Pasteurised Milk and Osteoporosis/Cancer/Nutrients and Enzymes:
Pasteurised Milk, Osteoporosis, Cancer, Nutrients & Enzymes
In a BMJ (British Medical Journal) study it was found that the more cow’s milk people drank, the more likely they were to die or experience a bone fracture during the study period.
1. Why Does Milk Cause Osteoporosis and Bone Fractures
The pasteurization process only creates calcium carbonate, which has absolutely no way of entering the cells without a chelating agent. So what the body does is pull the calcium from the bones and other tissues in order to buffer the calcium carbonate in the blood. This process actually causes osteoporosis.
Absorption:
The test for pasteurization is called the negative alpha phosphatase test. When milk has been heated to 165 degrees (higher for UHT milk) and pasteurization is complete, the enzyme phosphatase is 100 per cent destroyed. Guess what? This is the enzyme that is critical for the absorption of minerals including calcium!
2. Cancer Fuel
Diets higher in overall calories or in animal proteins tend to boost IGF-I, and there seems to be an especially worrisome role played by milk.
IGF-1 is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers).
A review published by the World Cancer Research Fund and the American Institute for Cancer Research in 1997 found that cancer risk paralleled milk consumption in numerous studies.
3. Pasteurisation Destroys Nutrients and Enzymes
Consumer Reports found 44% of 125 pasteurized milk samples contained as many as 2200 organisms per cubic centimetre (faecal bacteria, coliforms)
Pasteurisation also destroys vitamin C, and damages water-soluble B vitamins diminishing the nutrient value of milk. Calcium and other minerals are made unavailable by pasteurization. Milk enzymes, proteins, antibodies as well as beneficial hormones are killed by pasteurization resulting in devitalized ‘lifeless’ milk.
Conclusion
Raw Milk:
Phosphatase is the third most abundant enzyme in raw milk and those who drink raw milk enjoy increased bone density. Several studies have documented greater bone density and longer bones in animals and humans consuming raw milk compared to pasteurized.
Overall, pasteurized milk is not a beverage that can be recommended to either maintain or advance health. It has no significant nutritional value and there is a far greater risk in consuming it than not. There are also plenty of alternatives including coconut milk, nut milk (i.e. almond, cashew), and hemp milk which far exceed conventional cow’s milk in terms of nutrition and health-promoting properties.
Love and Milk
