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From: seifert@ihuxl.UUCP (D.A. Seifert)
Newsgroups: net.cooks
Subject: Re: Scald milk?
Message-ID: <814@ihuxl.UUCP>
Date: Thu, 5-Jan-84 08:31:44 EST
Article-I.D.: ihuxl.814
Posted: Thu Jan  5 08:31:44 1984
Date-Received: Fri, 6-Jan-84 02:29:58 EST
References: <555@dartvax.UUCP> <136@vaxine.UUCP>
Organization: AT&T Bell Labs, Naperville, IL
Lines: 23

Pasteurization of milk (145F/62C for 30 min or 161F/72C for 15 sec):
	(a) does not kill *all* the bacteria
	(b) *partially* breaks down the protein molecules.
	
Pasteurization often causes digestion problems, because the
digestive system has a lot of trouble working on the partially
broken down protein molecules. It can't "get a handle" on them.
Raw milk, with whole protein molecules can be handled, or
boiled milk, with the molecules broken down into short chains,
even single amino acids, can be handled.

India and Switzerland, with much experience in dairying, boil
their milk, even though the cows are often personally cared for
and many foods are eaten raw.

For a longer and better discussion of this, see _D_i_e_t & _N_u_t_r_i_t_i_o_n,
_a _h_o_l_i_s_t_i_c _a_p_p_r_o_a_c_h, by Rudolph Ballentine, M.D.
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