Pasteurized milk versus cream and butter

Scientific reasons that make all forms of pasteurized milk toxic and it is better to avoid them while the cream and early butter are safe.

When it comes to rare milk, one of the dictates that are often confusing with traditional Foodies is the fact that all pasteurized milk is toxic while the generous pasteurized and butter is safe and healthy for consumption.

How can this be?

First, let’s go deep into the reasons that make all forms of pasteurized milk toxic. This includes the height of the cream, the heterogeneous “low -pasteuric” milk.

Any treatment that harms milk proteins

When people realize for the first time that the trademark brands of pasteurized milk are not digestible and toxic, the first step is to switch to Pisty milk, and is also known as heterogeneous “summit” milk.

They have realized that commercial milk where cows are feed genetically modified, pesticides and antibiotic feed with no possibility of fresh air or green grass is not a healthy food.

The transformation to the “Top Top”, often from a local farm, where the cows are on the pastures, and the site processing at a low temperature appears to be a significant improvement.

Unfortunately, any form of milk treatment is incredibly harmful.

Even in the “low” pasteurization temperatures, the layer of fragile milk proteins is made.

When a person drinks this type of milk, the enzymes the body produces to digest these proteins (now damaged) does not work because they no longer “fit” like a puzzle.

Any non -expensive proteins provide food causes in the intestine that contribute to microbium damage.

If a person has a “leaked intestine”, which is a epidemic today, these non -professional particles and toxins are among the pathogens that feed on them can make their way to the bloodstream.

At this point, the body determines these substances as alien to the body and ascends an immune response.

This translates into autoimmune symptoms known as allergies, asthma, eczema and many other disorders!

Microphone photography from milk

The scientific examination of the molecular structure of the uninterrupted low -bacterial milk provides a built -in milk of raw milk evidence of the reason for the preference of children and animals instinctively crude milk.

In the research conducted by the PhD Beverly Rubik, it shows the amazing visual differences between raw milk and the non -integrated milk that is treated at low temperatures. (1)

Note that the frozen raw milk that has been dissolved has the same useful properties with a little loss of nutrition.

Unlike the common belief, even the pasteurization at low temperatures of milk with no homogeneity is the process of changing a very nature!

I found that this research, which was conducted by Dr. Rubik, is very useful, as it has always been recommended by people who have a choice between low -organic, heterogeneous, homogeneous and raw milk that is not approved for the choice of raw milk always.

But … pasteurized cream and healthy butter!

It is often asked why the butter and cream are fine when there is no form of pasteurized milk.

The reason is that the cream and butter almost exclusive butterfat.

The heat -resistant Butterfat with a little oxidation of the pasteurization. (2)

Of course, there is a loss of probiotics and enzymes, but fat molecules are not damaged by normal pasteurization or value -added tax.

Milk, on the other hand, contains a whey part of the milk where protein is found.

Summer proteins are very fragile and largely distorted from all forms of pasteurization as shown above.

Developed protein is toxic food and it is clear that it should be avoided.

All brands of whey powder should be avoided including colostrum powder, too.

Even the simple process of the powder at a low temperature damages the fragile protein particles.

I hope that the reason that the cream and fried butter will explain, but the milk manufactured in any way is not.

Of course, always get the butter and raw cream if you can, but if the availability is limited, the remaining versions are acceptable.

What about the very advanced cream?

One warning for this I must remember …

Make sure to avoid the high cream, which are treated at higher temperatures and can even cause heat tolerant buttterfat.

Bointfat oxidation is highly higher than 200 temperatures °F/ 93 °C. (3)

The extremist cavity, which is often referred to as UHT (high temperature), includes heating the cream to a temperature of not less than 275 degrees Fahrenheit/ 135 °C for 2 to 5 seconds.

Thus, the super layers are polluting even for strong fatty molecules in dairy.

Is the pasteurized cheese healthy?

When it comes to cheese, the most speedy element in the world, it is clear that raw milk versions are the best and deserve each penny (expensive!) To the source.

When it is not available, it is better to consume pasteurized cheese made primarily from the cream, not milk. These types of cheese include:

• Cream cheese: Made in the first place of the cream, the cream cheese is soft, prolific, and does not require aging.
• MaccarbonThis Italian cheese made of thick, velvet cream, and is often used in sweets such as Tiramisu.
• Fraîche creamWhile more than a delicious cream product than traditional cheese, this concrete and smooth cheese is made by fermenting heavy cream.
• Three ice cream cheese: This type of cheese includes a wild or Cambort. They can become a “triple cream” when adding an additional cream to milk, which enhances the fat content of the cheese to 75 % or more. Other examples include Brilat-Savarin and Saint André.

Other forms of pasteurized cheese such as cheddar, quality, Monterrey Jack, Mozarella with milk are made primarily. Thus, whey proteins in cheese have already been cooked before the process of making cheese begins!

However, the cheese industry adds critical nutrients to pasteurized cheese such as vitamin K2.

It also adds probiotics and enzymes that facilitate digestion that help to face the negative effects of deformed whey proteins.

It is your invitation to this decision based on your personal health history.

If you have a strong digestion, it is possible that the pasteurized cheese is fine.

Adherence to cheese raw milk or early cheese made primarily with cream is the best way to go, although it is not always a budget process.

If you decide to consume pasteurized cheese (it is usually taken in small quantities compared to drinking milk), make sure to always buy it in blocks. Cold cheese and slices are treated with aluminum!

Reference

(1) Micro -microscope for raw and processed milk

(2, 3) Dairy chemistry and biochemistry