Pasteurisation Kills Milk

Eating well is eating what really nourishes us. If you already follow us on social media, you perhaps have heard us bragging about fat-soluble vitamins and the role they play in the teeth remineralisation process. With this diet post you are going to learn how to maximise your nutrient absorption by replacing process foods with whole foods. In specific, one of our favourite whole foods, grass-fed raw milk.

The town with no toothache

In 1942, pioneer dentist George Heard (author of Man Versus Toothache) explained the secret of Hereford, Texas where people showed no tooth decay: 

After a newcomer has lived in Hereford a few years, provided he has drunk lots of raw whole milk, he develops resistance to tooth decay. Even the tooth cavities which he brings with him when he comes to Hereford, will be glazed over. For years I made inquiry to my patients as to their milk habits. Almost invariably I found that the possessor of a mouth full of sound teeth had been a consistent milk drinker from early childhood. A surprisingly large number liked either buttermilk, clabber or both. The significant fact is that the milk those patients drank came from cows that had glazed on native grass in Deaf Smith County pastures. In winter, as a rule, the cows had grazed on green wheat. My fellow dentists heard me out of respectful attention. One dentist, a Dr. Young, remarked: "If all our patients adhered to Dr. Heard's ideas, we would be minus patients."

The supreme value of raw grass-fed milk is hard to explain in words. High quality raw milk will contribute to your overall health and well-being, and as we know is key to develop strong teeth and bones especially in children and toddlers. Raw milk, being very high in minerals Calcium and Phosphorus and with its perfect proportion of fat and fat-soluble vitamins like A and D, is without a doubt one of our favourite food-medicine.

In the UK and many other countries in Europe, milk laws are controlled at government level. And although the law may be different from country to country, milk sold in chain stores and supermarkets is very different from what we are discussing in this post. Most milk labeled as organic comes from cows that are not raised naturally, deprived from their natural diet of grasses. Instead, these cows are fed grains (often GMO) and other inexpensive fodder. Not only is commercial milk of lower quality, but it is then treated to extend shelf-life through a process called pasteurisation.

Pasteurisation creates intolerance.

Many people experience intolerance or sickness when drinking milk. This is rarely due to the commonly blamed lactose intolerance but instead is due to pasteurisation and grain-fed diet of the cow. Pasteurisation came about in the mid 1800s, trying to clean up dirty milk from cows fed on distillery-leftover grains. It was never meant for clean milk from healthy pastures. Perhaps the major offence of pasteurising milk, is that it makes calcium non-absorbable. In order for us to assimilate and absorb calcium from milk, we require help from the enzyme phosphatase which is naturally present in raw milk. This enzyme is destroyed during pasteurisation process when the milk is heated at 70°C-75°C. This process also dispose of most of the vitamins present in milk, like A, D and C as well as the probiotic naturally present in raw milk. These probiotic organisms represent the milk natural protective mechanism against pathogenic organics and toxins. But once the probiotic flora is 'cooked' the milk looses its defence and becomes vulnerable to bacteria growth, which causes people sickness. 
Pasteurisation of healthy milk, as well as toxic antibiotics and growth hormones used in dairy farming are never considered to be the cause of milk intolerance or poisoning, so that pasteurised milk is vastly under reported being linked to sickness. With clean hygienic milking standards, good raw milk from grass-fed animals is safer than pasteurised milk.

Where can you find raw milk

Due to the current law in the UK, raw milk can be difficult to find. But here are some of our favourite places in Sussex for milk. For our office, we regularly get our 4-5 litres of organic raw milk per week from Hook & Son. My Saturday food shopping at Plaw Hatch Farm Shop always includes one or two bottle of their biodynamic milk. Alternative use this directory to locate your nearest distributor of high quality raw milk.

1 comment

It’s great to see good articles based on facts and mentioning the sources. In this one, however, there are no scientific sources and make me think on the scientific basis of it.

Trying to truly understand it, I’ve realized that that there are no studies that show pausterized milk has a difference vs non pausterized. Even worse, in the past, non-pasteurized milk has caused big problems. It reminds me of similar myths about vaccination, that are creating big health problems.

Considering we’re talking about health, it would be good to base the articles in reliable sources.

Ivan Ponce Gómez July 24, 2018

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