Why uht milk is bad

If you consider that a harm. I love in Nepal where raw milk is very freely available, in fact, in most places the only milk for sale. But there are a lot of problems causes by this.

Interesting article. UHT milk in Spain does not taste bad nor does it smell bad. It seems to last forever, which is strange to me, but it is nice not to have to buy milk every few days. Every once in awhile I will buy fresh milk if I need to drink it. If you ARE then you should think about switching since too much calcium is bad for you. My father used to drink a lot of milk daily till he got a kidney stone. I just read on the Daisy brand website that their products are pasteurized and homogenized, actually I found out most sour cream brands are homogenized!!

I thought this was not possible! This really irritates me because I stay away from conventional milk products not only because they come from factories but because they are homogenized and I thought cream and butter were not! Can anyone explain why they have to do this?? The type of milk you drink is a preference. Freedom of choice. Just because something is different does not make it bad. If you use raw milk to cook what do you think happens to it when you bake it at degrees? The same as Pasteurization.

Milk even raw milk is an insignificant source of enzymes and vitamins in your diet. Milk is significant for protein and calcium. Statistics prove that this has worked. If everyone went back to raw milk all of these diseases would return. One last item to look into. You would be amazed at how many people did the raw milk thing for awhile including buying a share of a cow, and after a couple of months quit because of getting sick.

Including 2 of my friends. If you like raw milk than drink it and enjoy, but there is no need to beat up on the other people that use other products. Good that you spoke up, Alan! Instead of arguing, we should be educating — and allowing others to make their choices based on the facts. One particular choice may be good for someone; but often that same choice is not the best for another. Thanks for speaking up, and especially for being pleasant when presenting your opinion.

I can enjoy raw an Uht milk… both are god. People seem to need to be divided in this issue, to have a reason to hate others… or to demonize certain foods. Weston Price cites from? Check your science in PubMed or Google Scholar. Do you know what denatured proteins are?

Denatured protein is also known as a whey hydrolyzed protein. The peptide bonds that are present in protein are broken. However, despite the change in the structure of the protein, denatured protein still contains all of the amino acids that are found in other forms of whey protein.

As a result, denatured proteins are still nutritionally beneficial. They are especially beneficial to bodybuilders who use denatured proteins. They help aid in protein absorbance and protein digestion since the protein is already broken down.

In essence, a denatured protein is already broken up before entering the body as opposed to being broken up in the stomach by acids. UHT milk tastes great and lasts in our frig for days. It lasts much longer than the milk from the market frig. This is good for us as there is no waste. We are always able to use the amount in the carton in a timely manner.

This milk is also good for making yogurt. One does not necessarily need to heat before adding the culture only after in the sun until is warms well then can be kept at room temp until thickened.

I would use whole organic milk for children and infants though because they can use the extra calories and vitamins. I would not use raw unless the milk is from my own animals. We have a cow and after milking we boil the milk before drinking it, therefore paterizing it, this is the only way I would really drink it. I agree with Alsn if people want to drink raw milk and it works for them, fine we should just stick to what suits us and let others enjoy what suits them.

It is not true that you cannot make yogurt or kefir from UHT milk. I have done so many times. It will culture just fine. Even Organic Lactose Free milk works great to make yogurt. I can drink raw milk without digestive problems.

I cannot drink commercial pasteurized and homogenized milk. It gave me belly aches, and I ended up calcium deficient in spite of drinking quite a bit of milk and eating plenty of fresh veggies. Raw is definitely healthier than pasteurized, if it is not subjected to mishandling and exposed to factory farm superbugs.

Hello I do love this blog and have today just received my first kefirgrains. Can you see any other reason she might have suggested this? She also said to rinse the kefir and sterilise everything before making each batch but I thought rinsing them was not so good?

Maybe you can shed some light on the situation. So heating milk to high temperatures alters the structure making it harder to digest leading to digestion problems? The only evidence for this given in the article is about people with leaky guy disease. Who has leaky gut disease?

Not me, and not you, so why worry? What about the raw milk you put in your tea and coffee? You are adding milk to a boiling drink which is around degrees C. And yoghurt? The molecular structure is changing. Is yoghurt therefore harder to digest than milk? Either way, the risk is still extremely low and nothing to worry about.

