When you rapidly heat milk, it denatures the proteins, flattening them so the enzymes can’t do what they’re supposed to do. In other words, it makes the milk protein significantly harder to digest! Look at what happens when milk is ultra-pasteurized at high temperatures versus when it is pasteurized at low temperatures:

“Whey protein denaturation plateaued at about 88% following a UHT heat treatment of 149°C for 10 s. However, it reached about 88% with a vat heat treatment of 82°C for 5 min and reached 95 to nearly 100% after 10 to 15 min. Vat processing under pasteurizing conditions at 63°C for 30 min resulted in less than 10% denaturation.”

(source)

Now, that’s scary. No wonder more and more people are starting to think of themselves as intolerant to casein (the protein found in milk).

Not only do pasteurization and UHT processing kill off the enzymes present in milk needed to digest the casein, the casein itself is altered to the point of being indigestible!

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