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Milk, yes or no?

Friday, February 17, 2012

Milk and dairy products are another food group about which much has been said, and about which opinions are divided. On the one hand, assured us that milk is good and very healthy food, and we advise others to avoid it, or even completely out of my diet.

What this is, why such a rule completely different opinions, and ultimately who to believe - whether or not to drink milk?

Raw milk, farm fresh milk that is not industrially processed, natural and healthy food, and all dairy products made from raw milk. An excellent source of nutrients, but also a very important beneficial bacteria, such as lactobacteria, which we now know to play a crucial role in boosting immunity and protecting the body from various diseases states. An excellent source of vitamins, minerals and enzymes, and contains valuable proteins.Raw milk and products from it are actually perfect and  natural foods for humans.

So what's the problem?

The problem is in the industrial processing of milk. As is the case with many other foods, industrial processing of milk destroys this extraordinary food and gives it a completely different properties. Milk we buy in stores is pasteurized and homogenized. Pasteurization is a process in which milk is heated to high temperatures to destroy bacteria in it.

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This at first glance may seem okay, knowing that the pathogenic bacterium causes various illnesses. However, pasteurization completely changes the structure of milk and milk instead of becoming a safe and beneficial to use, it actually becomes something else entirely.

In addition to heating at high temperatures kill pathogenic bacteria, it kills the beneficial lactobacteria, as well as many other nutritional components. High temperature completely changes the structure of milk protein sensitive to denature and become very difficult to digest and harmful for health.

Pasteurization destroys enzymes completely from milk that are needed for the breakdown and digestion of milk decreases the vitamin, denatured milk proteins, destroys vitamins B12 and B6, vitamin A, vitamin D, vitamin C, prevents the absorption of calcium, kills beneficial bacteria and promotes pathogens.

Could it be worse? Leave the raw milk at room temperature, not spoil it, but you get the sour milk, a very healthy food. This is because the beneficial bacteria in raw milk under control bad bacteria. However, pasteurized milk has beneficial bacteria that keeps it from rotting.

Denatured milk proteins due to their structure is very difficult to digest, and are, moreover, in pasteurized milk, enzymes, and destroyed all useful lactobacteria that help breakdown and digestion of milk components.Because of these problems, the industry treated milk is one of the most common allergen and is associated with a variety of symptoms and disease states, such as digestive disorders, allergies, colic in infants, tooth decay, osteoporosis, arthritis, problems in growing children, recurrent ear infections in children , heart disease and cancer.

On the other hand, when the raw milk does not have these problems, but just the opposite and people who have for years been allergic to milk usually can not tolerate raw. Raw milk is one of the healthiest and most complete food that can be consumed and so different from industrially processed that these two foods would not be called a common name.

With pasteurization began twenties of the last century, a time when there were frequent tuberculosis and other infectious diseases caused by the poor state of health of animals and poor hygienic conditions and production methods. Times have changed and today is used in stainless steel tanks, milking machines and systems for cooling, and the strictest sanitary inspection, which pasteurization becomes completely unnecessary. Since pasteurization is used only by the industry as pasteurized milk prolongs shelf life.

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Another process where the milk is exposed to the homogenization, fat molecules break under pressure, to prevent the formation of cream on milk. This is also a very unnatural process because the fat that gets no more its natural structure. In addition, the milk is removed  fat, so its buying milk contains little fat. Only thanks to a campaign against the natural fat and aggressive propaganda of light products, the industry managed to free the industrial surplus that remains after skimming cream intended for the production of other dairy products, and managed to market the products of poor quality grease.

Today, the stores can get nonhomogenized milk, but any money to spend, the milk is pasteurized, even that which is called fresh. The difference between 'fresh' and 'permanent' in the temperature and time in which the milk is exposed in the process of pasteurization. Fresh milk is heated to approximately 60 to 70 degrees, usually 30 minutes, while long-life milk is heated to temperatures over 100 degrees, making it even more prolonged duration.

There are further problems of antibiotics, pesticides and growth hormones, and the fact that almost all commercial feed cows grain instead of grass-fed, which is their natural food. All of this changes the composition of fat in milk. The natural food for the cows that give milk is green grass in spring, summer and autumn, and winter hay. Vitamins A and D are required for optimal assimilation of minerals and are largely present in the milk of cows that graze on grass. However, vitamins A and D are reduced drastically if the cows feed grains and soybeans.

Demand creates supply and making us a more natural look that fresh milk and meat of animals that live freely and graze on green pastures, the faster the manufacturers have to adapt to consumer demands. The future is in our hands because we are the ones who decide where we invest their money and what products we buy, and the market depending on the customer. Help for small local producers who are engaged in raising cattle, poultry, vegetables and fruit a bit, so you'll buy their products.

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