“Homogenized Milk” – Nutritional Roulette (prt6/8)

Nutritional Roulette



  • Homogenization: a process by which a substance is mechanically altered by being heated and pressed through a filter at high temperatures.
  • Molecules end up so small they can by-pass the intestinal track and get absorbed directly into the blood stream!
    • Interfering with cardiovascular function and arterial lining


XO – enzyme xanthine oxidase

  • Released by mechanical process (only 50% removed by pasteurization)
  • Linked to inflammatory and immune diseases


Cream Line

  • Prior to WWI milk was Non-Homogenized: a thick line of cream was at the top.
  • A bigger “cream Line” meant a better product (more calories and fat etc)
  • NO Cream Line means no idea of product quality

Homogenization requires Pasteurization within hours (or else it will spoil)

However, the reverse is not true.

Pasteurized Milk does not require Homogenization.

= done to increase production and profits

IRONICALLY, Pasteurization will kill the very enzyme (which is naturally occurring in milk itself ) which allows lactose to be digestible by the human body.


Stay tuned for PART 7!

Martin Colangelo – Blog Author

& Owner / Instructor


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