Africans and Orientals have traditionally avoided milk, while Europeans and Americans encourage milk consumption. Besides proteins, milk also contains fats, meaning that it does not combine well with other foods except itself.
Still, nowadays cold milk is often consumed with other products, affecting negatively the digestion process. Milk curds immediately upon entering the stomach, so if other foods are present, the curds coagulate around food particles, insulating them from gastric juices and delaying the digestion process (sometimes long enough to permit the onset of putrefaction).
The pasteurisation process destroys milk’s natural enzymes and its delicate proteins. The active enzymes of milk, lactose and lipose, permit milk to digest itself. When enzymes are destroyed, milk becomes hard to digest by adults. Also, the lack of enzymes and proteins reduces the absorption of calcium and other mineral elements from milk.
In 1930, Dr. Fracis M. Pottenger conducted a 10 years study on the effects of pasteurised and raw milk diets on 900 cats. The cats were divided in 2 separate groups. One group received only raw milk, while the other one received pasteurised milk from the same source.
The first group of cats (consuming raw milk) remained healthy and active throughout their lives, while the second group (consuming pasteurized milk) became confused and ill (heat diseases, loss of teeth, liver inflammation, etc.).
The second and third generation of cats from the second group encountered even more health problems. The cats were born with weak bones and poor teeth (a clear sign of calcium deficiency) and were all sterile. The cats from the first group remained healthy from generation to generation, without been affected by any illnesses.
The experiment ended because there was no fourth generation of cats belonging to the second group of cats feed with pasteurised milk.
Besides pasteurisation, milk is now “homogenised” to stop cream separating from milk. As a result of this process, fat molecules are pulverized and fragmented in order to stay with the rest of milk components.
But, in this way, fragments of fat molecules can easily pass through the small intestine, increasing the amount of fat and cholesterol absorbed by the body. Sometimes you can absorb more fat in this way than from eating pure cream from milk.
IMPORTANT: Women consuming large quantities of pasteurised milk suffer the world’s highest incidence of osteoporosis.
Recent studies of the Human Research Centre in Grand Folks, North Dakota, indicated that BORON is another essential element for calcium absorption and bones building. Boron can be found in apples, pears, grapes, cabbage, nuts and other leafy vegetables.
So, adults and children all together, should eliminate pasteurised dairy products from their diets, because human body can not assimilate the nutrients contained by these products.