Drinking Non-Homogenized Milk Healthier

Drinking Non-Homogenized Milk Healthier
than Drinking Homogenized Milk
Milk is a hormonal delivery system. With homogenization, milk becomes a very powerful and effi cient way of by passing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow’s natural hormones and the ones they were injected with to produce more milk).
Homogenization is accomplished by forcing hot milk under high pressure through small nozzles. The fat globules become so small that they remain evenly dispersed throughout the milk. Many researchers believe that non-homogenized milk is healthier than homogenized one for many reasons.
When milk is homogenized, it passes through a fine filter at pressures equal to 4,000 pounds per square inch, and in so doing, the fat globules (liposomes) are made smaller (micronized) by a factor of ten times or more. These fat molecules become evenly dispersed within the liquid milk.
In conclusion, people should consume non-homogenized milk more than homogenized one and the government should reduce the distribution of the homogenized milk. During homogenization there is a tremendous increase in surface area on the fat globules.The original fat globule membrane is lost and a new one is formed that incorporates a much greater portion of casein and whey proteins. This may account for the increased allergenicity of modern processed milk.”