Is Pasteurized Milk Poison?

milkIs pasteurized milk really healthy for us? The Dairy industry would have us think so - but what truly happens to the nutritional value and content of milk when it's pasteurized, and could the effect result in the allergies and digestive disorders you experience? Holistic Nutritionist Yuri Elkaim explores the topic of  milk and pasteurization in this article:

Within the last year or so, I've noticed a huge push by the dairy industry  promoting the benefits of consuming dairy products among teenagers and  athletes.

It's so bad now that you can't go to a movie without being subjected to 6-10  quick clips with the message "Milk makes you strong!". It's very annoying and  that's one of it's one of the biggest reasons why kids and their parents believe  that milk and dairy actually do your body good.

But nothing could be farther from the truth!

Especially, when talking about commercially available dairy which is  pasteurized and homogenized, and which provides little benefit to the human  body.

There are many proponents of raw milk (I'm still not one of them) but  considering how rare raw milk really is there's really no point in talking about  it.

Instead, we're going to discuss the milk and dairy that you have access to in  the grocery store.

The Problem with Pasteurization

Pasteurization is not intended to kill all pathogenic micro-organisms in  milk. Instead, pasteurization aims to reduce the number of viable pathogens so  they are unlikely to cause disease (assuming the pasteurization product is  refrigerated and consumed before its expiration date).

Pasteurization typically uses temperatures below boiling since at very high  temperatures milk, casein (protein) micelles will curdle.

Nonetheless, the heat used is well above 118 degrees Fahrenheit which  inherently destroys any potential value raw milk could provide.

While the dairy industry is passing off pasteurized milk as being wholesome  and healthy, it is far from that. Studies have shown mounting evidence that  commercial, pasteurized milk may play a role in a variety of health problems,  including: diabetes, prostate cancer, rheumatoid arthritis, atherosclerosis,  anemia, MS, leukemia and ovarian cancer.

There are dozens of reports and studies on pasteurized milk, most of them  highly unfavorable. The main focus of the published reports seems to be on the  health issues that commercial, pasteurized milk causes such as: intestinal  colic, intestinal irritation, intestinal bleeding, anemia, allergic and sinus  problems, and salmonella. Contamination of milk by blood and white (pus) cells  as well as a variety of hormones, chemicals and insecticides is a big cause for  concern.

Raw milk sours naturally, but pasteurized milk turns putrid and thus  manufactures must remove the slime and pus from pasteurized milk through  centrifugal clarification.

Furthermore, inspection of dairy herds for disease is not even required for  pasteurized milk.

I don't know about you but I surely don't want to be drinking milk from an  infected cow!

I've recently developed a real appreciation for cows and I love seeing them  as they were meant to be - grazing off the land - not confined in cubicle-like  barns being subjected to the nasties of big business!

On the topic of pasteurization (and for that matter heating any food),  according to Sally Fallon of the Weston Price Foundation:

"Heat alters milk's amino acids, lysine and tyrosine, making the whole  complex of proteins less available; it promotes rancidity of unsaturated fatty  acids and destruction of vitamins. Vitamin C loss in pasteurization usually  exceeds 50 percent; loss of other water-soluble vitamins can run as high as 80  percent. Pasteurization 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. There is some evidence that  pasteurization alters lactose, making it more readily absorbable."

If heat does this to milk, just imagine what heating other foods does.

That's just one of the reasons for following more of a raw food diet.

Development of Allergies

When milk is pasteurized, the delicate protein molecules are changed, making  them much harder for our bodies to break down and digest. Pasteurized milk then  puts an unnecessary strain on the pancreas to produce digestive enzymes to break  this down.

This may be partly the reason why milk consumption has been linked with  diabetes. It is also the reason behind many milk allergies. It is the protein  portion-the casein-that becomes difficult to digest after pasteurization, thus  causing reactions.

Like any dead enzyme-void food, pasteurized milk, puts an enormous strain on  your body's digestive system. In many cases, those with milk intolerance, leaky  gut, or compromised digestion, these protein molecules pass through the  intestinal walls into the blood stream, not fully digested.

This is the first step in the development of allergies and a host of other  systemic problems such as auto-immune disorders.

Last but not least, pasteurization destroys all of the active and healthy  enzymes in milk-in fact, the test for successful pasteurization is absence of  enzymes.

These enzymes help the body break down and assimilate all the healthy  nutrients in milk, including calcium. That is why those who drink pasteurized  milk may suffer, nevertheless, from osteoporosis.

The calcium in milk is simply not utilized very well.

To hit home the problem with pasteurization, calves (baby cows) fed  pasteurized milk die before maturity!

Hey, if cows die when they consume dead milk, why would humans be any  different?

 

Yuri Elkaim is a Registered Holistic Nutritionist and author of the raw food diet book Eating for Energy. Find out how his work  has helped more than 22,000 people lose weight and live their healthiest life  ever - visit http://www.eatingforenergy.ca.

 

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