Is there anything wrong with homogenized milk?
Homogenization of milk alters the structure of the mil fats in a bad way. When milk that is unhomogenized naturally gets altered artificially, it changes the way milk is handled in the digestive system of humans, and quite a few researchers beleive that those fats then pose a health risk to the cardiovascular health of humans. IN naturally occurring milk fats, the size of the fat molecules prevents them from being so easily absorbed into the bloodstream. But when those fat molecules are physically and artificially broken down into smaller molecules, they allow the enzyme “xanthine oxidase” to directly enter the bloodstream instead of passing through the digestive tract. When this enzyme enters the heart and arteries it damages the membranes crating scar tissue. Cholesterol accumulates opn the scars and gradually clogs your arteries, contributing to heart disease. Our bodies were not designed to handle these microscopic milk fats.
