MILK PASTEURIZATION
Pasteurization destroys enzymes, diminishes 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 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.
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.
HOMOGENIZATION
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.
- DANGERS OF PASTEURIZATION AND HOMOGENIZATION
- DANGERS OF MILK AND DAIRY PRODUCTS – THE FACTS
- NOTMILK.COM
- VITAL INFO ABOUT PASTEURIZATION AND HOMOGENIZATION
- THE TRUTH ABOUT PASTEURIZATION
- THE FACTS ABOUT PASTEURIZATION AND HOMOGENIZATION OF DAIRY PRODUCTS
- THE REAL STORY OF HOMOGENIZED MILK, POWDERED MILK, SKIM MILK AND OXIDIZED CHOLESTEROL
- GO DAIRY FREE: PASTEURIZATION AND HOMOGENIZATION
JUICE PASTEURIZATION
Can juice pasteurization of shop bought “healthy” juices be damaging your health? Or is the deceptively high sugar content making you fat? Discover the Hidden Dangers! The benefits of juicing your own fresh produce – fruit and vegetables – are not only amazing, but fascinating too, but they are not all that obvious. The scary thing is however, that there are definitely health implications involved when consuming commercial fruit juices. Pasteurizing juice can be dangerous to your health!
This method, sometimes known as thermal pasteurisation, is achieved by heating the milk, juice or food product, to a certain temperature to destroy any harmful bacteria, keeping it at that temperature for a certain amount of time and then rapidly cooling it to a safe storage temperature. Unfortunately though, this heating procedure also kills off the beneficial bacteria as well.
Pasteurizing juice is damaging to the natural consistency of certain juices, apple juice being one of them, as it separates the water content out from the sugar content, creating a clear yet cloudy effect with some sediment, however many commercial processors can filter this to produce a completely clear juice.
- ORANGE JUICE’S ‘SECRET’ FLAVOR PACKET SURPRISES SOME MOMS
- HOW GREEN IS MY ORANGE?
- FRESHLY SQUEEZED: THE TRUTH ABOUT ORANGE JUICE IN BOXES
ALMONDS PASTEURIZATION
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.
Raw nuts contain mostly polyunsaturated and monounsaturated fats, meaning these are actually better fats for cholesterol health. And they have zero trans fats (one of the bad fats) as long as they’re processed properly (such as dehydration, NOT pasteurization).
Almonds in particular are rich in phytochemicals; plant components that promote heart and vascular health. Just one handful (one and one-half ounce) of almonds is a leading source of vitamin E and magnesium and contains: protein, fiber, potassium, calcium, phosphorus and iron.
Pasteurized almonds, however, are neither “raw” nor healthy. Even the use of the term “pasteurized” is used in a misleading way, because according to the Almond Board of California (ABC), no heating is used during the pasteurization process, but rather a process referred to by the FDA as “terminal gas sterilization” with propylene oxide.
Propylene oxide is a highly toxic flammable chemical compound, once used as a racing fuel before it became prohibited for safety reasons. It is also used in thermobaric weapons. It is an epoxide, which is not GRAS (generally recognized as safe for human ingestion).
The Environmental Protection Agency’s (EPA) site has this to say about propylene oxide: Dermal contact, even with dilute solutions, has caused skin irritation and necrosis in humans. Propylene oxide is also a mild central nervous system (CNS) depressant in humans… Propylene oxide has been observed to cause tumors at or near the site of administration in rodents, causing forestomach tumors following ingestion via gavage (experimentally placing the chemical in the stomach) and nasal tumors after inhalation exposure. EPA has classified propylene oxide as a Group B2, probable human carcinogen.
Via mercola.com
- MANDATORY ALMOND PASTEURIZATION
- THE FOOD SAFETY PROGRAM & ALMOND PASTEURIZATION
- MANDATORY PASTEURIZATION IN CALIFORNIA
- UPDATE ON RAW ALMOND CONTROVERSY
All You Need to Know About Pasteurization and Homogenization
