Skip to main content

Homogenized Milk Myths Busted


Nearly every aspect of cow’s milk inspires debate—from its fat, protein and sugar (lactose) content to the hormone residues it may contain, the pasteurization process it undergoes, and even its very suitability for human consumption. We’ve discussed all that, but some of our readers have raised concerns about something else: homogenization. You may wonder, what could be wrong with homogenized milk?
Well, it seems there are plenty of people who are promoting “non-homogenized” milk as a healthier option. You may see it on the shelves in health-food stores and some supermarkets.
Let’s get one thing out of the way first: non-homogenized isn’t necessarily raw milk (“raw” simply means not pasteurized). Though all raw milk is non-homogenized, not all non-homogenized milk is raw. And while raw milk poses definite health risks, non-homogenized milk does not unless it’s not pasteurized.
Ye olde milk?
When cow’s milk is not homogenized, its fat separates out, producing a layer of cream on top. Developed in the late 19th century, commercial homogenization is a mechanical (not chemical) process that breaks up the fat globules to such a small size that they remain suspended evenly in the milk, producing a uniform (homogeneous) consistency. It also gives milk a longer shelf life. “Nonfat” milk—formerly called skim milk because the fat was skimmed off—is also homogenized, since it contains some fat, albeit a very small amount.
According to its detractors, homogenized milk contributes to heart disease, diabetes and other chronic disorders, as well as allergies, largely by boosting the absorbability of an enzyme in milk called xanthine oxidase (XOD). They claim that the resulting higher blood levels of XOD increase disease-promoting inflammatory processes.
While it’s true that elevated activity of XOD (along with other enzymes) produced in the body can increase inflammation, the adverse effects of XOD in milk remain theoretical. In any case, the point is moot, because XOD is not absorbed from any food.
The notion that homogenization, and milk’s XOD in particular, is a health hazard was originally disproven by researchers from the University of California at Davis in a paper published in the American Journal of Clinical Nutrition back in 1983. Subsequent research has also debunked it.
In addition, studies have shown that homogenization actually improves the digestibility of milk and that it does not increase the risk of milk allergy or intolerance in children or adults.
Bottom line: Over the years, nearly all the fears about milk have proven to be unfounded. Many studies have linked dairy products—possibly even whole milk, despite its saturated fat—to a reduced risk of cardiovascular disease. Researchers continue to examine the effects of various milk components on the risk of heart disease and on health in general. So far, there’s no convincing evidence that homogenization is an issue. The only reason to drink non-homogenized milk is if you like the way it tastes and are willing to pay a premium price.

Comments

Popular posts from this blog

Adopting a Vegetarian Diet

Adopting a vegetarian diet has become a popular choice for individuals looking to improve their health, particularly as heart disease and obesity rates continue to rise in many parts of the world. Vegetarians tend to have lower cholesterol levels and consume fewer trans fats than those who consume meat and dairy products. However, to maintain good health, vegetarians must ensure they obtain the right amount of nutrients from their vegan diets. By taking care to plan their diets carefully, vegetarians can enjoy a satisfying and tasty way of life. While there is no established vegan diet, it is widely agreed that with so many vegetarian diets to choose from, the choice is ultimately up to the individual. However, vegetarians must be cautious not to make their diets too restrictive as this can lead to difficulties in meeting the body's daily nutritional requirements. Commonly deficient nutrients among vegetarians include protein, iron, vitamin B12, vitamin D, calcium, and zinc. Soy pr...

4 Steps Tо Bеttеr Health

4 Steps Tо Bеttеr Health It's роѕѕіblе tо learn HOW tо bеttеr уоur health іn оnlу 4 steps аnd thіѕ article wіll show уоu how. Eасh step іѕ а bite-sized nugget оf healthy living information уоu саn асtuаllу use. Let's gеt started... Step 1: Nutritional Supplements In mу opinion, thеу аrе vеrу nесеѕѕаrу аnd vеrу beneficial- еѕресіаllу whеn combined wіth healthy eating habits. It's vеrу difficult tо gеt аll thе nutrients уоur body nееdѕ thrоugh food alone, but combining proper nutrition wіth nutritional supplements іѕ vеrу powerful. Thаt bеіng said, thе оnе supplement еvеrуоnе ѕhоuld bе tаkіng іѕ а good multi vitamin/mineral. Lооk аt іt аѕ added insurance- eating wеll іѕ crucial, but nоw thаt you're аlѕо tаkіng а multi, уоu саn rest assured you're gеttіng thе nutrients уоur body needs. Step 2: Nutrition Good nutrition іѕ SO important. Yоu аrе whаt уоu eat...remember that. Mаkе а conscious effort tо gradually improve уоur eating habits, eating mоrе оf th...

Is White Wine Good For Your Heart?

Is white wine as "heart healthy" as red wine? Here’s what you should know about the heart health benefits of white wine. The answer is  probably  -- though researchers continue to debate the question. Some studies have indicated that red wine is modestly better for the heart than white wine (or beer or spirits) because it contains resveratrol -- a polyphenol (plant chemical) associated with cardiovascular benefits, including reduced risk of heart attack. Resveratrol is found in the seeds and skin of grapes, which are crushed together with the pulp to make red wine. White wines, on the other hand, are made with just pulp and therefore contain very little resveratrol. But recent studies have shown that the pulp does contain other polyphenols that may be heart healthy. Moreover, although red and white wines differ in polyphenol composition, both contain similar amounts of alcohol -- which is known to increase level s of HDL ("good") cholesterol and prevent bl...