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Paleolithic Eating Support List <[log in to unmask]>
Subject:
Re: Yoghurt and its dangers...
From:
Rob Bartlett <[log in to unmask]>
Date:
Thu, 27 Mar 2003 12:25:56 -0500
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Paleolithic Eating Support List <[log in to unmask]>
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> Fermentation basically just removes the lactose.

And converts it to lactic acid and carbon dioxide.  Lactic acid in yoghurt
lowers the pH to under 4.5.  Pathogens cannot survive below a pH of 4.5.
And the probiotic strains also help outcompete pathogens.  There is,
therefore, no health basis for pasteurizing milk used in yoghurt production.

Rob

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