Pasteurization is a dangerous method of heating our food with tragic side effects that are largely ignored by the FDA and minimized in the dairy industry. To accept these facts would surrender after a hundred years’ war waged indiscriminately against all bacteria, one hundred year war that has now returned to attack the immune system of the population. Here are 9 reasons why pasteurization destroys the nutritional and enzymatic value of milk and why it is necessary to prevent .
Raw milk contains large amounts of nutrients, including beneficial bacteria such as lactobacillus acidolphilus, vitamins and enzmes, and only a very modest source of calcium ( if left unpasteurized ) .
heat To understand what makes a good bacteria need to know about its structure. A bacterium is a unicellular organism. Think of it as a studio apartment, a room that contains everything a person needs to live: food, water, air . The walls of the housing enclosing the pipes and electric wiring supplying gas energy, along with sewage pipes to get rid of waste. In contrast to the size of this unicellular organism, even as small as a mouse animals would be like a huge city with thousands of buildings and extensive infrastructure to keep “alive”.
When the temperature is sufficiently heated, the enzymes of the bacteria are denatured, which means that change shape. This change makes it useless, and is no longer able to do their job. The cell simply stops working.
The heat can also damage the cell envelope of the bacteria. Proteins and fatty acids that make up the envelope lose their shape, their weakening. Simultaneously, the fluid within the cell expands as the temperature increases, the increase of the internal pressure. The expanding fluid pushes against the weakened wall and causes it to break, spilling the bowels of the bacteria.
Pasteurization is one of the milder forms of thermal processing. ultra-high-temperature sterilization methods and kill all microorganisms in food, while milder heat treatments such as pasteurization thermisation and only kill some of them. Why not use a higher temperature if it will kill most pathogens? The answer is that higher temperatures change the characteristics of food.
At higher temperatures, as with Ultra High Temperature Pasteurization , several things happen to milk that make it less desirable for consumers:
Pasteurization high temperature – the milk is heated to 161F for 31 seconds in order to sterilize the milk. The problem is that it also kills the enzymes, much of healthy microorganisms, and most importantly that denatures proteins. In essence, high-temperature pasteurization kills milk and makes it much harder for your body to digest. Typically, this may lead to inflammatory bowel disease, among others.
Pasteurized -Ultra – This is most of our milk today, what you normally find in a grocery store. Ultra-pasteurization heats the milk to 280F for only a few seconds . The reason for the use of ultra-pasteurization is because it kills everything. Ultra pasteurization not only kills potentially harmful bacteria in milk, but also damages all the vitamins, minerals and other nutrients originally contained in the milk. This process also kills healthy enzymes that help the body digest milk, and drink it without enzymes can lead to lactose intolerance.
Low Temperature Pasteurization – milk is heated only to 145F . This is significant because it is lower than the temperature that kills most beneficial enzymes and proteins remain in-tact. The main drawback of low temperature pasteurization is that some of the enzymes and probiotics can be damaged. However, by growing ( fermentation with good bacteria ) and the milk production of yoghurt, kefir or Amashsai, many probiotics are added again. This also improves the digestibility of the dairy. Low temperature is the closest to raw milk products most of us in the US can get.
Most cow’s milk has measurable amounts of herbicides, pesticides, dioxins ( to 200 times 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 poor quality of milk
Heat destroys a large number of bacteria in milk and therefore hides the evidence of dirt, dirty pus and dairy practices. It is cheaper to produce dirty milk and kill bacteria by heat, that to maintain a clean and maintain healthy dairy cows. To combat the increase in milk passes pathogens ‘clarification’, ‘filtering’, ‘bactofugación’ and two treatments ” deariation. Each of these heat treatments used ranging from 100-175 degrees Fahrenheit. Dairies have many heat treatments to mask their inferior sanitary conditions: pus-filled milk, manure and waste. Consumer Reports found 44% of 125 samples of pasteurized milk contained up to 2200 organisms per cubic centimeter ( fecal bacteria, coliforms )
2) The pasteurization destroys nutrients
destroys vitamin C, B vitamins and water soluble damage lowering the nutritional value of milk. Calcium and other minerals are made available by pasteurization. The Maillard reaction, a chemical reaction between proteins and sugars, occurs in larger series and causes Browning, discoloring milk.
3) The pasteurization destroys enzymes
milk enzymes, proteins, antibodies, as well as beneficial hormones are destroyed by pasteurization of the resulting milk devitalized ” lifeless “. milk enzymes help digest lactose and both enzymes and proteins in milk help absorb vitamins. protective enzymes in milk are inactivated, so it is more susceptible to damage.
4) causes asthma
Pasteurized milk causes asthma, and as a result, doctors prescribe a diet without dairy products pasteurized. Milk triggers asthma by destabilizing mast cells, which release histamines that cause inflammation, mucus production and bronchial spasm. Pasteurized milk is a partial foodstuff missing digestive and almost all beneficial bacteria enzymes. Pasteurized milk ( with rare exceptions ) comes from fed a ration based on corn and soybean instead of pasture and forage cows. Pasteurization deforms and distorts the fragile proteins, allergens. Unpasteurized milk is the opposite and cures and prevents asthma by stabilizing mast cells and reducing inflammation, as shown by dramatic reduction in levels of C-reactive protein. Unpasteurized milk rebuilds immunity by allowing the safe use of biodiversity in our diets. These bacteria then colonize the intestine and become our armies ecosystem protection and digestive immune.
