When certain procedures go unquestioned, we accept them as being “just the way things are.” But pasteurization and homogenization denature foods. They alter the chemical structure of food, make fats rancid, destroy nutrients and result in the formation of free radicals in the body. The fact is everything we know about cow’s milk and dairy is probably part of a dairy industry myth.
All cow’s milk (regular and ‘organic’) has 59 active hormones, scores of allergens, fat and cholesterol. Cow milk may also have measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses.
Pasteurization destroys enzymes, diminishesvitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children,osteoporosis, arthritis, heart disease and cancer.
Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk.Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods.But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.
And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn’s disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds.
All almonds produced in the state of California, destined for the U.S., Canada, and Mexico are required (mandatory) to be pasteurized. Even organic almonds will be required to be pasteurized, even though there has been absolutely noincident of salmonella poisoning among organic almonds.
California is the only U.S. state that commercially produces almonds. According to the Almond Board of California, California grows 80% of the world’s almonds. The pasteurized almonds will not be required to be labeled as “pasteurized” and may only be labeled “raw”, effectively misleading consumers!
One of the possible methods of pasteurization uses propylene oxide, a highly flammable and “highly toxic” chemical used in thermobaric weapons. Foods treated with the chemical are banned in some countries, including Canada and Mexico, as well as the European Union.
The Weston A. Price Foundation has launched a campaign called Real Milk, to educate consumers about the health benefits of raw dairy, and the dangers of pasteurization.
Homogenization is a more recently invented process and it has been called “the worst thing that dairymen did to milk.” When milk is homogenized, it is pushed through a fine filter at pressures of 4,000 pounds per square inch. In this process, the fat globules are made smaller by a factor of ten times or more. These fat molecules then become evenly dispersed throughout the milk.
This gives milk, peanut butter and other foods a creamy consistency. Fat subjected to high heat and pressure oxidizes—it becomes rancid.
Reduced fat milks are thickened by the addition of powdered milk. Powdered milk is also oxidized fat.
Milk is a hormonal delivery system. When homogenized, milk becomes very powerful and efficient at bypassing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow’s natural hormones and the ones they may have been injected with to produce more milk).
Homogenization makes fat molecules in milk smaller and they become “capsules” for substances that are able to bypass digestion. Proteins that would normally be digested in the stomach are not broken down and instead they are absorbed into the bloodstream.
The homogenization process breaks up an enzyme in milk which in its smaller state can then enter the bloodstream and react against arterial walls. This causes the body to protect the area with a layer of cholesterol. If this only happened once in a while it wouldn’t be of big concern, but if it happens regularly there are long term risks.
Proteins were created to be easily broken down by digestive processes. Homogenization disrupts this and insures their survival so that they enter the bloodstream. Many times the body reacts to foreign proteins by producing histamines, and then mucus. Sometimes homogenized milk proteins resemble a human protein and can become triggers for autoimmune diseases such as diabetes, multiple sclerosis, cancer and heart disease.
When we eat or drink foods that have been pasteurized and homogenized, the increase in unusable proteins forces the body to quickly use up many enzymes and other vital nutrients to process it. Pastereurized milk can lead to nutritional deficiencies. Protein, fat and sugar particles in denatured milk easily pass through the intestinal lining and cause inflammation and allergic reactions.
Every day, more foods are pasteurized to make up for unsanitary conditions, destroying the natural bacteria and enzymes that would normally counteract the growth of pathogens.