Always stick to pasteurised milk

NAIROBI: Milk is so nourishing that it is often referred to as food fit for the deity. However, unpasteurised milk has many side effects including eczema and digestion problems especially to those who are intolerant to it. It has also been associated with the rising cases of tuberculosis (TB) although it has not yet been proven scientifically.

What makes unpasteurised milk 'dangerous' is the sensitivity of the product. The moment it comes into contact with any little dirt it instantly becomes contaminated. That is why all milk should be pasteurised by heating at high temperatures to kill germs. The ultra-heat treatment improves the milk quality but has less adverse effect on its taste and nutritional value.

Although milk hawkers sell the product at an affordable price, the consequences of consuming such milk are immense.

The main problem of hawked milk is the way it is handled.

Contamination starts right from the milking yard. Dirt clinging to the cow's teats, if not well washed may drop into the milking can. Also if a plastic container is used for carrying the milk, the plastic residues can contaminate the milk.

That is why there are special cans made of uranium, which are meant for milking but most farmers use the cheap plastics, not knowing the consequences.

The transportation of the milk also from the farm affects the quality of the milk. It is kept in plastic containers, which are usually loaded to a motorbike. The heat from the motorbike and sun makes the germs to multiply and become active. By the time it is being boiled or used for making tea, it is already too contaminated for human consumption.

Some people use the cream to cook vegetables. But it has been found to contain high cholesterol, which can easily clog the heart.

Pasteurised milk is not only healthy but it provides high quality protein, essential B vitamins and it is an excellent source of calcium. Enjoy a glass of pasteurised milk as often as possible, and especially before bed since it induces sleep.