- WHAT IS HOMOGENIZATION?
- When milk is passed through a fine filter
at pressures equal to 4,000 pounds per square inch, the fat globules (liposomes)
are made smaller (micronized) by a factor of 10 times or more. These fat
molecules become evenly dispersed within the liquid milk so that, by code,
after 48 hours of storage at 45 degrees Fahrenheit, there is no visible
cream separation in the milk.
- HOMOGENIZATION - THE DAIRY
- Mankind often takes small steps in changing
nature's natural mechanisms. In the case of HOMOGENIZATION, mankind has
taken an accidental giant stride by insuring that protein hormones in milk
- AN ACCIDENTAL SCIENTIFIC DISCOVERY
- Remember those time-release cold capsule
television commercials? Encapsulate cold medicine in gelatin capsules and
"medicine" works many hours after ingestion. Milk is nature's
natural mechanism, delivering hormones, lactoferins and immunoglobulins
to nursing infants. Through homogenization, fat molecules in milk become
smaller and become "capsules" for substances that bypass digestive
processes. Proteins would normally be digested in the stomach or gut.
By homogenizing milk, these proteins are not broken down and are absorbed
into the bloodstream, intact.
- MILK HORMONES ARE PROTECTED
- Genetic engineering makes a bad product
worse. Milk naturally contains powerful growth hormones. Milk from cows
treated with the genetically engineered bovine growth hormone contains
increased amounts of naturally occurring hormones. After cows are treated
with BST, levels of another hormone in milk, IGF-I, increase. IGF-I (insulin-like
growth factor) is identical between humans and cows, and has been called
the key factor in the growth of human cancer by more than one cancer researcher.
- HOMOGENIZATION IS LINKED TO
- Two Connecticut cardiologists, Oster
and Ross, demonstrated that cow proteins survive digestion. Every one
of their heart patients developed antibodies to bovine proteins after consuming
homogenized milk. This proved that milk proteins are not destroyed.
These two scientists pointed the finger of blame at homogenization. BOTTOM
LINE: Hormones in milk are protected, survive digestion and exert powerful
effects on the human body.
- Doctors and nutritionists can name long
lists of substances that have collectively been called anti-oxidants.
This group of vitamins and enzymes and minerals help the body to fight
free radicals that cause degenerative diseases. These wonderful substances
include, but are not limited to, Vitamins A, C, E, zinc, selenium and bioflavinoids.
After asking your health advisor his or her expert opinion on anti-oxidants,
see if he or she can identify just one oxidant.
- THE DESTRUCTIVE "MOTHER
OF ALL OXIDANTS"
- Previously, the scientific community
believed that the survival of protein hormones was not possible because
of the strength of stomach acid and enzymatic activity. Oster and Ross
pointed the finger of blame at the homogenization process. They discovered
the presence of an enzyme, bovine xanthene oxidase (XO), which, in theory,
should not have survived digestion, but, in actuality, did. The XO Factor
was identified as the element that destroyed one-third of the cellular
material in atrial cells of 300 heart attack victims during a five-year
study. Oster and Ross's observation was subsequently confirmed by a team
of scientists at the University of Delaware who hypothesized that small
quantities of this enzyme from milk, absorbed over a lifetime, might hold
destructive biological significance.
- THE CREAM ONCE ROSE TO THE
- Many of us would probably like to bring
back the good 'ole days...if there was only a way. In 1940 there were
nearly twenty-four million dairy cows in the United States producing milk
for 132 million Americans. The total pounds of milk consumed each day
exceeded 2.2 pounds per individual, the equivalent of one quart. That
amount has slowly declined each decade and has leveled off at a per capita
daily intake of 1.6 pounds. Interestingly, the greatest decrease occurred
after the dairy industry made the decision NOT to allow the "cream
to rise to the top."
- HOW MILK CONSUMPTION AND PRODUCTION
- A dairy cow in 1930 supplied the milk
and dairy needs for an imaginary family of 5.6 people. Today that same
cow supplies the dairy needs of 30.7 people. The decline in consumption
suggests that we take a closer look at: HOMOGENIZATION
- B=Number of cows in America (millions)
- C=Billion pounds of milk produced in
America each year
- D=Quarts of milk produced per cow each
- E=Population of the United States in
- F=Average daily consumption of milk
per person (quarts)
- G=Number of persons (daily milk consumption)
supplied by one cow
- A B C D E
- 1930 22.2 100.2 5.6 123.2
- 1940 23.7 109.4 5.8 132.2
- 1950 21.9 116.6 6.6 151.3
- 1960 17.5 123.1 8.8 179.3
- 1970 12.0 117.0 12.1 203.3
- 1980 10.8 128.4 14.8 226.5
- 1990 10.2 147.7 18.0 248.8
- 1998 9.3 156.6 22.3 270.0
- WHAT DOES THIS CHART REVEAL?
- From this chart we observe an extraordinary
phenomena. It started in the 1950's and by 1970 the full effect was evident.
As HOMOGENIZED MILK became custom, milk consumption experienced its most
dramatic decreases. An entire society sent its collective message to the
dairy industry. That message was ignored.
- THE SOLUTION TO ONE PROBLEM
- By returning to the days when cream once
again rises to the top of the bottle, dairymen would eliminate the artificial
mechanism by which milk proteins survive in such great quantity. Many
scientists have considered innumerable factors in explaining increased
rates of cancers and heart disease. Homogenization has not been given
the blame, nor the attention that it merits.
- Robert Cohen
- Executive Director
- Antidairy Coalition
- Read the columns you missed at: (http://www.antidairycoalition.com/column.html) This file at: (http://www.antidairycoalition.com/011799.html)
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