Monday, February 20, 2012

The shocking truth about pasturization

All of the packaged milk we get these days is 'Pasteurized'. Most often, people think that the pasteurization is a process of removing impurities from milk. Sadly, this notion is found to be misleading. Here is why -

Pasteurization was invented by Louis Pasteur in the 1800s and is a process that exposes raw milk to high temperatures for a short duration to destroy pathogens. Unfortunately, it also destroys many of the desirable nutrients and microorganisms that give milk its health promoting benefits. In particular, pasteurization destroys enzymes that contribute to immunity as well as the digestive enzymes needed to digest and assimilate milk’s nutrients. In fact, the test for successful pasteurization is the complete destruction of the enzyme phosphatase. One of the enzymes inactivated by pasteurization is lactase which breaks down the milk sugar lactose. The destruction of this enzyme is an important factor in the high prevalence of lactose intolerance. Pasteurization also destroys a significant amount of the vitamin content in milk including vitamins C, B6, and B12, and it alters the chemical state and absorption of calcium and other minerals.

For more details, read this blog:

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