Remember these? The days when milk tasted better than Coke. Branded drinks didn't stand a chance, until pasteurisation killed off demand for milk as a drink.
Today I experienced something I hadn't done for forty years. I had just finished whacking tennis balls with my coach for one and a half hours, and for the first time strayed over to the shop of the Country Club, I had recently joined, to find some refreshment. While browsing the options available, I noticed that one whole fridge was packed with a single brand of what it termed 'whole milk'. I wouldn't normally buy milk after sport. Usually I'd go for some branded drink like Gatorade, but the whole fridge was filled with nothing else, and it made me curious.
The first sip was a shock. I hadn't tasted milk topped with cream for nearly forty years when we used to run a Shropshire dairy farm. The second mouthful I realised what we had been missing all these years since supermarket pasteurised milk was all we were permitted to buy by government regulators.
But why? It's simply because, if real unpasteurised whole milk was made available, brands like Coke, Gatorade and other artificial drinks filled with colourants and preservatives wouldn't get a look-in. There wasn't even one such drink available in this store, where hundreds of people play sports every day. There's no point. They all want the milk.
Pasteurisation has done as much to ruin health as any regulatory measure. If so much food value was made available so cheaply, vitamins, minerals combined with delicious irresistible taste, the food industry wouldn't have a role. And that, of course, is why pasteurisation was brought in. Somehow milk had to be stopped.
Next time I'm in the Country Club, I'll buy four pints, one to drink immediately, two for the house and one to make yoghurt. It makes me feel angry that we've been deprived of such a simple pleasure as whole unpasteurised milk by government regulators for so long, and of so much simply available good health. What they haven't stopped by de-qualifying the milk-drinking experience by killing off its taste and food value, they've done with media propaganda against dairy products. You can hardly read a health magazine anywhere without some anti-milk propaganda being included. Yet whole unpasteurised milk is simply the most competitive way to get cheap healthy food into people that exists. In a world dominated by chemical corporations, this little natural secret is another one that just had to be got rid of.
For a couple of months, while I'm still in my winter home, I will carry on enjoying the discovery of real milk, even though we're right in the tropics. The crazy thing is that when I get back to Shropshire, where there are more cows per acre than anywhere else on the planet, I won't be able to drink real milk. That's the power of corporations who have manipulated law-making and regulation of foods in their own interests through all my adult life.
TetraPak's soulless description of the pasteurisation process -
Beverage pasteurisation is the heat-treatment to eliminate micro-organisms present and to ensure the desired shelf life for the beverage. The carefully designed pasteurisation process safeguards flavours and nutrients in the beverage product.
The pasteurisation conditions are chosen for each beverage based on its specific properties. The temperature ranges from 85°C for juices to 138°C for Asian teas and the holding times typically vary between 5 and 30 seconds.
For beverages that are packaged aseptically and do not require refrigeration, it is necessary that aseptic conditions are secured throughout the process, preventing any recontamination of the pasteurised product. Other pasteurisation systems are designed for cold-filling, where the hygienically filled beverage is distributed in the cold chain, or for hot-filling of beverages to be shipped at ambient conditions.
Tetra Pak’s pasteurisation systems are designed for high energy recovery and minimal product waste that ensure low operating costs and maximum protection of the environment. The flexibility to handle a wide range of beverages in the same pasteurisation system, allows producers to respond quickly to new market needs.
We Could Have Had This
Eminent Natural Hygiene proponent Dr. Herbert M. Shelton devotes a large section of one of his books (Orthotrophy, freely available from soilandhealth.org) to the enormous difference in health value existing between pasteurized milk (not health- and in fact disease-promoting) and unheated raw milk.
Additionally, the value of raw milk is very different according to soil quality and the way in which the animals are kept. This is described in some detail by dentist Dr. Heard in his book "Man Versus Toothache" [which you can also download from soilandhealth.org]. He describes how RAW milk from cows that have grazed on grass rich in minerals and trace elements, constitutes an excellent source of all elements needed for maintaining and restoring dental (and likely other) health, while pasteurized milk has lost all tooth-building and -protective (as well as possibly all other health-giving) values.
Why sound so surprised that milk is an all round deliverer of life's health requirements? Calves grow from the moment they are born into strong adults on nothing else. We humans are no different in our needs. God, we sound dumb sometimes, when the simple truths of the world have been obliterated by commercial interests. The media are the greatest threat to our health of all. Common sense would tell you that their hatred of milk is nothing other than sheer envy.