Daily Health News Blog

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 crea