Several Brilliant Suggestions On Why Pasteurized Milk Is Dangerous
Many, many centuries ago, the father of medicine, Hippocrates talked about the importance of milk within our diets. It was said that milk had its own healing powers and these traditional beliefs survived through society all the way up until fairly recent times, when questions were raised about tuberculosis and other diseases, believed to be passed to humans from raw milk. Poor milk production facilities beginning in the 1900s caused a significant deterioration in the quality of milk being distributed to the growing population. Cattle were kept in awful conditions and often fed grain that was a byproduct of the alcohol distillation industry. The milk produced as a result of eating this slop was very poor in quality and had few other nutrients that would help our immune system to attain good health. As this was going on, tuberculosis became more and more evident, the rate of infant mortality was growing and people began pointing fingers at the poor quality milk. This prompted the need for pasteurization, a process that exposes raw milk to high temperatures to destroy pathogens. If a cattle herd was not “certified,” then the milk produced had to be pasteurized and this legislation continued right up into the 20th century. Raw milk from healthy cattle was still deemed to be safe, so long as the farms had the all important certification.
The major problem with pasteurization is that it destroys many of the nutrients and microorganisms that give milk its undoubted health benefits, as initially revealed by Hippocrates all that time ago. Pasteurization destroys many of the enzymes needed to digest and reveal milk’s nutrients and this enzyme destruction causes lactose intolerance, as seen in certain parts of the population. Important minerals such as calcium and vitamins such as B6 and B12 are altered or destroyed during this process of pasteurization. While it is not so easy to summarize a complicated area, basically excessive food and drink sterilization eliminates all too often those important bacterial elements that can help us with our detoxification, digestion and the protection of our immune systems.
In almost every way, grass fed milk is superior to grain fed or soy fed. Factory farming has a very bad reputation, as farmers feed cattle very unnatural and unhealthy diets that compromise the health of the animals and the quality of the milk that is produced. These poor practices include the introduction of antibiotics into the diet of the cattle, as well as hormones in many cases to increase the amount of milk they produce. When cows are forced to produce more milk, the relative amount of vitamins in each serving of milk is decreased proportionately. Conversely, grass fed cattle produce milk with higher concentrations of vitamin A and vitamin D, essential to our health.
There has been a trend in recent times toward the production of organic food and drink, but that is not necessarily the answer either. While the USDA certifies organic milk production, some cattle are still fed grain instead of grass. Many organic brand manufacturers seek to ultra pasteurize milk, which destroys even more nutrients than processes that pasteurize milk, and is thus of even less value to us!
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