The Pasteurization Myth

November 8, 2010
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When I was in the grocery store buying half and half the other day, I noticed that most of the brands had the label “ultra pasteurized”.  Usually, when marketers use words like “ultra” in front of other words, they are about to describe a good feature…

And, in theory, pasteurization does do some good things – it kills bacteria and other living organisms.  But, here is problem 1 – the reason that many dairy products are pasteurized is that animals that produce the milk aren’t healthy and the conditions where the milk is extracted from the cows aren’t great.  So, pasteurization kills the nasty things that shouldn’t be there.  Hence problem 2 – it also kills some really beneficial stuff too. 

I asked our research team to dig into this and find some good sources to learn more.  Their results are below and in the next couple of posts.  Moral of the story – sterilizing food isn’t always a good sign and if you live in a state where you can get raw milk, look into it – and help out your local farmers while you’re at it.  BTW, you’ll likely only find grass-fed raw milk (another benefit!).

Raw Milk vs. Pasteurized Milk. Retrieved on November 6, 2010, from

http://www.realmilk.com/rawvpasteur.html

This article discusses how pasteurized milk is different from raw milk and how pasteurized milk affects our human health. It talks about the good and bad sides of the pasteurization process.

It actually explains two main goals of pasteurization. One is destruction of certain disease-carrying germs and the other is prevention of souring milk. These can be obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for at least half an hour, and then reducing the temperature to not more than 55 degrees F. It is undeniably helpful in killing germs.

However, in truth, it does more than that. Keeping the milk in high temperature can kill not only the germs but also can eliminate the nutrients of the milk. As for the prevention of souring, they are doing this for the milk to be easily digested and to maintain its smooth, tasty liquid we used to drink.

However, after pasteurization takes place, the lactic acid bacilli are killed. Thus, the pasteurized milk controls or even eliminates its sour taste, making it decompose rapidly, while unwanted germs grow very quickly.

In addition, pasteurization destroys vitamin C found in the raw milk and encourages the growth of some harmful bacteria. It can likewise turn lactose found in sugar into beta-lactose which is more soluble and can easily be absorbed by our own system, making us become hungry again.

Moreover, there is also some calcium issues involve in pasteurizing milk. It can cause rickets, bad teeth, and nervous troubles. Lack of calcium can also affect one’s bone and brain formation. What’s more, pasteurization destroys 20% of the iodine in raw milk. This cause constipation and usually remove from the milk its most essential qualities.

On the other hand, raw milk is a pure milk to drink with all its nutritious contents untouched. Thus, raw clean milk is still the best food for children. It is the real and only foundation for a healthy child.

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