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Pasteurization increases 13-cis Retinol
I was reading this paper (https://asyoucheeseit.com/wp-content/uploads/2016/05/Carotenoids-for-ruminants.pdf) about carotenoids in milk products and found this tidbit in the paper about heating milk actually raises the 13-cis form of retinol (if I'm understanding it correctly.) So not only are they supplementing the milk products (at least in many countries) but the pasteurization process also increases it-this could be another reason for the rise in illness as raw milk became more and more taboo.
Were they using this method in the original studies with rats? This is more evidence that they increased Vitamin A in those studies then depleted it correct?
Hopefully the screenshots work, otherwise it's section 6.1 on the document 🙂
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Sorry, here's where it starts, I can only upload one at a time 🙂
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Interesting!!
Great find. In Poisoning for Profits, @ggenereux2014 talks about how the pasteurization process transforms retinol to retinoic acid, but he doesn't say it's the 13-cis isomer specifically. And yes he mentioned this in relation to the original deficiency studies where they heated the casein and used ethanol to rid the casein of retinol. It's great to have confirmation of this, since in my opinion he could have offered more evidence to support his claim.
back to the drawing board
Hi @Josh,
RE: “since in my opinion he could have offered more evidence to support his claim”
I totally agree that I needed to provide more evidence to support that hypothesis of the heat treatment generating retinoic acid. It was a hypothesis based on circumstantial evidence. It is partially based on the results from the work of Wilhelm Stepp from back in 1913.
But, I only briefly mentioned Stepp in my P4P ebook. Here's a more thorough discussion. Take note of the outcome differences between the ether and alcohol treatment he used. The alcohol would have provided the OH group for oxidizing the casein contained retinol to RA, whereas, ether does not.
https://academic.oup.com/jn/article/127/7/1255/4728852
His mice fed the alcohol treated milkdough based diets died in just three weeks, whereas his other mice lasted much longer. None the less, I still see this point as an un-proven hypothesis, and a critically important one that needs to be proven. I’ve been actively working on this, and should be able to share some more information soon.
Grant
Glad to hear you are moving forward in trying to test your hypotheses retinoic acid . Please don't me wrong, I am almost sure you're right about it. Your scientific intuition is unbelievably good. I'm speaking more in terms of making the case to a wider audience of skeptics (like pretty much the entire medical/scientific community...).
Good luck with all your endeavors!