The Shocking Truth About Raw Milk and Pasteurization
Thursday, January 7th, 2010
Despite dairy being a major staple of the modern diet and often being promoted as an excellent source of nutrition, it’s also one of the most common sources of food sensitivities and is associated with many disorders and diseases. However, as with most foods, there’s a significant amount of variation in the quality of milk, and this is a critical factor to consider.
More than 2000 years ago, Hippocrates, often referred to as the father of medicine, promoted the healing effects of milk. Since then, many doctors have continued to do the same. Milk is essential to the survival and development of baby mammals, including humans, and even the adult members of traditional tribes such as the Masai and Samburu continue to thrive on significant amounts of it. In addition, anecdotal evidence as well as published research supports its numerous health benefits. If this is the case, then how can milk be associated with so many health problems? One of the most compelling reasons is the difference between pasteurized milk and raw milk. However, to understand why pasteurization is not the great idea that it’s widely believed to be and why it destroys many of milk’s inherent health benefits, it’s necessary to consider the history of milk and the politics behind pasteurization.
If you’re enjoying the convenience of whey protein, you may be paying for it with your health. Whey protein has nearly become ubiquitous in today’s fast paced culture, especially among athletes and weightlifters. Even if you’re not consuming whey protein powder directly, it’s being used in many of the processed foods and snack bars that you may be eating. Whether you’re trying to up your protein intake, add convenience to your diet, or both, your efforts may be backfiring on you. 
