• Louis Pasteur, father of pasteurization, was researching ways to kill pathogens in wine, not milk, when he developed his heat treatment process. Pasteur did not experiment with the heat treatment of milk!
• Cows are raised on high-protein, soy-based feeds instead of fresh green grass. Instead of free range grazing, they stand in feed lots and manure all day.
• Pasteurization transforms the physical structure of the proteins in milk, such as casein, and alters the shape of the amino acid configuration into a foreign protein that your body is not equipped to handle. The process also destroys the friendly bacteria found naturally in milk and drastically reduces the micronutrient and vitamin content.
• Breeding methods produce cows with abnormally large pituitary glands (due to the bovine growth hormones) so that they produce three times more milk than normal. These cows need antibiotics to keep them well (to treat mastitis). The antibiotics they are given wind up in the milk you and your family drink.
• Pasteurization destroys part of the vitamin C in raw milk, encourages the growth of harmful bacteria, and turns milk’s naturally occurring sugar (lactose) into beta-lactose (rBGH survives pasteurization). Beta-lactose is rapidly absorbed in the human body, with the result that hunger can return quickly after a glass of milk – especially in children.(Chelsea Green, David Gumpert)