Does anyone have any info on the temperature at which raw milk starts to become harmful - protein, enzyme denaturation etc?
On dr mercola's site it says "When you heat milk, even with a small amount of heat, as low as 110° F., you can distort the configuration, or shape, of the protein, turning it from something good into something bad that will actually cause allergies and other autoimmune dysfunction."
Is this the temperature that denaturation STARTS?
I'm wondering, because i found a source of some delicious raw cheese that is heated to about 106° F. Is this too high/risky?
Thanks!
On dr mercola's site it says "When you heat milk, even with a small amount of heat, as low as 110° F., you can distort the configuration, or shape, of the protein, turning it from something good into something bad that will actually cause allergies and other autoimmune dysfunction."
Is this the temperature that denaturation STARTS?
I'm wondering, because i found a source of some delicious raw cheese that is heated to about 106° F. Is this too high/risky?
Thanks!
