Unhomogenized Milk vs. Homogenized Milk

Posted by Roger Baronat, July 08, 2009, 9:43 am

Unhomogenized Milk  Milk Container

Which is the more dangerous? This solid glass milk bottle from Ronnybrook Farms in Ancramdale, NY or this waxed cardboard milk box from somewhere between the star-filled dimensions of The Twilight Zone and the subterranean recesses of Warehouse 13?

Aside from the obviously non-dangerous photographic differences between the smooth bottle with the crinkled cap reminiscent of milk delivery systems of the first half of the twentieth century and its now ubiquitous cardboard replacement, there is a significant difference in the contents of these two vessels. The one on the left contains unhomogenized milk and the one on the right contains – yep – homogenized milk! More of a danger than most people would suspect.

Unlike pasteurization – which kills 99.999% of dangerous bacteria, or ultra-pasteurization - which also kills “vital vitamins and enzymes such as galactase (aids in the absorption of calcium) and lipase (causes milk fat to self destruct after the body absorbs its fat-soluble nutrients),” homogenization does not kill anything. Except us. Though it is a slow kill.

Homogenization breaks up the creamy fat that floats to the top of glass bottles of unhomogenized milk. Then it disperses it into teeny-weeny little pinpoints of creamy fat that are so small they no longer float but remain in suspension with the rest of the milk.

 Homogenization  Villi

 [Right click and select
View Image to enlarge.]

The trouble is that those little pinpoints of creamy fat are now tiny enough to get absorbed by the villi in our small intestines. And once absorbed into the villi, they make their way into our arteries leading to all sorts of cardiovascular difficulties. A real bummer!

So why did the milk people commit this abominable crime so detrimental to our health and theirs as well? Increased $ale$. They conducted a few consumer surveys asking the test subjects what they thought of milk with cream floating at the top and got all sorts of negative answers.

“Oooh! What gooey crud is this?” “Looks terrible! Get rid of it or I won’t buy any more milk.” “I can’t shake it enough to mix it real good. Tastes creepy this way.” “Wish something could be done about this yucky, floating cream.” “I’m tired of shaking the bottle to mix the cream with the rest of the milk.”

And the milk people listened to the voice of the people. People who are now dead, as the surveys were done back in the 1950′s.  And even though statistics show fewer deaths from cardiovascular diseases prior to the 1950′s, modern day researchers still scratch their heads while drinking homogenized milk and ask, “Why can’t we figure out what’s causing all this cardiovascular ill health?”

SPECIAL NOTE:  The container in the second photo is intentionally blank because the brand name of the milk does not matter. Nor does it matter whether the milk is whole milk or 2% milk or any other percentage milk. Nearly 100% of all the milk most of us find in our local supermarkets is homogenized. A full 100% in many supermarkets! Except for skim milk, which tastes terrible because there is nothing left in it to get homogenized. It’s nearly pure water.

So where has all the unhomogenized milk gone?

Good question. Worthy of Captain Jack Sparrow.  Er . . . when he was a toddler, perhaps.

Where indeed has it gone? And more to the point, can you get some that’s still fresh? If you really want to know the answers to these questions, the links below will help you. If you take the time, use the energy, and spend the money for phone calls, you will probably find a supplier in your area with access to a dairy farm that still produces unhomogenized milk.

But remember to read labels carefully. Unhomogenized milk can still be pasteurized. If it is not pasteurized, it is called “raw milk.” And that will be another choice you will have to make. Is your health and the health of your family worth the time, the trouble, and the expense? I believe it is.



[ Photos: Courtesy of www.ronnybrook.com, www.foodmag.com, www.energymanagertraining.com, and www.biog1105-1106.org/demos/105/unit6/peptidases.7.html ]

Thoughts (7)

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