Milk is a History, History with a Mystery..............
Bingshoti Milk
This page describes the function of nutritional components in milk: Energy, Water, Carbohydrate, Fat, Protein, Vitamins, Minerals, and Minor Biological Proteins & Enzymes. Links are provided to move the reader to pages that present the content of specific nutrients in milk, important background information on the chemistry of
milk carbohydrate (lactose), fat, protein, and enzymes, and other topics that are covered in more depth. Milk is a good source of thiamin, riboflavin and vitamin B12 . Milk contains small amounts of niacin, pantothenic acid, vitamin B6, vitamin C, and folate and is not considered a major source of these vitamins in the diet. Did you know that pasteurized milk has been heated to such high temperatures that the fragile proteins become denatured? “Denatured” means they have been altered at the molecular level. So, when you ingest pasteurized milk, your body literally does not know how to digest it. Instead, your body thinks it’s a foreign substance, and attacks it as such. Your body alerts it’s best defense, the immune system, and does all it can to get rid of this invader. This is the exact reason why so many people have trouble digesting pasteurized milk. Lactose intolerance and milk allergies are the most common responses people have to pasteurized milk, but did you also know that other common issues such as asthma, seasonal & food allergies, autism, asperger’s, ADD, ADHD, and more are all linked to the body’s immune response to food? I’m not necessarily saying that pasteurized milk is the root cause for all these disorders, but I am saying that they absolutely, unequivocally, exacerbate the issue.
