Hm, that's comforting since I live in Canada (plus we have bagged milk... you guys need to try bagged milk). Anyway, with flash pasteurization, it's probably a more effective method of killing bacteria. By slow cooking, who knows if you might eventually get some bacteria that just manages to not die during that slow cook. Of course retaining the vitamins is good. You know what, they should pasteurize it and then maybe add back whatever vitamins get destroyed by pasteurization or something.- The method enjoyed by Europeans and Canadians is different from the one enjoyed by Americans - Pastuerization involves a long slow cook at an exact temperature that will optimally kill all of the potentially harmful bacteria while leaving some of the good bacteria and enzymes -
- The American method requires a faster pastuerization at a much higher temperature (flash pastuerization) - All bacterial life is destroyed as well as most of the enzymes we would use to digest the milk - This milk is much harder to digest, taxes our pancreas more and has less nutritional value than the milk of our neighbors' cows
Once you add in any concern about Hormones there should be very few reasons to drink cow's milk - IMHO European and Canadian cheese is almost universally better - Slower pastuerization = More bacteria = More colorful and flavorful cheese
I'm still not sure what the hormonal concerns are though. Are we really so certain about that? It's not like we're getting stuck in the artieries with steroids, we're eating something that got stuck. It's sort of like microwaving: it's horrible to get it, but we don't care about that with an animal since we're butchering it to eat it. So all we need to worry about is how it affects the nutrition of the food, and if it does or doesn't create dangerous compounds from the unusual method of heating those foods wouldn't normally encounter.
