Dr. Axe Pasteurization is one of those “miracles” of modern culture that may not be so miraculous, after all. Although the Center of Disease Control (CDC) paints a picture of raw, unpasteurized milk as a relative horror story, even doctors have doubted the benefits of pasteurization from the beginning. As it turns out, we’re fed a lot of myths about pasteurization — but I’ve learned the truth and will share it with you.
Let me start from the beginning: What does “pasteurized” mean? What can be pasteurized?
Essentially, pasteurization means to heat a liquid to a specific temperature meant to eliminate harmful bacteria it may contain.
The majority of research and debate center on raw milk, which is simply unhomogenized milk straight from the cow. However, other products are sometimes pasteurized including certain varieties of kombucha and aloe vera gel. Taking full advantage of pasteurization, juice like apple cider may also go through this process.
What about pasteurization of eggs? Although some sources encourage you to pasteurize eggs at home if you need to use them raw in a recipe, this is a different situation, as the process is completed at home rather than during manufacturing.
As I said, the CDC warns vehemently about the many terrifying dangers of raw milk, using phrases like “[it] can pose serious health risks to you and your family;” “make you very sick or kill you;” and “can cause serious illness, hospitalization or death.”
They herald pasteurization as the life-saving technique of the modern age: (1)
Pasteurization was invented during a time when millions of people became sick and died of tuberculosis, scarlet fever, typhoid fever, and other diseases that were transmitted through raw milk. Pasteurization has prevented millions of people from becoming ill.
The FDA weighs in, too: (2)
Unpasteurized milk is 150 times more likely to cause foodborne illness and results in 13 times more hospitalizations than illnesses involving pasteurized dairy products.
It sounds like the issue is pretty settled.
Except … what if it’s not?
What Is Pasteurization and Homogenization?
Pasteurization is a process discovered by French scientist Louis Pasteur in 1856. By discovering that certain microbes caused the spoiling of food products, he then used what he found to discover how this concept applied to germs and disease. How does pasteurization of milk work? Certain bacteria can’t live once they reach a certain temperature, so pasteurization kills those bacteria…
READ FULL ARTICLE HERE… – Dr. Axe
ALSO SEE RELATED ARTICLES :
- The Deadly Truth About Pasteurized Milk.Must Read | Healthmasters.com
- Why Pasteurized Milk is Bad for Your Health
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