2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The path from healthy milk to dairy products, a source of allergens and carcinogens, begins with the modern feeding of cows for mass production.
The milk obtained from them is subjected to pasteurization - a process in which milk is heated to 71-72 degrees for a short time in order to destroy pathogens in it. In the process of pasteurization, all valuable enzymes in milk are destroyed - lactase, necessary for the absorption of lactose; galactase - for the absorption of galactose; phosphatase required for calcium absorption.
Often manufacturers pasteurize at a very high temperature for a very short time (about 138 degrees in 2 seconds), but then in addition to harmful and beneficial microorganisms die. This technology is widely preferred - logically because of the very long shelf life it guarantees. UHT (ultra high temperature) milks, which you can safely forget for years in the closet, are produced this way.
The fat of pasteurized milk is often homogenized, which makes it prone to rancidity. Sometimes even fat is removed to make skim milk, which is considered safer. The problem is that without the fat in the milk, the body cannot absorb and use the vitamins and minerals contained in it.
Research by the British Center for Communicable Disease Control has found that raw milk poses lower health risks even than leafy vegetables.
When raw milk is taken and stored according to standard sanitary norms, it is even recommended for children, pregnant women and people with weak immune systems. It contains natural probiotic bacteria that protect it from the development of pathogenic microorganisms such as Campylobacter, Shiga toxin secreted by E. coli, staphylococci and others.
However, a problem that can occur with the use of raw milk is the main protein contained in it - casein. In some people, this protein can cause an allergic reaction or digestive problems. If you are one of them, the alternative for you remains the use of dairy products in which casein is removed or greatly reduced in quantity.
Recommended:
Lies And Truths About Bread
Bread is one of the oldest foods that humanity earns a living from. It is an integral part of our table. Nowadays, there are many different types of bread that we choose according to our taste preferences and health problems. There is a lot of false information about the bread and the way it goes from the factory to the shops.
Truths And Fabrications About Sparkling Water
Many people tend in most cases to replace a glass of mineral water with soda when they are thirsty. But is it healthy? Here's what to look for if we want to find the answer to this question on our own. truths and fabrications about sparkling water .
We Eat Less And Less Native Cheese And More And More Gouda And Cheddar
The sale of white brined cheese in Bulgaria is much lower compared to the consumption in 2006, shows an analysis of the Institute of Agrarian Economics, quoted by the newspaper Trud. Consumption of yellow cheese in our country has also fallen.
Truths And Misconceptions About Green Coffee
In search of a magic product to help them lose the maximum amount of extra pounds in the minimum amount of time, women are increasingly relying on various pills, teas and products that they do not know much about, but have heard that they help quickly.
What Are Pasteurized Eggs And How Are They Made?
Pasteurization is a type of canning that allows food to be stored for longer. The method was named after the discoverer, the French scientist Louis Pasteur, in 1862, who used his knowledge of fermentation processes to discover pasteurization, used mainly for dairy products.
