Pasteurized Milk Increased Risk of Death and Bone Fractures - Probiotic Milk Products Do The Opposite

I found this article on GreenMedinfo by Case Adams, Naturopath about the difference between pasteurized milk and probiotic milk like yogurt and cheese. I thought I'd share some excerpts that I think might be very informative.

The article "Pasteurized Milk Speeds Death, Heart Disease, Cancer, Bone Fractures; Yogurt and Cheese Have Opposite Effect" is based on a large study from City University of New York published in the British Medical Journal. It followed 61,433 women between 39 and 74, and 45,339 men between 45 and 79...

Researchers followed the men for an average 11 years, and the women for and average of 20 years.

Researchers used a frequency questionnaire to correlate the amount of milk consumed by each group for 11 to 20 years.

Deaths rates, bone fractures, inflammation markers PGF2-alpha, and interleukin-6 numbers where collected from the groups.

Here is some of the data as repotted in the article:
Among the women.... three or more glasses of milk per day nearly doubled the incidence of death (by 93 percent) compared to those who drank none or less than one glass of milk per day.
Three or more glasses of milk per day in women also 
increased deaths from cardiovascular disease by over 90 percent 
and increased incidence of cancer by 44 percent. 
... three glasses of milk per day or more increased the risk of 
hip fractures by 60 percent and the risk of 
bone fractures by 16 percent. 
... the men also showed 
higher risks of death and cardiovascular disease  
from those drinking three or more glasses of milk per day – although only by about 10 percent. 
The real story of this study is hidden in the fine print...
... cheese, yogurt and fermented (cultured) milk had the opposite effect. 
Women eating 60 grams or more cheese per day (a couple of slices) in particular 
reduced the risk of mortality by at least 30 percent – 
and up to 49 percent (almost half) – when not cancelling out the effects of some of the nutrients in the cheese. 
... adjusted by age only, the effect is 49 percent, but in the model (3) where all the effects of the other nutrients that cheese contains are canceled, the effect is lessened.
When negative effects are measured, it is helpful to eliminate the possible positive effects from the milk in terms of nutrients from its harmful effects. But when the equation is flipped in the case of yogurt and cheese – the effects of the nutrients add to its benefits. 
Using this range, incidence of 
deaths from cardiovascular disease decreased from 37 percent to 52 percent, 
and deaths from cancer decreased from 5 percent to 15 percent among women who ate 60 grams or more of cheese a day. 
Both hip fractures and bone fracture incidence decreased among the women eating more than 60 grams of cheese a day – ranging from 
50 percent lower (by half) to 36 percent lower for hip fractures. 
Among men, even with the reduced follow-up period, mortality incidence among the men was reduced by between 14 and 18 percent – 
depending upon the model – while death from cardiovascular disease decreased by between 13 and 22 percent. 
Mortality from cancer was insignificant. 
Bone fracture incidence was also decreased among the cheesy men, ranging from 25 to 23 percent lower 
among men eating more than 60 grams of cheese a day. 
Yogurt and Fermented Milk Also Healthier 
Eating 400 grams of yogurt or fermented milk per day (less than two cups) was also healthier for both men and women. 
Compared to those who ate little or no yogurt or fermented milk, women experienced a reduced morality ranging from 14 percent to 38 percent, 
and reduced death from heart disease at between 7 and 32 percent. 
Cancer deaths also decreased among yogurt eaters, by between 19 and 25 percent. 
Bone fractures also decreased among yogurt-eating women. 
Hip fractures decreased by between 30 and 51 percent. 
Among men, 400 grams or more of yogurt or fermented milk a day decreased the incidence of death by between 10 and 17 percent, 
heart disease deaths by between 10 and 16 percent, and 
cancer deaths by between 11 and 17 percent. 
Yogurt-eating men also had 25 percent fewer hip fractures than non-yogurt eating men. 
.... 99 percent of the milk being consumed is pasteurized,  
... probiotics are breaking... sugar into harmless compounds. 
Still other research has indicated lactose to be problematic, especially for those with reduced availability of lactase. 
... casein and lactose – are also substantially broken down or changed by colonies of the right probiotics, which include species of lactobacilli. 
For this reason, many cheeses – especially mature varieties (allowing the probiotic fermentation process to continue) - are naturally low in lactose and galactose, as is most yogurt. 
Learn more about probiotics.REFERENCES:
Michaëlsson K, Wolk A, Langenskiöld S, Basu S, Warensjö Lemming E, Melhus H, Byberg L. Milk intake and risk of mortality and fractures in women and men: cohort studies. BMJ. 2014 Oct 28;349:g6015. doi: 10.1136/bmj.g6015.
Fordjour L, D'Souza A, Cai C, Ahmad A, Valencia G, Kumar D, Aranda JV, Beharry KD. Comparative effects of probiotics, prebiotics, and synbiotics on growth factors in the large bowel in a rat model of formula-induced bowel inflammation.  J Pediatr Gastroenterol Nutr. 2010 Oct;51(4):507-13. doi: 10.1097/MPG.0b013e3181df5ff2.
Portnoi PA, MacDonald A. Determination of the lactose and galactose content of cheese for use in the galactosaemia diet. J Hum Nutr Diet. 2009 Oct;22(5):400-8. doi: 10.1111/j.1365-277X.2009.00948.x.
Astrup A. Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies. Am J ClinNutr. 2014 May;99(5 Suppl):1235S-42S. doi: 10.3945/ajcn.113.073015.Modler HW, Kalab M. Microstructure of Yogurt Stabilized with Milk Proteins. J Dairy Sci. 1983 Mar; 66(3), 430–437.
Adams C. PROBIOTICS-Protection Against Infection: Using Nature's Tiny Warriors To Stem Infection and Fight Disease. Logical Books, 2012.

So here are my two cents. I do not have a double blind study or a published research paper to sight, but I think you can easily extrapolate from this research that the benefits of fermented and particularly the probiotic milk products like cheese, yogurt and fermented milk, that raw, unpasteurized milk & milk products have similar health advantages. This is particularly true when you take into account the similar probiotic profile that raw milk has when compared to fermented milk products. Raw milk also has all of the healthy natural lactase, enzymes, vitamin D, magnesium and non-denatured fat and protein, which are destroyed during pasteurization, so therefore they no longer exist in regular, pasteurized milk. 99% of milk consumed is pasteurized. The aforementioned properties of raw milk mitigate most (if not all) of the pasteurized milk health problems.

Like I always say, do your research and make up your own mind.

Thanks!
Sifu Marcus


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