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Scientific reasons for all forms of low temperature sterilization milk and avoiding low -temperature sterilization cream and butter for a while.
Regarding raw dairy products, the nuances that are confused with traditional groceries are all low -temperature sterilized milk toxic and low temperature sterilization cream and butter are safe and healthy.
What can happen?
First, let’s explore why all low -temperature sterilization milk is toxic. This includes the top of the cream, the unevenly “low temperature sterilization” milk.
All processing damages milk protein.
When people first realize that the commercial brand of low -temperature sterilization milk is indigestible and toxic, the first movement is to switch to low -temperature sterilization with uncomfortable “cream top” milk.
They realized that cows are not healthy foods that can not be accessible to fresh air or green grass, which supplies GMOs, pesticides and antibiotic lace feeds.
The conversion of the cow to the “cream top” milk at the field at a lower temperature and the processing of the processing seems to be a big improvement.
Unfortunately, all forms of milk processing are tremendously damaged.
“Low temperature” Milk protein, which is broken even at low temperature sterilization temperature, is denatured.
When a person drinks this type of milk, the enzyme that produces the enzyme (current damaged) protein no longer works like a puzzle piece.
Unpleasant proteins provide food for pathogens in the intestines that contribute to the damage to microorganisms.
If the person has a “leaked gut” today, this indigestible particles and toxins of the pathogen who feed them can enter the bloodstream.
At that point, the body identifies this material into the body outpatient and promotes the immune response.
This is interpreted as immune symptoms that are better known for allergies, asthma, eczema and other disorders!
Micro graphics of milk
Scientific tests on molecular structures of low temperature overwritten lesions, non -homomorized milk to the molecular structure provides evidence of why children and animals instinctively prefer crude oil.
In a study conducted by Beverly Rubik PHD, she shows a visual difference between crude oil and non -homohized milk processed at low temperatures. (1)
The thawed frozen oil has the same beneficial characteristics with little nutritional loss.
Contrary to the public’s faith, even the low temperature sterilization of milk without homogeneity is also very degeneration process!
I knew that this study of Dr. Rubik was always recommended for those who could always choose from organic low -temperature sterilization, non -homohuanghuanghuanghuanghuanghua milk and not always certified to choose crude oil.
however… Low temperature sterilization cream and butter are healthy!
When the low temperature sterilization milk is not digested, the low temperature sterilization butter and the cream are okay.
The reason is that cream and butter are almost exclusive butterfly.
Butterflies have heat resistance if they are almost or at all from low temperature sterilization. (2)
Of course, there is a loss of probiotics and enzymes, but fat molecules are not damaged by regular or VAT low temperature sterilization.
Milk, on the other hand, contains the oil part of the milk with protein.
As described above, the oil protein is very weak and substantially modified by all types of low -temperature sterilization.
Dean protein is toxic foods and must be avoided.
You should also avoid all the oil protein powder, including colostrum powder.
Even the simple process of powdering at low temperatures damages protein molecules that are fragile.
Please explain why low -temperature sterilization cream and butter are allowed. But any type of processed milk is not.
Of course, if possible, you always want butter and cream, but if the availability is limited, you can allow a low -temperature sterilization version.
How about Ultra Pers Oze Cream?
One warning I should mention…
Avoid the cream with an ultra -grape that can be processed at higher temperatures and even heat -resistant butterflies can be denatured.
The lipid oxidation of butterflies is significantly accelerated than the temperature of 200. °f/ 93 °C. (3)
Initial expression, called UHT (Ultra-High Temperature) processing, is associated with heating the cream at a temperature of at least 275 ° F/ 135. °C. for 2-5 seconds
Therefore, the ultra-smell of the powerful fat molecules of the dairy is detected.
Is low -temperature sterilization cheese healthy?
Regarding cheese, crude oil version, the world’s most stolen item, is clearly the best and all penny (expensive!) Sauce.
If it is not available, it is best to consume low -temperature sterilization cheese made from cream, not milk. This type of cheese includes:
- cream cheese: Cream -made cream cheese can be soft and spread and no aging.
- MascarThis Italian cheese made of cream is often used in desserts such as thick and soft and tiramisu.
- cream: There are more culture cream products than traditional cheese, but this dull and soft cheese is made by fermenting heavy cream.
- Triple cream cheese: This type of cheese includes Brie or Camembert. When extra cream is added to milk, it can be “triple cream”, which improves the fat content of cheese to more than 75%. Other examples include Brillat-Savarin and Saint André.
Different types of low -temperature sterilization cheese, such as Cheddar, GOUDA, Montery Jack and Mozzarella, are mainly made of milk. Therefore, before the cheese manufacturing process begins!
But cheese manufacturing adds important nutrients to low -temperature sterilization cheese, such as vitamin K2.
It also adds probiotics and enzymes that facilitate digestion that helps against the negative effects of modified oil protein.
It is your request for decisions based on personal health history.
If you have a strong digestion, low -temperature sterilization cheese will probably be fine.
Creating crude oil or low -temperature sterilization cheese is always practical or budget -friendly, but the best way.
If you decide to consume low -temperature sterilization cheese (usually eat it in small quantities compared to drinking milk), always buy it as a block. The crushed cheese and slice are processed with aluminum!
reference
(1) Micro graphics of raw and processed milk
(2, 3) Dairy chemistry and biochemistry
