RE: dangers and problems with pasteurization

[Guest guest]

State health officials should be shown this but knowing the arrogance of many they will still try to say raw milk is bad because thier minds are made up facts are only gonna confuse them lol

To: RawDairy From: shawn@...Date: Wed, 3 Oct 2007 18:37:09 -0500Subject: dangers and problems with pasteurizationThis is a HUGE post, so I apologize in advance to the people in Digest mode, but it's one of those posts that you should print out and keep for future reference. Obviously, it is needed on this forum. D.

moderator

c. DISEASE AND DISEASE RISKS FROM DRINKING PASTEURIZED MILK

Lipase, an enzyme, in milk helps fat digestion but is totally destroyed by pasteurization. Therefore, no galactose for milk-sugar digestion, no catalase, diastase, or Peroxidase. Pasteurized-milk allergy in children and adults, caused by altering the milk proteins through heating, has caused a major health problem in the United States.

Lactose intolerance for pasteurized dairy is common among many populations, affecting approximately 95% of Asian Americans, 74% of Native Americans, 70% of African Americans, 53% of Mexican Americans, and 15% of Caucasians.[18] Symptoms, which include gastrointestinal distress, diarrhea, and flatulence, occur because these individuals do not have the enzymes that digest the milk sugar lactose in pasteurized milk. Often, with these gastrointestinal symptoms bacteria, such as salmonella, will be found active in the blood and stools, indicating that pasteurized dairy incites bacterial activity that is, then, associated with a food. Food-contamination is often not the problem because the bacterial activity originates in the body to help the body decompose the pasteurized milk or heat-treated food.

Studies have shown cholesterol oxidation products to cause atherosclerosis and cancer. Pasteurized milk contains cholesterol oxides and epoxides. Raw milk has none of these.

Phosphatase is essential for the absorption of calcium and is plentifully present in raw milk but completely destroyed by pasteurization. The “decalcification” of pasteurized and formula milks which are fed to children may be a major cause of osteoporosis later in life. We now know low calcium absorption in even healthy women may cause a loss of spinal bone mass as early as age 20. Such women may lose 50% or more of their bony mass by the age of 70. [19]

R.D. Briggs of the Pathology Department of Washington University School of Medicine, read that the British reported a higher incidence of heart attacks among persons with chronic peptic ulcers.[20],[21] In 1960, Briggs and his associates undertook a statistical study of ten medical centers in the United States and five in Great Britain. They compared the incidence of heart attacks in ulcer patients taking a Sippy (pasteurized, homogenized milkand cream) diet with those not using milk. Results were startling and unequivocal. In the US, patients taking the Sippy diet had a three-fold higher incidence of heart attacks. In England the heavy pasteurized, homogenized milk drinkers had a six-fold increase in heart attacks as compared to the non-milk users. We know from the work of Pottenger, Wulzen, McCulley, and Oster that the specific constituents creating this type of calcification is heated protein and xanthine oxidase. Natural milk, raw milk, contains no heated protein and no biologically available xanthine oxidase.

One reason pasteurized milk doesn't taste as good as raw milk from the farm is because of “holding over” milk. The milk is placed in large “milk silos” until ready for processing. It may remain for days. This favors the growth of bacteria called psychrotrophic.[22] These bacteria, such as Listeria monocytogenes[23] grow at the refrigeration temperatures of the silos used for storage. The psychrotrophics produce enzymes that survive the pasteurization process, making pasteurized milk sometimes taste bitter, unclean, oily, chalky, metallic or medicinal.

The pituitary hormone, TSH, stimulates the thyroid gland. If minute amounts of this pituitary hormone were absorbed daily from unbalanced pasteurized milk, depression of the thyroid gland could eventually result. Low thyroid function has become extremely common in the USA. Some experts estimate that fifty percent of the people over fifty years of age have some degree of low functioning thyroid.

Another hormone from the pituitary, ADH, absorbed regularly from pasteurized milk causes water retention. ACTH, a powerful adrenal stimulator, absorbed regularly from pasteurized milk contributes to everything from diabetes and hypertension to 's Disease (adrenal exhaustion), and acne.

Several cancers, such as ovarian cancer, have been linked to the consumption of pasteurized dairy products. According to a study by Cramer, M.D., and colleagues at Harvard, pasteurized dairy-product consumption affects a woman’s ovaries.[24] Some women have particularly low levels of certain enzymes, and when they consume processed dairy products on a regular basis, their risk of ovarian cancer can triple that of other women.

J.L. Outwater of Princeton University and Drs. A. Nicholson and N. Barnard of The Physicians Committee for Responsible Medicine cited more epidemiological studies that show a positive correlation between pasteurized dairy products and breast cancer and prostate cancer, presumably related, at least in part, to increases in a compound called insulin-like growth factor (IGF-I).[25] IGF-I is found in processed cow’s milk and has been shown to occur in increased levels in the blood by individuals consuming processed dairy products on a regular basis.[26] Another recent study showed that men who had the highest levels of IGF-I had more than four times the risk of prostate cancer compared with those who had the lowest levels.[27]

Synthetic hormones such as recombinant bovine growth hormone (rBGH) are commonly used in pasteurized dairy cows to increase the production of milk but results in mastitis, or inflammation of the mammary glands. When these are ingested it increases the levels of cancer-causing and other dangerous chemicals in milk. rBGH-derived milk contains dramatically higher levels of IGF-1 (Insulin Growth Factor), a risk factor for breast and colon cancer. IGF-1 is not destroyed by pasteurization. An article in Cancer Research, June 1995, shows that high levels of IGF-1 are also linked to hypertension, premature growth stimulation in infants, gynecomastia in young children, glucose intolerance and juvenile diabetes.

