Chinese (Simplified)EnglishFrenchGermanHindiItalianPortugueseRussianSpanish

Homogenized Milk

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.                                    Buy organic un-homogenized milk.

Please click "Next" on the right side to continue reading.