
It is said that allergies, congestion, stuffy nose/head, stomach issues, and lactose intolerance are the product of the pasteurization process.
Unpasteurized dairy product provides with benefits ofweight lost, less allergies, etc. This is due to the
active enzymes in the unpasteurized product. For about 3000 years raw dairy was used to fight diabetes, and it substituted insulin.People had raw milk to treat
eczema, and arthritis.
The Chemistry Behind Raw Dairy is that a person that
consumes raw dairy will experience less allergies due
to the cortisone like factor in the cream. Enzyme phosphataze allows the body to absorb
calcium and aids the digestion of lactose. Raw dairy balances the immune system because
of bacteria and lactic acids. Assimilation of sugars and fat is aided.
So why is commercial dairy pasteurized?
Back in the 1800's French scientist Louis Pasteur
developed a heat treatment technology that preserved
fluids in beer and wine. All these to preserve the
shelf life of the product. During WW II expert cheese
makers were sent to war, leaving the less experienced
ones behind to make the dairy.Overpopulation, and
illness in the world made farmers turn to the
pasteurization process. By 1949 the whole country
applied pasteurization to milk and dairy products.
Highest cause of cheese borne illness outbreak was
post- pasteurization, not before it.
Pasteurization happens when milk is heated to
temperatures as high as 150 degrees. When milk is
heated it overproduces minerals that can't be
absorbed. This contributes to osteoporosis. The
denaturing of the product's natural enzymes causes
allergies and makes dairy harder to digest. The
pasteurization of a product causes a uniform taste,
quality, flavor and texture. Today the quality of the
cows used to make dairy are not as important due to
the fact that the pasteurization process can kill any
organism living in it. To simplify this concept one
must understand that even if the cow is carrying an
illness, the farmer will feel safe to do
pasteurization.
Today's Cows
Due to the growing size of population today's farmers
are giving cows growth hormone, and antibiotics. Cows
are no longer gracing in the grass, and eating grass,
instead they are given corn, grain and live in small
stables making milk day and night. All these creates
an offset for the cows PH balance and the animal's own
happiness. Due to the killing of enzymes during
pasteurization dairy products are now added vitamins
which can sometimes be too little or too much for the
human body to handle. For commercial pasteurized
farmers the quality of the cow or its life is not as
important as the mass production of the dairy product.
Cheese makers accept poor quality milk, which produces
low quality cheese.
The standard rule is that unpasteurized dairy can only
be sold in U.S. if aged over 60 days to be tested for
bacteria.
For more sources go to: www.realmilk.com