglobulins (cow
specific immunizing stuff) that in humans serve as allergens. It has
been well documented as a cause in diarrhea, cramps, bloating, gas,
gastrointestinal bleeding, iron-deficiency anemia, skin rashes,
atherosclerosis, and acne. It is the primary cause of recurrent ear
infections in children. It has also been linked to insulin dependent
diabetes, rheumatoid arthritis, infertility, and leukemia. The
protein lactalbumin, has been identified as a key factor in diabetes
(and a major reason for NOT giving cows milk to infants). 89% of
America’s dairy herds have the leukemia virus. Cows diagnosed with
Johne’s Disease have diarrhea, and heavy fecal shedding of
bacteria. This bacteria becomes cultured in milk, and is not
destroyed by pasteurization. Occasionally, the milk-borne bacteria
will begin to grow in the human host, and the results are irritable
bowel syndrome and Crohn’s Disease.
6) Kills Bone Density
The dairy industy has
been hard at work the last 50 years convincing people that
pasteurized dairy products such as milk or cheese increases
bioavailable calcium levels. This is totally false. The
pasteurization process only creates calcium carbonate, which has
absolutely no way of entering the cells without a chelating agent. So
what the body does is pull the calcium from the bones and other
tissues in order to buffer the calcium carbonate in the blood. This
process actually causes osteoporosis. Pasteurized dairy contains too
little magnesium needed at the proper ratio to absorb the calcium.
Most would agree that a minimum amount of Cal. to Mag Ratio is 2 to 1
and preferably 1 to 1. So milk, at a Cal/Mag ratio of 10 to 1, has a
problem. You may put 1200 mg of dairy calcium in your mouth, but you
will be lucky to actually absorb a third of it into your system. Over
99% of the body’s calcium is in the skeleton, where it provides
mechanical rigidity. Pasteurized dairy forces a calcium intake lower
than normal and the skeleton is used as a reserve to meet needs.
Long-term use of skeletal calcium to meet these needs leads to
osteoporosis. Dairy is pushed on Americans from birth yet they have
one of the highes risk of osteoporosis in the world. The test for
pasteurization is called the negative alpha phosphatase test. When
milk has been heated to 165 degrees (higher for UHT milk) and
pasteurization is complete, the enzyme phosphatase is 100 percent
destroyed. Guess what? This is the enzyme that is critical for the
absorption of minerals including calcium! Phosphatase is the third
most abundant enzyme in raw milk and those who drink raw milk enjoy
increased bone density. Several studies have documented greater bone
density and longer bones in animals and humans consuming raw milk
compared to pasteurized.
7) Antibiotic
Effectiveness
Pasteurization killed
antibiotic effectiveness for all of us. By creating a commodity dairy
market system that relies heavily on antibiotics fed to heifers and
dry cows at CAFO (Confined Animal Feeding Operation) mega dairies to
support massive milk production, the antibiotics now used in American
hospitals for humans no longer work. Tens of thousands of Americans
now die each year because of superbugs created by CAFO antibiotic
abuse. MRSA and VRA drug resistance is now a major cause of death and
there are fewer and sometimes no antibiotics left to kill the bad
bugs and save human lives. FDA has conceded antibiotic use in farm
animals must be phased out but refuses an outright ban or limit of
the use of antibiotics in CAFO feed and instead testifies in defense
of antibiotic use by the CAFO industry.
8) Cancer Fuel
Of the almost 60
hormones, one is a powerful GROWTH hormone called Insulin- like
Growth Factor ONE (IGF-1). By a freak of nature it is identical in
cows and humans. Consider this hormone to be a “fuel cell” for
any cancer… (the medical world says IGF-1 is a key factor in the
rapid growth and proliferation of breast, prostate and colon cancers,
and we suspect that most likely it will be found to promote ALL
cancers). IGF-1 is a normal part of ALL milk… the newborn is
SUPPOSED to grow quickly! What makes the 50% of obese American
consumers think they need MORE growth? Consumers don’t think
anything about it because they do not have a clue to the problem…
nor do most of our doctors.
9) Forces Cows Out Of
Green Pastures And Into Diseased World
Pasteurization kills
cows on green pastures. Seventy-five years ago there were friendly
cows on green pastures all over America. Pasteurization has
effectively paved the pastures and now forces the cows to be fed soy
protein concentrates and forty pounds of grain per day, along with
antibiotics and hormones. These CAFO dairy feeds increase milk
production to numbers never seen before in the history of earth. It
is not uncommon for some CAFO dairy cows to produce twenty gallons of
milk per day and be crowded into pens deep in manure with thousands
of other cows. The stress of being milked up to four times per day
and lying on artificial rubber beds shortens their lives to just
forty months. A cow on pasture will produce much less milk (four to
five gallons per day) and easily live ten years or more in true
happiness and health.
Try Coconut Milk
Compared to cow’s
milk coconut milk is easier to digest because the body uses 3 less
enzymes for its digestion as opposed to cow’s milk. It also
contains a high level of omega 3, 6 and 9 fats along with high
amounts of amino acids. This excellent combination of fats and amino
acids make it a complete meal in and of itself.
The high level of omega
3, 6 and 9 fats and protein in this milk are more bio-available to
humans compared to all other animal fats and most vegetable fats.
This bio-availability results in the body’s ability to assimilate
all its nutrients.
It’s very healing to
the digestive tract and even heals damage done to the system in cases
of IBS, Crohn’s disease and severe malnutrition.
Coconut milk also helps
maintain balanced blood sugar levels by being a good source of
manganese. This mineral is usually deficient in people with blood
sugar issues.
Sources:
draxe.com
realmilk.com
preventdisease.com
hindawi.com
mercola.com
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