The Cream No Longer Rises to the Top!

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The Cream No Longer Rises to the Top JoAnn Guest Feb 04, 2003 17:46 PST

THE CREAM NO LONGER

RISES TO THE TOP

 

 

 

WHAT IS HOMOGENIZATION?

 

When milk is passed through a fine filter at pressures equal to 4,000

pounds per square inch, the fat globules (liposomes) are made smaller

(micronized) by a factor of 10 times or more. These fat molecules become

evenly dispersed within the liquid milk so that, by code, after 48 hours

of storage at 45 degrees Fahrenheit, there is no visible cream

separation in the milk.

 

HOMOGENIZATION - THE DAIRY INDUSTRY DOWNFALL

 

Mankind often takes small steps in changing nature's natural mechanisms.

In the case of HOMOGENIZATION, mankind has taken an accidental giant

stride by insuring that protein hormones in milk survive digestion.

 

AN ACCIDENTAL SCIENTIFIC DISCOVERY

 

Remember those time-release cold capsule television commercials?

Encapsulate cold medicine in gelatin capsules and " medicine " works many

hours after ingestion. Milk is nature's natural mechanism, delivering

hormones, lactoferins and immunoglobulins to nursing infants. Through

homogenization, fat molecules in milk become smaller and become

" capsules " for substances that bypass digestive processes. Proteins

would normally be digested in the stomach or gut. By homogenizing milk,

these proteins are not broken down and are absorbed into the

bloodstream, intact.

 

MILK HORMONES ARE PROTECTED BY HOMOGENIZATION

 

Genetic engineering makes a bad product worse. Milk naturally contains

powerful growth hormones. Milk from cows treated with the genetically

engineered bovine growth hormone contains increased amounts of naturally

occurring hormones. After cows are treated with BST, levels of another

hormone in milk, IGF-I, increase. IGF-I (insulin-like growth factor) is

identical between humans and cows, and has been called the key factor in

the growth of human cancer by more than one cancer researcher.

 

HOMOGENIZATION IS LINKED TO HEART DISEASE

 

Two Connecticut cardiologists, Oster and Ross, demonstrated that cow

proteins survive digestion. Every one of their heart patients developed

antibodies to bovine proteins after consuming homogenized milk. This

proved that milk proteins are not destroyed. These two scientists

pointed the finger of blame at homogenization. BOTTOM LINE: Hormones in

milk are protected, survive digestion and exert powerful effects on the

human body.

 

ANTI-OXIDANTS

 

Doctors and nutritionists can name long lists of substances that have

collectively been called anti-oxidants. This group of vitamins and

enzymes and minerals help the body to fight free radicals that cause

degenerative diseases. These wonderful substances include, but are not

limited to, Vitamins A, C, E, zinc, selenium and bioflavinoids. After

asking your health advisor his or her expert opinion on anti-oxidants,

see if he or she can identify just one oxidant.

 

THE DESTRUCTIVE " MOTHER OF ALL OXIDANTS "

 

Previously, the scientific community believed that the survival of

protein hormones was not possible because of the strength of stomach

acid and enzymatic activity. Oster and Ross pointed the finger of blame

at the homogenization process. They discovered the presence of an

enzyme, bovine xanthene oxidase (XO), which, in theory, should not have

survived digestion, but, in actuality, did. The XO Factor was identified

as the element that destroyed one-third of the cellular material in

atrial cells of 300 heart attack victims during a five-year study. Oster

and Ross's observation was subsequently confirmed by a team of

scientists at the University of Delaware who hypothesized that small

quantities of this enzyme from milk, absorbed over a lifetime, might

hold destructive biological significance.

 

THE CREAM ONCE ROSE TO THE TOP

 

Many of us would probably like to bring back the good 'ole days...if

there was only a way. In 1940 there were nearly twenty-four million

dairy cows in the United States producing milk for 132 million

Americans. The total pounds of milk consumed each day exceeded 2.2

pounds per individual, the equivalent of one quart. That amount has

slowly declined each decade and has leveled off at a per capita daily

intake of 1.6 pounds. Interestingly, the greatest decrease occurred

after the dairy industry made the decision NOT to allow the " cream to

rise to the top. "

 

HOW MILK CONSUMPTION AND PRODUCTION CHANGED

 

A dairy cow in 1930 supplied the milk and dairy needs for an imaginary

family of 5.6 people. Today that same cow supplies the dairy needs of

30.7 people. The decline in consumption suggests that we take a closer

look at: HOMOGENIZATION

 

A=Year

B=Number of cows in America (millions)

C=Billion pounds of milk produced in America each year

D=Quarts of milk produced per cow each day

E=Population of the United States in millions

F=Average daily consumption of milk per person (quarts)

G=Number of persons (daily milk consumption) supplied by one cow

 

A B C D E F G

 

1930 22.2 100.2 5.6 123.2 2.2 5.6

1940 23.7 109.4 5.8 132.2 2.3 5.6

1950 21.9 116.6 6.6 151.3 2.1 6.9

1960 17.5 123.1 8.8 179.3 1.9 10.2

1970 12.0 117.0 12.1 203.3 1.6 16.6

1980 10.8 128.4 14.8 226.5 1.6 20.4

1990 10.2 147.7 18.0 248.8 1.6 24.8

1998 9.3 156.6 22.3 270.0 1.6 30.7

 

WHAT DOES THIS CHART REVEAL?

 

From this chart we observe an extraordinary phenomena. It started in the

1950's and by 1970 the full effect was evident. As HOMOGENIZED MILK

became custom, milk consumption experienced its most dramatic decreases.

An entire society sent its collective message to the dairy industry.

That message was ignored.

 

THE SOLUTION TO ONE PROBLEM

 

By returning to the days when cream once again rises to the top of the

bottle, dairymen would eliminate the artificial mechanism by which milk

proteins survive in such great quantity. Many scientists have considered

innumerable factors in explaining increased rates of cancers and heart

disease. Homogenization has not been given the blame, nor the attention

that it merits.

 

 

 

 

 

JoAnn Guest

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