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Quotes about Pasteurization from the world's top natural health / natural living authors

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"Even if we can metabolize cow's milk and have no sensitivity to it, the process of pasteurization takes out much of what is good for us in it. As you probably know, pasteurization is the process of heating milk to destroy potentially harmful organisms. Unfortunately, this process also eliminates many of the beneficial components of milk—immunoglobulins and the enzymes lipase and phosphatase. pasteurization also takes out nearly 20 percent of the vitamin B6 in milk and kills Lactobacillus acidophilus, which is normally present in raw milk." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"Pasteurized milk (even organic) is not an optimal source of protein due to the alteration by both the homogenization and the pasteurization processes. pasteurization denatures proteins, destroys enzymes and beneficial flora, as well as destroying nutrients such as Vitamin B6, B12, and C. The pasteurization process results in an altered structure of milk proteins that may be responsible for many of the milk allergies seen today. Simple Diet Suggestions and Replacements It is important to get protein in the diet, but it is especially important to get good quality, "clean" protein." - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"Even more important, though, much of the yogurt that you buy in the store is now pasteurized after it is made. pasteurization before the yogurt culture is introduced is essential to the making of yogurt; but pasteurization after the culture has been allowed to grow is done merely to increase shelf life and totally destroys all the benefits inherent in the yogurt. A diet high in complex carbohydrates such as fruits, grains, and vegetables promotes the growth of bifidobacteria in the large intestine." - Jon Barron, Lessons from The Miracle Doctors: A Step-by-Step Guide to Optimum Health and Relief from Catastrophic Illness (Get the book.)

"Note well the reference to unpasteurized: pasteurization destroys microorganisms, sure, but it's a little like throwing out the baby with the bath water. pasteurization also destroys valuable heat-sensitive vitamins, enzymes, and organic acids like malic acid and tartaric acid, which are important in fighting body toxins and inhibiting unfriendly bacteria, and are some of the main reasons apple cider vinegar is a desert island cure in the first place.) Apple cider vinegar is believed to have antifungal, antibacterial, and antiviral properties." - Jonny Bowden, Ph.D., C.N.S., The Most Effective Natural Cures on Earth: The Surprising, Unbiased Truth about What Treatments Work and Why (Get the book.)

"Pasteurization before the yogurt culture is introduced is essential to the making of yogurt; but pasteurization after the culture has been allowed to grow is done merely to increase shelf life and totally destroys all the benefits inherent in the yogurt. A diet high in complex carbohydrates such as fruits, grains, and vegetables promotes the growth of bifidobacteria in the large intestine. And of course, drinking chlorinated water, or eating meats or dairy produced with antibiotics, totally defeats any program you're on." - Jon Barron, Lessons from The Miracle Doctors: A Step-by-Step Guide to Optimum Health and Relief from Catastrophic Illness (Get the book.)

"As you probably know, pasteurization is the process of heating milk to destroy potentially harmful organisms. Unfortunately, this process also eliminates many of the beneficial components of milk—immunoglobulins and the enzymes lipase and phosphatase. pasteurization also takes out nearly 20 percent of the vitamin B6 in milk and kills Lactobacillus acidophilus, which is normally present in raw milk. These "friendly" bacteria that reside in our gut help us digest food and support our immune system, which, as you know, needs all the help it can get when you are Spent." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"Pasteurized milk (even organic) is not an optimal source of protein due to the alteration by both the homogenization and the pasteurization processes. pasteurization denatures proteins, destroys enzymes and beneficial flora, as well as destroying nutrients such as Vitamin B6, B12, and C. The pasteurization process results in an altered structure of milk proteins that may be responsible for many of the milk allergies seen today. Simple Diet Suggestions and Replacements It is important to get protein in the diet, but it is especially important to get good quality, "clean" protein." - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"IGF-1 is the same in humans and cows and is not destroyed by pasteurization. In fact, the pasteurization process actually increases IGF-1 levels in milk. I recommend that you avoid buying milk from cows treated with rBST, if possible. The hormone has become so widely used by dairy farmers that unless the milk label states "from cows not treated with rBST," you should assume that the milk contains the hormone. Most health-food stores sell rBST-free milk. American-made cheeses also contain rBST and excess levels of IGF-1 unless they're labeled "from cows not treated with rBST." - C. W. Randolph, M.D., From Belly Fat to Belly FLAT: How Your Hormones Are Adding Inches to Your Waistline and Subtracting Years from Your Life (Get the book.)

