heating a soup of proteins to the point of denaturation of all or some of
those proteins means there is no difference in nutritional value ? i guess
if your favorite protein molecules are not affected or your organism is
clever enough to put them back together again from the debris then ok
nutritional value doesn't change

who knows you may have in your body some newly mutated cells that have just
by coincidence dveleoped an appetite from some of those randomly defolded
souped up new never before seen proteins that have formed in the heating
process especially if some of that pipeline cleaning chemical got in the
milking line just as the farmer was about to pull the pipe out of the
bucket - some of them pump in the pipeline disinfectant before the milk pipe
comes out of the vat - why leave those extra few gallons in the pipes -
that's costly and who is gonna check anyway - where did bovine spongioform
encaphalopathy come from - not pathogens - was it from misfolded or deformed
proteins created in a heating or chemical process - being incorporated into
the body's rebuilding process using what was lying around that looked like
it fits but has some other features to be discovered later - i don't know

the purpose of the pasteurization is to kill any pathogens that might be
present whether they are there or not - it's economically and logistically
harder to keep the milk clean - one farmer gets cow dung in the milk or his
batch sits in the tank in the sun for a bit too long - it gets added to the
main storage tank and presto - one gallon contaminates a 100 gallons which
contaminates the whole batch in the milk plant

Ron Peterson wrote:
- quote -

Certainly pasteurized milk has no nutritional advantages over raw
natural milk.

--

Pramesh Rutaji

p297tongue6221[at]newsguy.com - remove tongue to reply

On Jun 13, 10:08*am, rpautrey2 <rpautr...[at]gmail.com> wrote:
- quote -

Nonsense. Raw milk has no nutritional advantages over pasteurized
milk.

Mercola is just trying to sell products.

--
Ron

The Truth About Milk


“Raw milk” is milk in its natural state, Mark McAfee, owner of Organic
Pastures Dairy, explains in this excellent article. It comes from the
cow, without heat treatment or pasteurization, which is used to extend
shelf life and to immobilize certain bacteria.

But people, milk, and bacteria can coexist. It is normal for milk to
contain some bacteria, and human societies have been benefiting from
these bacteria in milk for thousands of years. Fermented milks, for
instance, have superior nutrient value and digestibility. Today these
products are marketed as containing “probiotics,” as if this is
something brand new.

Yet, bacteria have always existed in natural milk. In fact, bacteria:

Are earth’s oldest life forms
Are everywhere
Are essential for human survival
Comprise more than 90 percent of the cells in the human body
Public obsession with killing bacteria misdirects efforts at improving
public health -- because relatively few bacteria are pathogenic. By
constantly sterilizing, pasteurizing, and disinfecting, the balance is
actually tipped in favor of the pathogens.

It is difficult to get at the truth because so much research on milk
is little more than advertising -- self-interested and commercial. But
you can educate yourself directly and make health choices without the
intervention of so-called “experts.”

If you do, you will find that raw milk, loaded with beneficial
bacteria, is the better choice.

Sources:
The Rodale Institute May 15, 2008

-------------------------------------------------------------
Dr. Mercola's Comments:
It is quite an oxymoron to have to call milk “raw,” as though there is
something unfinished about it. It is pasteurized milk that we should
really be calling attention to, as this is the type of milk that’s
been adulterated and turned into something not fit for drinking.

It’s ironic, too, that Louis Pasteur, the mastermind behind the
“pasteurization” process, is revered by scientists and food
manufacturers alike. As McAfee pointed out, pasteurization is useful
if you need to drink low-quality (i.e. disease-ridden) milk.

But it’s the 21st century.

And it’s time you demanded milk that’s safe and healthy as it’s
intended to be: straight from the cow.

Even Louis Pasteur Admitted He Was Wrong

Interestingly, Louis Pasteur did not only discover pasteurization. He
also came up with the “Germ Theory of Disease,” which states that “a
specific disease is caused by a specific type of microorganism.”

This is what spurred doctors to begin disinfecting their surgical
instruments in boiling water -- clearly important. But it’s also what
became the basis for modern medicine, including the pharmaceutical
industry. Now, this theory certainly has some merit. But it’s become
largely simplified and over-relied upon, even today when we know that
disease is caused by many more factors than a simple germ or virus.

