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Homogenized
Milk
Summary
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)
Article 1
`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)
Article 2
"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.'
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"Science advances funeral by funeral."
(Niels Bohr, Nobel Prize-winning Physicist) |
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"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)
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