Heating wet foods above 118 degrees F destroys the naturally occurring, beneficial enzymes. As a living food, raw milk contains enzymes that assist in digestion and assimilation of nutrients. Fermenting the milk into yogurt further activates beneficial enzymes, rendering the product even more digestible.
In particular, raw milk contains the enzyme lactase which helps breakdown lactose. Additionally, an enzyme in the butterfat called lipase aids in fat digestion and assimilation of the fat-soluble vitamins.
Pasteurized milk is heated to 170 degrees and ultra-pasteurized milk is heated to 280 degrees. This prolongs the shelf-life of the milk at the cost of destroying the health-giving qualities of the milk. There are no live enzymes left in pasteurized milk… it is a dead food. As a result, the digestive system must furnish all the enzymes required to digest it. Often, if the diet consists of all cooked foods, the body’s enzymes stores are depleted and digestion is impaired.
The Australian government wants its people to literally “recoil in horror” if they ever dare to have a taste of unpasteurized fresh milk. So much so, they are forcing raw milk producers to contaminate their future milk goods with a bittering agent that would entirely preclude human consumption.
The “spoilage” we're talking about here is to prevent the possibility of people getting around the regulation to consume it or let their animals consume it by…ruining it! Making it not just unpalatable, but impossible to drink.
Raw milk in Australia – or at least in Victoria – is not actually sold for humans, as pasteurization is compulsory. It is sold as a cosmetic product for natural milk baths and already labeled “For cosmetic use only – Not for human consumption,” since it still needs refrigeration and is sold next to food goods like pasteurized dairy products. Victoria's Chief Health Officer, Dr Rosemary Lester, …
Now, that’s scary. No wonder more and more people are starting to think of themselves as intolerant to casein (the protein found in milk). Not only do pasteurization and UHT processing kill off the enzymes present in milk needed to digest the casein, the casein itselfis altered to the point of being indigestible!
Please Read this Article at NaturalBlaze.com