Which brings me back to the milk.

Government agencies would have you believe that if there’s bacteria in
your milk, that will make you sick.

Well, this is the same type of oversimplified and incorrect logic that
allowed pasteurized milk to proliferate the market in the first place.

In reality, bacteria is in milk for a reason, and as long as it comes
from a healthy cow, the good bacteria will keep the bad bacteria in
your gut in check, and will proceed to do the same inside of your
body.

So the next time you hear someone talking about the merits of
pasteurization, you may want to tell them this:

Upon his deathbed, Louis Pasteur admitted his theory was not entirely
correct. Instead, he conceded that physiologist Claude Bernard had it
right.

Bernard said that microbes do exist, but that “terrain is
everything.”

“Terrain” refers to your body, and his theory means that it’s not the
microbes that determine whether or not you get sick, it’s the health
of the body in which they exist.

To prove his theory, Bernard reportedly then drank a glass of water
filled with cholera to show that the germs wouldn’t make him sick.

Yet, the folks over at the FDA are still spouting off ridiculous
statements like “drinking raw milk is like playing Russian roulette
with your health.”

Have You Heard of “The Milk Cure”?

Countless anecdotal reports exist from regular people around the world
who have experienced the health benefits of drinking raw milk.
Arthritis, Crohn’s disease, asthma, ulcers, irritable bowel syndrome,
chronic ear infections and more often seem to clear up when raw milk
enters the picture.

Yet, long before milk began being called “raw” or “pasteurized” --
back when milk was just milk -- there was something called “the milk
cure,” and it was used by the Mayo Foundation, which today is known as
the Mayo Clinic.

An article by Dr. J. R. Crewe of the Mayo Foundation on this very
topic was published in Certified Milk Magazine in January 1929. You
can read it in its entirety on the Real Milk Web site.

In it, Crewe quotes William Osler, author of a standard medical
textbook of the day, who described “milk as being nothing more than
white blood. Milk resembles blood closely and is a useful agent for
improving and making new and better blood.”

The milk cure was a combination of a detoxifying fast and nutrient-
dense feeding, which included milk “given at half hour intervals …
totaling from five to ten quarts of milk a day.”

The treatment was used in many chronic conditions, but according to
the article “chiefly in tuberculosis, diseases of the nervous system,
cardiovascular and renal conditions, hypertension, and in patients who
are underweight, run-down, etc. Striking results are seen in diseases
of the heart and kidneys and high blood pressure.”

What did the doctors conclude?

“When sick people are limited to a diet containing an excess of
vitamins and all the elements necessary to growth and maintenance,
which are available in milk, they recover rapidly without the use of
drugs and without bringing to bear all the complicated weapons of
modern medicine.”

Imagine that!

Ready to Try it Out for Yourself?

Many of you reading this may have heard about raw milk, but are
hesitant to take the plunge. Well, I suggest you talk to people in
your area who drink raw milk and eat raw dairy products. I assure you
there are more raw-milk drinkers around than you may think.

Keep in mind that raw, grass-fed milk is full of things that your body
will thrive on: good bacteria, raw fat, cancer-fighting conjugated
linoleic acid (CLA), and much more.

And you don’t have to stop with milk. Most raw-milk providers also
offer other wonderful raw dairy products like cheeses, sour cream,
kefir, yogurt, butter, and fresh cream.

The flavor of these dairy products is probably like nothing you’ve
ever tasted -- rich, creamy, sweet and incredibly fresh. And when you
add in the superb health benefits, well, you just can’t go wrong.

Unfortunately, raw dairy is still illegal in many parts of the United
States, but its popularity is growing and hopefully it won’t be for
much longer.

In the meantime, you can locate a raw milk source near you at the
Campaign for Real Milk Web site.


Related Articles:


Is Raw Milk Right For You?

Demand for Raw Milk Continues to Grow

The ''Experts'' Are Wrong About Raw Milk

Article Link:
http://articles.mercola.com/sites/ar...aspx?source=nl