Why the kefir should NOT be pasteurized!

Posted by Narey - 06/20/11, 04:25 pm

The question of whether or not it is OK to eat pasteurized kefir keeps popping up, so I thought I would address it in detail.

First, it is important to understand why raw kefir is beneficial for an autoimmune sufferer. Here is what the problems are in autoimmune disease. 1) We are unable to digest dietary proteins because we lack pancreatic enzymes. 2)These dietary proteins are the only source of vitamin B12.3)These dietary proteins are also the only source of the essential amino acids that have been found in numerous studies to be lacking in autoimmune sufferers. 4)If these dietary proteins are not properly broken down, not only will we lack B12 (which is necessary for every cell in our bodies) and essential amino acids, these undigested proteins will pass directly into our bloodstreams and create an "immune response". This is what we saw in the pictures and studies that have been posted here and in the book on lupus.These "denatured proteins" have been found in nearly all autoimmune diseases. They are called amyloids. (amyloids are just improperly folded proteins)

The inability to digest proteins because we lack pancreatic enzymes is almost always accompanied by an overgrowth of pathogenic yeasts and bacteria.

Here is why raw kefir will address all of these issues.

Kefir is made from raw milk. Raw milk contains B12. Pasteurized milk does not.

Raw milk contains 60 living enzymes, pasteurized milk contains none.Several of the enzymes in raw milk, including amylase, phosphaases, and lipases break down starches, fats, and phosphate compounds to make the milk more digestible.Other enzymes like catalase, lysozyme, and lactoperoxidase help kill unwanted bacteria both in the milk and in our bodies. (Remember the bacteria overgrowth in autoimmune disease.)Another enzyme in raw milk is lactase. When milk is pasteurized, this enzyme is destroyed and people may experience 'lactose intolerance' as a result. Another missing enzyme is phosphatase. Phosphatase is necessary for the assimilation of calcium.Pasteurization also results in the loss of vitamins A,D, and E. And of course B12.

During pasteurization, the milk is forcefully heated to high temperatures in a process that resembles nothing it would be exposed to in nature. This process 'denatures the proteins'.They are deformed and broken up in such a way that the body thinks they are foreign and mounts an immune response against them. This is of grave importance to an autoimmune sufferer. Of course, with raw milk this is not the case. In fact, when the raw milk is then made into kefir, the proteins are partially digested and therefore much easier for an autoimmune sufferer to process. Your body will now be able to create essential amino acids.

When live kefir grains are added to raw milk, they use the enzymes, beneficial bacteria and all of the other nutrients that are present in only raw milk to create the amazing food-kefir- that will help heal and restore your body.

Pasteurized milk is not only not beneficial for an autoimmune sufferer, it is extremely harmful. The lack of enzymes necessary for proper digestion, lack of B12, and especially the 'denatured proteins' (which are to be avoided at all costs) are the primary reasons why. Pasteurized kefir is not a shortcut, it is a deadend.

by redheadRA June 18, 2011

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Annesse Brockley has written a book in which she details her own illness, diagnosed as Lupus, and her struggle to regain health. It was when she inadvertently happened upon the cure that she really investigated and read the varied research she illuminates in her book. It all comes together and then the reader is led to understand what the cure is and how to begin to effect it in their own health. We are attempting to gain health through her discoveries.