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Old 12-15-2007, 06:08 PM   #25
Scott Clark
Departed Scott Clark is offline
 
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Join Date: Aug 2006
 
Posts: 507
Re: Suggestions for whey protein

Part 3, almost done!

Quote:
What should be of interest to you here is that while they were not looking specifically at whey, they were looking at the milk — the source of whey. One need not have the intellect of Socrates or the genius of Einstein to come to the simple conclusion that the whey product can only be as good as the milk it came from!
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> Pasteurized Milk – The Source of Most Whey Proteins
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> “Raw milk cures many diseases.”
> J.E. Crewe, MD, The Mayo Foundation, January, 1929
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> What Is Pasteurization?
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> Surprisingly few exercise or healthcare professionals actually understand the pasteurization process. Many know that it means the milk is heated to kill potentially harmful bacteria, but that’s about as far as their understanding goes. I wish it were that simple, but there is so much more to be concerned with in regard to pasteurization, and understanding the process is vital when choosing a whey protein product.
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> The pasteurization process involves heating milk for 30 seconds at 63º C (~145º F), for 15 seconds at 72º C (~162º F) or for one second at 89º C (192º F). Milk is declared pasteurized when the chemist finds no enzymes present in the milk!
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> Now, to really begin to get a sense of what it means to pasteurize a food such as milk or juice, we must define what an enzyme is. An enzyme is a complex protein produced by living cells that promotes a specific biochemical reaction by acting as a catalyst. An understanding of the pasteurization process is very important because by the very definition, pasteurization means the complete obliteration of enzymes. What does that mean to you and your choice of whey protein, you may wonder? Well, to begin with, by referring to the definition of an enzyme, enzymes are complex proteins; therefore, the pasteurization process can and does kill and damage proteins! Keep in mind that the more dead something is when you consume it, the more energy it takes your body to enliven it or make it transmutable to human tissue! In addition to killing all the enzymes or in essence removing life from the product, the pasteurization process has been shown to have the following effects on milk (which is the source of cheap industry whey protein powders and supplements):
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> We are told pasteurization is a good thing, a method of protecting us from bacteria and disease, yet all outbreaks of salmonella from contaminated milk in recent decades (and there have been many) occurred in pasteurized milk. One example arose in Illinois during 1985 where 14,000 people were infected, and at least one death occurred.
> Raw milk contains lactic-acid producing bacteria that protect against pathogens, and pasteurization kills these helpful organisms. Therefore, pasteurized milk has no protective mechanism if undesirable bacteria contaminate the supply. Raw milk will turn sour, while pasteurized milk will putrefy (commonly referred to as rotten or soured milk).
> Heat alters amino acids in milk (lysine and tyrosine), making the whole complex of proteins less available.
> In those with weak digestive systems, which is sadly very common today, pasteurized milk passes through, not fully digested, and can build up around the tiny villi of the small intestine, preventing absorption of nutrients and promoting uptake of toxic substances. The result is allergies, chronic fatigue and degenerative diseases.
> Chemicals such as synthetic vitamin supplements D2 (toxic and linked to heart disease) or D3 (hard to absorb) are commonly added during pasteurization of milk to suppress odor and restore taste.
> The pasteurization process also:
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> Promotes rancidity of unsaturated fatty acids.
> Destroys vitamins. Vitamin C loss is usually more than 50%, while the loss of other water soluble vitamins can be as high as 80%, and Vitamin B12 is totally destroyed.
> Reduces availability of minerals such as Ca, Cl, Mg, P, K, Na and S.
> May alter lactose, making it more readily absorbable (aiding in lactose intolerance).
> Puts unnecessary strain on the pancreas to produce digestive enzymes, which may be why milk consumption has been linked to diabetes.
> Destroys all enzymes, making Ca from milk difficult to absorb.
> Why Pasteurize Milk?
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> The pasteurization of milk is a critical link in the whey story because, again, the whey can only be as good as the source material. The story of milk pasteurization is best documented in The Untold Story of Milk by Ron Schmid, ND, and begins with the War of 1812 against England, which resulted in the permanent denial of the whiskey supply America procured from the British West Indies. As a result, the domestic liquor industry was born, and by 1814, grain distilleries began to spring up in the cities as well as the country. Distillery owners began housing cows next to the distilleries and feeding hot slop, the waste product of whiskey making, directly to the animals as it poured off the stills. Thus, the slop or swill milk system was born.
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> Slop is of little value in fattening cattle because it is unnatural food that makes them diseased and emaciated. But when slop was plentifully supplied, cows yielded an abundance of milk. Diseased cows were milked in an unsanitary manner, and the individuals doing the milking were often dirty, sick or both. In addition, milk pails and other equipment were usually dirty; therefore, such milk many times led to disease. By the last decade of the 19th century, a growing number of influential people throughout the country believed that American cities had a milk problem.
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> Pasteurization began around 1900 and was seen as a solution of sorts. But soon thereafter, the certified raw milk movement surmounted, which insisted on clean, fresh milk from healthy, grass-fed animals. Henry Coit, a medical doctor, was the founder of the first Medical Milk Commission and the certified milk movement. Physicians in cities throughout the country considered raw milk essential in the treatment of their patients. They worked diligently together to certify dairies for the production of clean, raw milk, resulting in the availability of safe, raw milk from regulated dairies. Initially, from around 1890 to 1910, the movements for certified raw milk and pasteurization coexisted, and in many ways, complemented one another. From about 1910 until the 1940s, an uneasy truce existed. Certified raw milk was available for those who wanted it, but the influence of the pasteurization lobby saw to it that most states and municipalities adopted regulations that required all milk other than certified milk to be pasteurized. The end of this truce has led to the subsequent outlawing of all retail sales of raw milk and juices in most states.
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> Many people today find it surprising that support of raw milk among physicians was widespread in the first half of the 20th century. The use of raw milk as a treatment of chronic disease has a rich and well-documented history. In 1929, J. E. Crewe, MD, one of the founders of the Mayo Foundation, the forerunner of the Mayo Clinic in Rochester, Minnesota, published an article entitled “Raw Milk Cures Many Diseases.” Here is an excerpt from Dr. Crewe’s account of his experience with raw milk:
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> “For 15 years, the writer has employed the certified milk treatment in various diseases, and during the past 10, he had a small sanitarium devoted principally to this treatment. The results obtained in various types of disease have been so uniformly excellent that one’s conception of disease and its alleviation is necessarily changed.”
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> Dr. Schmid gives extensive background to both support the nutritional and medical value of raw milk and the potentially damaging effects of consuming pasteurized milk in his recent book and article titled Raw Milk - History, Health Benefits and Distortions. I would also like to draw your attention to the work of Francis Marion Pottenger, M.D., which further fortifies my concerns in regard to the quality of whey protein derived from pasteurized milk.
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