In the first article of this series on Dairy, I discussed RAW, FULL-FAT dairy, which is a whole, unprocessed food and how it can have many health benefits. Unfortunately, the large majority of dairy products we find on store shelves today are not raw. They are refined foods, stripped of many nutrients due to pasteurization, and possess anti-nutritive qualities than can harm your health. Let's discuss further...
What exactly is pasteurized dairy?
Pasteurization is began in the 1880's. It is a method of heating milk in order to kill harmful bacteria. According to the Weston A. Price Foundation website, (which is a wonderful health resource), pasteurization was originally used to "clean-up" the milk production at filthy urban dairies. As a result, is was incorrectly concluded that raw milk was "dirty". The dairy industry and most national brands are now switching to ULTRA-pasteurization, which uses even higher temperatures for longer periods of time. This gives the milk a shelf life of up to four weeks and can actually be kept un-refrigerated until opened!
What is homogenization?
According to the Weston A. Price Foundation website, "Milk straight from the cow contains cream, which rises to the top. Homogenization is a process that breaks up the fat globules and evenly distributes them throughout the milk so that they do not rise. This process unnaturally increases the surface area of fat exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage. Homogenization has been linked to heart disease and atherosclerosis."
What about the cows?
How does all of this affect your health?
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