I recall reading in a book many years ago that the phosphorous in pasteurized milk is unavailable because in the process of pasteurization, the enzymes are killed off. One of which is (I believe) phosphatase. Phosphatase makes the absorption of phosphorous possible. In fact, the criteria of whether the milk is adequately pasteurized is the destruction of phosphatase.
Sharon >Cows milk has a high phosphorous content, and while this is needed for >the absorption of calcium into the human body, because the ratio is so >high it actually pulls available calcium from the blood and body >fluids when it is eliminated. > >The body then responds by pulling calcium from the bones to make the >available calcium in the body fluids return to proper levels. This >also happens with the ingestion of other foods of high phosphorous >content, eg coke. > >When investigations are done of people taking cows milk, a high >concentration of calcium is found in the blood (which the dairy >industry trumpets) but in fact the available calcium has come from the >bones and other places that need it (which the dairy industry >ignores). > >Cows milk is good for cows not people. > >Ivan. -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
