Myths And Facts About Milk
However, more recently I began to discover that both factions may be correct. Yes, milk may be both good and bad for you, whether you are “lactose intolerant” or not! My first clues came when I noticed how differently I responded to drinking raw milk and pasteurised milk back in S Africa, then later when I drank milk in the USA. I always found that certified raw milk tasted better, was very easily digested even in large volume, and never putrefied when left unrefrigerated, but simply became pleasantly sour, like a good yoghurt. I simply could not understand why I consistently could not tolerate milk in amounts greater than a cupful in the USA, until I noticed that the milk that I drank in S Africa separated into a thick creamy layer at the top, unlike the far less palatable milk in the USA. Then I noticed that all the milk that I bought in the USA was “homogenized” and also found out that the pasteurization process here may not be carried out under the same heating conditions as my sources in S Africa. I also noted that the milk here does not and cannot go sour, but putrefies and becomes impossible to drink after a few days out of the refrigerator, suggesting that it contains none of the natural bacteria which allow it to become sour and palatable. My feint suspicions grew far stronger that milk of itself may not be the problem. Instead the way in which it is prepared may be the real problem, as is the case with all other foods. That would explain quite simply why and others have responded so differently to raw milk, pasteurised milk and *pasteurised and homogenized* milk - clearly the processing involved must be playing a central role in the whole affair.Pages: 1 [2] 3 4 5 6 7
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