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Raw Milk - History, Health Benefits
and Distortions
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Raw Milk is Best
Pottenger concludes his article with possible
explanations for his findings, referencing his
words to physiology textbooks and articles by
other scientists: “What vital elements were
destroyed in the heat processing of the foods
fed the cats? The precise factors are not known.
Ordinary cooking precipitates proteins, rendering
them less easily digested. All tissue enzymes
are heat labile and would be materially reduced
or destroyed. Vitamin C and some members of the
B complex are injured by the process of cooking.
Minerals are rendered less soluble by altering
their physiochemical state. It is possible that
the alteration of the physicochemical state of
the foods may be all that is necessary to render
them imperfect foods for the maintenance of health.
It is our impression
that the denaturing of proteins by heat is one
factor responsible. The principles of growth
and development are easily altered by heat and
oxidation, which kill living cells at every stage
of the life process, from the soil through the
plant, and through the animal.”
Dr. Pottenger’s work leaves us with clear
indications that there is no better food than
raw milk from grass-fed animals. The clear and
present danger is that “experts” such
as the health fetish article authors wield unjustified
influence with physicians and public health authorities
– influence based largely on false representations.
Understanding the truth about Pottenger’s
work and the value of raw milk is an important
step in regaining our health.
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