Dr. Epstein, M.D. professor of occupational and environmental medicine at the University of Illinois School of Public Health and chair of Cancer Prevention Coalition, Inc., reports that IGF-1, which causes cells to divide, induces malignant transformation of normal breast epithelial cells, and is a growth factor for human breast cancer and colon cancer. In reviewing the data, Canadian scientists discovered that Monsanto’s secret studies showed that rBGH was linked to prostate and thyroid cancer in laboratory rats.[28]

Epidemiological studies of various countries show a strong correlation between the use of pasteurized dairy products and the incidence of insulin-dependent diabetes (Type I or childhood-onset).[29] Researchers in 1992 found that a specific protein in pasteurized dairy sparks an auto-immune reaction, which is believed to be what destroys the insulin-producing cells of the pancreas.

Wulzen, of Wulzen Calcium Dystrophy Syndrome notoriety, reported that the test animals fed pasteurized milk did not grow well and consistently developed a highly characteristic syndrome, the first sign of which was wrist stiffness, a form of arthritis. But far worse was the effects from pasteurized skim milk. These animals became weak and emaciated and then died. First they developed the characteristic wrist stiffness and then muscular dystrophy. Autopsy revealed severe hardening of the arteries and calcification of other soft tissues. The animals also developed testicular atrophy with complete sterility, severe calcification of most large blood vessels, anemia, decrease in hearing resulting in complete deafness, high blood pressure, and development of calcium deposits around the bone openings in the spine that provide for the exit of nerves. Sciatica and other nerve compression syndromes result from calcification.

No one has offered any well-documented, experimental proof of any other cause for the extensive calcific disease that we see today. Until science conducts tests on humans drinking raw and pasteurized milks, we would be wiser to assume it is probable that the consumption of pasteurized milk causes the same disease-conditions in humans. The Wulzen experiments were repeated and conclusive.

Professor Hugo Kruger of Oregon State University confirmed the Wulzen experiments. He proved that there is a definite connection between pasteurized milk and stiff joints that eventually led, in experimental animals, to muscular dystrophy.

Pasteurizing milk turns the lactose into beta-lactose that is far more soluble and therefore more rapidly absorbed into the blood stream. The sudden rise in blood sugar is followed by a fall leading to low blood sugar, hypoglycemia, which induces hunger. If more pasteurized milk is drunk to satisfy the hunger, then the cycle is repeated: hyperglycemia, hypoglycemia, hunger, more milk, etc. The end result is obesity. Obesity has become one of the most common diseases of childhood. Pasteurized milk causes obesity even if it is skimmed. Pigs have been and are regularly fattened with skimmed milk.

In an effort to alleviate hunger among a Northeast Brazilian tribe, they were given processed powdered milk. The milk caused rapid growth and irreversible blindness.[30]

Francis M. Pottenger, Jr., M.D. wrote in his abstract, “Milk, an animal product, is the essential food of all infant mammals. Mammals are so classified in the scale of living things because of the common characteristic of the female nursing her young. The infant mammal is accordingly carnivorous in his natural habits irrespective of whether the adult of the species is herbivorous or carnivorous.

“If the adults on a carnivorous diet show conditions of deficiency on cooked meat, is it not reasonable to suppose that growing infants on entirely cooked carnivorous diets will do likewise? Many experimenters, such as Catel, Dutcher, , and others, have shown such to be the case in animals fed on pasteurized milk...

Pasteurized milk is touted for preventing osteoporosis, yet clinical research shows otherwise. The Harvard Nurses’ Health Study, 1997, which followed more than 75,000 women for 12 years, showed no protective effect of increased processed-milk consumption on fracture risk. [31] In fact, increased intake of calcium from pasteurized dairy products was associated with a higher fracture risk. An Australian study showed the same results.[32] Additionally, other studies have found no protective effect of pasteurized dairy calcium on bone.[33]

Krauss, W. E., Erb, J.H., and Washburn, R.G. wrote in their abstract, “Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurized milk than with ‘fresh milk’ and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did ‘fresh milk’ (herd milk from a college dairy).”[34]

“According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of Vitamin A.” [35]

“Mattick and Golding, “Relative Value of Raw and Heated Milk in Nutrition, in The Lancet (220:662-667) reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vit. B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value.” [36]

“Pasteurization was also found to negatively affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia--whereas commercially pasteurized milk did)...” [37]

“Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency that was characterized by great emaciation and weakness before death...At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body. When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness.” [38]

“Pasteurization of milk destroys about 38% of the B complex according to Dutcher and his associates...” [39]

“On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted.” [40]

“Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25% of the vitamin B in the original raw milk.” [41]

“The pasteurization of milk has been found to destroy 20-50% (of the Vitamin C), the first month of life.” [42]

Dr. R. M. Overstreet wrote, “The vitamin C of cow’s milk is largely destroyed by pasteurization…” [43]

Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A. wrote in their abstract, “Samples of raw, certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.

“It was found that commercial raw milks contained an antiscorbutic potency which was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid.” [44]

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