Dairy - Health dairy choices - organic, grass-fed, fresh, unpasteurized
Health-beneficial dairy choices
Effects of pasteurization
Unfortunately, standard HTST and UHT pasteurization
destroys enzymes, denatures proteins, kills beneficial bacteria, reduces
some vitamins (viz: B2, B12, C and E) and inactivates immune factors that
naturally protect the milk from spoilage
Nutrients destroyed or significantly
reduced
in standard HTST pasteurization
Food for thought . . . a calf cannot thrive on
just pasteurized cow's milk
Immune factors inherently
present in the milk
- an important loss that is often overlooked; e.g. pasteurization reduces SIgA, an immunoglobulin that
naturally binds potentially inflammatory lectins;
Biol Neonate 1991;59(3):121-5 Davin JC et al The high lectin-binding
capacity of human secretory IgA protects nonspecifically mucosae against
environmental antigens.
1. Scientific American,December 1995.
2. The Lancet, 17 Nov 1984; 2(8412):1111-1113
Beneficial enzymes - needed to digest milk ingredients, such as phosphatase to metabolize calcium,
lipase to digest and utilize butterfat,and lactase to break down lactose (milk sugar). Many people with a
lactose intolerance, do not have this problem drinking raw milk. An extra stress
is put on the pancreas in an attempt to replace the destroyed digestive enzymes.
With insufficient enzymes, weak or incomplete digestion results, which can manifest
itself in various degenerative diseases seen today;Proteins -
Pasteurization denatures milk's fragile amino acids, making lysine and tyrosine
less available; destroys amino acid precursors for body's "in-house" production of
glutathione
-the primary antioxidant
inside all cells;
Good Bacteria - thereby
promoting the growth of pathogens - not all bacteria are bad, some such as
lactobacillus and acidophilus, will actually fight off any bad bacteria present
in the milk, and promote healthy bacteria in your intestine. Pasteurization
kills both good and bad
bacteria.
Vitamins -
the following chart shows that the vitamin loss due to pasteurization is
not that significant
Other studies find different results - here's just a
few:
Vitamin C -
a loss of ~19% vitamin C was found when
milk was pasteurized for 30 mins @ 55°F;
However, ". . .The pasteurization of milk has been found to destroy 20-50% (of the
vitamin C ), the fraction that has undergone irreversible oxidation) . . ."
WA. Bastedo, Materia, medica, Pharmacology, Therapeutics and Prescription
Writing, Fourth edition, Reset, Page 78, WB Saunders Co, Philadelphia1938
Children develop scurvy after only 6 months of drinking pasteurized milk, if not supplemented with
vitamin C. AFHess, Infantile Scurvy, V.A. study of its Pathogenesis, Am J. Dis. Child, Nov.
1917
Loss of B-Complex vitamins: B1 (thiamine),
B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12
(cobalamin), folic acid, pantothenic acid, and
biotin .
Holmes AD et al, "A study of breed and seasonal variations. . .", 1939
Synthetic Vitamin D
is added to milk - as synthesized
vitamin D2 (Toxic to the liver) or D3 (Preferred form
produced in sun-exposed skin of humans and most non-feathered or non-furry animals) to supplement low levels,
consequential to indoor
