You've probably heard misguided nutrition advice telling you that low-fat dairy is good for you. You might also hear "be sure it's pasteurized, because raw dairy products are dangerous." In fact, the truth is that the low-fat, pasteurized, homogenized, GMO grain-fed, hormone and antibiotic-laced milk is the real danger to your health.
1. Pasteurized/Ultra-pasteurized
Heating milk destroys bacteria, but it also destroys enzymes, making it harder to digest. Many people diagnosed as lactose intolerant are only intolerant to pasteurized milk, because it lacks the enzymes necessary for digestion. The Campaign for Real Milk website notes that pasteurization's worst offense is the fact that it makes most of the calcium in milk insoluble - meaning the body is unable to use it. However, the pasteurization of industrial milk is actually necessary, because it's essentially dirty milk that would otherwise be dangerous.
Ultra-high temperature, or UHT, pasteurization, a processing method that heats milk to extreme temperatures, destroys virtually all the micro life within milk - making the proteins virtually indigestible. More than 80 percent of all the organic milk sold in the U.S. is UHT pasteurized.
2. Homogenized
Homogenization, a process often called "the worst thing dairymen have done to milk," is the breaking down of fat molecules in milk through very high pressure. This stops the fat from rising to the top and creates a "consistent" product. It also makes milk fat toxic to the body. Homogenization releases the enzyme xanthine oxidase, which is damaging to the body once it's broken into unnaturally small pieces. Arterial walls can begin to accumulate xanthine oxidase, which subsequently promotes heart disease. Full story...
Related posts:
1. Pasteurized/Ultra-pasteurized
Heating milk destroys bacteria, but it also destroys enzymes, making it harder to digest. Many people diagnosed as lactose intolerant are only intolerant to pasteurized milk, because it lacks the enzymes necessary for digestion. The Campaign for Real Milk website notes that pasteurization's worst offense is the fact that it makes most of the calcium in milk insoluble - meaning the body is unable to use it. However, the pasteurization of industrial milk is actually necessary, because it's essentially dirty milk that would otherwise be dangerous.
Ultra-high temperature, or UHT, pasteurization, a processing method that heats milk to extreme temperatures, destroys virtually all the micro life within milk - making the proteins virtually indigestible. More than 80 percent of all the organic milk sold in the U.S. is UHT pasteurized.
2. Homogenized
Homogenization, a process often called "the worst thing dairymen have done to milk," is the breaking down of fat molecules in milk through very high pressure. This stops the fat from rising to the top and creates a "consistent" product. It also makes milk fat toxic to the body. Homogenization releases the enzyme xanthine oxidase, which is damaging to the body once it's broken into unnaturally small pieces. Arterial walls can begin to accumulate xanthine oxidase, which subsequently promotes heart disease. Full story...
Related posts:
- 75% of earth's population is lactose intolerant for a reason: dairy products are...
- Why drinking milk is a rocket fuel for cancer...
- Why all the milk industry's health claims have been proven wrong...
- Drinking milk is unnatural, unhealthy and unwise...
- This is where your milk, beef and veal may be coming from...
- Giving up milk and dairy products results in better health...
- The dairy cow, the most overworked mother on the planet...
No comments:
Post a Comment