|
Jen
Expedition Leader
1384 Posts
Jennifer
Calico Rock
AR
USA
1384 Posts |
 Posted - Feb 21 2008 : 12:31:54 PM
|
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
Farmgirl Sisterhood Member #9
The View From My Boots: www.bovesboots.blogspot.com
|
|
non-homogenized milk?
