Organic Milk: Healthfood Trojan HorseHealthy Living
By marketing their milk as certified USDA Organic, an ever increasing consumer base willingly buys it paying roughly double the price per gallon of regular, pasteurized store milk. The truth is, Organic Valley and Horizon’s ultrapasteurized organic milk is really just as unhealthy as regular, pasteurized store milk.
I’ve often thought if I HAD to choose between them, which milk would I select as being better: regular, pasteurized milk from the store or ultrapasteurized organic milk? That’s a toughie. Neither choice is optimal as there is no clear winner.
Both are highly processed milks, both contribute to poor health and chronic illness in general.
Pasteurized Store Milk: Clearly Not Good for You
On the one hand you have regular, pasteurized store milk that comes from sick, confined cows that are injected with hormones and other drugs. They are fed unnatural, GMO, pesticide and antibiotic laced feed with no access to fresh green grass. These cows stand on cement floors their entire lives and usually die within about a year and half. Incidentally, the true lifespan for a healthy dairy cow should approach 15 years.
Milk from these confined cows NEEDS to be pasteurized as it is loaded with pus and pathogens because of the filth and chronic mastitis they endure.
Ultrapasteurized Organic Milk: Still Bad for You!
On the other hand, you have ultrapasteurized, organic milk. A consumer with only partial knowledge of how milk is processed is easily lured into buying this milk because on the surface, it seems so much healthier. After all, the cows don’t get any antibiotics, steroids or hormones, right? It’s certified USDA Organic. Doesn’t that mean something?
While the cows producing organic milk may not be subjected to the drugs and antibiotics used on conventional dairy operations, the milk coming from an organic-industrial complex is even more highly processed. For example, ultrapasteurized (UHT) organic milk must be subjected to a temperature of 280F for at least 2 seconds (this compares with standard pasteurization temperature of about 161F). Such a high temperature results in a product that has extended shelf life and can remain unrefrigerated for up to 6 months in aseptic packaging.
I find it outrageous that Organic Valley and Horizon frequently display their aseptically packaged, organic dairy in the refrigerated section of the healthfood store! Turns out that consumers (particularly those in the US) are much more likely to be duped into buying organic milk if it is displayed in the refrigerated section. Buying organic milk unrefrigerated on the shelf goes against intuition and just doesn’t seem very natural, does it?
Moms buy individually sized aseptic packages of Organic Valley milk and put them in their children’s lunchboxes with ice packs! If they only knew that this milk is so dead that it doesn’t even require refrigeration they might rethink their choice of beverage.
Ultrapasteurized Organic Milk: Auto Immune Disorder Link
Why is ultrapasteurization so bad? The high temperatures used to ultrapasteurize organic milk damage the fragile milk proteins so completely that the enzymes the body produces to digest them do not work as they no longer “fit together” like puzzle pieces. These undigested proteins then make their way into the bloodstream due to “leaky gut” syndrome, which nearly all Westerners suffer from to some degree. At that point, the body identifies them as foreign proteins and mounts an immune response, better known as allergies, asthma, eczema and other symptoms of auto immune disorders! Ultrapasteurized milk cannot even be cultured into yogurt in your own home using a standard yogurt culture and yogurt machine.
This stuff is dead, dead, dead folks.
There is no way that it can be considered healthy even if it is labeled USDA organic.
The enhanced immune response that occurs from drinking ultrapasteurized milk has the potential to lead to milk and dairy allergies pretty quickly. I remember when my first child was nursing, I drank a lot of Organic Valley ultrapasteurized milk. My son spit up so badly during that time that there was some concern that he had a reflux disorder. Remarkably but not surprisingly, when I stopped drinking the Organic Valley milk, his reflux problem resolved. I have no doubt that if I had continued drinking this milk and had weaned my son onto it that he would undoubtedly have a milk allergy today. Fortunately, I wised up in time to get off that poison!
Trading Drug/Pesticide Residues for Estrogen Mimickers
While a consumer may be reducing his/her exposure to antibiotic and pesticide residues by choosing Organic Valley milk, this is by no means a guarantee to less chemical exposure. Processors of organic milk frequently heat the milk to the required 270F AFTER the milk is in the aseptic package or plastic jug!Another option, just as bad, is to fill the package or jug with boiling hot milk that has not yet cooled down! This releases high levels of endocrine disrupting phthalates (the notorious BPA as well as several others) used in the packaging into the milk! Most everyone now knows never to heat food in a microwave with plastic wrap on top for this very reason. It’s a shame more people aren’t aware of the tremendous endocrine disrupting potential of drinking ultrapasteurized, organic milk!
What to Drink Instead of Organic Milk
As you can see, it is an extremely hard decision to pick which milk is more unhealthy: regular pasteurized store milk or ultrapasteurized organic milk.
Better not to have to make the decision at all and seek out fresh from the cow (or goat), safe, healthy whole milk from a grassbased farmer in your local area. And, if you are fortunate enough to have a source for this type of health giving milk, don’t run out and buy a half gallon of ultrapasteurized organic milk from the store if you temporarily run out of the fresh from the farm variety. In those situations, it is best to simply go without. The risks from consuming ultrapasteurized store milk even on occasion are simply too enormous to ignore.
Sarah, The Healthy Home Economist
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