Page 8 - Answers Brand & Product Guide 2.0

HIGH PRESSURE PASTEURIZATION THE CASE AGAINST HPP
+ Once used, food cannot be considered legitimately raw
+ Pasteurization depletes and irreversibly denatures enzymes, vitamins, essential fatty acids, and bene cal bacteria
+ Processing deteriorates the molecular composition of meat
+ HPP does not kill the spores that may
form when bacteria go into hibernation mode
HIGH PRESSURE PASTEURIZED RAW FOODS ARE NO LONGER TRULY RAW
Pressure pasteurization strips away naturally-occurring probiotics, proteins, enzymes, vitamins, and minerals. There is no good bacteria left to protect against bad bacteria. After the HPP process, meat is reground, due to the cooked appearance. Regrinding can contaminate meat with harmful bacteria.
STANDARD MASS MARKET APPROACH
Much of the meat in this country contains pathogenic bad bacteria loads—a direct result of the crowded housing conditions, poor hygiene, and improper feeding and handling techniques of livestock animals. Thus the reason many companies choose or need to use HPP. This is why we only use livestock that is not kept in con nement.
HPP LOOPHOLES
Although HPP kills both bad pathogenic and bene cial bacteria, many bacteria will hibernate and form spores when faced with a hostile environment like HPP. Since bene cial bacteria have been destroyed, pathogens (bad bacteria) have no competition in the environment, and harmful spores can freely proliferate to infectious levels.
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