All Forums  General Outpost Dispatch  Outpost Kitchen  non-homogenized milk?

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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 UserName: Password: Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Jen[/i] [br]Homogenization is the process by which natural fat globules in milk are forcibly broken up by mechanical means. This allows an enzyme associated with milk fat, known as xanthine oxidase, to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (non-homogenized) cow milk, and goat milk is naturally homogenized, so it doesn't separate. I've finally found an organic, non-homogenized (cow) milk, and we're switching for good! Organic Valley offers it, but we're getting it from Farmer's All Natural Creamery (http://www.farmersallnaturalcreamery.com), a little closer to home. Jen [green]Farmgirl Sisterhood Member #9[/green] The View From My Boots: www.bovesboots.blogspot.com [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.