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Far from protecting against pathogenic organisms, pasteurisation also destroys key food elements and therapeutic properties in milk, and promotes degenerative disease conditions in people and environments. asteurisation, narned for Louis Pasteur, is the process of heating milk or other sub- stances to 130 to 158 degrees Fahrenheit for 20 or 30 minutes. The new ‘flash’ methods of pasteurising heat the milk to 150 to 170 degrees for 15 to 22 seconds. This is done to kill pathogenic bacteria and delay the development of other bacte- ria. However, according to Norman Walker, D.Sc., temperatures from 190 degrees to 230 degrees Fahrenheit are required to kill pathogenic organisms such as typhoid, bacilli coli, tuberculosis and undulant fever.' This, of course, would damage the milk to such an extent that no cream would rise—a drawback from a commercial standpoint. The heat of pasteurisation is enough, however, to kill the beneficial lactic acid, or sour- ing bacteria, Lactobacillus acidophilus, which help to synthesise B-vitamins in the colon and hold the putrefactive bacteria in check. Raw milk will eventually curdle and clabber if allowed to sit at room temperature because the lactic acid bacteria hold the putrefactive bacteria in check. Pasteurised milk, having no such protection, will rot. Hence, the irony of pasteurisation is that it destroys the germicidal properties of milk. While pasteurisation cuts down the bacterial count temporarily, the count soon exceeds the figure prior to pas- teurisation because bacteria multiply more rapidly in pasteurised milk than in raw milk. Royal Lee, D.D.S., claims many cases of undulant fever can be found in communities where all milk is pasteurised.? Salmonella food poisoning, which affected over 500 peo- ple in Illinois and lowa during March and April 1985, was traced to pasteurised milk.’ What causes undulant fever? It has been shown to be a deficiency disease curable in both man and animal by the administration of trace minerals.‘ Particularly important are manganese and magnesium.’ The primary commercial advantages of pasteurising milk are: (I) It enables the farmer to be dirty. Standards for certified dairy herds and milk han- dlers are considerably higher than those for herds whose milk is to be pasteurised; hence, it costs more to make clean, raw dairy products. (2) It is a convenience for the grocer as well as the farmer. Although raw milk will generally keep longer than pasteurised milk, if it is not produced under sanitary conditions it will begin to curdle sooner than pasteurised milk will begin to smell rotten. Hence, pas- teurisation can hide staleness and give milk a longer shelf life. How does the heat of pasteurisation affect the nutritional value of milk? Heating any food above 122 degrees Fahrenheit destroys enzymes, those biochemical transformers that trigger the thousands of chemical processes going on in our bodies all the time. One of the functions of enzymes is to release nutrients in the food we eat. The heat of pas- teurisation destroys the enzyme phosphatase which is necessary for the assimilation of calcium. Some researchers claim that as much as 5O per cent of the calcium in pasteurised milk is not utilised by the body.** Other food factors and skeletal structures adversely affected by pasteurisation as well as diseases promoted by this practice are: (1) Vitamins: The loss of fat-soluble vitamins such as A and E may run as high as two-thirds. The loss of water-soluble vitamins such as B and C can run from 38 per cent to 80 per cent. The vitamin C loss usually exceeds 50 per cent.’ (2) Minerals: Twenty per cent of available iodine is lost by volatilisation. There is loss of availability of other minerals in varying degrees.’ (3) Thirty-eight or more food factors are changed or destroyed, including protein and hormones as well as the vitamins and minerals discussed. Fats are also altered by heat as well as the whole protein complex which is rendered less available for tissue repair and rebuilding.° (4) Anti-stiffness and anti-anaemia factor: Pasteurisation destroys the guinea pig © by Walene James Extracted from her book Immunization: The Reality Behind the Myth Published in 1988 by Bergin & Garvey Publishers, Inc. Massachusetts, USA Extracted from her book Immunization: The Reality Behind the Myth Published in 1988 by Bergin & Garvey Publishers, Inc. Massachusetts, USA NEXUS ¢ 49 © by Walene James AUGUST-SEPTEMBER 1995 *