Paul Saladino· MD
When cheese is heated in the pasteurization process, the conformation of the whey proteins change and can trigger autoimmune reactions.
Loading…
The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
When cheese is heated in the pasteurization process, the conformation of the whey proteins change and can trigger autoimmune reactions.
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
So pasteurized means the milk has been heated 160, 200 degrees. That seems to change the confirmation of the whey protein in the milk.
It's very different than a pasteurized dairy. When you heat milk, you are changing the conformation of proteins in the milk. We know that whey protein is beneficial, especially when it's not denatured, when it's not heated, casein, all these things.
the problem is that it changes the conf of certain proteins in the milk and the research looks like it's a whey protein