Regarding allergy, research has shown that raw milk and pasteurized milk do not differ in their anaphylactic-sensitizing capacity when tested in both animal models (Poulsen et al., 1987 McLaughlan et al., 1981) and in human clinical trials (Host and Samuelsson, 1988). The authors of the PARSIFAL study concluded that “ raw milk may contain pathogens such as salmonella or EHEC, and its consumption may therefore imply serious health risks… At this stage, consumption of raw farm milk cannot be recommended as a preventive measure.” (Waser et al., 2007) raw milk consumption because no objective confirmation of the raw milk status of the farm milk samples was available.” In fact, in the study, about half of the farm milk was boiled (Waser et al., 2007). The authors of the PARSIFAL study clearly indicated in the paper that the “ present study does not allow evaluating the effect of pasteurized vs. The PARSIFAL study found an inverse association of farm milk consumption, not raw milk consumption, with asthma and allergy. The PARSIFAL study (Waser et al., 2007) has been misused by raw milk advocates ever since it was published. 40:1219-1223.īack to top Raw milk does not cure or treat asthma and allergy. Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals. Relative efficiency of yogurt, sweet acidophilus milk, hydrolyzed-lactose milk, and a commercial lactase tablet in alleviating lactose maldigestion. Journal of the American Dietetic Association. Allaying fears and fallacies about lactose intolerance. Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans. Yogurt that showed a benefit towards lactose intolerance typically contained 10 7cfu/ml or higher levels of Streptococcus thermophilus and Lactobacillus bulgaricus, and these microorganisms were purposely inoculated during yogurt manufacturing (Lin et al., 1991 Savaiano et al., 1984). However, raw milk does not contain the same types of microorganisms at the similar levels that are found in yogurt. This enhanced digestion of lactose has been attributed to the intra-intestinal hydrolysis of lactose by lactase secreted by yogurt fermentation microorganisms (Lin et al., 1991 Savaiano et al., 1984). As discussed in a later section (claim 4), raw milk does not contain probiotic organisms.įermented dairy products, especially yogurt, have been reported to ease lactose mal-absorption in lactose intolerant subjects (McBean and Miller, 1984 Lin et al., 1991 Onwulata et al., 1989 Savaiano et al., 1984). Raw milk advocates claim that raw milk does not cause lactose intolerance because it contains lactase secreted by “beneficial” or probiotic bacteria present in raw milk. All milk, raw or pasteurized, contains lactose and can cause lactose intolerance in sensitive individuals. People with lactose intolerance lack the enzyme, beta-galactosidase or lactase, to break down lactose into glucose and galactose during digestion. Lactose concentration in bovine milk is about 4.8%. Lactose is a unique disaccharide found in milk. Raw milk does not cure lactose intolerance. The review below is based on scientific literature. In this document, the FDA provides a close examination of the myths associated with drinking raw milk. Pasteurization effectively kills raw milk pathogens without any significant impact on milk nutritional quality. These studies, along with numerous foodborne outbreaks, clearly demonstrate the risk associated with drinking raw milk. Raw milk can contain a variety of disease-causing pathogens, as demonstrated by numerous scientific studies. Regulatory Actions by FDA Relating to Raw Milk and Raw Milk Products
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