The truth about pasteurized milk…

Just a starting note to this blog, raw milk is illegal to sell in Canada for human consumption. I, myself don’t drink cows milk. I get my calcium and the other minerals needed for calcium to be properly utilized in the body from such sources as: broccoli, goat’s milk, almonds, sunflower seeds, sesame seeds, kale, spinach, salmon and shrimp. There are a lot more food sources of calcium besides the ones I’ve listed, and they are all a more bio-available source then pasteurized milk.

Recent research has shown that the actual calcium utilization is not good from milk, but more important though, the higher fat levels of milk may increase cholesterol and blood triglyceride levels which increase the atherosclerosis risk and may create more long-range problems with hypertension (high blood pressure) and other cardiovascular diseases. (source: Staying Healthy with Nutrition, The Complete Guide to Diet & Nutritional Medicine, by Elson M Haas, M.D)

“The truth about pasteurized milk”

“The truth is: the human body has a hard time digesting pasteurized milk. When milk is pasteurized, its protein molecules – the casein – are changed. This strains the pancreas, forcing it to produce its own digestive enzymes to break the molecules down. This helps explain why many people develop milk allergies.”

“Like any enzyme-void food, pasteurized milk puts an enormous strain on the body’s digestive function. Those with milk intolerance, a leaky gut, or poor digestion, pass the casein through the intestinal walls and into the blood stream. This excites many allergies, including autoimmune disorders.”

“The lost enzymes in milk, heated and destroyed through the pasteurization process, were designed to help the body break down nutrients like calcium. Without essential enzymes, calcium cannot be utilized; thus, the calcium passes out the body, unused.”

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