Sandee said, > am I understanding what has been said to mean that when fresh milk is heated the properties of the product are changed, just as they are when oil is heated? <
No, heating milk is not a problem, otherwise it would not be safe to cook with milk (custard, etc.). Pasteurization is not simply heating milk, it is heating milk to a very high temperature (500 degrees) under pressure (to keep it from boiling or curdling). This unnaturally high temperature rearranges the milk constituents into something not good for our bodies. Terry Chamberlin __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
