Is anything more aggravating than buying what you believe to be organic dairy, only to discover that although certified organic, it is not optimal and that the food industry has, once again, “meddled” with it?
Well, that’s the case with homogenized dairy products.
I’m currently working on a project for GAPS class and part of the project is experimenting with dairy products to create probiotic foods. I went grocery shopping and when I returned from the organic grocery store, I began inspecting the food I had purchased- including a container of “Organic Yogurt”.
After reading the label more closely, I found it was nothing of the sort. In the fine print, I read that in addition to being pasteurized, this so-called “organic yogurt” was also homogenized.
The Truth About HomogenizedDairy
You may be under the assumption that homogenization was developed for the benefit of consumers, but this is not necessarily true.
In fact, homogenization was developed to reduce the fat particles in size. They become so small that they stay suspended evenly throughout the milk. This helps to extend the shelf-life of milk to 11 days or so. It has no beneficial food value and in fact, it can have quite the opposite effect.
Dr. Kurt Oster, head of cardiology in Connecticut, has been researching and gathering evidence about homogenized milk for over 20 years. This questionable process was introduced by dairy companies as far back as 1932. Most of the milk consumed in North America is now homogenized. Dr. Oster’s findings conclusively show that the process of extending milk’s shelf life and preventing the cream from separating is a clear culprit of increased arteriosclerosis. Dr. Oster’s findings link the formation of the plaque which clogs arteries directly to ingesting homogenized milk.
Homogenization could also be one of the major reasons for dairy allergies. As Dr. Oster said in his eye-opening book, Don’t Drink Your Milk—
”Milk has no valid claim as the perfect food. As far as nutrition, it produces allergies in infants, diarrhea and cramps in the older children and adults, and may be a factor in the development of heart attacks and strokes.”- Dr.Oster
Fragmenting Fats in Homogenized Dairy – How it Works
Homogenization forces the milk, under extreme pressure, through tiny holes. This breaks up the normally large fat particles into tiny ones which cause the fat to form small clusters, thus ensuring that the molecules do not regroup and form a cream layer on top of the milk. Instead, in this denatured state, they stay suspended throughout the milk. This process can make digestion almost impossible. The tiny molecules enter the bloodstream directly as undigested fat. This can be detrimental to human health.
Even Standard Milk Pasteurization Can Bring Problems
Pasteurization changes calcium into an insoluble form which our bodies can no longer absorb.
It is a common misconception that dairy products are a good source of calcium. But because of pasteurization, the amount of phosphorus in milk blocks calcium absorption. People who drink a lot of milk have even been found to have a higher incidence of osteoporosis.
Furthermore, the Lee Foundation for Nutritional Research has shown that pasteurization destroys around 38% of Vitamin B complex, about 50% of Vitamin C content, and nearly 100% of Vitamin A that is normally present in raw milk. Research has also shown that an anti-cancer metabolite contained in raw milk is destroyed in pasteurization, and many beneficial enzymes are damaged.
But where else can we find calcium?
There are plenty of other sources aside from homogenized dairy. Each of the following is based on a serving of 100 grams:
- 1% milk has 125 grams of calcium
- Broccoli has 130 grams of calcium
- Collard greens have 188 grams of calcium
- Parsley has 203 grams
- Almonds have 254 grams
- Sea vegetable kelp has a whopping 1093 grams of calcium
One of the most outspoken opponents of dairy products is Dr. William Ellis, who said: “Over my 42 years of practice, I’ve performed more than 25,000 blood tests for my patients. These tests show conclusively…that adults who [consume] milk products, do not absorb nutrients as well as adults who don’t. Of course, poor absorption, in turn, means chronic fatigue.”
As you can surely see, homogenization and, to a lesser extent, pasteurization, can destroy valuable nutrients which is the reason we choose to consume milk products.
So what should we do?
Milk is required to be pasteurized to be sold in Canada, contrary to the US or other European countries. However, there are no requirements for homogenization for either the US or Canada. If you choose to drink milk, eat yogurt or consume any milk products, purchase a brand that does not homogenize the products.
Remember, being labeled as “organic” doesn’t mean your dairy hasn’t been homogenized. My recommendation is to check the labels for a clear statement that the product has NOT been homogenized.