Ya'll start by posting a link showing why raw milk is bad for you. I mean non-homogenized milk. Since non-pasteurized is illegal to buy we'll pretend that market doesn't exist
A dark shadow is being cast over the food that gives us life.
Canadian Farmers that sell unpasteurized milk or give it away can face fines up to $250,000, and up to three years in jail. However, the Canadian Food Inspection Agency says they'll only investigate if there's a complaint or someone gets sick.
The situation is much different in America. A certified system for selling raw milk exists in nearly half of the United States. Depending on the state, Americans can purchase and farmers can sell raw milk. It's a system raw milk activists in Canada are fighting for.
Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. The net result, from a practical view, is a much reduced tendency for creaming of fat globules. Three factors contribute to this enhanced stability of homogenized milk: a decrease in the mean diameter of the fat globules (a factor in Stokes Law), a decrease in the size distribution of the fat globules (causing the speed of rise to be similar for the majority of globules such that they don't tend to cluster during creaming), and an increase in density of the globules (bringing them closer to the continuous phase) oweing to the adsorption of a protein membrane. In addition, heat pasteurization breaks down the cryo-globulin complex, which tends to cluster fat globules causing them to rise.
Yummy - sounds like a very unnatural method to treat milk, and very unneccessary. So why IS milk homogenized ?
To blend the fat and water into an emulsion, every web site will show us that. But WHY ? Will milk last longer ? Is it because people don't like to see the cream rise to the top ? What benefits are there to it over natural milk ?
Homogenized milk tastes blander but feels creamier in the mouth than unhomogenized; it is whiter and more resistant to developing off flavors.
Thats it ? Is that seriously the only reason for homogenization ? Its all Wikepedia says anyway, can anyone give any better reasons ?
I tell you right now creamline non-homogenized milk is Much, MUCH more creamier. Raw milk is even the more - vastly more. Strained cows milk from this morning's milking is unbelievably smooth, creamy and delicious.
Now ......... are there any negatives to homogenization ?
Cows milk is usually nutritious. However, when it is tampered with by way of homogenisation, it becomes a type of slow poison for the circulatory system. Homogenization was introduced into this country in 1932. It is a process that breaks down the fat into very small blobules to keep the fat from separating. The primary purpose is to extend the shelf life of the product.
Milk fat contains a substance called Xanthine Oxidase (XO). This XO is usually not a problem in our system, but homogenization causes some of this XO to pass through the wall of the intestine into the circulatory system. There it creates havoc by attacking specific targets in the artery walls as well as heart tissue, causing lesions. The body responds to this attack by attempting to heal the damaged areas. Fatty tissue and cholesterol are laid over the "body bandaids" that build up over the damaged areas and eventually cause obstruction.
If this hypothesis is correct then the heart disease rate should be highest in the countries with the largest consumption of homogenized milk containing this active XO ingredient. Statistics from around the world confirm that this is exactly the case. Finland is the only country in the world that consumes more homogenized milk than the United States. It is interesting to note that exercise has little effect on the problem because the Finns are very active people.
Not just one site there guys that indicate with a logical degree of certainty that homogneization of milk = BAD for the human body
So what we have discussed here is that homogenization isn't done to make milk healthier - its done simply to eliminate a person from having to shake a bottle to mix the cream back into the milk after it seperates. The negatives of that might be a huge health risk, with reasonable facts and hypothesis to back it up. Enough to make a person say " hmmmmmmmmm " also, did ya'll know that homogenized milk will rot, non-homogneized will sour, which can be used for several things, whereas rotting renders it useless.
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As petasux already mentioned you obviously have conceded defeat on the raw milk issue, there is really nothing to debate here.
Tazman - give me links then, lets discuss it. Why is raw milk bad for me ?
Statement from Health Canada About Drinking Raw Milk
Recent cases of illnesses linked to the consumption of raw milk prompt Health Canada to remind Canadians that drinking raw (unpasteurized) milk increases the risk of contracting a serious foodborne disease such as E. coli. The sale of raw milk has been strictly prohibited under the Food and Drug Regulations since 1991.
As of April 15, 2005, there have been four new reports in Ontario of illnesses related to E. coli O157:H7 that may be linked to the consumption of unpasteurized (raw) milk. Symptoms of E. coli include severe stomach cramps and diarrhea (sometimes bloody). Fever and vomiting may also occur. Most patients recover within ten days, however, in a small proportion of patients, particularly young children and the elderly, the infection can result in life-threatening complications.
Because of these health concerns, Food and Drug Regulations require that all milk available for sale in Canada be pasteurized, which means that the raw milk has been subjected to heat to eliminate disease-causing bacteria that may be present. Raw milk is milk that has not been treated to make it safe and is obtained directly from a lactating animal, usually a cow, and has been cooled at the farm to refrigeration temperatures.
the great Milk debate
Im sure that was just an oversight
