Pasteurization

Virtually no one benefits from pasteurized milk. Industrial starch is metabolically equivalent to simple sugar despite being classified as a complex carbohydrate. Some manufacturers add vitamin C back to lemon juice after pasteurization, but the added form is synthetic ascorbic acid rather than the whole-food complex. An independent lab analysis costing $4,000 was conducted to test whether canning destroys omega-3s in sardines. Lab findings disproved the assumption that the canning process destroys essential fatty acids. Studies comparing calves fed pasteurized versus raw milk show dramatic differences in overall health outcomes. Milk pasteurization in the early 1900s was linked to a rise in infantile scurvy because it destroyed vitamin C naturally present in milk. Pasteurization and high-pressure processing destroy the ACV mother while leaving sediment intact. Pasteurization kills the bacteria, enzymes, and other living components naturally present in milk. Pasteurization denatures some of the proteins in milk. Pasteurization kills probiotic bacteria, and any heat-processed fermented food does not deliver live cultures. Pasteurization subjects lemon juice to high heat, largely de…