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Slide 1( title):When I was growing up, my parents bought rice milk, soy milk or the organic milk. I never broke any bones in my life. 12-year Harvard study of 80,000 nurses showed that a high intake of commercial milk appeared to
actually increase the risk of bone fractures. So, thanks mom. This is why Im going to warn you about pasteurized milk.
Slide 2: If we are goin to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk.
Slide 3: These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.
Slide 4: Other studies have shown evidence that milk may play a role in a variety of health problems, including prostate cancer, rheumatoid arthritis, anemia, MS, leukemia and ovarian cancer.
This stuff the dairy industry is passing off as milk, claiming it gives you strong bones, is not good for you. the homogenization process breaks up and destroys enzymes through its heating process. the enzyme xanthine oxidase, in its altered state, can enter the bloodstream and react against arterial walls, causing the body to protect the area with a layer of cholesterol.
Slide 5: Cultured products (kefir, yogurt) and enzymatically-altered products (cheese, etc.) are acceptable in moderation. But several reasons why highly processed milk is unhealthy include:
Slide 6: A) Calcium in milk is not well absorbed (even less so once homogenized).
B) Theres not enough magnesium.
C) Theres evidence that the antibodies the body makes to digest milk are closely related to the antibodies that destroy islet cells (insulin producers) in the pancreas in cases of juvenile diabetes. And if thats not disgusting
Slide 7: pesticides, herbicides, fertilizers, and Bovine
Growth Hormone.
And thats not even like people growth hormones, thats referin to cows.
Slide 8: It was consistently shown that there were fewer bacteria in raw milk in pasteurized.The problem is, it takes far more care and hassle to pull it off, so what do we do now?