http://www.care2.com/greenliving/pros-and-cons-of-pasteurization.html
Pros and Cons of Pasteurization
By Rachel Mosteller, Delicious Living
Pasteurization kills organisms–such as salmonella, listeria, and brucella–that can make you sick or cause food to spoil but opponents argue that it changes foods’ flavor and damages beneficial vitamins and minerals. Meanwhile, the FDA claims the effects on nutrients are negligible. Here are the pros and cons of common types of pasteurization.
Ultra-high temperature (UHT)
Used on: Milk, fruit juices, dairy creamers, cheese sauces, yogurt, wine with less than 14 percent alcohol content
How it’s done: Product is heated to at least 280 degrees for 1-2 seconds. Most common in countries where many residents don’t own refrigerators.
Pros: Cost-effective; minimal changes in color, flavor, and texture; extends shelf life by months.
Cons: Milk can taste “cooked.”
High Temperature Short Time (HTST) or Flash
Used on: Milk, most juices, beer, almonds
How it’s done: Food is heated to 160 degrees for 15 seconds and then rapidly cooled to 40 degrees. Most frequently used for milk in the U.S.
Pros: Pasteurized juices can have shelf lives of up to a year.
Cons: Products require refrigeration; opponents say pasteurizing almonds kills the nut’s ability to sprout.
Vat
Used on: Most American-made hard and soft cheeses, yogurt, and buttermilk
How it’s done: Louis Pasteur’s original method heats product to 145 degrees in a large vat for 30 minutes.
Pros: Milk retains flavor.
Cons: Semi-obsolete because of time intensiveness and higher cost.
Unpasteurized/Raw
Used on: Dairy
How it’s done: Dairy is not pasteurized before consumption.
Pros: Creamier; advocates claim it’s tastier and more nutritious.
Cons: Raw milk can contain pathogens such as E. coli; spoils quicker; illegal to sell raw dairy in most states; requires refrigeration.
Irradiation
Used on: Meats, wheat, fruits and vegetables, and spices
How it’s done: Foods are exposed to small amounts of gamma rays.
Pros: Kills insects and pathogens, prevents sprouting, and extends shelf life.
Cons: No proof that irradiated foods are safe for human consumption; surviving organisms could help create pathogenic “super strains.”
Delicious Living is the go-to resource for the natural and organic lifestyle, helping readers eat well, live green, and stay healthy. Visit deliciouslivingmag.com for more articles and free recipes.
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29 comments
add your comment »Thanks for the info. =)
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Bovine breast milk, complete with bovine hormones whether organic or not, makes a little mammal into a BIG mammal. A calf doubles its weight in 45 days. Research shows that dairy consumption promotes heart disease, diabetes and various cancers. Pasteurize or not? Better question:
Aren't you weened yet? For great health benefits an easy choice for me is: Get off the dairy!
27 years of research in convenient book form:
The China Study, by T.Colin Campbell, funded by the NIH, Oxford and Cornell Universities.
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We've been enjoying raw milk from grass fed Jersey cows for quite a long time. It is a 60 mile drive to get to the farm. (We get their free-range eggs too). If you've never had raw milk you just do not know what you're missing. The enzymes and live bacteria make it something special. The milk is anti-pathogenic so anything that could cause disease is "cured" by the milk itself. We make soft cheese, kefir, yogurt, and butter out of it. All I can say it that it is amazing stuff but until you try it, you'll never know how. Many of the sheeple are taught to fear the very things that enhance life. Ask your health food store manager for local sources, or, if need be, google for it.
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Patty, you're the only person on this page who makes any sense. Thank you!
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This post isn't about milk but nutrition. Check out these vids.
http://www.youtube.com/watch?v=fXAZ_7JO7EA&NR=1
http://www.youtube.com/watch?v=nEAJTgosdo0&NR=1
http://www.youtube.com/watch?v=a6ksPAEGLgk&feature=related
http://www.youtube.com/watch?v=nqcrQixAKJc&feature=related
http://www.youtube.com/watch?v=SUQOjGq3wRE&feature=related
http://www.youtube.com/watch?v=xDLBT2U4BtY&feature=related
Enjoy......
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Alex, I need to clarify that I wasn't stating the venue portion after I said that I appreciate you, in regards to what what you said. It is for those folks that do not do their due diligence and post non factual posts. "Thanks for the support Alex. I appreciate you.
This venue is for sharing the truth and not peoples agendas. Please do your due diligence before stating your agendas. I believe in free speech but not untruths. Peace."
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Thanks Jessica H. I appreciate you. Good post.
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Thanks for the support Alex. I appreciate you. This venue is for sharing the truth and not peoples agendas. Please do your due diligence before stating your agendas. I believe in free speech but not untruths.
Peace.
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It is SO great to see so many folks understanding the benefits of raw milk. Food in its most natural state, (of course, from cows on free range pastures without hormones).
With all of the illnesses of factory farming and non-organic foods from spinach to hogs to peanuts to cows, I'm amazed that people are so paranoid over raw milk. Seriously guys, the headlines you keep reading aren't from local, organic farms with cows who provide us with raw milk full of healthy enzymes. The headlines are from a number of large scale corporations determined to compromise safety in order to make a profit.
Donald R., fabulous observation on the Tetracycline in the cow's milk! It wasn't the milk itself - it was the drug in the cow's body! Tetracycline had that very same effect on me as a youth.
Pay attention to chemicals, microwaves, irradiation, pesticides, artificial hormones, etc. Eat things in their natural states, from places you trust.
Even soy sauce should be consumed in its unpasteurized state! When things are pasteurized, precious nutrients are killed! Nutrients we need. It truly is a common sense diet.
Whole foods are good. Saturated fat IS good (don't listen to the political rhetoric that non-fat's healthy). Coconut milk, ginger, apple cider vinegar, etc., these are what our bodies need.
One book I'd HIGHLY recommend is called "Nourishing Traditions" by Sally Fallon, PhD. It's more than just a cookbook - it's an experience that'll change your life.
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Thanks Tom for your post and positive support.....
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