If you find yourself drinking conventional milk, that milk that you normally buy at your market store should stop ... Why? Because it is dangerous for your health. Pasteurization is the process used to heat milk at a specific temperature for a certain time. The goal is to kill potentially bad bacteria that may have found their way into milk production. The problem with pasteurized milk is that it kills all beneficial bacteria such as probiotics, as well as vitamins, minerals and protein denaturation that lead to some health problems.
What is the truth about pasteurized milk?
- High temperature pasteurization:
The milk is heated at 161 ° for 31 seconds in order to sterilize the milk. The problem is that this also kills enzymes, a large part of healthy microorganisms, and the most important thing is that it denatures proteins.
In essence, high temperature pasteurization kills milk and makes it much harder for your body to digest it . Normally, this can lead to inflammatory bowel diseases, among others. For many people, it is not such a good idea to drink pasteurized milk.
- Ultra pasteurized:
It's about most of our milk today, which we usually find in a grocery store. Ultra-pasteurization heats the milk to 280 for a few seconds. The reason for the use of ultra-pasteurization is because it kills everything.
Ultra pasteurization not only kills potentially harmful bacteria in milk, but also damages all the vitamins, minerals and other nutrients originally contained in milk.
This process also kills healthy enzymes that help the body digest milk, and drinking it without enzymes can lead to lactose intolerance. It is strongly important to stay as far as possible more from pasteurized, ultra-pasteurized milk, whether organic or not.
- Low temperature pasteurization:
The milk is heated to 145 . This is significant because it is lower than the temperature that kills most of the beneficial enzymes and the proteins remain intact. The main drawback of low temperature pasteurized milk is that some of the enzymes and probiotics can be damaged.
However, by culturing (fermenting with good bacteria) this dairy and yogurt making ok for example, many of the probiotics are added again. This also improves the digestibility of the dairy.
The low temperature is the closest to the raw milk products that most of us can get. If you can't get raw milk, this is the next best option. The consumption of milk and other dairy products that have been pasteurized at low temperature is recommended.
- Raw milk:
Raw milk is not heated and will keep all enzymes and other nutrients that support digestion and absorption. Today, you can buy pure cheeses at your local health food store and it is legal to buy them because the cheeses aged for 60 days or more.
To buy raw milk, yogurt or kefir you can go to your local farmers market and buy it for yourself.
Where to get it
It may be difficult to find low temperature milk or raw dairy products, but some stores are starting to carry more of these products. Many stores take some cheeses raw and pasteurized at low temperature, some areas will have milk too.
All organic products, beyond having been pasteurized at low pasteurized temperature, are much better than consuming foods that have gone through industrial treatments.
AUTHOR: JoT333, editor of the hermandadblanca.org family
