Homogenization of milk is bad for health
When the food
producers ruthlessly focus on profits it takes a heavy toll on public
health. In olden days, water was use to adulterate milk and that was the
only way the public was fooled but it did not harm their health. However
now, the milk producers to increase the shelf life of milk , homogenize
milk. Homogenization means to break the fat and protein molecules into
smaller pieces. This prevented the milk from getting spoiled and so can be
in the market for more days than un-homogenized milk. But the ignorant
consumers are not aware of the fact that the fat molecules and protein sizes
are altered and so the body tends to put more fat.
We have observed personally that
drinking homogenized milk puts more fat into the body in a unhealthy way.
There is more than putting fat with homogenized milk. For more than 20 years Kurt A. Oster, MD, chief of cardiology emeritus at
Park City Hospital, Bridgeport, Connecticut, has gathered evidence that
provides a conclusive biochemical explanation for atherosclerosis (a form of
arteriosclerosis, plaque clogging arteries). The culprit turns out to be the
process of homogenization, introduced to the dairy industry in 1932 as a
means of improving marketing for products.
Homogenization merely prevents the cream from separating from the milk.
This is primarily cosmetic. It does nothing to enhance the quality of the
milk. But according to Dr. Oster's findings, it does a great deal to improve
marketability - at the expense of human life. Homogenization increases the
shelf-life of the milk by compromising our health.
Through homogenization,
fat molecules in milk become smaller and become "capsules" for substances
that bypass digestion. Proteins that would normally be digested in the
stomach or gut are not broken down, and are absorbed into the bloodstream.
With homogenization, milk becomes a very powerful and efficient way of
bypassing normal digestive processes and delivering steroid and protein
hormones to the human body.
The homogenization
process breaks up an enzyme in milk (xanthine oxidase), which in its altered
(smaller) state can enter the bloodstream and react against arterial walls
causing the body to protect the area with a layer of cholesterol. The
Connecticut cardiologists discovered that Bovine Xanthene Oxidase (BXO)
survived long enough to compromise every one of three hundred heart attack
victims over a five-year period.Their findings were confirmed, and published
in 1981 in the Proceedings of the Society for Experimental Biology and
Medicine (vol. 163:1981):
Insulin-like growth
factor (IGF-I) had not been discovered when Oster and Ross made their
magnificent observations and conclusions. IGF-I has been identified as
the key factor in the growth of every human cancer. Homogenized milk, with
its added hormones, is rocket fuel for cancer.
This applies also to all milk products like butter, cheese, panneer, yogurt
etc made from homogenized milk.
So think twice about buying
non-organic cow's milk.
