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Primary prevention of insulin-dependent diabetes mellitus: simple approaches using thermal modification of milk
Evidence is presented that new cases of primary insulin dependent diabetes mellitus (IDDM) will cease to occur when milk-processing temperatures are increased from current levels (72 degrees C) to at least 85 degrees C. This temperature is sufficient to denature bovine serum albumin (BSA), the environmental trigger molecule for IDDM. Morbidity and mortality from atherosclerotic vascular disease (ASVD) and a number of autoimmune diseases may also be reduced by such increases in milk-processing temperatures. BSA-free milk products commercially available now include those canned (> 100 degrees C), ultrapasteurized (138 degrees C), and ultrahigh-temperature (UHT) processed (149 degrees C). At less than 6400 feet elevation, BSA can be denatured by simply bringing milk to a boil (> 85 degrees C). Until such time as all milk is routinely heat-treated to denature BSA, the safest course to maintain good nutrition and prevent IDDM and other BSA-triggered diseases is selection of milk products processed at temperatures above 85 degrees C.
Evidence is presented that new cases of primary insulin dependent diabetes mellitus (IDDM) will cease to occur when milk-processing temperatures are increased from current levels (72 degrees C) to at least 85 degrees C. This temperature is sufficient to denature bovine serum albumin (BSA), the environmental trigger molecule for IDDM. Morbidity and mortality from atherosclerotic vascular disease (ASVD) and a number of autoimmune diseases may also be reduced by such increases in milk-processing temperatures. BSA-free milk products commercially available now include those canned (> 100 degrees C), ultrapasteurized (138 degrees C), and ultrahigh-temperature (UHT) processed (149 degrees C). At less than 6400 feet elevation, BSA can be denatured by simply bringing milk to a boil (> 85 degrees C). Until such time as all milk is routinely heat-treated to denature BSA, the safest course to maintain good nutrition and prevent IDDM and other BSA-triggered diseases is selection of milk products processed at temperatures above 85 degrees C.