Well Being

Ultra -Pasteurized Milk, Why Not?

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Many of us put milk, cream, or half and half in our coffee and tea. Because of this I feel comfortable in the post I am about to publish being within the realm of my subject matter, ie: coffee and tea.

Ultrapasteurized milk is subjected to very high heat to kill bacteria and other microbes.

That's good, right?

Well, no. Not really. You see it also means that the milk has a really long shelf life. Like your nuked milk that is in your lovely organic coffee right now? Probably months from the cow. You can't even make cheese with ultra-pasteurized milk.

And it doesn't taste like milk. It tastes like…

yeah.

In the battle for healthy, pure, and just really good food please know what you are drinking.

I wrote an article called,Ultrapasteurized:What Does It Mean? I don't usually push my other articles here, but this one is near and dear to my heart. Please read it. Please research on your own. Here is an exerpt that I want you to read even if you don;t read the rest of the article:

If drinking tasteless milk is acceptable to you maybe the health information won't be. You see, milk has both friendly and unfriendly bacteria in it. For the most part milk produced in clean environments, with careful farming practices does not have an over abundance of unhealthy bacteria, and in the small amounts actually help our body build up a resistance to illness, while the good bacteria keeps our bodies healthy and working properly.

Pasteurization also cuts the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. 50% of the Vitamin C is lost. High heat affects water soluble vitamins and less effective. How much less? Anywhere for 35-80%. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also kills numerous beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. This is why the milk is fortified with vitamin D. It is also why Americans in the 20th century experienced high cholesterol like never before. Milk is a wonderful source of calcium, but pasteurization makes calcium and other minerals harder to absorb. One method of testing to see if milk has been adequately pasteurized is to test to make sure that phosphates have been completely removed. Phosphates are essential for the absorption of calcium. Uh oh.

Now, go find milk that  is not ultra pasteurized. Here's to your health.

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