Pasteurization - heating milk to, at least, 130 degrees F, for at least 45 seconds, or 160 degrees F, for at least 15 seconds. Pasteurization destroys enzymes, reduces vitamin 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 not fare well and many die before maturity.
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. Most confinement cows are infected with Johne’s. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Longer shelf life is the biggest key to why they pasteurize milk today.
Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds.
To ensure that milk is properly pasteurized, a phosphatase enzyme test is done. This ensures that all the phosphatase is destroyed. Phosphatase is what is needed to bind to calcium to build strong bones and teeth. If all the phosphatase is ensured to be destroyed how can the calcium in milk be useful to us or our children?
What Started Pasteurization? by Aajonus Vonderplanitz, Nutritional Scientist/Nutritionist/Author (published on RawMilk.org) “A French crystal-chemist by the name of Louis Pasteur, who was born in 1822 and died in 1895, suddenly became famous because he saved the wine and beer industries from devastation. During a period in Europe when molds were affecting wine crops, Pasteur invented a heat process that saved the wine from complete financial failure. By heat processing, he stopped the fermentation and growth of molds in wine, thereby preserving much of the taste, although low quality, and lengthening the shelf life. Pasteur extended this process to the beer industry. Louis Pasteur derived his livelihood from the sale of wines and beer. Pasteur was neither a doctor nor biochemist. He was given an honorary doctorate to make popular the false allopathic theory that shouted: Disease is the result of bacteria. On his death-bed, Pasteur confessed that his and the allopathic bacteria theory was all wrong and that disease was the result of a toxic environment; bacteria were simply the symptom of degenerative tissue and a healthful response of the body to remove the degenerative tissue. Later, the dairy companies found that they could do the same thing with milk that was due to sour, thus increasing their profits by making it possible for them to sell a product that would become less desirable. Less desirable not because soured milk is bad or harmful, but less desirable because mixing it with other foods made everything taste like soured milk. Raw milk never putrefies. It only sours, as in digestion. However, pasteurized milk putrefies.
By 1935, an official in a small dairy in a small town in Minnesota, saw the potential of a scheme to curb the market in milk sales. His name was George Pushing, who said, "We can buy the milk that dairy farmers cannot sell by themselves, and by applying heat at a 155 degrees Fahrenheit, even reject milk, will keep for two weeks." He was appointed milk inspector, a great conflict of interest. From drinking his pasteurized milk, later in his life he contracted rheumatoid arthritis, a degenerative disease that manifested itself in his spine.
George Pushing confided in Carlet Hoff that he learned of that "x-ingredient" in raw milk that could have prevented rheumatoid arthritis. Before Pushing died, he admitted that the heat process was only an economic ploy to curb the milk market. Little did he know that the very purpose for his job backfired in a very devastating manner. There are many degenerative diseases attributable to the lack of vitamins and minerals. Heat treatment causes many conditions including Lactose intolerance, indigestion and colon malfunctions.”
The article above speaks of how conditions like arthritis, lactose intolerance and common gastrointestinal diseases may have started in our society. Many of these diseases were unheard of before the beginning of milk pasteurization. This article also speaks of Pasteur on his death bed citing the weakness of the germ theory. Which brings up another important topic, the overuse of antibiotics. Thank God for antibiotics for the severe bacteria or those with immune systems too weak to fight the bacteria, but antibiotics have been abused and overused. That’s why many bacteria are mutating to new super-germs.
If we focus on strengthening our immune systems by feeding our bodies good foods and taking good whole food vitamins and minerals to supplements, we should only need antibiotics in severe situations. Our kids and future generations deserve to be fed well and taught how to help their bodies heal themselves. My staff and I are passionate about this and spend much of our time helping patients recover from degenerative diseases that the medical profession has discarded as unable to help, a “lost cause”, or “don’t have anything else to offer them”. It’s such a great feeling to see these people learn how to make good choices and heal themselves and pass on the good news that we don’t have to accept a disease label.
We have lots of testimonies that we’ll be sharing with you in future blogs.
Stay tuned for the next blog concerning other milk processing steps. Thanks for reading.
In Good Health,
Dr. Tiffany
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