The story is a big one, we will have to discuss it in layers.  I’ll start here, as this was news to me.   Have you heard of HTST and UHT pasteurization types and their effects?   Today, is a share from one of my brave news watchdog sources, “The Health Ranger”.  Before you sign up with him, be forewarned, he is not afraid to be opinionated and emotional, and we may need to do some sorting sometimes.  He does provide links to follow up his claims, and some are better than others.

“Outside of raw milk, the best choice for consumers is low temperature pasteurized milk that is heated to a temperature of 145 degrees for 30 minutes. This pasteurization process kills any potentially harmful bacteria while leaving the majority of the micro life in the milk untouched. Unfortunately, this low temperature pasteurization is uncommon. If you are unable to find low temperature pasteurized milk the next best choice is hormone and antibiotic free HTST milk. This option is thankfully becoming more available, particularity in health food stores, due to public demand for healthier options. If you see organic milk with the letters UHT on it, or an expiration date months in the future, you’re much better off not purchasing it.  Learn more: http://www.naturalnews.com/035860_organic_milk_pasteurization_UHT.html#ixzz1us45g5tl”

So from Ayurvedic point of view, UHT non organic milk is the most amagenic, creating many incomplete products of digestion and devoid of prana.  His 145 degrees for 30 minutes is different from Dr. Ramakant Mishra’s, which is to bring it to a boil – let it climb the pot 3 times – to break up protein molecules into smaller pieces.  Whereas just under boiling he says makes them stick together and be more phlegm producing, harder to digest.  I find I handle pasteurized milk better with this boiling 3X method.

Raw milk can be brought to just under 117 degrees, which would burn our finger (scorching hot!) I believe that is the temp at which the natural enzymes in milk get destroyed according to raw milk folks.  According to Ayurvedic wisdom the more important issue is what is going on with our own inner enzymes.  We are designed with many, 42 major categories of enzymes for not just functions in the alimentary canal, but each tissue and other body functions have their own type, categories identified centuries ago by ayurvedic physicians.  It is not about ingesting a plant’s enzymes, but about having healthy “agni” to be able to digest it on our own.  This is a very different discussion, and much more sustainable than the eating of raw foods.  That said, there are other factors in how the food is prepared, or processed which do influence digestion and absorption of nutrients, such as above!

Best,

Ysha