American Health & Fitness Magazine American Health Vitamins, Nutrition, Products, Information and Supplements

1. 

   Ed
   August 22nd, 2011 - 00:38

   Pasteurization is a process of heating milk to kill bacteria. Louis Pasteur developed this technique for preserving beer and wine, but was not responsible for applying it to milk. That was done at the end of the 19th century as a temporary solution until filthy urban dairies could find a way to produce cleaner milk.

   Pasteurization greatly diminishes the nutrient content of milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaksdown fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D.

   Dairy farmers are aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.

   We have all been led to believe that milk is a terrific source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.

   Adding more calcium after pasteurization would not help. Without the photophatase, our bodies would simply pass most through, undigested.

   If you are looking for the best source of calcium, try yogurt. Other great sources of calcium can be found by clicking on the third link below.

   All my best to you.

Leave a comment

You must be logged in to post a comment.