Is pasteurized milk bad?
Recently, more and more often I meet with various theories allegedly testify to the detriment of milk available in stores. A few days ago I participated in a discussion in which my interlocutors persuaded me that the milk available in the official trade is completely worthless, that it is basically white water containing various toxic substances, deprived of nutritional values, and especially – health benefits. What’s more, this allegedly unfavorable state of affairs was supposed to correspond to the pasteurization process, which forced our native producers to spite all consumers and their harm.
I’m far from recommending milk as a universal drink with exceptional health values, ideal for everyone and everyone. Milk (both store and straight from the cow) has its advantages and disadvantages, but I definitely think that trying to assess the nutritional and health value of milk should stick to the facts. The facts, on the other hand, are such that the pasteurization process is definitely needed for us – consumers, and certainly it is not carried out with the thought of our damage in mind.
Milk pasteurization – short-term heating to a temperature not exceeding 100 degrees, is aimed at ensuring microbiological purity, that is – the destruction of the vast majority of microorganisms. If not for the pasteurization process, drinking milk would be a kind of health roulette, and food poisoning similar to those described in recent years in newspapers (German cucumbers contaminated with E. Coli) would be hundreds, if not thousands. However, some say that the pasteurized milk is only a white soup full of killed bacteria. What about unpasteurised milk could be said to be the same white soup, but full of live bacteria, including a large number of pathogenic microorganisms.
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