Scientist Robert Anderson - Fragmenting the Fats

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Scientist Robert Anderson - Fragmenting the Fats

JoAnn Guest

Oct 24, 2006 05:32 PDT

--

Scientist Robert Anderson exposes a myth behind New Zealand's

favourite Health Food.

 

 

 

Is anything more aggravating than buying what you understand to be an

organic food only to discover that it is not organic and that

industry has, once again, " meddled " with it?

 

My wife returned from a supermarket recently having purchased a

bottle of organic milk. On reading the label more closely we found

itwas nothing of the sort. In the fine print we read that, as well as

being pasteurised, this so called " organic milk " was also

homogenised.

 

But, you ask, " homogenising was developed for the benefit of

consumers,surely? "

 

Not true. Homogenising was developed to reduce the fat

particles to such a fine extent they no longer separate out, so that

the milk lasts longer on the shelf.

 

It is only one of many processes food is

now subjected to entirely for commercial purposes. Consumers have to

contend with foods being irradiated, genetically engineered,

homogenised and processed using any other novel method that will

benefit the corporations producing it.

 

Homogenising extends milk shelf-life to 11 days or so. It has no

beneficial food value; in fact, the very

opposite.

 

 

According to government statistics, 50 percent of New Zealanders die

from heart disease, 25 percent from cancer and five percent from

diabetes.

 

Now, it seems, homogenised milk may be a leading

contributor.

 

Dr Kurt Oster, head of cardiology in Connecticut, has been

researching and gathering evidence about homogenised milk for over

20 years.

 

This questionable process began being introduced by dairy companies

as far back as 1932. Most of the milk consumed in the US is now

homogenised.

Dr Oster's findings conclusively show that in the process of

extending shelf life and stopping the cream separating out of milk,

medicine has a

clear culprit for increased arteriosclerosis.

 

Dr Oster's findings link the " formation " of the plaque which clogs

arteries 'directly' to ingesting homogenised milk.

 

According to Dr Oster, with Dr Donald Ross of Fairfield University

and Dr John Zikakis of the University of Delaware, homogenising

allows the

enzyme " xanthine oxidase " (XO) to pass intact into the blood stream.

 

 

There it " attacks " the 'plasmologen' tissue of the artery walls and

parts of the heart muscle.

 

This causes " lesions " that the body tries to heal by

laying down a protective layer of cholesterol. The end result is scar

tissue and " calcified plaques " with a build-up of cholesterol and

other fatty deposits.

 

We call these arteriosclerosis and atherosclerosis.

According to these experts, dietary cholesterol is not the main

cause of heart attacks; it is homogenised milk.

 

Finns consume about 272kg of milk each per year; 90 percent is

homogenised, meaning 245kg of homogenised milk per Finn per year.

 

Swedes drink about 60 percent as much milk, but only two percent of

it is homogenised (only 4.9kg per year). The heart attack death rate

in Finland is more than three times the Swedish level (about

245/100,000 compared with only 75/100,000). These statistics should

serve to warn us

that something is seriously wrong.

 

Homogenisation could also be one of the major reasons for allergies

to milk. As Dr Oski said in the finish of his disturbing book, Don't

Drink Your Milk, " Milk has no valid claim as the perfect food.

 

As nutrition, it produces allergies in infants, diarrhoea and

cramps in the older child and adult, and may be a factor in the

development of heart attacks and strokes. "

 

--

Fragmenting the fats - how it works

 

When milk is not homogenised two important constituents - Xanthine

oxidase (XO) and the cream - are digested first in our stomachs and

thenin the small intestine.

 

These digested components are then metabolisednormally by our body.

According to Dr Oster's studies, homogenising

allows a " large portion " of the 'XO and fat molecules "

to " pass straight into "

the bloodstream 'unaltered'.

 

Homogenisation forces the milk under extreme pressure, through tiny

holes.

 

This breaks up the normally large fat particles into tiny

onesand forces the fat to form tiny " molecular clusters " , thus

ensuring

that the molecules do not regroup and form a cream layer on top of

the milk.

 

 

Instead, in this denatured state, they stay " suspended " in the milk.

 

However, not only do they not regroup, the " process " also makes

'digestion' almost impossible.

 

The tiny molecules enter the bloodstream " directly "

as " undigested fat " - not exactly the best for human health.

 

Xanthine oxidase has a very specific function in our bodies. It

" breaks down " purine compounds into uric acid, which is a waste

product.

 

The liver of several animals, including humans, contains Xanthine

oxidase specifically for this purpose.

 

However, as Dr Oster said, " When foreign XO, such as that from cow's

milk, enters the bloodstream it causes havoc by attacking specific

targets within the artery walls. "

 

The " specific target " which Dr Oster refers to, as mentioned

earlier, is the plasmologen tissue making up

the artery cell walls.

 

Plasmologen is vital as it holds together the

cell membranes within the artery walls.

 

Any damage from foreign Xanthine oxidase causes lesions to the

artery walls.

 

The body, in its efforts to protect and repair them, immediately

responds by " patching " the damage

with calcified plaque.

 

In the later stages of arteriosclerosis and

atherosclerosis, arteries lose their elasticity as additional

calcium is deposited.

 

Calcification of the arteries can contribute to high

blood pressure which is actually not a disease by itself, merely a

symptom.

 

It has been found in some samples that plasmologen was " missing " in

artery wall lesions and plaques.

 

The mystery was solved when researchers

found XO in the plaques.

 

The two substances cannot " co-exist " .

 

--------------------------------

So what should we do?

 

Firstly, we must minimise " non-preferred fats " in the diet.

 

Preferred fats include fish oils and seafood oils, evening primrose

oil,virgin olive oil, and small amounts of organic butter.

 

Non-preferred fats include milk fats, processed refined oils,

margarine and excess animal

fat.

 

The use of trans-fatty acids (bad fats) potentially results in

" deterioration " of cell membranes and a " degradation " of the immune

system.

 

Even standard milk pasteurisation brings problems.

 

It changes 'calcium' into an " insoluble form " which we can no longer

absorb.

 

 

The old myth that you can get calcium from milk is very shaky indeed

andwe have major increases in osteoporosis even though plenty of milk

isconsumed.1

 

It is a common misconception that dairy products are a good source

of calcium. But the amount of phosphorus also in milk blocks its

absorption.

 

People who drink a lot of milk have even been found to

have a higher incidence of osteoporosis.

 

Furthermore, the Lee Foundation for Nutritional Research has shown

that pasteurisation " destroys " the vitamin A, around 38 percent of

the " vitamin B complex " , and about 50 percent of the " vitamin C "

content of milk.

 

Research has also shown that an " anti-cancer metabolite " contained in

raw milk is 'destroyed' in pasteurisation, and many enzymes are also

damaged.

 

A recent study by Auckland medical researchers,2 published in the

latest issue of the New Zealand Medical Journal, also suggests a

strong " link " between consuming milk with A1 beta-casein - which

most New Zealanders

consume each day - and heart disease and Type 1 diabetes.

 

One of the most outspoken opponents of dairy products is American,

Dr William Ellis, who said:

 

" Over my 42 years of practice, I've performed

more than 25,000 blood tests for my patients. These tests show

conclusively, in my opinion, that adults who use milk products do

not " absorb nutrients " as well as adults who don't.

 

Of course, poor absorption, in turn, means chronic fatigue. "

 

While pasteurising may well ruin several valuable components in

milk, homogenising makes it much worse.

 

Robert Anderson Ph.D

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets