I bought some organic milk from our local co-op over three weeks ago and opened
it just before we went on a 40-day juice fast. I thought I'd give this milk to
our cat (knowing it would spoil soon and we'd have to get a smaller container
for the cat.) It has been three weeks now and the milk has not spoiled. How can
this be?I know of NO milk that can stay fresh that long. Do they irradiate milk
now? It says on the label "Ultra Pasteurized."I asked around and found another
woman, Crys, who had a similar experience. She related, ?For some reason, I was
out of milk or something. (This was a while ago. I can't remember why. Usually I
always have milk since I milk my own goat every day.) Anyway, I just must have
something to put in my morning coffee. Locally, I could get Horizon organic Half
& Half, so I bought a pint, opened it, used a little and then left it on my
kitchen table and forgot about it for a week and a half. (I'm not known for my
housekeeping.) So, when it finally came time to neaten things up, I cautiously
approached the almost full half & half expecting the worst. Well, there was
nothing wrong with it. Didn't smell bad. Wasn't curdled. Ah, isn't modern
technology grand!?Well, maybe it is, and maybe it isn?t. Crys emailed me a paper
written by the Weston A. Price Foundation which is quite reputable when it comes
to exposing products that putrefy our environment and could damage our physical
beings:Here are a few things that surprised me:The official U.S. government
definition of an ultra-pasteurized dairy product stipulates "such product shall
have been thermally processed at or above 280? F for at least 2 seconds, either
before or after packaging, so as to produce a product which has an extended
shelf life under refrigerated conditions." Confusingly, ultra-pasteurized milk
is oftentimes referred to as or labeled as UHT, for "ultra-high temperature." It
is the high-temperature processing that gives the milk an extended shelf life
(ESL).280 Degrees? That?s way more than boiling. We do we need this? And did you
know that UHT milk remains stable at room temperature for up to six months? Its
extended shelf life with refrigeration in standard packaging, such as plastic
bottles, is up to 50 days!Wow. What does this mean to us and our digestion
process of the milk when so many of us are already lactose intolerant?According
to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in
Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict
on the fragile components of milk. Dexter explains that milk proteins are
complex, three-dimensional molecules, like tinker toys. They are broken down and
digested when special enzymes fit into the parts that stick out. Rapid heat
treatments like pasteurization, and especially ultra-pasteurization, actually
flatten the molecules so the enzymes cannot do their work. If such proteins pass
into the bloodstream (a frequent occurrence in those suffering from "leaky gut,"
a condition that can be brought on by drinking processed commercial milk), the
body perceives them as foreign proteins and mounts an immune response. That
means a chronically overstressed immune system and much less energy available
for growth and repair.During the heating process, some compounds of the milk
impart a very strong cabbagy flavor that is most noticeable immediately after
heating. These compounds dissipate during storage, but approximately one month
into storage, UHT milk begins to deteriorate and is described in the industry as
"stale." In these later stages of storage, a bitter taste develops, then it
undergoes "age gelation," a process in which the milk becomes more viscous and
eventually loses fluidity. (Gross!)So, it seems the optimum time to drink UHT
milk with any degree of enjoyment, if that?s even possible, is limited to the
interval between the dissipation of the cabbage flavor and the onset of
staleness, bitterness and gelatinous conditions. In the U.S., these off-flavors
seem to go unnoticed, which makes me wonder whether some kind of flavorings or
other chemicals are being added to UHT milk? I did note that my cat did not
particularly want to drink this milk. I thought that maybe she wasn?t used to
organic milk, but maybe she got a whiff of that cabbagy smell?Do you purchase
milk that was packaged in plastic milk jugs? Well, one study took samples of
this milk and found that all the samples contained measurable levels of
endocrine disrupting substances that leaked from the plastic of the containers,
or plastic lining the containers. Even when kept cold, plastic will leach some
chemicals into the liquid it contains; filling plastic-lined containers with
superheated milk or subjecting liquid-filled containers to high heat is a recipe
for hormonal disaster.(What does this mean? Increased infertility,
hypothyroidism, hyperestrogenism, and a bunch of other diseases. Sounds awfully
dangerous to me.)Why does the industry feel they need to ultra pasteurize? They
say it?s because many organisms have become heat resistant and now survive the
pasteurization process. The Johne?s, or paratuberculosis bacterium, is a good
example. Johne?s disease is endemic in today?s confinement dairies and has been
linked to Crohn?s disease in humans. Many samples of pasteurized milk now test
positive for Johne?s bacteria, Bacillus cereus, botulism spores and protozoan
parasites.What?s worse is that State and Federal protocols are trying to make
this type of pasteurization a standard in the industry. Such a move would
redefine ultra-pasteurization as ?pasteurization? so that the words
"ultra-pasteurization" or UHT might then not have to appear on the label.Try
making home-made yogurt out of this stuff. Apparently it doesn?t even set; it
curdles making a cottage-cheese texture.Since ultra-pasteurized or UHT milk will
not adequately support microbial life, it is unlikely that it will adequately
support human life either.Great. Got Milk?To read the full story, In the Kitchen
with Mother Linda: Ultra Pasteurized Milk, here?s the link:
http://www.westonaprice.org/motherlinda/ultra-pasteurizedmilk.html By Linda
Joyce Forristal, CCP, MTADr. Denice Moffat is a practicing naturopath, medical
intuitive, and veterinarian working on the family unit (which includes humans
and animals) through her phone consultation practice established in 1995. She
has a content-rich website at http://www.NaturalHealthTechniques.com and free
internationally distributed monthly newsletter.
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