Raw and Pasteurized Milk

The contention that raw and pasteurized milk are essentially the same runs counter to common sense and scientific research. Francis M. Pottenger, Jr., M.D. fed cats raw or pasteurized milk over several generations. The animals fed raw milk were disease free, while those fed pasteurized milk developed a wide variety of degenerative conditions over a period of several generations. Health problems included heart and thyroid problems, allergies, asthma, and arthritis.

In 1946 Dr. Pottenger wrote, "Ordinary cooking precipitates proteins, rendering them less easily digested. Probably certain albuminoids and globulins are physiologically destroyed. 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." Is the government really justified in claiming that raw and pasteurized milks have the same benefits?

An extensive court case involving testimony by practicing doctors, chemists, and bacteriologists reversed an ordinance which would have banned raw milk in Missouri in the years when this controversy began. The judge wrote, "It was shown that doctors generally require raw milk for ailing babies and children; that children who could not fluorish on pasteurized milk usually improved in health and flourished on raw milk." My personal opinion is that the raw milk controversy is more a political action to protect large factory farms from competition than it is a health issue. The government could easily enforce certification of raw milk products rather than banning them.

The GNLD Difference

GNLD protein products are manufactured with an excluse low temperature technology called the Protogard process. A blend of proteins are mixed together and broken down with enzymes at body temperature. This process lifts the burden of digestion of protein off the digestive organs. This is particularly important for those with compromised digestive function. The use of enzymes to break down the protein prevents the destruction of delicate amino acids destroyed by heat, acids or bases. Protogard technology was pioneered by Dr. Arthur Furst, one of the founders of the American College to Toxicology.

References:

Pottenger, Francis M., Jr., The effect of heat-processed foods and metabolized vitamin D milk on the dentofacial structures of experimental animals, Oral Surgery, August 1946; 32(8): 467-485.

Douglass, William Campbell, M.D., The Milk of Human Kindness is Not Pasteurized, Marietta, GA: Last Laugh Publishers, 1985, 19.