Pasteurization exposes milk to very high temperatures. This exposure renders the milk’s amino acids, vitamins, calcium and many other minerals/trace minerals virtually useless and unavailable to the body. There is now also evidence that the heating process alters the milk sugar (lactose) making it more available to the body, suggesting the strong link between avid processed milk drinkers and diabetes.
Finally, pasteurization destroys all of milk’s natural enzymes. These enzymes were there originally to help the body assimilate all of the vitamins, minerals and nutrients previously mentioned, including calcium. This is the reason why you can drink all the processed milk you want and not only still develop osteoporosis but perhaps encourage it!
Homogenization is no help either. This is the process that forces fat particles through tiny strainers under great pressure so as to make them small enough that they remain suspended and thus, do not rise to the top. Because homogenized fats are much more susceptible to rancidity and oxidation, they have recently been linked to heart disease. Homogenization has also been found to cause incomplete protein digestion in the small intestine, leading to milk allergy and intolerance.
The same can be said for virtually all processed dairy products (i.e., cheese, yogurt, butter, cream, etc.). Many of them are packed with other chemicals such as emulsifiers, extenders, phosphates and hydrogenated oils and should be completely avoided as well. If you eat dairy, eat it organic and/or raw or not at all.