"Beginning in 1900, there were great improvements in food hygiene, especially in the quality of milk. pasteurization (after 1890), as well as the bottling and safe transport of milk, reduced significantly the incidence of gastroenteritis in infants and children. These hygienic measures were responsible "for at least a fifth of the reduction of the death rate between the mid-nineteenth century and today,"19 far exceeding the contributions of various "great achievements" in medicine." - Gerald E. Markle and Frances B. McCrea, What If Medicine Disappeared? (Get the book.)

"For instance, pasteurization uses heat to kill the valuable live enzymes in dairy products. Without these enzymes, dairy products can be toxic to your body, leading to allergies and other immune system problems. If heat can kill the enzymes in raw foods during pasteurization, it will also kill them in the foods we cook. Raw living foods (loaded with nutrients and active enzymes) are much healthier than over-cooked foods devoid of any nutritional value. Fresh, raw foods such as fruits and vegetables help detoxify the colon and body naturally, thereby preventing disease." - Dr. Edward F. Group III, DC, ND, DACBN, Health Begins in the Colon (Get the book.)

"Yogurt pasteurization following fermentation has been somewhat controversial [91]. One advantage of pasteurizing yogurt is a longer shelf life. However, removing the active cultures that are partly responsible for improved lactose digestion may increase intolerance symptoms and cause lactose maldigesters to avoid yogurt products. Pasteurizing yogurt increases the maldigestion of lactose [55, 90, 91]. However, pasteurized yogurt is moderately well tolerated, producing minimal symptoms [55, 89, 90]." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.)

"Pasteurization denatures proteins, destroys enzymes and beneficial flora, as well as destroying nutrients such as Vitamin B6, B12, and C. The pasteurization process results in an altered structure of milk proteins that may be responsible for many of the milk allergies seen today. Simple Diet Suggestions and Replacements It is important to get protein in the diet, but it is especially important to get good quality, "clean" protein. Meats, for example, should be from animals not given antibiotics and hormones. Eggs should be from chickens ranging outside." - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"Because of the consumer outcry (owners of fruit X-raying facilities were receiving death threats), a new technology has now been adopted called "electronic pasteurization." These irradiation units are powered by electron beams derived from electricity, rather than nuclear by-products. It appears to be safe for human consumption, but opponents claim it is irradiation just dressed up: the chamber still pelts fruits with electrons traveling at the speed of light. Nonetheless, the process has rapidly been adopted all over the world." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"In fact, the pasteurization process actually increases IGF-1 levels in milk. I recommend that you avoid buying milk from cows treated with rBST, if possible. The hormone has become so widely used by dairy farmers that unless the milk label states "from cows not treated with rBST," you should assume that the milk contains the hormone. Most health-food stores sell rBST-free milk. American-made cheeses also contain rBST and excess levels of IGF-1 unless they're labeled "from cows not treated with rBST." Imported European cheeses are safe because Europe has banned rBST." - C. W. Randolph, M.D., From Belly Fat to Belly FLAT: How Your Hormones Are Adding Inches to Your Waistline and Subtracting Years from Your Life (Get the book.)

