Effects of Pasteurized Milk on Human Body

Throughout the world, people have different opinions regarding milk consumption.

Africans and Orientals have traditionally avoided milk, while Europeans and Americans encourage milk consumption. Besides proteins, milk also contains fats, meaning that it does not combine well with other foods except itself.

Still, nowadays cold milk is often consumed with other products, affecting negatively the digestion process. Milk curds immediately upon entering the stomach, so if other foods are present, the curds coagulate around food particles, insulating them from gastric juices and delaying the digestion process (sometimes long enough to permit the onset of putrefaction).

The pasteurisation process destroys milk’s natural enzymes and its delicate proteins. The active enzymes of milk, lactose and lipose, permit milk to digest itself. When enzymes are destroyed, milk becomes hard to digest by adults. Also, the lack of enzymes and proteins reduces the absorption of calcium and other mineral elements from milk.

In 1930, Dr. Fracis M. Pottenger conducted a 10 years study on the effects of pasteurized and raw milk diets on 900 cats. The cats were divided in 2 separate groups. One group received only raw milk, while the other one received pasteurized milk from the same source.

The first group of cats (consuming raw milk) remained healthy and active throughout their lives, while the second group (consuming pasteurized milk) became confused and ill (heat diseases, loss of teeth, liver inflammation, etc.).
The second and third generation of cats from the second group encountered even more health problems. The cats were born with weak bones and poor teeth (a clear sign of calcium deficiency) and were all sterile. The cats from the first group remained healthy from generation to generation, without been affected by any illnesses. The experiment ended because there was no fourth generation of cats belonging to the second group of cats feed with pasteurized milk.

Besides pasteurization, milk is now “homogenized” to stop cream separating from milk. As a result of this process, fat molecules are pulverized and fragmented in order to stay with the rest of milk components.

But, in this way, fragments of fat molecules can easily pass through the small intestine, increasing the amount of fat and cholesterol absorbed by the body.

Sometimes you can absorb more fat in this way than from eating pure cream from milk. Women consuming large quantities of pasteurized milk suffer the world’s highest incidence of osteoporosis.

Recent studies of the Human Research Centre in Grand Folks, North Dakota, indicated that BORON is another essential element for calcium absorption and bones building. Boron can be found in apples, pears, grapes, cabbage, nuts and other leafy vegetables.

So, adults and children all together, should eliminate pasteurized dairy products from their diets, because human body can not assimilate the nutrients contained by these products.

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All About Milk Allergies

8 of the most dangerous foods consumed in a regular diet, referring to allergies, are:

1. Shellfish
2. Fish
3. Peanuts
4. Tree Nuts
5. Wheat
6. Soy
7. Milk

Milk contains a lot of nutrients needed in a balanced diet, like: proteins, carbohydrates, fats, minerals and vitamins. Caseins accounts for 80% of the total milk proteins, while the rest 20% are contained in the whey (the watery part of milk).

In milk, proteins are the main substances causing allergies. The allergies can cause rapid or slow reactions, depending on person’s resistance. The symptoms for milk allergies (especially for children) are:

• Excessive irritability
• Skin rash
• Abdominal pains
• Vomiting and nosya
• Runny nose
• Poor weight gain and growth

One of the most dangerous reactions caused by milk allergies is ANAPHYLAXIS. This can affect the skin, cardiovascular system, respiratory and gastrointestinal tract. Anaphylaxis can cause a sudden drop of blood pressure, tongue swelling, loss of consciousness and even death.

Still, anaphylaxis is much more common in nuts, peanuts and shellfish allergies than in milk ones.

In case of on anaphylaxis reaction, epinephrine shots should be administrated in order to counteract it.The solution to milk allergies might be non-dairy products. But, be aware that sometimes milk free products can contain milk proteins that cause the allergies. So, even milk-free products can be harmful to a milk allergic person. Some good alternatives to milk and milk products include: rice or soy milk, fruit juice, soy butter, soy and rice-based deserts, puddings, ice pops, etc.

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9 Most Important Nutrients in Milk

Although cow’s milk is really best for baby cows, it’s a nutritional element that must be included in all diets.

Raw milk contains all the nutrients that have to be included in a balanced diet, like:

1. Fats
2. Carbohydrates
3. Proteins
4. Vitamins
5. Minerals (except iron)

There are more healthy elements in a 230g glass of milk than you can imagine:

1. Proteins – 8 grams
2. Carbohydrates (lactose) – 11 grams
3. Fats (depending on the type of milk: nonfat or whole milk – from less than 1 gram to 8 grams)
4. Calcium - 0.3 grams (about 35% of the daily doze needed for children). Calcium is absorbed much better from milk than from other products because it contains also vitamin D (which boosts calcium absorption)
5. Vitamin B2 – a glass of milk contains 25% of the recommended daily doze for adults
6. Vitamin B12 – 30% of the recommended doze for children
7. Vitamin D – 25% of the recommended doze for adults
8. Vitamin A – 10% of the recommended doze for adults
9. Zinc – 10% of the recommended doze for children

Proteins are some of the most important elements in raw milk. Several types of proteins can be found only in milk, like caseins (80% of milk proteins). Caseins have an appropriate amino acid composition for growth and development of the young. Other proteins in milk include enzymes, proteins involved in transportation of nutrients, proteins involved in diseases resistance (antibodies) and other growth factors.

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