“the casein itself is altered to the point of being indigestible!” UHT can alter the structure of milk proteins, but as one reader pointed out above, any form of heating will cause protein breakdown.
Raw milk tastes great until you get sick or someone dies from it, then its not so good is it? todayReply herojig saysThat’s so true. Rebecca saysAre you able to find raw milk in Ontario?? People say they haven’t tasted such good milk in 30 years. 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.Reply Milk is significant for protein and calcium. I also found another article you might be interested in. They are especially beneficial to bodybuilders who use denatured proteins. The shelf life is five times longer than regular milk. Who has leaky gut disease? I mix skim and low fat 50/50. Hmm… in the times of raw milk (my mother’s generation), the problems of digesting milk weren’t there. Drink your milk and enjoy it.Reply Thanks for bringing some actual science to the comments section. I have Crohn’s. There is absolutely nothing harmful about this process. I drank and used the “brick” milk, UHT milk, that is sold in Europe. An eye-opener!
Thanks for your research and enlightenment. But the rest of us can probably do dairy just fine, so long as it’s in its natural state. Our microbial flora reproduces fine regardless of the bacteria in our milk, or even if we consume no dairy products at all.
I’m angry because I was not informed of this on the container. This canned evaporated milk from Carnation is milk with half of the water removed, giving you more milk in less space. Shelf-stable, or no-spoil milk as it is sometimes called, is simply milk that doesn’t go into the refrigerator until after it’s opened. I prefer Mother Nature and her amazing bounty. So, I doubt it’s unsafe considering most Spaniards live much much longer than Americans.Reply
?Reply I have to say that sometimes I prefer the taste of UHT over plain regular milk. I noticed when I went on holiday my condition improved. From afar it seems like a another terrible thing of Europe to have a small kitchen fridge. Even Organic Lactose Free milk works great to make yogurt. I love raw milk. But, without a doubt, you can make fine yogurt with it. If we want to believe we’re a country that has food freedom we need to change ourselves. Loved this! We use the old slow low temperature batch pasteurising method, heating it to between 63˚C and 65˚C (our pasteurisation vessel can’t easily be more accurate than that) and holding it there for 30 minutes.