Ridding Your Body of Acidic Wastes 27
In the United States there has never been a law prohibiting the removal
of amylase from honey. One might expect brands of honey sold in health-
food stores to contain amylase, but most of this honey is clear, an indica-
tion that the pollen in which amylase is found has been fi ltered out.
While honey is the best source of the starch-digesting enzyme amy-
lase, the raw cow’s milk cheese sold in many health-food stores is a rich
source of the fat-digesting enzyme lipase and protease, a protein-digesting
enzyme. The high fat content of cheese, however, makes it wise to follow
the folk wisdom of the cheese-loving Dutch: “At breakfast, cheese is gold,
at lunch it is silver, and at dinner it is lead.” Eating this high-fat dairy
product in the morning and at noon, but not in the evening, agrees with
the digestive process. In the daytime the body digests and absorbs food
quickly, but in the evening and at night digestion slows down.
It was common for physicians in the early part of the twentieth cen-
tury to use raw milk and butter made from raw milk for therapeutic
purposes. Raw milk has a cortisone-like factor that prevents stiffness
in the joints.^10 It was also used by physicians to alleviate the symptoms
of diabetes until insulin came into use. Louis Pasteur discovered that
milk heated to 140 degrees for one-half hour was enough to kill bacteria
without destroying any of the nutrients. Port Madison Goat’s milk
farm in the Seattle area follows this procedure to preserve some of the
enzymes in the milk. Their baby goats thrive on goat’s milk heated at
140 degrees but get sick if the milk is heated to 160 degrees. Given the
deterioration in health of newborn goats who are fed milk just 20
degrees hotter than Pasteur’s infection-preventive 140 degrees, how
healthy could it be for human babies to be fed milk steam heated at the
boiling temperature of 212 degrees? This is the temperature at which
the agribusiness dairies heat their milk.
At this temperature practically all the nutrients in the milk are
destroyed as is the acidity needed to break down the calcium.^11 The
purpose of boiling the milk at 212 degrees is not to keep the public safe
from disease-causing bacteria but to extend the shelf life of the product.
The law, which requires pasteurization of milk to kill off bacteria,
should prohibit the heating of milk for purposes that have nothing to
do with the prevention of infectious disease. A brand of milk that seems
to last forever in the refrigerator has been heated at such a high tem-
perature that all its nutrients have been destroyed. Five years ago I
noticed that during the summer, even some nonorganic milk in my