Homogenization poses a serious health risk

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woman drinking milk(NaturalHealth365) Childhood ear infections, digestive diseases, learning disorders and food allergies are just a few of the serious health concerns commonly associated with conventionally-produced cow milk products.  Many natural health experts tend to agree,  the ‘modern’ process of high-heat pasteurization and homogenization is largely to blame for these chronic health issues.

Conventionally speaking, when raw cow milk is produced, it is then homogenized which is an emulsion of fat globules, water and various other solids. During this process, the original fat globule membrane is “dissolved” and a new one is formed that consists of a far more significant portion of casein. This dramatic and disproportionate increase is what research points to as the culprit behind the all too common cow milk allergy.

How does homogenization threaten human health?

It has been discussed for years now that the protein enzyme xanthine oxidase, found in cow dairy milk, that would otherwise be broken down during the digestive process is absorbed fully intact due to the homogenizing process.  During processing, when the larger fat globules are decreased to their smaller (‘new’) size, the tiny globules have been shown to surround xanthine oxidase – making it easy for it to pass into the bloodstream and wreak arterial havoc via ongoing inflammatory processes.

The now altered milk that results after homogenization is also more susceptible to damage through light and therefore oxidation further contributing to these growing health concerns. So, as you can see, cow milk might not “do a body good” after all.

A healthy alternative to cow dairy milk that skips homogenization

Like many topics in mainstream healthcare circles, dairy products are one of the most hotly debated. Propagandized for its bone-building virtues, the calcium contained in cow dairy is exceptionally difficult to absorb given its high phosphorus content.  Of course, corporate marketing from the conventional dairy industry would rather not talk about the digestibility issues of their final product.

But, organic goat’s milk – which does not undergo the homogenization process – is a much healthier alternative to cow milk.  Unlike the many inflammatory processes associated with cow dairy consumption, such as Crohn’s disease and colitis, some research suggests that goat’s milk assists in reducing cellular inflammation.

Unlike cow dairy, the body may also appreciate better metabolic use of iron, calcium, phosphorus and magnesium, from goat’s milk, therefore helping to decrease bone demineralization and anemia.

And, let’s talk about superior fat content – while cow dairy only contains around 17% of fatty acids, goat’s milk is double at approximately 35%. In fact, this higher level of fat may actually help improve digestion by reducing overall inflammation.

If you or your child experiences lactose intolerance from cow milk consumption, you may want to consider switching to goat milk – which tends to be much easier to digest, without an allergic response.  Of course, if possible, you could try to purchase raw (grass-fed) cow milk – but this is not realistically available to most people living in the United States. 

Having said that, if an allergy to cow milk does exists, I suggest you get tested by a qualified healthcare provider – to rule out an allergy to goat milk – if you’re concerned about a reaction.  It’s always better to be safe, than sorry.

Editor’s note:  The NaturalHealth365 Store is proud to offer the finest goat whey protein on the market.  Personally, I make a goat whey protein smoothie every day and it’s delicious.  And, yes, I had serious cow milk allergies when I was a kid.  We have a limited, monthly supply of Grazing Goat Whey Protein – click here to order today.

About the author: Christine M. Dionese L.Ac, MSTOM is an integrative health expert, medical journalist and food writer. She’s dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health. Christine practices, writes and speaks on environmental functional medicine, personalized medicine and epigenetics, food science and sustainable living.

References:
http://www.ncbi.nlm.nih.gov/pubmed/24029787
http://hera.ugr.es/doi/15026358.pdf?origin=publication_detail
http://www.sciencedirect.com/science/article/pii/S0921448803002724

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  • Autumn W

    There was a time where I was able to buy goat milk at the grocery store. Now, no store seems to carry it. The taste of goat milk is something that I like very much.

  • Doug Klien

    Another point that can be made-homogenized milk proteins resemble a human protein. This gives homogenized milk the ability to trigger autoimmune diseases such as diabetes, multiple sclerosis, cancer and heart disease.

    When we drink or eat foods that have been pasteurized and homogenized it uses up enzymes and other nutrients to process it. This can easily lead to nutritional deficiencies.

  • LuAnn Parker

    Cow’s milk has 59 active hormones, herbicides, pesticides, dioxins and up to 52 powerful antibiotics. Processed cow’s milk should be on a list of foods to avoid.

  • Paul

    Hard cheese has ten times the amount of hormones and pesticides that a
    sip of milk would have. This is because it takes ten pounds of milk to
    make one pound of cheese and ice cream has twelve times that amount.

    Commercial butter contains twenty-one times what is contained in the fat molecules in a sip of milk. These facts make it impossible for me to enjoy all commercial cheese products.

  • John

    Forget commercial cow’s milk, the calcium is completely useless. The reason it has insufficient magnesium content. Cows get their calcium from plants, because they have a large amount of magnesium. For one to absorb and use calcium magnesium is necessary.

  • Max Lohan

    As early as the 1960″s a series of articles question the safety of homogenized milk. Researches saw a connection between homogenization and the development of heart disease. It was obvious to the researchers that this was behind the development of atherosclerosis.

  • Joan Camara

    In my walmart, there is a can of goat’s milk in the can section of the evaporated and condensed milk. I’d love to buy it, but it’s not organic, so I leave it alone.