Myths And Facts About Milk

That should be not at all surprising, since we all know that other foods can be overcooked, dried out when reheating after storage in the refrigerator, become tough by poor preparation or marinating, taste very different when microwaved compared with roasted, and so forth. Often the digestibility can also be profoundly affected by the manner of preparation. Why should milk be any different? Before I go any further, here are some technical details about pasteurisation and homogenization: Now, the major rationale behind pasteurisation is that it eliminates the risk of contracting TB (tuberculosis), but the statistics have never shown that pasteurised milk is any safer than certified raw milk. On the contrary, studies have shown that pasteurised milk often contains a percentage of pus from the cow’s udders (at least it is pasteurised!). If one wishes to use certified raw milk in many States in the USA, you just do not have that freedom of choice, because it is often legislated against on the grounds of health risk. I cannot begin to understand or accept this reasoning at all, because if the milk is certified, then it is TESTED for any harmful bacteria. On the other hand, every single batch of pasteurised milk is not tested, but merely ASSUMED to be bacteria-free after its heat treatment. In the light of this, legislation against the sale of certified, tested raw milk is illogical and suspect. To help you understand more about the pros and cons of milk consumption, here is a random collection of resources presenting myths and facts about milk in its various forms: ----------- Review of book Cohen “Milk the Deadly Poison” Enter Robert Cohen, with rich experience in biological research and a risk taker-one of his pursuits is mountain climbing.

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