Many, many years ago the dairy farmer was proud of his herd, and the quality of his milk. He may not have had an opinion, even, on whether or not processed milk was dangerous to your health, but he knew that the natural milk he produced and sold was one of man's best sources of protein and calcium. Gradually he was squeezed out of business by the "cow factories" -- industrial dairies that wanted to cover up the dirty milk, the infected cows, and the sour milk. These industrial dairies were eager to heat the milk to kill the germs they introduced through their factory production technology. When someone in the dairy industry watches the natural milk drinkers complain about the fact that natural milk is illegal, they chuckle. They can sit back, count their money, and pretend that it is the government that forces them to heat and chemically alter their milk. In fact, the truth is that the dairy factory industry has eagerly sought government control so that they don't have to worry about their dirty milk, infected cows and sour milk! So, when you see activists complaining about the horrors of current milk production, and complaining about the health damage done by drinking "milk," you must realize that these critics have no experience with natural milk -- so we can pick up their complaints, whether completely valid or not, and indicate that these charges against "milk" apply to processed milk -- and that natural milk is actually healthy and is NOT produced under the factory technology of the vast bulk of the current dairy industry.
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 (pounds) 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.
Robert Cohen (1-201-871-5871)
Executive Director
Dairy Education Board
http://www.notmilk.com
A LETTER FROM A READER, FOLLOWING UP ON THIS COLUMN
Dear NOTMILKMAN,
There is an important detail missing from your review of homogenization.
You noted that confirmed research demonstrated a relationship between
the micronization of fat globules and heart disease, but you did not
state the mechanism.
John McDougal, John Robbins, and others have reported that these
micronized fat globules are much "sharper" than their larger
forebearers, and serve to abrade arterial lumen (the innermost linings
of these blood vessels). Such chronic irritation triggers a protective
mechanism whereby the body plates out cholesterol onto the lumen to
protect it from the constant irritation produced by the micronized fat
globules. The end result is atherosclerotic plaquing.
Combined with two other phenomena of our culture -- high level
conumption of hydrogenized vegetable oils (another source of this intra-
lumen plaque) plus the onslaught of simple sugars and refined flours
(which trigger high level bursts of another potent intra-lumenal
irritant known as insulin) --this unavoidable side-effect of drinking
homogenized milk produces the rapid acceleration of cardiovascular
disease now routinely seen in young people.
There was also an important detail contained in your article which
deserves far more publicity than it has received to date: the
"encapsulation" phenomenon which prevents destruction of milk proteins
and hormones in the acid environment of the stomach. Thank you for
including this information in your report! However, there is a
physiological fact commonly recognized in the field of geriatrics which
may render useless the value of return to non-homogenized milk for a
large segment of the population. This fact is that the average 60-year-
old produces only 15% of the stomach acid seen in the average 20-year-
old. And when one factors in the continued medical and pharmaceutical
(PR) malpractice of prescribing antacids for ulcers (now known to be the
exclusive result of _helicobacter pylori_ infection), it becomes obvious
that the protective role of stomach acid cannot be relied upon by the
vast majority of people in the United States.
I recognize that the scope of your newsletter does not usually extend to
these related issues. However, I share them with you to add perspective
to the issues you are championing currently. Thank you for you time.
--Noel A. Taylor, MM, DC
*********************************************************************
Date: Mon, 22 Feb 1999 12:07:37 -0500
From: Robert Cohen i4crob@earthlink.net
Organization: Dairy Education Board
X-Mailer: Mozilla 3.01C-IDT-v5 (Win95; U)
To: dorietz@awod.com
Subject: nataylor@qmix.net
Noel A. Taylor wrote:
>
> Robert:
>
> Permission granted, & thank you.
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