In conclusion the choice between UHT and raw milk for us normal people is about taste, cost and convenience. So glad to see at least a couple people with critical thinking skills.

It means pasteurized milk is not as good for you. Almost everyone heats it and then cools it before adding the cultures. If you do this, you have exposed your milk to far more heat than UHT pasterization does. UHT pasteurization holds the milk at very high temperatures for about a second and then rapidly chills it. Standard pasteurization heats it to a lower temperature about the same as most people heat their milk to before making yogurt for a few seconds.

But when you heat milk on your stovetop and then let it cool, it is spending far more time at high temperature than in pasteurization. It does not prevent milk from being used for yogurt or kefir. I have doe it many, many times. In fact, kefir grains can be used to culture fruit juice as well as milk. David, Thanks for the point about the temperatures at which yogurt is made.

So I can make my own, but I need cream. UHT is the answer. It packs in my suitcase, and it will stay good for my entire trip. Arguing about which milk is healthier is like arguing which type of nuclear reactor to build in your town.

Neil I think the China study hit upon some truths, but it is also true that people that do not eat the right animal products see the work of Weston A Price do not have the dental health of those that eat these animal products. You can make both yogurt and kefir from UHT milk. I do it all the time. I for one do not like the taste of UHT milk and, having consumed untreated milk in the past, would prefer that if it were an option. However, UHT, with its faults, also has its benefits. Todays homogenised, pasturised, filtered milks are already far too industrial.

The UHT Procdess has little more effect on the goodness of the milk. Only an idiot would bash UHT milk. For those cultures that have grown up with it, it is a tasty part of a healthy diet. I avoid non-UHT milk whenever possible to avoid the harmful bacteria that may well have contributed to my chronic gut disease.

An additional question I have. This is done by adding the same type of vitamin fish oil pills you buy in the drug store. Question is, Are the additives they are putting in the milk organic?

Not a big deal but I think people who drink it should be assured the vegetable oil being added to their milk is organic. Just to reiterate what others have said above, you CAN make yoghurt from UHT milk or at least, the brands that I buy in the UK , I make it on a daily basis and see our daily yoghurt as a foundation for gut health! Yoghurt made from UHT milk is delicious!!!

Have really enjoyed some of these articles. We will not always agree on what is good for us, each person has an individual and personal health journey, but many thanks for firing the debate! Helen Would you agree that fresh fruit and vegetables are better for you than heated and canned vegetables?

If taste were the only criteria I would have a 5 pound canister of MSG in my kitchen — but I know better. Did you ever consider that drinking milk itself is kinda gross? I mean, you are drinking the bodily fluids of an animal that poops all over itself and its friends.

Yet you will drink it a cow? Just a thought! It just seems a bit silly that you all are so passionate about preserving the nature of milk, yet it is quite UNnatural that humans consume the bodily fluids meant for baby cows. I do prefer raw milk to pasteurized however, I make kefir from UHT organic milk all the time. In fact it cultures quicker than raw milk since there is no competing bacteria. The yeasts and bacteria in kefir only feed off of the lactose in the milk.

My kefir grains are also growing very well in the UHT milk. On the other hand, if you want to make yogurt, the first step is to heat milk until it is relatively sterile essentially pasteurizing and then let it cool until you reach the proper temperature for the cultures to grow. I worked on a cruise ship with several Italians, and they love their morning cappuccino. Boy did we hear a lot of colourful language during those weeks. I think it was just that particular brand from Thailand or Malaysia.

Thank you for this information. My toddlers grandparents insist on giving him UHT milk whilst he is at their house despite my pleas against him having this milk.

As a child it would make me feel very sick and give me a headache if I drank. Since finding out that they use it too I have asked them not to give it to my son however they ignore my request and have continued to do so. Your site had provided me with information that I needed which I can print off and share with them to prove that this variety of milk really is quite unhealthy. And she says drinking raw milk has got to be one of the dumbest things you could do for your health.

Even the grass fed cows have mexicans picking up tubes out of the cows shit and sticking on to the udders, you know where that fecal matter ends up? Sure its not a lot, but these are how diseases are born and spread. I make excellent yoghurt with UHT milk. I use Activia as a starter, which I only use every 5th fermentation.

