By Dr. Joseph Mercola
STORY AT-A-GLANCE
Ultra-pasteurized milk arose in response to the emergence of pasteurization-resistant pathogens like Listeria and antibiotic-resistant Salmonella that couldn’t be killed using lower temperatures
The shift toward grain-based diets for dairy cows, encouraged by the U.S. Department of Agriculture since the mid-1980s, fosters antibiotic resistance and exacerbates milk contamination issues
Ultra-pasteurization, which uses temperatures significantly higher than traditional pasteurization, has detrimental effects on milk nutrients, enzymes and proteins
A 2019 study found that all forms of milk processing tested caused “formation of protein oxidation products which impair spatial learning and memory in rats.” That includes boiling, microwave heating, spray drying and freeze-drying, and ultra-pasteurization exposes the milk to far higher heat than boiling (284 F compared to 212 F)
For optimal health benefits, opt for organic, grass fed raw (unpasteurized) milk, ideally certified by the American Grass-fed Association (AGA), which ensures the highest quality grass fed products
Please read the complete article at mercola.com
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