|| According to a statement from the year 1906, pasteurization does not change the chemical composition, taste, digestibility or nutritional qualities of milk. Since then, science has proved that statement wrong. Pasteurization not only changes the milk, but also turns it from a healing food to a potentially harmful food. Research from the Weston A. Price Organization shows pasteurization destroys enzymes, diminishes vitamin content, denatures milk proteins, destroys vitamin C, B12, B6, kills beneficial bacteria, promotes pathogens, and is associated with allergies, tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease, and cancer.
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