XTEND-YOUR-LIFE Newsletter - Milk

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XTEND-YOUR-LIFE Newsletter

Issue - 28 April 2004

By Warren s

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Milk... be careful! It may not be what you think it is!

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If you drink pasteurized or homogenized milk you should

stop now, for your health's sake!!

Pretty bold statement I know and no doubt one that a number

of readers will criticize... but it is a true statement

nonetheless. Before I explain why you should stop drinking

these types of milk let me tell you the good points of milk

and then you will better understand the information that

follows:

Please appreciate that the good points I am about to relate

to you is for RAW unpasteurized, non homogenized milk... the

type that maybe your mother gave you when you were an infant.

(assuming that you are over 50 years of age now) and almost

impossible to buy today.

This raw unadulterated, unprocessed milk was a 'living' food

full of enzymes, beneficial bacteria, vitamins, minerals,

fats, proteins and lactose, (a sugar). Leave a glass of this

sitting at normal room temperature and the bacteria within

the milk will ferment the sugars into lactic acid producing

sour milk, which ironically is even more nutritious than the

fresh milk because it is partly digested.

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Very few people were allergic to raw milk...

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Unlike today's processed milks few people were allergic to

the raw milk because of the active enzymes present. For

example, there is exactly enough lactase to digest the

lactose, protease for the protein and lipase to digest the

fat. These enzymes also help the absorption of calcium and

the assimilation of other minerals.

So, raw pasteurized milk did give health benefits to many

people. Personally I have never drunk any kind of milk

because I don't think that it is a natural food once you are

no longer an infant... but, that's only a personal opinion

and may indeed be the wrong one. However, I know that I am

not wrong on the negative health impact that milk from your

supermarket will give you.

Here goes...

First of all let's look at what pasteurization is! In simple

terms it is a process in which the milk is heated to high

temperatures to kill any bacteria present. Fair enough... but

the heating kills all the enzymes as well and these are vital

components of milk! In fact, the 'death' of the enzymes is

how they determine that the process is successful. When all

the enzymes are dead, the pasteurization process is

considered to be complete!

This process not only kills the enzymes and any bad bacteria

but also friendly bacteria such as Lactobacillus. This means

that the digestion of the various nutrients such as proteins,

fats and sugars then has to be carried out by the body

without any assistance from the naturally occurring enzymes

and bacteria in the milk, and because of their absence

additional undue stress is placed on the pancreas.

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Bad hygiene?

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So, why is the milk pasteurized in the first place? The

answer to that one as you probably know is to make milk safer

by killing any contaminants present. This is correct but it

is not the true reason. The reality is that pasteurized milk

is just as susceptible to contamination as raw milk.

Pasteurization has only come into 'vogue' in the last few

decades as the commercialization of the dairy industry

evolved. It is a cheap substitute for effective sanitization.

If cows, dairies and workers were scrupulously clean,

pasteurization would not be necessary... but that's too

expensive and so the simple way is to 'kill' everything in

the milk. There are some parallels to the increasing practice

of irradiating meat... it's a lot cheaper to 'zap' it rather

than avoid the contamination in the first place.

Milk which is pasteurized is an 'empty' food like so many

other processed foods and people are unwittingly drinking it

thinking that it is good for you, when the opposite is true!

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But it gets worse...

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What about milk which is pasteurized AND homogenized? This is

the type of milk that is most prevalent in supermarkets today

and people are unwittingly ingesting a lot of undesirable

fat.

Our younger readers won't realize this but the good 'ole'

milk always had a layer of cream which settled on the top of

the milk. Homogenization is a technique used to make milk

uniform in texture. It breaks up the fat in the cream

fraction into very small particles. The tiny globules of fat

which result from this process allows a deadly enzyme called

xanthine oxidase to get into the body.

This enzyme can damage artery walls by causing lesions to

occur on the lining. All milk fat excluding that from humans

have this enzyme... but, it is not normally a problem as the

fat globules that contain the enzyme are too large to pass

through the intestinal wall and into the bloodstream. So, in

non homogenized milk the enzyme will pass through the body

without doing any damage. Not so however, after the milk has

been homogenized because the particles are then small enough

to squeeze through the intestinal linings!

Enough said!

Oop's... what about the growth hormones and antibiotics that

are given to cows and present in the milk? No... I think that

I'll give this issue a miss... have said enough!

I sincerely hope that I have put you off drinking

pasteurized, homogenized milk. I accept that this is a real

problem for mothers who are relying on the bottle to feed

their babies. If you are in this position try to find a

source of organic raw goat's milk. It's the closest that you

can get to the real thing.

Until next time,

Warren J. s

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[Guest guest]

When I lived in LA, Mrs. Gooch's carried raw milk, which was all I ever used. I haven't been able to find it in Colorado and until a few months ago I always drank organic, no growth hormone milk, buty gave that up in favor of Kefir, which I have been making myself from goat's milk. I also noticed that eliminating milk from my diet eliminated all the phlegm I was producing. OMG! As I write this, there is our first Hummingbird outside my window! I guess it's Springtime in the Rockies. Have to go quick make some nectar!!!!! Ros, I will get my smoothie recipe to you this morning.

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[Guest guest]

Wow,I always wondered why my granny left the milk out to go sour before she used it for baking.I used to think yuck but her baking was the best.She also baked for one of the royal family when she was young.

Ros