Paul Saladino· MD
a high level pasteurization of dairy Beyond 65 degrees Centigrade appears to change the confirmation of whey protein perhaps making it more allergenic or abrogating some of the benefits of native whey protein
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
a high level pasteurization of dairy Beyond 65 degrees Centigrade appears to change the confirmation of whey protein perhaps making it more allergenic or abrogating some of the benefits of native whey protein
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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.
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