I agree. Notice, pasteurized milk lasts longer before spoiling, not forever. Microbes are what cause spoiling…. I drank uht milk for years. I was constantly at the drs getting endoscopes , blood tests etc.

I had been on PPI medication lansoperozole for years. I noticed when I went on holiday my condition improved. I stopped drinking uht milk and guess what? No more medication. It seems strange to me that the incidents of oesophageal , bowel , stomach and intestinal cancers have exploded in the western world in line with an increase in more people drinking uht milk.

Surely this warrents further investigation. In my opinion and I am still entitled to one I imagine , uht was the cause of years of Gastro intestinal upset and inflammation.

I have the evidence to support it. Higher energy levels , no inflammation , just for the record I am a non smoking very moderate drinker and a fitness instructor so my diet is A1. Check yourself on that please.

Wikipedia says that 7 out of 10 Europeans drink UHT milk. When I was in France 40 years ago that is all I drank. So it has been around for a long time. I would think that we would have figured out by now if it were truely bad for us. UHT milk does not need refrigeration. I am an American living in Switzerland, where many people drink UHT milk and give it to their babies. It tastes absolutely fine to me.

I can tell no difference between it and regularly-pasteurized milk. If a product will not support microscopic life, it is not likely to support human life. I appreciate the passion in articles such as this, but unscientific generalizations negate credibility. Nice comments by all participants. From Ontario Canada. My family recently went on a trip of a lifetime traveling around France for 6 weeks. We were shocked to find that fresh milk popularity so low.

A few places did not stock it! We tried many brands and our family did not like the taste. A couple of companies are trying to market UHT milk to Canadians. They will have a very hard time at doing this. That is unless the price comes down significantly. Canada is not one of them unless you are the remote north or camping?

Are you able to find raw milk in Ontario?? Or fresh milk? The best I can find is full fat, non-homogenized. But I was under the impression that the sale of raw milk was illegal, even through a CSA by buying parts of a cow…. The proof is in the pudding.

So I was sold on this raw milk deal, until I read a CNN article saying that raw milk is a culprit for food poisoning and even caused two deaths AND cwused two healthy people to come down with debilitating diseases. Read excerpt below:. What is your response to this?? What are your thoughts??? Raw milk is not necessarily antibiotic or hormone free.

The atibiotics and hormones are given to the cow so that it produces more, and then they show up in its milk even raw and its meat. How come you dont freak out when you buy a jar of pasta sauce, which stays good for years on a shelf? How about a can of tuna? Do you know how long meat has to cooked in a can for it to be stable? Do you ever question a jar of baby food?

A can of soda? A juice box? Or your inability to cope with something new? Are you banning those too? Dont forget they are also processed,so that they last months in a shelf, so they are the boogeyman too. Its a shame that a bunch of biggots come here to misinform people who may actually benefit from this product. To read more about the philosophy that prompts the posts on this site, please read my About page. Also, please refrain from personal attacks.

Trying to inform people about the industrialization of their food supply is NOT bigotry. I have friends who make yoghurt out of UHT all the time, and they get a much better consistency than I do when I make out of regular milk. Go figure?! Could UHT be different depending on country?

While it is true UHT can change the taste or smell of milk, there is absolutely NO scientific evidence that it is less healthy then raw milk. This is what happens when egg whites are cooked and change from clear liquid to white solids. There is absolutely nothing harmful about this process. When proteins are ingested, whether animal or plant based, they are rapidly broken down into small peptides and simple amino acids by enzymes in the stomach and pancreas.

The human body absorbs With all the live enzymes dead from UHT the milk is hard to process in the body. The lactate enzyme makes digestion of raw milk possible. Too many people have an intolerance to dairy because pasteurization kills the live enzymes that help digest the milk.

Fermented milk or cultured has great health benefits. It unfortunately makes me question the sources and the veracity therein about what is good and not good about UHT milk, though I have been biased towards raw milk because I have YET to find it here, and so I felt compelled to respond with what I know. Wat we know and hear is biased towards what the press purports as the best.

Which means you ultimately cannot claim it is good or bad and means we are unfortunately using our bodies as testing grounds. More on that later as I have found my own conclusions on this matter. The first is the fact that the food pyramid is woefully outdated and based on a healthy 18 year old MALE while frankly being too carb heavy. Carb heavy diets have been proven by many in the general public as well as some in the scientific community, to cause long term obesity and yoyo dieting. A once committed vegetarian professor from stanford stated the superiority of atkins in this regard.

