Milk is nature's way of providing substance from a mother to her young. It is a perfect delivery mechanism to supply an infant with lactoferrins, immunoglobulins and protein - necessary nutrition for development. Homogenization takes that perfect process and transforms it into something else. The goal of treating milk is to add consistency to the liquid. Without it, the cream would separate. While the end goal is practical, the means add hidden dangers to what is a naturally healthy drink.
What Homogenization Does to Milk
Milk contains butterfat globules, or lumps, that rise to the top of the liquid. Homogenization is a blending that breaks down the lumpy areas, so it has a more consistent texture - an appealing trait particularly for commercial distribution. Without this mechanical process, you would feel and taste the butterfat... or scrape the cream off the top!
The Danger of Homogenization
Homogenization is an effective way to create a more appealing texture for milk, but it also changes the base structure of the proteins. Raw milk is easier to digest than homogenized products. Once altered through homogenization, milk becomes harder for the body to process.
Each system in the body has a function. Part of the job of the digestive tract is to filter foods. Like most filters, smaller substances can slip through the grid. Through the process of homogenization, the long chains of proteins are broken down into tiny units that do not digest properly. These smaller chains slip through the filter to enter the bloodstream.
The immune system's job is to protect the body from foreign invaders. When it detects a foreign body, the system takes action to contain and destroy it. This is the very same process that occurs when you get an infection. When undigested protein enters the bloodstream, it has the potential to trigger an immune response which can lead to inflammation and a myriad of unpleasant symptoms.
The same mechanism that breaks the protein chains will also reduce the size of the fat globules in the milk. The butterfat does not disappear. The lumps just gets so small you don't know they are there. This makes them tiny enough to evade the filter in the digestive tract. Once in the blood, that fat can increase the risk of heart disease.
Do Hormones Trigger Cancer?
A secondary problem to homogenization is the introduction of hormones into the body. Digestion removes most potentially harmful elements in cow's milk, but homogenization allows certain substances to bypass that protection filter. This includes:
Some of the components are natural elements in milk while others are fed to the animal to increase production. When it comes to hormones and steroids, the human body doesn't know the difference between what is natural and what is man-made. When humans ingest a growth hormone given to the cow, it may trigger the proliferation of cancer cells.
Altering the Process
When homogenization changes the structure of the milk, it alters the natural process. This can put people at risk for serious illnesses. Homogenization can increase the chances of developing:
- Digestive issues
- Autoimmune problems
- Heart disease
A study by Connecticut cardiologists Oster and Ross showed that Bovine Xanthene Oxidase (BXO) was able to survive digestion. The doctors' paper, published in the Proceedings of the Society for Experimental Biology and Medicine (vol. 163:1981), states that milk antibodies were elevated in male patients diagnosed with heart disease.
In addition, there was evidence that the fat globules changed shape during homogenization to become irritants on the walls of arteries. This irritation causes the body to create cholesterol to protect the walls like insulation. This may be one reason for the increase in heart disease among young people.
In an attempt to make milk better, the dairy industry has gone against nature. Raw milk is a natural substance. Homogenized milk is not. Common sense tells you that going against a natural process is going to be a problem. Medical science is burying its head to the fact that there are hidden dangers in the homogenization of cow's milk that can lead to chronic illness and even the possibility of terminal disease.
About the Author: Eric Lancaster is the Executive Vice President at Teraganix, formerly EM America. Teraganix is the exclusive US distributor for Dr. Higa's original EM Technology, including Pro EM-1 Digestive Enzymes and EM-X Gold metabolite drink for improved digestion.
|Milk Homogenization & Heart Disease|
|Written by Mary G. Enig, PhD|
|Saturday, 13 December 2003 21:46|
posted on http://www.westonaprice.org/know-your-fats/milk-homogenization-heart-disease