The following extract from the journal Atherosclerosis (1989; 77:251-6) coherently expresses the central issue with homogenization:
"Homogenized cow's milk transforms healthy butter fat into microscopic spheres of fat containing xanthine oxidase (XO) which is one of the most powerful digestive enzymes there is. The spheres are small enough to pass intact right through the stomach and intestines walls without first being digested. Thus this extremely powerful protein "knife," XO, floats throughout the body in the blood and lymph systems. When the XO breaks free from its fat envelope, it attacks the inner wall of whatever vessel it is in. This creates a wound. The wound triggers the arrival of "patching plaster" to seal off that wound. The "patching plaster" is cholesterol. Hardening of the arteries, heart disease, chest pain, heart attack is the result." (As reported by Paul Pitchford, Healing With Whole Foods, p.19)
"Cows milk is normally a nutritious food. However, when it is tampered with by way of homogenization, it becomes a type of slow poison for the circulatory system. Homogenization is a mechanical process in which milk is passed through pipes and fine filters at a pressure of 2500 psi and a speed of 600 feet per second. The fat portion of the milk is thus broken up into very small globules. Like mist in a fog, small fat particles remain in suspension and do not rise to the top of the milk."
"Milk is homogenized primarily to extend its shelf life. There are economic advantages to selling a product with a longer shelf life."
"Milk fat contains a substance called xanthine oxidase (XO). When milk is not homogenized, both the fat and the XO are digested in the stomach and small intestine into smaller molecules, which are either used or excreted from the body. Dr Oster and Dr Ross have found that the homogenization process is responsible for allowing some of the XO to pass intact, in small protective packets, through the wall of the intestine and into the circulation. XO is an enzyme found in the liver of many organisms where it is involved in the breakdown of compounds (purines) into uric acid, a waste product. Humans have a natural reservoir of XO in the liver. However, if any foreign XO, such as that from cows milk, enters the bloodstream, it creates havoc by attacking specific targets within artery walls. It can also directly attack parts of the heart muscle. Lesions within artery walls result from this attack. The body responds to the XO related damage by taking measures to protect arterial lesions from further assault. Scar tissue and calcified plaques represent stages in the healing process. The simple thickening and hardening of the arteries is known as arteriosclerosis, whereas, atherosclerosis is characterized by the additional accumulation of cholesterol and fatty deposits laid down adjacent to scars and plaques. Gradually, the artery wall thickens obstructing the flow of blood. Arteries lose their elasticity in later stages of the disease as additional calcium is deposited. Calcification of the arteries can contribute to high blood pressure which is actually not a disease in itself. High blood pressure is just a symptom, the tip of the iceberg, which surfaces in the course of progressive atherosclerosis started by XO." (Nicholas Sampsidis M.S, Homogenized, p.7)
"Homogenized milk is one of the major causes of heart disease in the U.S. The fat in milk contains a substance called xanthine oxidase, or XO, an enzyme. This enzyme will attack the heart and its arteries if it enters the bloodstream - and it is able to get into the blood from homogenized milk."
"When old-fashioned, non-homogenized milk is drunk, the body excretes the XO like any other waste. But when milk is homogenized, the breakup of the fat allows the tiny particles of XO to go through the walls of the intestine into the bloodstream and reach the heart and artery tissues. Harvard Medical School's Dr. Kurt Esselbacher, chairman of its Dept. of Medicine said: `I am in full support of Dr. Oster's overall concept."
"Science advances funeral by funeral."
(Niels Bohr, Nobel Prize-winning Physicist)
(Niels Bohr, Nobel Prize-winning Physicist)
"Homogenized milk processing became routine in the U.S. about 1938. But it does not improve the taste or nutritional value of milk. All it does is prolong its shelf life, increase its cost, and cause a lot of damage in the body. From 1971 to 1974, we studied 75 patients with angina pectoris and arteriosclerosis. All the patients were taken off milk and given folic acid (a B Vitamin) and ascorbic acid (Vitamin C) - both of which combat the action of XO. The results were dramatic. Chest pains decreased, symptoms lessened, and each one of those patients is doing great today."
"Dr. R. Lincoln Kesler, chief attending physician at Rush-Presbyterian-St. Luke's Medical Center in Chicago, says: `The first thing I do with the heart patients is take them off homogenized milk."
"The damage caused by XO is a long-term process. The XO builds up in the body. The first 10 to 15 years, when most children drink a lot of milk - that's when the real damage is done." (Jay Milton Hoffman Ph.D., The Missing Link, p.165)