"B and AB usually digest dairy better), and if the dairy is cultured, as in yogurt, or if the product is raw or pasteurized, since pasteurization makes dairy products more difficult to digest. This applies to milk and cheese. It is almost impossible to buy raw milk, unless you know someone who raises goats or cows. Raw cheese, however, is available in health food stores. Usually people can digest feta, cottage, and ricotta cheeses better than other cheeses. But again, much depends on other factors mentioned. You can include butter and regular yogurt in small amounts?" - Brenda Watson and Leonard Smith, The Detox Strategy: Vibrant Health in 5 Easy Steps (Get the book.)

"Processing, cooking, pasteurization, and irradiation are all food handling methods that destroy the anti-diabetogenic qualities of our foods given to us in their natural state. Because of these processes that destroy the nutritional value of the food by at least 50 percent, we end up needing to eat more food to get the nutritional value that we would have gotten with the uncooked food in its whole state. This additional eating leads to overweight. This has significant implications for why we use a nutrient-dense live-foods diet, as discussed in Chapter 4." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"Food manufacturers use various heating processes to enhance flavor, color, and texture; to improve food safety (sterilization and pasteurization); and to extend shelf life. A byproduct of these processes, unfortunately, is often glycotoxins. Foods as varied as cola drinks, infant formulas, baked goods, caramel, and brewed products contain glycotoxins. Foods high in fat and protein (such as meat and poultry) typically have the highest glycotoxin levels. How you prepare your food (or have it prepared for you if you eat out) can also have a significant impact on the formation of glycotoxins." - Steven V. Joyal, What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease (Get the book.)

"Pasteurization also destroys valuable heat-sensitive vitamins, enzymes, and organic acids like malic acid and tartaric acid, which are important in fighting body toxins and inhibiting unfriendly bacteria, and are some of the main reasons apple cider vinegar is a desert island cure in the first place.) Apple cider vinegar is believed to have antifungal, antibacterial, and antiviral properties. There are entire websites devoted to uses for apple cider vinegar, which is one reason I'd like a few bottles with me if I were stranded on an island." - Jonny Bowden, Ph.D., C.N.S., The Most Effective Natural Cures on Earth: The Surprising, Unbiased Truth about What Treatments Work and Why (Get the book.)

"Since pasteurization is a form of cooking, it is best to select unpasteurized sources. Raw is best, but if the protein needs to be pasteurized to kill bacteria, be sure that it is flash pasteurized only. Flash pasteurization is a process by which the protein is heated just long enough to reduce the proliferation of harmful bacteria—but not long enough to significantly affect protein quality. So, the first two questions consider the food's manufacturing. The less altered by processing and cooking, the better. The third question is, does the protein source contain chlorophyll?" - Brendan Brazier, The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress, and Stay Healthy for Life (Get the book.)

"Electronic pasteurization prolongs shelf life and destroys microorganisms and small insects, while supposedly only slightly altering the fruits' basic nutritional integrity. Until this technology was given the go-ahead in Hawaii in 2000, the rambutan wasn't allowed into the United States. When it first arrived in New York City, entire shipments sold out within hours at high-end grocery stores. No one seemed to know—or care—that they had been electronically pasteurized. Even if they were labeled, the choice is between zapped rambutans or none at all. Another method is hot-water baths." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"Unfortunately, this process also eliminates many of the beneficial components of milk—immunoglobulins and the enzymes lipase and phosphatase. pasteurization also takes out nearly 20 percent of the vitamin B6 in milk and kills Lactobacillus acidophilus, which is normally present in raw milk. These "friendly" bacteria that reside in our gut help us digest food and support our immune system, which, as you know, needs all the help it can get when you are Spent. Then, to make matters even worse, we homogenize it. Homogeniza-tion creates fats that are foreign to most human digestive systems." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"Pottenger reported the underlying nutritional factor had to be a substance that was destroyed by the heat used in the cooking and pasteurization processes; the raw foods not exposed to this processing maintained this substance (enzymes), while the cooked and processed food did not. (See Francis Portenger, Jr, "The Effect of Heat-Processed Foods and Metabolized Vitamin D Milk on the Dentofacial Structures of Experimenral Animals," American Journal of Orthodontics and Oral Surgery, vol. 32, no." - Tom Bohager, Everything You Need to Know About Enzymes to Treat Everything from Digestive Problems and Allergies to Migraines and Arthritis (Get the book.)

