The milk containing oxidized fat then gets pasteurized at high temperatures over 212°F. Enzymes are sensitive to heat, and begin to be destroyed at temperatures 200°F. In other words, milk sold in stores not only lacks precious enzymes, but the fat is oxidized and the quality of the proteins is changed due to the high temperature. In a sense, milk is the worst type of food."
- Hiromi Shinya, The Enzyme Factor