My husband recently underwent triple bypass surgery after a nearly fatal heart attack. He is a milk drinker who consumes about a quart of 2% low fat milk a day, usually in the evenings and early morning. When I heard about this link I could not believe my eyes, but the evidence is there and no one seems to be talking about it. It isn’t the FAT in milk that is causing heart disease and high Cholesterol. What a perfect subject for me!
So, I have been scouring the internet and library for information about the processes the dairy industry uses on dairy products and in addition to any potentially toxic additives, there is strong evidence that homogenizing milk may increase the risk of heart attack.
You may be thinking that homogenizing milk can’t hurt us, after all it makes the milk stay fresh longer without having to add many chemicals. Fine, but what about organic milk products? Read the labels and you will find that they too are homogenized. But how does that link to heart attacks?
Producers use the homogenizing process to extend the shelf life of milk. Without it the milk would spoil at the market before the large volumes could be sold. It is a matter of economics. Homogenization has no benefit to the consumer. On the contrary, the process which reduces the fat particles in milk to such a small size that it no longer separates out is precisely what is causing the health risks.
Dr Kurt Oster, head of cardiology in Connecticut, with Dr Donald Ross of Fairfield University and Dr John Zikakis of the University of Delaware have been conducting research and the findings are startling. The process of homogenizing milk allows the enzyme Xanthine Oxidase (XO) to pass directly into the bloodstream.
Xanthine Oxidase or XO attacks the plasmologen tissue of the artery walls and parts of the heart muscle causing lesions. The result is scar tissue and plaque that becomes calcified in the arteries. When the plasmologen is attacked the body lays down a layer of cholesterol for protection against the attack. Over time it builds up with other fatty deposits and hardens. This is what arteriosclerosis and atherosclerosis actually is. According to these experts, homogenized milk, not dietary cholesterol, is the main cause of heart attacks.
Another myth propagated by the dairy industry and others is that milk is a good source of calcium. It is not. The processing of milk reduces the absorbability of calcium to an insoluble form that the body cannot process. Phosphorus in milk also adds to this inability of the body to absorb the calcium. Interestingly, adults who drink a lot of milk have been found to have higher instances of osteoporosis than those who do not.
Studies by the Lee Foundation for Nutritional Research show that pasteurization destroys the vitamin A, around 38 percent of the vitamin B complex, and about 50 percent of the vitamin C content of milk. In addition pasteurization destroys an anti-cancer metabolite that is found in raw milk. Dr. William Ellis stated that it has been his observation over 42 years and 25,000 blood tests on patients that those patients who drink a lot of milk show an inability to absorb many of the nutrients the body needs to stay healthy. Further, it has been found that a lack of certain nutrients can lead to chronic fatigue.
It wasn’t until about 1932 that the pasteurization and homogenization of milk became common practice. Heart disease has been on the rise in recent decades and these and other studies conducted over the past 20 or so years have now concluded that these processes can be directly linked to heart disease, atherosclerosis, and arteriosclerosis.
Unless you can insure that your milk, including that favorite organic variety, has not been processed using pasteurization and homogenization, it is best to find an alternative beverage to dip your cookies in.