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Homogenized Milk is Linked to
Heart Disease
Homogenization and pasteurization destroy most of the living active nutrients found in milk. Scientists believe its no coincidence that the homogenization of milk and the increase of atherosclerotic heart disease began at about the same time, in the 1940’s. Research shows that the epidemic of hardening of the arteries is directly related to the consumption of homogenized milk.
When milk is homogenized mechanically, the fat particles of the cream are strained under pressures of 4,000 pounds per square inch, creating highly damaging heat and becoming so small they are up to 10 times smaller than normal.
The fat now remains in suspension within the milk, rather than rising to the top, giving the product a "smoother" feel. It's lamentable to realize that consumers are exposed to this highly toxic, damaging process for no other purpose than improving the marketability of milk.
In its natural form, the fat in milk would normally be broken down and digested in the stomach, facilitating the absorption of the proteins and nutrients in the milk. But because homogenization has made it an abnormal, very small size, it is absorbed into the bloodstream instead. The fat globules now found in the bloodstream react negatively against arterial walls and a layer of cholesterol is then created as a protective lining.
The fat damaged during the homogenization process is an unnatural composition that cannot be broken down by the body as intended, making it more susceptible to rancidity and oxidation which may contribute to heart disease also.
Another issue is the proteins which have become encapsulated in the fat globules. Proteins aren't meant to enter the bloodstream, so the body reacts to this foreign presence by producing mucus, and they can become triggers for autoimmune diseases like multiple sclerosis and diabetes.
Homogenized milk should obviously be avoided if possible. Most states require the pasteurization of milk, but homogenization is not always mandatory. Look for non-homogenized milk in health food stores. Or try making some Almond milk. (see recipe below)
What about pasteurization?
According to William Campbell Douglass, MD, author of The Milk Book, milk has had the life removed by the pasteurization process. All the enzymes in milk necessary for digestion and assimilation are gone, making the proteins less available. Friendly bacteria are destroyed and pathogenic bacteria proliferate because no heard inspections are carried out where milk is pasteurized, and no employee health inspections are required.
The extreme high heat from pasteurization alters the amino acids lysine and tyrosine in milk, making the protein less available. It destroys vitamins and interferes with calcium absorption.
Pasteurization damages more than 50% of the Vitamin C and as high as 80% of the water soluble vitamins in milk. And the Vitamin B12, (needed for proper nervous system function and for healthy blood), as well as all milk’s natural enzymes are completely destroyed after pasteurization. Because all the natural enzymes in milk have been destroyed, pasteurized milk puts unnecessary strain on the Pancreas to produce digestive enzymes, and may therefore be linked with diabetes.
So, as you can see, any time you can purchase a product that is as close to its natural form the better off you will be.
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Suggested Reading:
The Milk Book- The Milk of Human Kindness Is Not Pasteurized
The Raw Truth About Milk
both books by William Campbell Douglass, M.D.
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Recipe
Almond Milk
1 C. raw, soaked almonds (soak the almonds in a bowl of water for 8 hours, or overnight)
3 C. purified water
1 Teaspoon pure vanilla
Honey to taste (about 1 Tablespoon)
Cheesecloth
Blend the ingredients in a powerful blender until smooth
Put the cheesecloth over a bowl and pour the liquid from the blender into it. Squeeze out all the milk.
Pour the raw almond milk into a container and refrigerate. You can use the nut pulp in any other baking recipes.
Note: this milk does not keep long, and will go bad in about 36 hours. You can preserve it by adding 4 drops of 35% food-grade H202, (hydrogen peroxide)
As an alternative to the hydrogen peroxide, you can also add some sea salt (but the milk becomes a little salty). |
