Pasteurization destroys more than just microbes.
Commercial dairy products often boast that they have been
pasteurized, as if to imply that this is some kind of improvement.
Granted, pasteurization does kill harmful microbes that can
cause acute illness, but in the process the high heat can
destroy essential vitamins. Enzymes in particular are very
sensitive to the high heat. Virtually all enzymes are destroyed
when milk is pasteurized. One enzyme of special interest is
called phosphatase. This enzyme's primary purpose is to buffer
the acidity of phosphorus, as cow's milk is naturally high
in phosphorus. Apparently, Mother Nature considered the excess
phosphorus to be a problem and thus created the phosphatase
enzyme to offset this problem. Most reports on phosphatase
will say that it improves the absorption of calcium, but this
is only half the story. Basically phosphatase is a very alkaline
enzyme, and it is this alkalinity that enables it to buffer
the acidity of phosphorus. Unfortunately, almost all commercial
milk products have been pasteurized. The high heat used in
pasteurization destroys all the enzymes present in the milk.
So unless you buy raw unpasteurized milk, you will not be
getting any enzymes. This may explain the discrepancies regarding
the health effects of milk products. Many studies have reported
that people with a high intake of dairy products, had a high
incidence of osteoporosis. While conversely, many populations
with a high intake of raw milk, had a lower incidence of osteoporosis.
The phosphatase enzyme may have been a factor in these conflicting