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Unhealthy Imported Cheese Sparks New Milk Controversy

Wednesday, December 14, 2011 8:57

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By Wren Mast-Ingle (from the 2012 website www.mi5.co.za)

The recent destruction of 22 tons of imported Irish cheddar cheese by Durban (South Africa) Port health authorities has highlighted the fact that imported dairy products often did not meet South African health and safety standards according to the Chief Executive of the SA Milk Producers Organisation, Bertus de Jongh – this is particularly pertinent with consumers getting ready to stock up for the festive season.

The incident has also spotlighted the on-going controversy over pasteurisation vs raw milk and the range of associated products from cheese and ice cream to powered milk. In South Africa it is left to local authorities to decide but the public has no choice in the matter either way. Milk is a mainstay in many diets around the world. It comes in a variety of forms: raw, pasteurized and powdered. Numerous milk-based products are also available, including cheese, yogurt and ice cream, as well as numerous other packaged goods, which are derived from some form of milk.

Pasteurization is a sanitation process in which milk is heated briefly to a temperature high enough to kill pathogens, followed by rapid cooling. It was developed by Louis Pasteur in 1864 and destroys microorganisms that can appear in milk and cause illnesses, such as tuberculosis, typhoid fever, scarlet fever, sore throat, diphtheria and gastrointestinal ailments. It’s also meant to counter organisms that lead to the souring of milk… unfortunately it affects beneficial bacteria and other nutritious constituents.

The anti-pasteurization lobby claims it destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.

Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds acerbating the destruction of any good in it.

The milk becomes very difficult to digest with the enzymes leading to over-stress of the pancreas and ultimately diabetes and other diseases

Butterfat of commercial milk is homogenized and subject to rancidity. When it is removed altogether the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk which includes vitamin A and strong anti-carcinogenic properties. Synthetic vitamin D, known to be toxic to the liver is added to replace the natural vitamin D complex.

The skim milk as a result can hardly be called ‘healthy’ but it has succeeded in a hard sell by the industry which utilises the extracted products to make highly profitable side-line shelf items such as butter and cheese.

Now the non-fat dried milk which has high nitrite content is added to the 1% and 2% milk. The cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease…a particularly pernicious approach as it and sweetened condensed milk are the principle dairy products in developing and third world countries

Homogenization has been called “the worst thing that dairymen did to milk.” When milk is homogenized, it is pushed through a fine filter under huge pressure forcing the fat globules to become smaller by a factor of ten times or more. This gives milk, peanut butter and other foods a creamy consistency by the oxidised fat which becomes rancid. Reduced fat milks are thickened by the addition of powdered milk – also oxidized fat.

Homogenized milk becomes very powerful and efficient at bypassing normal digestive processes and delivering steroid and protein hormones to the human. The smaller fat molecules become “capsules” for substances that are able to bypass digestion. Proteins that would normally be digested in the stomach are not broken down and instead they are absorbed into the bloodstream.

Many times the body reacts to foreign proteins by producing histamines, and then mucus. Sometimes homogenized milk proteins resemble a human protein and can become triggers for autoimmune diseases such as diabetes, multiple sclerosis, cancer and heart disease.

However, it is also modern feeding methods that substitute high-protein, soy-based feeds for fresh grass turning milk products into allergens and carcinogens. Not to mention breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk and need antibiotics to keep them well.

As much evidence there is to back the claims from both advocates of pasteurization and those of raw milk, it appears that high-level authorities like the US’s FDA remain undecided while the dairy business takes the route of most profitable. But it seems absurd that the crucial decision as to who is allowed raw milk and who must have pasteurized milk is left to local authorities.

References and quotes to and from the following sources:

http://www.mercola.com/article/milk/no-milk.htm

rense.com

whatwouldjesuspasteurize.com

acresusa.com

learningrawfood.com http://preventdisease.com/news/10/111810_dangers_pasteurization_homogenization.shtm

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