Processed Milk and EOE
There is mounting evidence that processed milk is the primary cause for the newly developing epidemic of eosinophilic esophagitis (EOE). The rise of EOE began after the widespread consumption of ultra heat treatment (UHT) pasteurization and micro fluidization homogenization of our milk in the early 1990’s. Louis Pasteur recommended heating milk to 72° C for 15 seconds. UHT heats milk to 140° C. Homogenization is a process to reduce the fat droplet size so that milk doesn’t separate in the…