The dairy industry advertises pasteurized milk as the giver of strong bones and teeth. This can be observed by watching the numerous “Got Milk” commercials on the television. As celebrities show off their white mustaches, parents and their children are led to believe that pasteurized milk makes them strong and athletic. They are taught that milk will prevent bone decay, but the opposite is true. Behind the white smiles and strong promises is a pasteurized milk product that is void of enzymes, lacking real calcium that can be utilized by the human body. In fact, calves that are fed pasteurized milk die before maturity. What then, is pasteurized milk capable of doing to the human body?
Government commodity boards promote pasteurized milk
Governments set up Commodity Promotions Boards that tax specific product purchases. These boards use the revenue from these purchases to promote those same products. The “Got Milk?” campaign is one of those advertisements.
In essence, the government taxes milk producers to pay for milk advertisements. The milk producers don’t necessarily pay this tax: this tax is passed on to the consumers. A vicious circle of government taxation ensues. Taxes are used to pay for advertisements. Those advertisements are used to coerce the masses to pay for the very products that are taxing them, and destroying their health simultaneously.
The truth about pasteurized milk
The truth is: the human body has a hard time digesting pasteurized milk. When milk is pasteurized, its protein molecules – the casein – are changed. This strains the pancreas, forcing it to produce its own digestive enzymes to break the molecules down. This helps explain why many people develop milk allergies.
Like any enzyme-void food, pasteurized milk puts an enormous strain on the body’s digestive function. Those with milk intolerance, a leaky gut, or poor digestion, pass the casein through the intestinal walls and into the blood stream. This excites many allergies, including autoimmune disorders.
The lost enzymes in milk, heated and destroyed through the pasteurization process, were designed to help the body break down nutrients like calcium. Without essential enzymes, calcium cannot be utilized; thus, the calcium passes out the body, unused.
10 better sources of calcium
99 percent of calcium is stored in the bones and teeth, supporting structure and function. The other one percent of calcium is used for vascular contraction, vasodilation, muscle function, nerve transmission, intracellular signaling, and hormonal secretion. When the body lacks calcium, it robs stored calcium from the bone reserves. The following list contains 10 calcium sources that can be utilized by the human body.
Almonds – Dry roasted, made into butter, or made into milk, almonds are an excellent source of calcium, providing 27 percent of the daily value (DV) of calcium from every 22 almonds.
Herring – High in vitamin D, it aids in the absorption of calcium. Herring provides 11 percent DV per fillet.
Sesame seeds – Roasted or dried, sesame seeds provide calcium at nine percent of DV per tablespoon.
Raw turnip greens – Contain 10 percent DV in a cupful of chopped greens.
Brazil nuts – Provide 21 percent DV per cup.
Yogurt – Full of beneficial bacteria, yogurt provides 42 percent DV of calcium per eight ounces.
Flax seeds – Full of omega-3 fats, flax seeds provide calcium at 43 percent DV per cup.
Dandelion greens – Provide 10 percent DV per cup.
Kale – Provide nine percent DV per cup.
Mustard Greens – Provide six percent DV per cup.
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