Brain disease can be caused by a variety of factors such as the accumulation of heavy metals in the brain, alcoholism, faulty genes, malnutrition, and even lifestyle factors. But a new discovery shows that UHT milk (also known as Long Life milk) is one of the biggest dietary causes of brain disease.

The genes you inherit and smoking are responsible for some brain disease, but the biggest cause by far relates to what you eat and drink.

Here we are talking about serious neurodegenerative diseases such as Alzheimer’s, Parkinson’s, Lou Gehrig’s and Huntington’s Disease. All these diseases have one thing in common: they are all mainly caused by damaged proteins.

When you consume food containing damaged proteins they cannot be used by the body and instead accumulate in the brain; over time they cause brain disease. This is supported by just about all the scientific research into this subject plus the many published studies that support this view.

How does UHT milk come into the picture? Up until recently few people realized that UHT milk is particularly high in damaged proteins. Even fewer people realized an astonishing fact: that as a consequence, UHT milk is one of the biggest dietary causes of brain disease.

This hasn’t come to light before because it can take many years for brain disease to develop, and the growth in UHT milk is a relatively recent development.

UHT milk and regular pasteurized milk are two different products because of the way they are processed. UHT milk is pasteurized at about twice the temperature of regular milk (and 57 percent higher homogenization pressure). This changes the molecular structure of UHT milk, making it very high in damaged proteins.

In the USA and Canada about 10 percent of all milk sold is UHT, but the market for UHT is growing rapidly. About 80 percent of all organic milk sold in the USA and Canada is UHT. In many other countries such as Belgium, France and Spain virtually all types of milk are UHT.

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