These processes become more difficult as aging occurs. The minerals that are cauterized at pasteurization temperature often become glass-like and sharp, frequently lacerating liver, blood and nerve cells. In a body that is unable to produce quality mucus and other protective agents, lacerated cells is very often the cause of allergies when drinking pasteurized milk. Pasteurized fats become lipid oxides which are known carcinogens. Pasteurized proteins foster tremendous accumulations of uric acid in many individuals, often causing gout, muscular and glandular fatigue.
Pasteurized dairy causes varying degrees of osteoporosis and dental caries.
Many individuals produce tremendous amounts of mucus to eliminate the toxins from pasteurized dairy. Pasteurized dairy frequently causes varying degrees of loss of concentration, loss of focus and loss of mental clarity. Bacteria breeding in pasteurized dairy become mutant and foreign to the human digestive system, often causing severe illness and sometimes death. Raw whole milk promotes quality tissue development, natural antibodies, and general good all around health. Raw whole milk, and, especially, raw cream promote calm and protected nerves.