The Milk Controversy: Understanding Pasteurization
Harmful features attributed to commercial milk include:
- Unknown but suspected and far-reaching negative effects of ingesting growth hormones and antibiotics given to the cow and transferred to the milk.
- Pesticide content
- Changes in composition of the fats, especially the CLA (conjugated linoleic acids) content due to a grain as opposed to a nature-intended grass diet.
Oh, dear Louis Pasteur, did you ever think…
While pasteurization kills harmful bacteria, it also renders milk a processed food. Some will go so far as to say a “dead” food. According to one study, “Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia – whereas commercially pasteurized milk did)…”
-Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive value of milk II. The effect of pasteurization on some of the nutritive properties of milk, Ohio Agricultural Experiment Station Bulletin 518, page 11, January, 1933.
Here are some facts about pasteurized milk:
- Completely changes the structure of the milk proteins (denaturization) into something far less than healthy.
- Alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available.
- Alters milk’s mineral components, such as calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulphur, as well as many trace minerals, making them less available.
- Promotes rancidity of unsaturated fatty acids and destruction of vitamins:
- Destroys part of the vitamin C found in raw milk, often by 50%.
- Additional vitamin loss usually up to 80%.
- Some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.
- Destroys the Wulzen or anti-stiffness factor, which is found to protect against calcification of the joints – degenerative arthritis – as well as hardening of the arteries, cataracts, and calcification of the pineal gland.