ANSWERS: 1
  • Homogenized means they have altered the chemistry of the milk so that the cream won't separate from the rest of the milk. It won't float tot eh top after awhile, settling into a creamy layer on the surface. Natural milk, with some time, will have a layer of cream on the surface that you can scoop off and use as cream or stir/mix back into the milk to make it richer. To keep that from happening, they homogenize it. What they do is force the milk through tiny tiny holes at very high pressure that splits the fat molecules into even tinier bits of fat that can't gather together, but instead they stay suspended in the milk. This is actually a bad thing, because it changes the fat to a more dangerous product. The fat in raw milk, not homogenized, is mush easier to digest and utilize by the body. Xanthine oxidase in milk is changes for the worse during the homogenizagtion process. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelling research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease.

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