Raw Milk s. Pasteurized Milk: Which Would You Prefer?

Raw Milk s. Pasteurized Milk: Which Would You Prefer?

 

Raw Milk

  1. Enzymes, catalase, peroxidase and phosphatase are present.
    1. Phosphates is needed to split and assimilate the mineral salts in foods that are in the form of phytates.
    2. Wulzen Factor (anti-stiffness) available.
    3. X Factor (now believed to be vitamin K2) in tissue repair available.
  2. Protein–100% metabolically available; all 22 amino acids, including the 8 that are essential for the complete metabolism and function of protein.

  3. Vitamins–all 100% available
    1. Vitamin A–fat soluble
    2. Vitamin D–fat soluble
    3. Vitamin E–fat soluble
    4. Vitamin K–fat soluble
    5. Vitamin B–Complex:
      Vitamin Bw–Biotin
      Vitamin B –Choline
      Vitamin Bc –Folic Acid
      Vitamin B1 –Thiamine
      Vitamin B2 –Inositol
      Vitamin B2 –Nicotinic Acid
      Vitamin B2 –Riboflavin
      Vitamin B2 –Pantothenic Acid
      Vitamin B3 –Niacin
      Vitamin B6 –Pyridoxine
      Vitamin B12–Cyanocobalamin
    6. Vitamin C
    7. Antineuritic vitamin

  4. Minerals–all 100% metabolically available.

  5. Carbohydrates–easily utilized in metabolism. Still associated naturally with elements (instable).
  6. Fats–all 18 fatty acids metabolically available, both saturated and unsaturated.

Pasteurized Milk

  1. Pasteurization destroys the enzyme phosphatase.
    1. Absence of phosphatase indicate that milk has been pasteurized.
    2. Wulzen Factor destroyed (anti-stiffness nutrition factor lost).
    3. X Factor–No evidence of alteration by pasteurization.
  2. Protein–Digestibility reduced by 4%, biological value reduced by 17%. From the digestibility and metabolic data it is concluded that the heat damage to lysine and possibly to histidine and perhaps other amino acids destroys the identity of these amino acids and partly decreases the absorbability of their nitrogen.
  3. Vitamins
    1. Vitamin A–destroyed
    2. Vitamin D–Not altered
    3. Vitamin E–Not altered
    4. Vitamin K–Not altered
    5. Vitamin B complex–pasteurization of milk destroys about 38% of the vitamin B complex.
    6. Vitamin C is weakened or destroyed by pasteurization. Infants fed pasteurized milk exclusively will develop scurvy.
    7. Antineuritic vitamin: Testing of pasteurized milk indicates destruction of this vitamin.
  4. Minerals– After pasteurization the total of soluble calcium is very much diminished. The loss of soluble calcium in regards to infants and growing children must be a very important factor in growth and development, not only in the formation of bone and teeth, but also in the calcium content of the blood, the importance of which is now being raised.
  5. Carbohydrates —no evidence of change by pasteurization.
  6. Fats–Pasteurization harms the fat content of milk.

Source:

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