Monday, March 7, 2011

The Dangers of Homogenized, Pasteurized Milk (Milk That Is Not Raw)

"Homogenization means equalizing the fat content in milk by stirring it. The reason homogenization is bad is that when milk is stirred, air gets mixed in, turning the milk’s fat component into an oxidized fatty substance — fat in an advanced state of oxidation. In other words, homogenized milk produces free radicals and exerts a very negative influence on the body.

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

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