MILK PASTEURIZATION by Walene James

MILK PASTEURIZATION

p. 91-94 (1995) Immunisation: The Reality Behind The Myth by Walene James.

Pasteurization, named in honor of its founder, Louis Pasteur, is the process of heating milk, or other substances, to 130° to 158° Fahrenheit for 20 or 30 minutes. The new "flash" methods of pasteurizing heat the milk to 150° to 170° for 15 to 22 seconds. This is done to kill pathogenic bacteria and delay the development of other bacteria. However, according to Norman Walker, temperatures from 190° to 230° Fahrenheit are required to kill pathogenic organisms such as typhoid, bacilli coli, tuberculosis, and undulant fever. This, of course, would damage the milk to such an extent that no cream would rise—a drawback from a commercial standpoint.¹⁹

The heat of pasteurization is enough, however, to kill the beneficial lactic acid or souring bacteria—lactobacillus acidophilus—which help to synthesize B vitamins in the colon and hold the putrefactive bacteria in check. Raw milk will eventually curdle and clabber if allowed to sit at room temperature because of the lactic acid bacteria, which, as mentioned, hold down the putrefactive bacteria population. Pasteurized milk, having no such protection, will rot. Hence, the irony of pasteurization is that it destroys the germicidal properties of milk. While pasteurization cuts down the bacterial count soon exceeds the figure prior to pasteurization because bacteria multiply more rapidly in pasteurized milk than in raw milk. Royal Lee claims many cases of undulant fever can be found in communities where all milk is pasteurized.²⁰ Salmonella food poisoning, which affected over 500 people in Illinois and Iowa (March-April 1985), was traced to pasteurized milk.²¹

What causes undulant fever? As we said in Chapter 4, it has been shown to be a deficiency disease curable in both man and animal by the administration of trace minerals.²² Particularly important are manganese and magnesium.²³

The primary commercial advantages of pasteurizing milk are: First, it enables the farmer to be dirty. Standards for certified dairy herds and milk handlers are considerably higher than those for herds whose milk is to be pasteurized; hence, it costs more to make clean, raw dairy products. Second, it is a convenience for the grocer as well as the farmer. Although raw milk will generally keep longer than pasteurized milk, if it is not produced under sanitary conditions, it will begin to curdle sooner than pasteurized milk and will begin to smell rotten. Hence, pasteurization can hide staleness and give milk a longer shelf life.

How does the heat of pasteurization affect the nutritional value of milk? Heating any food above 122° Fahrenheit destroys enzymes, those biochemical transformers that trigger the thousands of chemical processes going on in our bodies all the time. One of the functions of enzymes is to release nutrients in the foods we eat. The heat of pasteurization destroys the enzyme phosphatase, which is necessary for the assimilation of calcium. Some researchers claim that as much as 50 percent of the calcium in pasteurized milk is not utilized by the body.²⁴ (A number of studies have pointed to widespread symptoms of calcium deficiency among Americans, and yet, according to Harvey Diamond, we consume more dairy products than any other country in the world—300 pounds a year per person!²⁵ Could pasteurization of milk and other dairy products have something to do with this?)

Other food factors and skeletal structures adversely affected by pasteurization as well as diseases promoted by this practice are:

1. Vitamins. The loss of fat-soluble vitamins such as A and E may run as high as two thirds. The loss of water-soluble vitamins such as B and C can run from 38 percent to 80 percent. The vitamin C loss usually exceeds 50 percent.²⁶

2. Minerals. Twenty percent of available iodine is lost by volatilization. Loss of availability of other minerals occurs in varying degrees.²⁷

3. Thirty-eight or more food factors are changed or destroyed, including protein and hormones as well as the vitamins and minerals discussed. Fats are also altered by heat as well as the whole protein complex, which is rendered less available for tissue repair and rebuilding.²⁸

4. Antistiffness and antianemia factors. Pasteurization destroys the guinea pig antistiffness (Wulzen factor) and antianemia factor in milk.²⁹

5. X factor. The X factor in tissue repair is destroyed.³⁰

6. Teeth and bones. Children's teeth are less likely to decay on a diet supplemented with raw milk than with pasteurized milk.31 Dr. F. M. Pottenger, Jr., who has studied the effects of raw milk on both experimental animals and people, reported that raw milk produced better bones and teeth than pasteurized milk and that it protected against or prevented dental problems, deafness, arthritis (due to presence of the Wulzen factor), rheumatic fever, and asthma.³²

7. Coronary thrombosis and arteriosclosis. "Dairy products fed [eaten] in large amounts, including raw cream and raw butter, do not produce atheroma, do not raise the blood cholesterol, while the highest grade pasteurized produce does."³³ "Pasteurization, or the heating of milk which changes the structure of protein, is a major cause of coronary thrombosis," declared Dr. J. C. Annand from Dundee, Scotland. ' 'The consumption of heated milk protein ... not milk fat... has been found to correlate historically to the high incidence of thrombosis," he added.³⁴

8. Skeletal deformities and degenerative diseases. Experimental animals deteriorate rapidly on pasteurized milk. For instance, calves fed pasteurized milk die within 60 days, as shown by numerous experiments.35 Perhaps the most famous and, by now, classical experiment is the one of Dr. Francis M. Pottenger's, which was reported at the Second Annual Seminar for the Study and practice of Dental Medicine in Palm Springs, California, in October 1945. The report outlined the results of 10 years of careful study of approximately 900 cats that were bred and studied for four and five generations. The cats were divided into six groups. The first group was fed raw meat, raw milk, and cod liver oil. The second group was fed the same except the meat was cooked. The other groups were fed raw meat and various kinds of cooked milk, that is, pasteurized milk, evaporated milk, and sweetened condensed milk. Only the cats in the first group remained healthy throughout the experiment. The cats in the other groups suffered every kind of abnormality including skeletal deformities, parasititic infestations, allergies, arthritis, reproductive failure, skin lesions, cardiac lesions, and many other degenerative conditions familiar in the literature of human medicine.

