I'm curious as to where you have read this. Everything I have read says that most pasteurization happens at 160-180 degrees, which, is at a lot higher temperature than the breaking point of almost all enzymes (118 degrees), and a lot of vitamins, and nutrients. I've read a lot of random blogs, and, private sites, posts about how people "know" that pasteurizing doesn't harm anything, but have never actually read any facts on the issue, just one opinion after another. If you could, PM me what you have seen, so I can read it for myself, so if I'm wrong, I can change what I tell people.




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