The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).

My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.

David Evans

Independent Health Researcher

Sunday, 4 July 2010

Pasteurization reduces the antiscorbutic value of milk

Published in PEDIATRICS Vol. 108 No. 4 October 2001, p. e76

Infantile Scurvy: A Historical Perspective
Kumaravel Rajakumar
From the Department of Pediatrics, University of Pittsburgh School of Medicine, Children's Hospital of Pittsburgh, Pittsburgh, Pennsylvania.

This paper can be accessed at:

The paper found that infantile scurvy appeared almost as a new disease toward the end of the 19th century. The increased incidence of infantile scurvy during that period was attributed to the usage of heated milk. In 1914, Alfred Hess established that pasteurization reduced the antiscorbutic value of milk.

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