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Pasteurized Milk: Beware of the Deadly Issues, Part I

by: Paul Fassa

(NaturalNews) The effort to sanitize food to death, literally, is most obvious in the war on organic, raw unpasteurized milk. This war is peaking again. Instead of outright unnecessarily brutal raids on small dairy farmers, the FDA has recruited state health officials to ramp up legal requirements that don't make anything healthier; they just make it impossible for small dairy farmers to survive. Pasteurized milk is traced to many poor health conditions. Got milk?

Milk History Summarized

A couple of hundred or more years ago, society was more agrarian. All the milk was as-is. Without processing and from open pasture grass fed cows. All dairy products were made from raw milk. It wasn't a problem for consumers. People were healthy.

Then as populations became less agrarian, small dairy farms were contained in crowded towns. Unhealthy and unsanitary crowded conditions with grain feeding, not your basic bovine food, were instituted. Those conditions attracted pathogens, and from that contaminated milk diseases began to emerge.

The real reasons for milk contamination were ignored. Unhealthy conditions in small urban dairy farms were not improved, and along came Pasteur whose germ theory became the foundation for killing those germs by killing the milk with heat!

It's been said that on his deathbed Louis Pasteur recanted his position of the germ theory as the cause of all disease. He conceded that his contemporaries, Claude Bernard and Antoine Bechamp, were correct with their position of the terrain is everything and the germ is nothing!

Still, the medical profession adopted Pasteur's germ theory. It's more profitable to treat diseases than improve the conditions that cause and sustain illness.

Getting By With Bad Milk

Pasteurization of milk allows dairy farmers to create unhealthy muddy feces filled environments for their cows, forcing them into crowded feed conditions with grains, which are not basic bovine foods, and injecting the cows with hormones and antibiotics while not allowing them to graze in open pastures.

Those conditions produce more cheap milk and higher profits for dairy factory farms. With only the bottom line in mind, it makes sense to produce bad milk and then kill the germs by killing the milk with nutrient destroying heat. In addition to lacking nutrients, pasteurized milk causes health problems.

Those nasty germs of Pasteur do get involved with the milk under poor condition because the cows' inner terrains and their surrounding outer terrains are severely compromised, attracting pathogens. An obvious demonstration of the terrain theory is how stagnant water attracts mosquitoes, but mosquitoes don't create stagnant water.

What Pasteurization Kills

The enzyme phosphatase is completely destroyed. The final test for pasteurization after heating to 165 degrees Fahrenheit is the negative Alpha Phosphatase test. And this is the enzyme that is critical to the absorption of minerals and calcium! The dairy industry's vaunted vitamin D is useless with this arrangement.

So instead of building bone density, lots of calcium winds up getting into blood vessels calcifying the inner walls to promote cardiovascular problems, or entering joints to create arthritis.

The heat also destroys digestive enzymes, inhibiting proper digestion of milk fats and creating mucous and phlegm in the body to attract disease. The probiotic digestive bacteria, or friendly flora, are also destroyed. The GI tract is well over half of the immune system. Live intestinal flora is needed to bolster that important section of the immune system.

Meanwhile, not quite dead pathogens could remain in the milk.

Part II will explore the benefits of raw milk and how to get it.

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