Until recently I was under the assumption that I was getting the best milk for my family by getting organic milk from the grocery store. One fine day we visited a local dairy to see how dairy products are made and how it gets from farm to our fridge.

If you moved from another country you would understand what I am saying. Ever wondered why milk back home made all that cream when heated? Why does shelf life of milk be couple of days back home and is months here in United States?

non homogenized milk
This is how non-homogenized natural milk looks like! Do you see this in your milk?

What exactly is Homogenization? 

A process called Homogenization was introduced in US in 1932. It breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk.

fat molecules in natural state

Any guesses why this process became the industry standard? Yes, to market milk to longer distances and increase the shelf life.

Why you should not be consuming Homogenized milk?

Homogenized milk contributes to heart disease, diabetes and other chronic disorders, as well as allergies, largely by boosting the absorbability of an enzyme in milk called Xanthine Oxidase  XO. The  higher blood levels of XO has contributed to disease promoting inflammatory processes in our body.

If you want to understand and learn more about it  physiologically, check this link:

http://www.westonaprice.org/health-topics/milk-homogenization-heart-disease/

Where can you find Non-homogenized milk? What should you be looking for on your milk?

Most of the milk in United States is homogenized, so you will have to read the label closely

Non-homogenized organic milkwhich says Non-homogenized like this one. We are so accustomed to homogenized milk that we have forgotten that it is not in its Natural state.  Look at the label. Natural state of milk is like oil in water emulsion. If left to sit over time, you will find its fat  portion rising to the top of its water portion and forming a cream layer. Non-homogenized milk does not carry bacteria, as it is still pasteurized. Non-homogenized milk doesn’t carry extra fat either. It just doesn’t mess with the fat.

Whether these studies are true or not, I just feel more comfortable ingesting fat in a more natural state, the way it first existed.

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