Pasteurized and homogenized milk should ideally be minimized.

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In Asia and Africa they avoid it – except as a purgative.

As adults reach maturity they lose the milk digesting enzyme – lactase.

It is a complete protein when it is raw.

Almost all milk today is pasteurized (heating to 90 degrees C) as the dairy industry advises that it protects us from disease. However, it seems odd that all outbreaks from contaminated milk in recent decades have occurred in pasteurized milk (!?!).

The process of pasteurization destroys the natural enzymes and the delicate protein structures, thereby removing lactase and other digestive enzymes leaving a product that unable to be properly digested. So even though the structure of pasteurized milk contains high calcium levels and other mineral elements they cannot be assimilated by adult humans as the enzymes are not present.

Pasteurization is essentially undertaken to extend shelf life and kill the nasty bacteria present from sick cows that have been routinely injected with antibiotics and hormones. It therefore provides great profit to the dairy industry and does nothing for human health.

An interesting 10 year study conducted in the 1930’s by Dr Francis M Pottenger compared the effects of raw and pasteurized milk diets on 900 cats. The group fed raw milk thrived, whilst the group fed pasteurized milk developed a host of chronic degenerative diseases and the first offspring’s were born with weak bones and poor teeth – a sign of calcium deficiency,  and indicating a lack of calcium absorption. At the 3rd generation the cats surviving (alot were still born) from the group fed pasteurized were sterile and unable to reproduce – There was no 4th generation – The experiment was terminated. The cats on the raw diet continued to thrive indefinitely.

It is interesting to note that infertility has become a major problem in the west today.

Added to the milk we purchase today is the process of homogenization. Unfortunately this process only makes matters worse. The process is undertaken to ensure that the cream doesn’t separate from the milk. The problem arises as it creates tiny particles of milk fat that can now easily pass through the walls of the small intestine – greatly increasing the amount of denatured fat and cholesterol absorbed, and causing inflammation via the ‘the leaky gut’ syndrome that a vast number of people suffer from!

So, if you do remove pasteurized milk products from your diet how do you get calcium?

Consume raw certified organic milk, and organic yoghurt (which is high in great bacteria and enzymes!) or increase cabbage consumption (very high in assimilable calcium) as well as boron (an essential factor in absorbing calcium) which is found in pears, grapes, nuts and other leafy vegetables – also where we find more assimilable calcium!

All that said,  we totally understand that it is not possible to do this 100% of the time, so try to aim for 80% 🙂 and remember good quality fruit and veg are truly the key to great health and fitness 🙂

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