5) allergenic and disease causing Food
cow is the number one allergic food in this country. The milk of each of the more than 4,700 mammals on earth is formulated specifically for that species. There lactoferrin and immunoglobulins ( cow concerning specific immunization ) that serve as special human allergens. It has been well documented as a cause of diarrhea, cramps, bloating, gas, gastrointestinal bleeding, iron deficiency anemia, skin rashes, atherosclerosis, and acne. It is the leading cause of recurrent ear infections in children. It has also been associated with insulin dependent diabetes, rheumatoid arthritis, infertility, and leukemia. Lactalbumin protein, has been identified as a key factor in diabetes ( and one of the main reasons for not giving cow’s milk to infants ). 89% of dairy cattle in the United States has the leukemia virus. Cows diagnosed with Johne’s disease are diarrhea and heavy fecal bacteria removal. This bacterium becomes cultured in milk, and is not destroyed by pasteurization. Occasionally, borne bacteria milk 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 working hard over the past 50 years to convince people that pasteurized dairy products such as milk or cheese increases levels of bioavailable calcium. This is totally false. The pasteurization process only creates calcium carbonate, which has absolutely no way to enter cells without a chelating agent. So what the body does is pull calcium from bones and other tissues in order to cushion the calcium carbonate in the blood. This process actually causes osteoporosis. Pasteurized milk contains too little magnesium in the right proportion necessary to absorb calcium. Most would agree that a minimum amount of Cal. Mag ratio is 2 to 1 and preferably 1 to 1. Therefore milk at a ratio Cal / Mag, 10 to 1, has a problem. You can put 1200 mg of dairy calcium in your mouth, but you will be lucky to actually absorb a third of it in your system. More than 99% of body calcium is in the skeleton, which provides mechanical rigidity.
Pasteurized milk intake forces a subnormal calcium and skeleton is used as a reserve to meet the needs. The long term use of skeletal calcium to meet these needs leads to osteoporosis. Milk production is pushed Americans from birth and yet have the highes risk of osteoporosis in the world. The test for pasteurization is called alpha test negative phosphatase. When the milk has been heated to 165 degrees ( higher for UHT milk) and pasteurization is complete, the phosphatase enzyme 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 raw milk drinkers have greater bone density. Several studies have documented increased bone density and longer bones in animals and humans who consume raw milk compared to pasteurized.
7) efficacy of antibiotics
Pasteurization killed effectiveness of antibiotics for all of us. By creating a system of dairy market commodity based largely fed to heifers and dry cows in CAFO ( Confined Animal Feeding Operation ) of mega dairies antibiotics support mass production of milk, antibiotics are now used in US hospitals for humans no work longer. Tens of thousands of Americans now die each year from superbugs created by the overuse of antibiotics CAFO. MRSA and VRA drug resistance is now one of the leading causes of death and there is less and sometimes no antibiotics stopped killing bad bugs and save lives. The FDA has granted the use of antibiotics in farm animals should be removed but a total ban or limit the use of antibiotics in food CAFO refuses and instead testifies in defense of the use of antibiotics CAFO in the industry.
8) Fuel cancer
Of the almost 60 hormones one is a powerful growth hormone called Insulin-like factor Growth UNO ( IGF-1 ). By a quirk 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 cancers of the breast, prostate and colon, and we suspect that most likely will be promotion of all cancers). IGF-1 is a normal part of all milk … the newborn is supposed to grow quickly! What makes 50% of obese American consumers think they need more growth? Consumers do not think anything about it because they have no idea that the problem … nor do most of our doctors.
9) Force cows out of green pastures and World sick to
Pasteurization kills cows in green pastures. Seventy-five years ago had friendly cows in green pastures across the United States. Pasteurization has effectively paved pasture and now requires the cows to be fed soy protein concentrates forty pounds of grain per day, together with antibiotics and hormones. These foods dairy CAFO increase milk production numbers never before seen in the history of the earth. It is not uncommon for some CAFO dairy cows to produce twenty liters of milk per day and are crowded in pens deep in manure thousands cows. The stress of being milked four times a day and lying on beds of artificial rubber shortens their life just forty months. A cow in the pasture produce far less milk ( four to five gallons per day ) and easy to live ten years or more in true happiness and health.
treat coconut milk
Compared with coconut milk cow’s milk is easier to digest because the body uses enzymes least 3 digestion instead of Cow milk. Also it contains a high level of omega 3, 6 and 9 fat, with high amounts of amino acids. This excellent combination of fats and amino acids make it a complete meal in itself.
The high level of omega 3 fatty acids, 6 and 9 fats and proteins in the milk fats are more bioavailable to humans compared with all other animal fats and vegetables. This bioavailability results in the body’s ability to assimilate all nutrients.
is very healing for the digestive tract and even cure the damage done to the system in cases of IBS, Crohn’s disease and severe malnutrition.
Coconut milk also helps maintain levels of blood sugar balanced to be a good source of manganese. This mineral is generally deficient in people with blood sugar.