"The high temperature of pasteurization kills enzymes in milk and denatures its minerals. The body cannot utilize unnatural minerals. The denatured calcium that the body is unable to eliminate is deposited on the outside of bones and between joints, where it causes bone spurs and arthritis, or in the tissues, where it causes fibromyalgia. It is a myth that milk is a good source of calcium for the body. Pasteurized dairy products, in the process of being metabolized and eliminated, actually draw calcium out of the body." - Ron Garner, Conscious Health: A Complete Guide to Wellness Through Natural Means (Get the book.) "Louis Pasteur, for whom the pasteurization process is named, first put forward the idea that germs from outside the body are the cause of disease. Living in France at the same time as Pasteur was another scientist who was also conducting research on the cause and development of disease. This man was Antoine Bechamp. Pasteur actually "borrowed" part of Bechamp's research and publicized it as his own. Dr. Guylaine Lanctot explains it thus: Pasteur was ambitious, an opportunist. He was also a genius in the art of promoting himself, and he plagiarized, and then vulgarized, the work of Bechamp." - Ron Garner, Conscious Health: A Complete Guide to Wellness Through Natural Means (Get the book.)

"They were even destroyed at the moderate temperatures of pasteurization. When given adrenal cortical hormone, the cats' adrenal glands were restored to normal function. Curious to know why wheatgrass (in addition to a raw diet) had been so powerful in healing Eydie Mae Hunsberger, author of How I Conquered Cancer Naturally, of breast cancer, her doctor discovered that wheatgrass contained a plant hormone called abscisic acid. He found, doing tests on laboratory animals, that even small amounts of abscisic acid proved to be deadly to any form of cancer." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "The British Medical Journal published a study entitled "The effect of heat treatment on the nutritive value of milk for the young calf: the effect of ultra-high temperature treatment and of pasteurization" (Vol. 14, Issue 10, 1960). Calves were fed their mothers' milk after it had been pasteurized. The calves died before maturity in nine out of ten cases, proving the harmful effects of cooked milk, even for creatures designed to drink cow's milk. 8." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "Pasteur's victory led to great profits for food processors from pasteurization, the process of destroying germs by heating food, especially dairy products. Since the late 1800s, vast sums have been made creating vaccinations and other drugs to kill germs. Today, the war on germs is a multibillion-dollar-per-year industry in the United States alone. Think of all the wasted money that could have been used for humanitarian purposes since then!" - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "Louis Pasteur, after whom the process of pasteurization was named, proposed that germs played the primary role in causing disease. He popularized the notion that one unique germ causes one specific disease. To get rid of the specific disease, one must rid himself of the corresponding unique germ culprit. At the same time, biochemist Antoine Bechamp, who remains unrenowned to this day, discovered microzymas, which are the smallest living unit in all living organisms. Bechamp found that microzymas changed their forms (pleomor-phism) according to the general health of the cells they inhabited." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"But my take on this is that these are the states with bigger interests and investments in and commitments to the pasteurization and homogenization processes. If you can buy raw milk products from a reliable local dairy farmer, I encourage you to try it. See the Weston Price Foundation Web site for more information: www.westonprice.org. If you find products like Lactaid helpful, you probably are lactose-intolerant rather than sensitive to casein." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"Paul Auster, an expert on pasteurization and homogenization. He explained that the high temperatures required for pasteurizing dairy products not only killed enzymes, they also created a poisonous chemical called xanthine oxidase (the XO factor), which went directly into the arterial system and formed plaque. Alarms went off in my head. Heart disease caused by hardened plaque in the arteries had risen dramatically across the country over the past hundred years. So had our intake of pasteurized dairy products. Dr." - Timothy Brantley, The Cure: Heal Your Body, Save Your Life (Get the book.)

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