One of the more interesting features of the experiment was observing what happened in each of the pens that housed the cats after the experiment was over. The pens lay fallow for several months. Weeds sprang up in each pen, but only the pen that housed the raw meat, raw milk-fed cats supported luxuriant growth. This led the experimenters to perform a further experiment. They planted beans in each pen, and again, only the pen of the raw milk, raw meat-fed cats supported the growth of the bean plants to any real degree. Vegetation in the other pens was sparse and scraggly, being the most sparse in the pen of the sweetened condensed milk-fed cats. These cats were the ones that showed the most marked deficiencies and degenerative changes during the experiment. (I couldn't help thinking as I read this, "This is the kind of milk, essentially, that many people feed their babies!")

The experimenters concluded: ' 'The principles of growth and development are easily altered by heat and oxidation, which kill living cells at every stage of the life process, from the soil through the animal. Change is not only shown in the immediate generation, but as a germ plasm injury which manifests itself in subsequent generations of plants and animals."³⁶

Fresh, raw milk has been successfully used as a therapeutic agent since Hippocrates, who prescribed it for tuberculosis, Dr. William Campbell Douglass reminds us. in his informative and humorous book The Milk of Human Kindness Is Not Pasteurized,37 he describes many other ailments that have been successfully treated with fresh, whole, clean, raw milk. Some of these are (1) edema, (2) obesity, (3) allergies, (4) high blood pressure, (5) psoriasis, (6) diabetes, (7) diseases of the prostate gland, (8) urinary tract infections, (9) heart and kidney disease, (10) hardening of the arteries, (11) neurasthenia, (12) arthritis, (13) gastric and duodenal ulcers, and (14) muscle cramps during pregnancy. Pasteurized milk will not work. It must be raw.

Caveat: Because the modern factory dairy cow is so inhumanely treated, including being fed a mash full of drugs, waste products (yes, cooked manure), and meat from infected animals (the cow is herbivorous), its milk can be seriously contaminated.³⁸ Unless you are thoroughly familiar with the way the animal is treated and what it eats, avoid milk and milk products.

16. Rene Dubos, "Second Thoughts on the Germ Theory," Scientific American, May 1955, pp. 34-35.
17. Royal Lee, "It Can Happen Here," Nature's Path, April 1951.
18. James Fuller and Peta Fuller, "The Other Side of the Wonder Drugs," American Mercury, Lee Foundation Reprint #46 (n.d.).
19. Norman Walker, Diet and Salad Suggestion (St. George, UT: Norwalk Laboratory, Publishing Department, 1947), p. 32.
20. Royal Lee, "The Battlefront for Better Nutrition," Interpreter, July 15, 1950.
21. "Food Poisoning Cases in Illinois," item in "Health Notes," Health Freedom News, May 1985, p. 31.
22. Ed Rupp, "What About Trace Minerals?" Missouri Ruralist, April 9, 1949; also see "Are We Starving at Full Tables?" Ira Allison Steel Horizons 12, no. 3.
23. Adelle Davis, Let's Get Well (New York: Harcourt, Brace & World, 1965), p. 149.
24. Elizabeth J. Broadston, "Hear Ye—Mothers!" Let's Live, February 1955, p. 12; also see Royal Lee, ' 'Raw Food Vitamins'' (address delivered before the
Massachusetts Osteopathic Society Convention, Boston, MA, May 22, 1949).
25. Harvey Diamond and Marilyn Diamond, Living Health (New York: Warner Books, 1987), p. 243.
26. Linda Clark, Stay Young Longer (New York: Pyramid Books, 1971), p. 194; also see "Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk," Lee Foundation for Nutritional Research, Reprint #7.
27. Jean Bullit Darlington, "Why Milk Pasteurization?" Rural New-Yorker, May 3, 1947, p. 4; also see Broadston, "Hear Ye—Mothers!" p. 12.
28. Broadsion, "Hear Ye—MothersP'p. 12.
29. Darlington, "Why Milk Pasteurization?" p. 5.
30. Ibid.
31. Lancet, May 8, 1937, p. 1142. (Taken from Lee Foundation for Nutritional Research, Reprint #7.)
32. Clark, Stay Young Longer, pp. 194-195.
33. Francis M. Pottenger, Jr., "A Fresh Look at Milk"; article first appeared in Mr. Kenan's report in the "History of Randleigh Farm." This reprint is undated, but an article by J. F. Wischhusen and N. O. Gunderson, "The Nutritional Approach to the Prevention of Disease," Science Counselor, September 1950, refers to the book, William R. Kenan, Jr., The History of Randleigh Farm, 4th ed. (Lockport, NY: Lee Foundation, 1942).
34. Organic Consumer Report, October 7, 1975, p. 1.
35. Henry G. Bieler, Food Is Your Best Medicine (New York: Random House, May 1969), p. 213.
36. Francis M. Pottenger, Jr., "The Effect of Heat-Processed Foods and Metabolized Vitamin D Milk on the Dentofacial Structures of Experimental Animals" (paper presented at the Second Annual Seminar for the Study and Practice of Dental Medicine, Palm Springs, CA, October 1945); American Journal of Orthodontics and Oral Surgery (August 1946): 467^85.
37. William Campbell Douglass, The Milk of Human Kindness Is Not Pasteurized (Marietta, GA: Last Laugh Publishers, 1985) chap. 11.
38. Harold Lyman, president of Pure Food, interviewed by Gary Null, WNIS-AM, February 20, 1994. Also see John Robbins, Diet for a New America (Walpole, NH: Stillpoint, 1987).