Letters to the Editor
The truth about pasteurised milk
Re: "Dairy lobby set to target region after output hikes", September 27
Pasteurised milk is not real milk.
We read in The Nation that the dairy lobby will boost milk production, and that the Agricultural Dept is also asking that the public increase their milk consumption by nearly 50 per cent to 20 litres a year! That's 1/13 of a litre a day.
The milk lobby talks about raw milk production, (that's what comes from the cow), but that's not what the consumer buys. The milk is pasteurised, (and further processed). The packaging is then falsely marked, Fresh, Natural, Organic, non-GMO, etc, whereas pasteurised milk is no longer a "natural" product.
It is well documented what pasteurisation does. It destroys 90 per cent of the phosphotase enzyme needed for calcium absorption. It kills the "friendly" bacteria, needed for vitamin B6 synthesis in the gut, and for immunity. (Vitamin B6 reduces blood homocysteine, which is one of the major causes of arterial calcification i.e., heart attack and stroke). It does not kill the dangerous bacteria, the salmonella, listeria nor e-coli, (that requires boiling). Heat-sensitive immune-boosting whey proteins, lactalbumins, are damaged. (These then lose much of their important benefits, which are a rich source of essential amino acids and branched chain amino acids, that aid protein synthesis and maintenance of muscle tissues, especially important in the elderly; play important roles in weight loss and maintenance of cardiovascular health, and improve memory).
The result? A newborn calf, fed only on pasteurised milk dies in six weeks! Zoos source raw milk for their young animals, and we know that humans who consume pasteurised milk, even with added vitamin D, still suffer from bone loss, osteoporosis.
Pasteurisation turns a superfood into almost a non-food. Many believe that milk pasteurisation is just an excuse for dirty dairies, as in science, it has nothing to do with one's health.