Posts for tag: Pasteurization
Over the last decade we have been bombarded with the Got Milk campaign, led by the commercial dairy industry, telling us how great milk is for us. Now, however, there seems to be just as much information telling us to avoid dairy. So what’s the deal with milk? Is it or is it not good for us?
Truth be told, it all depends on the source of the milk and if it is pasteurized?
Most milk produced in the USA comes from large commercial dairies that utilize the modern Holstein cow. The Holstein has been genetically selected to produce mass quantities of milk. Unfortunately there is a down side to all that milk from the Holstein. Turns out the Holstein contains an A1 protein that is a mutated form of the A2 protein that is typically found in classic cow lines. This A1 protein converts to histidine which creates allergic symptoms in many individuals but more importantly, affects a side chain that is released into the cow’s milk called BCM 7. This side chain has been documented to cause neurological impairment, immune disorders and has even been linked to the development of type 2-diabetes!
If that was not bad enough, most modern milk is then pasteurized which creates even more problems. Pasteurization destroys immune boosting enzymes, vitamin A, the anti-stiffness nutritional factor known as the Wulzen Factor, over 35% of the vitamin B complex, and the antineuritic vitamin. Pasteurization also decreases the amount of soluble calcium, thereby offsetting the calcium – phosphorus ratio, which is a major reason why pasteurized milk does NOT help prevent osteoporosis. Additionally, it damages the fat content in milk which may actually Increase inflammation which raises the risk of atherosclerosis.
Knowing all the deleterious effects of Pasteurization, why is it still done? The answer is simple; most milk comes from large scale commercial dairies where it has become too cost prohibitive to implement the clean practices necessary in producing raw milk products. This is why the dairy industry has long been against the raw milk market, going so far as lobbing our government for laws that in some states have made selling raw milk illegal. What is so sad about these laws is the fact that raw certified milk is actually Safer than pasteurized milk! Yes that is correct, raw milk is Safer. Raw certified milk producers are tested daily by an independent laboratory vs eight times per year by the health department for pasteurized producers. The maximum bacteria count for certified milk is 10,000 per ml; Coliform bacteria may not exceed 10 per ml. The maximum bacteria count for pasteurized milk is 50,000 per ml before pasteurization, 15,000 per ml after pasteurization and Coliform bacteria may not exceed 750 per ml.
The take home message is that milk can be a great source of nutritional factors, if the milk comes from classic cow lines (African’s, Asian’s, Guernsey’s Jersey’s) and is Not pasteurized, rather produced according to raw certified milk standards.