I’ve been wanting to post about this for a while. I knew as soon as I got on to this topic I’d get my chance to get all geeky-nerdy-nutrition-girl on you. If this is too over your head or you just want to get to the nitty gritty skim down to the last two paragraphs. No hard feelings 🙂
Have you ever thought about ‘ultra pasteurized’ milk? Well, you better check your milk carton. There’s a 90% chance you’ll realize it’s ultra-pasteurized. Ok, so now what does that mean and is it good for me?
Ultra pasteurization, first marketed by Parmalat in 1993 didn’t take off so well because consumers didn’t trust milk that didn’t need to be refrigerated. So, they got savvy and didn’t make mention of this on new packaging and kept the milk in the fridges for purchase.
The ultra pasteurization process is often referred to as “Ultra High Temperature,” or UHT pasteurization. The UHT process heats the milk to 280° F for only two seconds, and eliminates a larger percentage of bacteria than HTST (high temperature short time – One of two types of pasteurization processes practiced in the United States. Traditional pasteurization, heats milk to a required minimum temperature of 161°F for 15 seconds. This is commonly referred to as “High Temperature, Short Time,” or HTST pasteurization. Heating the milk removes 99.9% of the bacteria in the milk, which gives HTST milk an approximate shelf life of 16 – 21 days from the date it was packaged.) pasteurization. When coupled with sterile packaging, the ultra pasteurization process creates an extended shelf life of 6-9 months. *Key here is extended shelf life, which is the goal of all big $ food companies to increase their bottom line. There is debate that while these processes rid the milk of some valuable vitamins, it’s purpose is mostly to rid the milk of bad bacteria. I’m not sold yet, this is a hot topic and will keep my eye on this. Which is why I have decided to limit my kids intake of milk.
The protein molecules that you ingest with milk normally excrete enzymes that fit in between each structure to enable the body to absorb all the good stuff into the bloodstream as your body digests. With UHT milk the protein molecules don’t allow for the enzymes to fit in between each structure (similar to HTST), therefore not allowing the body to absorb it’s nutrients and possibly creating havoc by falling through the cracks of the digestive lining (uh-oh!) creating an immune response from your body. Not ideal. And sometimes incapacitating. The latter is especially worse for those with existing leaky gut issues, milk intolerances and allergies.
I’ve been following food companies closely lately and have noticed a large majority of organic food companies being sold off to larger ‘profit-based’, ‘mass-marketed’ food companies. I am already pretty biased as far as not purchasing or endorsing any big $ food corporation and have decided to not purchase UHT milk (even if it says Organic – I know this wicked web of confusion ‘they’ have created called nutrition is out of hand and we NEED to be our best detective to make the best choice for our family) for my kids. When I do purchase milk, I choose wisely by only purchasing from milk companies I know and trust, mostly local dairy farms. I also chose to make my own almond milk on occasion if I can’t find a reliable alternative milk at the grocer.
Remember, your digestive tract is your gateway to amazing health! Yes, your insides are more important than your outsides to achieve optimal health.
In conclusion, you need to make the best choice for yourself. Now put your detective hat on and tune into your body to feel, hear, and sense if the milk you are drinking is wreaking havoc on your system. For some people will not have any health issues. You may even find the need to research further.
Now, I would like to hear from you. Please share your experience with milk or questions with me here.
Any raw milks drinkers out there?