The Raw Facts about Milk

For many years, raw milk has been advertised as dangerous with fears of tuberculosis, botulism and other sicknesses. This is simply not the case. Louis Pasteur, the person who developed pasteurisation, in later years admitted the germ idea changed into no longer sound. In recent many years, all outbreaks of salmonella from infected milk have happened in pasteurised milk. One outbreak in America affected 14,000 human beings and resulted in as a minimum one death.

Supermarket milk is awful for you!

The cutting-edge day cow (Daisy) is a freak of nature. A century ago cows produced two or three gallons of milk in step with day, today they produce more than three or four instances this, that’s a large 12 gallons per day (poor Daisy). Growth hormones play a large function in this and sadly whilst cows are injected with hormones, they are at an extended chance for scientific mastitis, and the pus from the udders may become inside the milk along with strains of the hormones… yummy! To pinnacle it off, cows are prone to many illnesses because of their negative housing scenario so they are given common doses of antibiotics to hold them ‘‘healthy.’’ Unfortunately some of those antibiotics also can come to be in our milk deliver!

Supermarket added milk is now not in its uncooked natural form. It is pasteurised and homogenised. These approaches are both very dangerous for your health as they change the natural shape of the milk right into a shape unrecognisable via the body.

So what precisely is pasteurisation?

Pasteurisation is a heating procedure that destroys all of the enzymes in milk. It is these enzymes that assist the frame absorb all the nutrients to build, broaden and develop. Some humans rely upon consuming milk for their day by day calcium consumption but it’s miles near not possible to absorb calcium or some other nutrients in pasteurised milk as the enzymes are killed. The loss of calcium in ones frame may also cause awful teeth, frightened troubles, osteoporosis amongst different illnesses.

The procedure in pasteurisation turns the sugar in milk, called lactose, into beta-lactose. This is drastically extra soluble and therefore absorbed extra swiftly into the blood machine. This will growth insulin within the body and additional time, can result in diabetes and even metabolic syndrome.

After pasteurisation, chemical compounds may be added to suppress odour and repair taste. Synthetic vitamin D2 is also added; that is poisonous to the frame and has been connected to coronary heart ailment.