Pasteurization
Pasteurization first began in 1908 when Chicago passed a law stating that milk must be pasteurized before consumption. The law was based on the premise that tuberculosis, botulism and a myriad of other diseases were spreading through the milk supply. While this may have been a legitimate concern at the time, there were, and still are, many health professionals against pasteurization. Even Louis Pasteur, the man who invented the pasteurization process, later admitted on his deathbed that the germ theory was not sound - "The microbe (germ) is nothing. The terrain (milieu) is everything" (Stockton, 2000). (“Terrain” refers to your body, and his theory means that it’s not the microbes that determine whether or not you get sick, it’s the health of the body in which they exist.)
The germ theory of disease--which states that “a specific disease is caused by a specific type of microorganism”—is a gross oversimplification and overly-relied upon. It accords with the basic facts that infection without an organism is impossible and that transmissible organisms can cause disease; but it does not explain the exceptions and anomalies. This theory certainly has some merit, however we now know that disease is caused by many more factors than a simple germ or virus. The germ theory has become a dogma because it neglects the many other factors which have a part to play in deciding whether the host/germ/environment complex is to lead to infection. Among these are susceptibility, genetic constitution, behavior, and socioeconomic determinants (Stewart, 1968).
The germ theory of disease--which states that “a specific disease is caused by a specific type of microorganism”—is a gross oversimplification and overly-relied upon. It accords with the basic facts that infection without an organism is impossible and that transmissible organisms can cause disease; but it does not explain the exceptions and anomalies. This theory certainly has some merit, however we now know that disease is caused by many more factors than a simple germ or virus. The germ theory has become a dogma because it neglects the many other factors which have a part to play in deciding whether the host/germ/environment complex is to lead to infection. Among these are susceptibility, genetic constitution, behavior, and socioeconomic determinants (Stewart, 1968).
Going back to the milk, government agencies would have you believe that if there’s bacteria in your milk, that will make you sick. This ideology the same type of oversimplified and incorrect logic that allowed pasteurized milk to proliferate the market in the first place. Realistically, bacteria is in milk for a reason, and as long as it comes from a healthy cow, the good bacteria will keep the bad bacteria in your gut in check, and will proceed to do the same inside of your body. While the dairy industry claims the prevention of disease is the motive for pasteurizing milk, it is highly unlikely (pasteurization is also used to extend the shelf life of dairy products). It is well established that naturally occurring lactic acid-producing bacteria in raw milk protects it from pathogens - until it is killed by pasteurization.
The pasteurization process involves heating milk for 30 seconds at 63° C (~145° F), for 15 seconds at 72° C (~162° F), or 1 seconds at 89° C (~192° F). The idea is to kill potentially harmful bacteria. The problem is that the heat kills important enzymes that are required to properly break down milk, as well as damages or completely destroys vitamins and amino acids. Milk is declared adequately pasteurized when the chemist finds no enzymes present in the milk.
Many people are wary of consuming raw dairy products. However raw milk actually contains lactic acid-producing bacteria that protects the consumer against pathogens. Unlike pasteurized milk, which will putrefy, or decay and rot, when bad, raw milk turns to buttermilk and sour cream. There are many beneficial qualities to the fats in raw dairy. People with sensitivity to dairy can often tolerate raw milk and milk products because the enzymes that aid in digestion of the milk are left intact, as are the vitamins and other trace elements that serve as enzyme cofactors.
The pasteurization process involves heating milk for 30 seconds at 63° C (~145° F), for 15 seconds at 72° C (~162° F), or 1 seconds at 89° C (~192° F). The idea is to kill potentially harmful bacteria. The problem is that the heat kills important enzymes that are required to properly break down milk, as well as damages or completely destroys vitamins and amino acids. Milk is declared adequately pasteurized when the chemist finds no enzymes present in the milk.
Many people are wary of consuming raw dairy products. However raw milk actually contains lactic acid-producing bacteria that protects the consumer against pathogens. Unlike pasteurized milk, which will putrefy, or decay and rot, when bad, raw milk turns to buttermilk and sour cream. There are many beneficial qualities to the fats in raw dairy. People with sensitivity to dairy can often tolerate raw milk and milk products because the enzymes that aid in digestion of the milk are left intact, as are the vitamins and other trace elements that serve as enzyme cofactors.