Also while during the s food science has created Pastuerization which indeed helped curb diseases when raw milk used to sit at room temperature for DAYS.

And it is on those feedlots where unnatural death and disease is proven prominent. Raw milk supports local dairy but not big and to me this is the MAIN reason why the government is absolutely draconian towards raw milk farmers.

By filling up the media and press with how raw milk kills they are effectively controlling your food choice in the name of science and health when the bottom line is profit. What I learned is to always go into what you see on the news with open eyes but doubtful minds. Look for evidence and be able to back up your claim, or simply do what works for you.

Without an open mind I would not have known I do best on the old traditional atkins not the overly advertised new atkins with whole foods as well as foods that are processed minimally.

The short term ketosis then long term focus in favor of carbs from whole foods is a godsend on my health just not my taste buds. Abandoning pizza, chips, soda, etc. So I choose my health so to speak. On that note, regardless of your stance, you should ALWAYS support food freedom as freedom is not only the true, old fashioned American way, we are all different. I cannot do a vegan lifestyle but other people can.

So regardless of how you feel, we cannot and should not outlaw something that other people can consume without harm including raw milk, grass fed beef, and herd sharing related foods. So yes though I disagree with some of the pro raw milk drinkers out there, i think it is absolutely unjust and unfair for the USDA and FDA to outlaw the practice based on century old findings.

Is there a label? I have been a microbiologist for 21 years and the vast majority of problems come from organic milk. UHT milk is the absolute safest milk to drink.

There are near constant outbreaks of disease associated with raw milk. If you want to be healthy, instead of a statistic, drink UHT milk and stop risking your life for no real reason. The process that leads to this UHT, or ultra-heat-treated, milk is incredibly brief, compared to normal pasteurisation. Named after Louis Pasteur, who pioneered the idea, pasteurisation is aimed at killing tuberculosis bacteria and a few others that cause disease.

It involves heating milk to 72C F for about 15 seconds, then cooling it down. It doesn't kill everything, and many bacteria that aren't particularly harmful as long as the milk is refrigerated and consumed quickly remain. Most of the milk drunk in the United States, Australia, and New Zealand is of the pasteurised variety, says Hilton Deeth, a dairy expert recently retired from University of Queensland.

The milk can be stored for many months thanks to the sterilising effect of heat Credit: iStock. However, in many European nations, UHT milk is the norm. This milk is heated to double the temperature — C — for a mere three seconds. The high heat does its work almost instantly, killing all bacteria and most of the bacterial spores that can stand up to lesser temperatures.

Because it's nearly sterile, as long as it is packaged in a container that's aseptic, it will last and last. No bacteria means no spoilage, at least as long as the package is closed. Otherwise, you will get sick. Are ultra-pasteurized milk brands really selling us a useless product?

Does drinking raw milk represent a health risk? During the pasteurization process , milk gets heated and then packaged in a sanitary environment. Such milk can sit in your fridge for up to three months!

Well, as you might have guessed, opinions on the subject vary. But some people dealing with certain illnesses like cancer patients simply are not allowed to consume raw milk because the bacteria can cause more issues. In that case, sterile and completely safe ultra-pasteurized milk will be the only option. Small scale farmers can benefit from offering pasteurized milk but ultra-pasteurized milk is not a viable option for most of the farmers because of high equipment expenses.

Sure, many dairy customers love raw milk. You should remember, though, that it will only remain fresh for a couple of days. Some customers would like to buy milk that can survive for longer than that. Not everyone consumes this product every day and pasteurized milk would be a better choice for such clients.

Nutritionally, UHT milk is slightly poorer than fresh pasteurised milk; it contains around a third less iodine, and the quality of protein degrades during storage.

They only differ by a single amino acid, but this influences how they are digested in the gut. The breakdown of the A1 type can result in the formation of a peptide called beta-casomorphin-7, which some claim increases the risk of diabetes, schizophrenia, autism and heart disease.

So is A2 milk a neat idea or a cunning marketing ploy? Raw Milk you buy from the supermarket has been heat-treated or pasteurised to kill any harmful bacteria.