A highlight from Is Homogenized Milk Bad for You?

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It's usually pasteurized in order to kill any pathogenic bacteria that it may contain and you can read more about the pros and cons of unpasteurized or raw milk in my two part series on that i'll put links in the show notes. Most commercially sold milk is also fortified with vitamins. A and d and this is in an effort to ensure adequate intake of these nutrients in the general population and commercial. Milk is also usually homogenized. This is a mechanical process that breaks the fat globules into smaller droplets so that they stay suspended in the milk rather than separating out in floating to the top of the jug before milkis imagine is d- some of that fat may be skimmed off to reduce the amount of fat in the end product. Homogenization was invented around the turn of the twentieth century and it quickly became the industry standard because people preferred the convenience of milk that didn't have to be vigorously shaken to distribute the fat. Every time you wanted to use it these days of course we tend to see food processing something that reduces the nutritive value of foods whether or not that is true and some have suggested that homogenization native impact on how milk affects your body. In fact it's getting more common to find milk that's pasteurized but not imagine. Sometimes it's labeled cream line so let's take a closer look at whether or not unimagined. Milk might be a better choice. When you homogenized milk you not only change the size of the fat globules. You also rearranged the fat and the protein molecules a little bit and that could alter how they act in human back in the nineteen seventies. Kurt oster proposed hypothesis that homogenized milk might increase your risk of heart disease specifically he theorized that zan pene oxidise. That's a compound that's created when milk modernized might be absorbed intact into the bloodstream from digestive tract and that it could then deplete other protective compounds. On the blood called plasma logan's and result in the formation of plaques and heart disease researchers spent the next decade or so testing various aspects of dr oscars rather ornate hypothesis and ultimately research failed to validate any part of it. Xanthi oxidise does not appear to be absorbed into the bloodstream from the digestive tract drinking homogenized milk does not increase blood levels of xanthi. Nor does this compound appear to have any effect on plasma logan levels now more recently some research has suggested that the smaller globules in homogenized milk might be more likely to raise ldl or bad cholesterol levels compared with the larger fat globules that you'd get from unimagined milk cream or hard cheese however the consumption of dairy fat in any form is not linked with an increase in heart disease indeed. Several studies have shown a slight inverse association with greater

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