Have you ever wondered what homogenised milk is?
Homogenisation has nothing to do with pasteurising or milk hygiene but helps the dairy industry create whiter milk that doesn't have a creamy top, crown or plug. Why? Three reasons. The milk keeps longer, it's an easier product to handle when the cream won't separate, and because cream floating at the top of plastic containers looks really ugly under supermarket lights. In Scandinavia organic milk can not be homogenised as it's a cosmetic treatment and turns milk from a natural substance into a milk based product. Homogenisation allows big dairies to standardise milk. This means they can take all the cream out and then add the minimum back. The cream is then sold on to make other things like butter or exported for European chocolate.
How do they do it?
A big machine blasts milk under incredible speeds and astronomical pressures through a microscopic hole. This rips each fat particle into billions of fantastically small pieces, each piece is then about a thousand times smaller than nature intended. This is about the size change of a sixteen foot four beach ball down to lots and lots of 5 mm peas. These now microscopic particles then never separate into cream.
What's up, Doc?
Some have pointed out that milk allergies and hardened arteries have skyrocketed since homogenised milk became the norm.
An American cardiologist Dr. Oster looked into homogenisation of milk and theorised it could attack heart and artery tissues. He concluded that the microscopic cream particles are not digested normally but slip through the small gut straight into the blood stream where they don’t belong. Also homogenised milk releases the potentially destructive enzyme Xanthine Oxidise which is normally trapped harmlessly in the fat structure.
Precious little research has been done on the effects of drastically changing the structure of milk. If it ain’t broke, why fix it?
In Denmark and Norway organic milk can not be homogenised as it is a cosmetic treatment, it makes the milk look whiter by breaking up the butter coloured carotene. Also it’s an energy intensive process that takes milk further from it’s natural state. Some say homogenised milk doesn’t go sour it just goes rancid so you can’t make things like scones so well.
My Experiences
I have seen how many people love the cream which used to be the measure of quality in milk and fought over by children for generations. I have seen in myself and others who didn’t know what unadulterated good milk was develop a taste for the real thing. I’ve seen growing children who’ve never liked milk suddenly start enjoying and drinking the stuff. I’ve even found myself thirsty and drinking milk, something I hadn’t done for a couple of decades.
Perhaps if people are frightened of cream maybe they are avoiding an industrially messed up product that their bodies know to avoid. Also growing children burn off the natural fats in milk much better than refined sugars in sweet drinks and the like. Ultimately the choice is yours.Contact
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