Date:   10/21/2008 11:43:00 PM ( 16 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1282099

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I am interested in what principle phosphatase you believe is supposed to enhance calcium absorption in raw milk. Phosphatase gets its name because it helps to release acidic phosphorus. Also, the correct name is alkaline phosphatase because it requires a very high alkalinity to function. The stomach is supposed to be highly acidic. The pH of blood is not alkaline enough either for it to work. And if phosphatase is active then it just further backs what I originally said about phosphorus levels rising by consumption of milk, which leads to bone loss.

As I also mentioned protein blocks calcium absorption. The proteins casein is present whether or not the milk is pasteurized.

A few other things to keep in mind. Phosphatase is generated in the body, so we do not need phosphatase from milk.

And calcium requires magnesium, and a whole lot of other nutrients, to function properly, especially for bones. Yet magnesium can interfere with phosphatase.

 

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