Homogenization
Homogenization is a process whereby milk is passed through a fine filter as pressures equal to 4,000 pounds per square inch, making the fat globules smaller by a factor of 10 times or more. The fat molecules become evenly dispersed within the liquid milk so that after 48 hours of storage at 45° F (~ 9° C), there is no visible cream separation in the milk. This process causes fat molecules to become smaller and allow substances to bypass digestion, so proteins that would normally be digested and broken down in the stomach are not broken down, increasing the chances of incomplete protein digestion in the small intestine. This allows some milk proteins to be absorbed into the bloodstream intact, leading to a increased immune response, and perhaps resulting in a milk allergy and intolerance.
Yogurt
Yogurt has been consumed for thousands of years. When cultured with beneficial microorganisms such as lactic acid-producing acidofphilus and bifidus, it is very beneficial to the colon. Beneficial bacteria, available in high quality yogurt, assists in the maintenance of an optimal microbiome, which is necessary for the production of several vitamins, such as biotin, thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid and vitamins A and K. Acidophilus and bifidus in quality yogurts also increase the bioavailability of calcium, copper, iron, magnesium and manganese. Since the beneficial bacteria change the environment of the colon by making it more acidic, they actually reduce chances of dysbiosis or food poisoning by unfriendly bacteria, which prefer an alkaline environment (Lipski, 2011).
Those who cannot digest dairy products can often consume yogurt with no side effects. Yogurt is easier to digest because the yeast culture actually eats the lactose in the milk. Before you jump on the yogurt train, here are some concerns to consider:
Those who cannot digest dairy products can often consume yogurt with no side effects. Yogurt is easier to digest because the yeast culture actually eats the lactose in the milk. Before you jump on the yogurt train, here are some concerns to consider:
- Yogurt is only as good as the source material it is made from. Many yogurts are made from commercial cow's milk, which commonly contains antibiotics and rBGH. Choose yogurts made from organic, raw milk when possible.
- Yogurts with fruits added should be avoided. When fruit is added to yogurt, sugar is usually added as well. In addition, the fruit added to most yogurts is over-ripened or too damaged to sell in the stores.
- A great majority of the yogurts in supermarkets today should really be reclassified as "liquid candy". When you have chocolate yogurt, you basically have the same sort of nutritional oxymoron as a candied apple. This is an impersonation of a health food.
- If you have problems with yogurts from cow's milk, try sheep of goat's milk yogurt.
The Optimal Selection
Whenever possible buy raw, certified organic dairy products. There are companies that sell milk from organic grass-fed cows, which is important because the type of feed the cows eat is influences the quality and quantity of protein and fats in the milk. There are states that do not allow the sale of raw milk, yet some of these states have coop opportunities or local farms where you can actually buy a percentage of a cow or the raw milk itself. In regards to the former, because you actually own the cow, so to speak, you can legally buy and drink the raw milk it produces.
If you can not get raw dairy products, the next best thing is certified organic. This way, although the milk may be pasteurized or homogenized, it will not contain antibiotics, hormones or pesticide residues.
If you can not get high-quality, organic dairy - stay away! Dairy products are not necessary for a healthy diet. You can be plenty of calcium from other sources, such as dark leafy green vegetables.
If you are gluten intolerant, avoid dairy (along with gluten) for three to six months to allow the gut to repair itself to digest dairy again.
If you can not get raw dairy products, the next best thing is certified organic. This way, although the milk may be pasteurized or homogenized, it will not contain antibiotics, hormones or pesticide residues.
If you can not get high-quality, organic dairy - stay away! Dairy products are not necessary for a healthy diet. You can be plenty of calcium from other sources, such as dark leafy green vegetables.
If you are gluten intolerant, avoid dairy (along with gluten) for three to six months to allow the gut to repair itself to digest dairy again.
References
Chek, P. (2004). How to eat, move and be healthy. San Diego, CA: C.H.E.K. Institute.
Lipski, E. (2011). Digestive wellness (4th ed.). Los Angeles: McGraw-Hill Education.
Stewart, G. (1968). Limitations of Germ Theory. The Lancet, 291(7551), 1077-1081. https://doi.org/10.1016/s0140-6736(68)91425-6
Stockton, S. (2000). The terrain is everything: Contextual factors that influence our health. Clearwater, Fl. Power of One Publishing.
Lipski, E. (2011). Digestive wellness (4th ed.). Los Angeles: McGraw-Hill Education.
Stewart, G. (1968). Limitations of Germ Theory. The Lancet, 291(7551), 1077-1081. https://doi.org/10.1016/s0140-6736(68)91425-6
Stockton, S. (2000). The terrain is everything: Contextual factors that influence our health. Clearwater, Fl. Power of One Publishing.
