Most dairy products found in your local grocery stores are pasteurized from cheeses to yogurt to milk to Keifer to cream and half & half for your coffee. We seek out dairy for the beneficial bacteria to build and create healthy gut bacteria. This is not an easy process once we've lost beneficial bacteria, like bifidobacteria, from injuries, diseases, or poor diet.
Wejolyn points out that pasteurization
destroys enzymes, denatures antimicrobial and immune stimulating components, diminishes nutrient availability, denatures fragile milk proteins, destroys vitamin C, B6 & B12, kills beneficial bacteria, promotes pathogens & is associated with allergies, increased.
That's a bit of damage. So is it worth it to just pick up that package of goat cheese with herb at the deli section of your grocery chain?
Check out dairy products that are not pasteurized.
And that's after 2 weeks. The dairy fats hold and don't break down, which means the nutrition is preserved. In fact, according to Lee Dexter, it's pasteurization that is responsible for people having milk or dairy allergies. How, why?
According to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict on the fragile components of milk. Dexter explains that milk proteins are complex, three-dimensional molecules, like tinker toys. They are broken down and digested when special enzymes fit into the parts that stick out. Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work. If such proteins pass into the bloodstream (a frequent occurrence in those suffering from “leaky gut,” a condition that can be brought on by drinking processed commercial milk), the body perceives them as foreign proteins and mounts an immune response. That means a chronically overstressed immune system and much less energy available for growth and repair.
