Homogenised Milk and heart disease

Belfast

Could this be part of the problem of heart disease ?

Scientist Robert Anderson Ph.D Exposes a Myth behind New Zealand's favourite health food.

Is anything more aggravating than buying what you understand to be organic food only to discover that it is not organic and that industry has, once again, "meddled" with it?

My wife returned from a supermarket recently having purchased a bottle of "Simply Organic" milk. On reading the label more closely we found it was nothing of the sort. In the fine print we read that, as well as being pasteurised, this so called "organic milk" was also homogenised.

But, you ask, "homogenising was developed for the benefit of consumers, surely?" Not true. Homogenising was developed to reduce the fat particles to such a fine extent they no longer separate out, so that the milk lasts longer on the shelf. It is only one of many processes food is now subjected to entirely for commercial purposes. Consumers have to contend with foods being irradiated, genetically engineered, homogenised and processed using any other novel method that will benefit the corporations producing it. Homogenising extends milk shelf-life to 11 days or so. It has no beneficial food value; in fact, the very opposite.

According to government statistics, 50 percent of New Zealanders die from heart disease, 25 percent from cancer and five percent from diabetes. Now, it seems, homogenised milk may be a leading contributor.

Dr Kurt Oster, head of cardiology in Connecticut, has been researching and gathering evidence about homogenised milk for over 20 years. This questionable process began being introduced by dairy companies as far back as 1932. Most of the milk consumed in the US is now homogenised. Dr Oster's findings conclusively show that in the process of extending shelf life and stopping the cream separating out of milk, medicine has a clear culprit for increased arteriosclerosis. Dr Oster's findings link the formation of the plaque which clogs arteries directly to ingesting homogenised milk.

According to Dr Oster, with Dr Donald Ross of Fairfield University and Dr John Zikakis of the University of Delaware, homogenising allows the enzyme xanthine oxidase (XO) to pass intact into the blood stream. There it attacks the plasmologen tissue of the artery walls and parts of the heart muscle. This causes lesions that the body tries to heal by laying down a protective layer of cholesterol. The end result is scar tissue and calcified plaques with a build-up of cholesterol and other fatty deposits. We call these arteriosclerosis and atherosclerosis. According to these experts, dietary cholesterol is not the main cause of heart attacks; it is homogenised milk.

Finns consume about 272kg of milk each per year; 90 percent is homogenised, meaning 245kg of homogenised milk per Finn per year.

Swedes drink about 60 percent as much milk, but only 2 percent of it is homogenised (only 4.9kg per year). The death rate from heart attack in Finland is more than three times the Swedish level (about 245/100,000 compared with only 75/100,000). These statistics should serve to warn us that something is seriously wrong.

Homogenisation could also be one of the major reasons for allergies to milk. As Dr Oski said in the finish of his disturbing book, Don't Drink Your Milk, 4 "Milk has no valid claim as the perfect food. As nutrition, it produces allergies in infants, diarrhoea and cramps in the older child and adult, and may be a factor in the development of heart attacks and strokes."

Fragmenting the fats - how it works

Homogenisation forces the milk under extreme pressure, through tiny holes. This breaks up the normally large fat particles into tiny ones and forces the fat to form tiny molecular clusters, thus ensuring that the molecules do not regroup and form a cream layer on top of the milk. Instead, in this denatured state, they stay suspended in the milk. However, not only do they not regroup, the process also makes digestion almost impossible. The tiny molecules enter the bloodstream directly as undigested fat - not exactly the best for human health.

Xanthine oxidase has a very specific function in our bodies. It breaks down purine compounds into uric acid, which is a waste product. The liver of several animals, including humans, contains Xanthine oxidase specifically for this purpose.

However, as Dr Oster said, "When foreign XO, such as that from cow's milk, enters the bloodstream it causes havoc by attacking specific targets within the artery walls." The "specific target" which Dr Oster refers to, as mentioned earlier, is the plasmologen tissue making up the artery cell walls. Plasmologen is vital as it holds together the cell membranes within the artery walls. Any damage from foreign Xanthine oxidase causes lesions to the artery walls. The body, in its efforts to protect and repair them, immediately responds by "patching" the damage with calcified plaque. In the later stages of arteriosclerosis and atherosclerosis, arteries lose their elasticity as additional calcium is deposited. Calcification of the arteries can contribute to high blood pressure which is actually not a disease by itself, merely a symptom. It has been found in some samples that plasmologen was missing in artery wall lesions and plaques. The mystery was solved when researchers found XO in the plaques. The two substances cannot co-exist.

So what should we do?
Firstly, we must minimise non-preferred fats in the diet. Preferred fats include fish oils and seafood oils, evening primrose oil, flaxseed oil, olive oil, and small amounts of butter. Non-preferred fats include homogenised milk fats, processed oils, margarine and excess animal fat. The use of trans-fatty acids (bad fats) potentially results in deterioration of cell membranes and a degradation of the immune system.

If you still opt to drink milk, make sure that you carefully read the label on your next bottle. Homogenised is not organic!

EVEN STANDARD MILK PASTEURISATION BRINGS PROBLEMS

It changes calcium into an insoluble form which we can no longer absorb. The old myth that you can get calcium from milk is very shaky indeed and we have major increases in osteoporosis even though plenty of milk is consumed.1 It is a common misconception that dairy products are a good source of calcium. But the amount of phosphorus also in milk blocks its absorption. People who drink a lot of milk have even been found to have a higher incidence of osteoporosis. Furthermore, the Lee Foundation for Nutritional Research has shown that pasteurisation destroys the vitamin A, around 38 percent of the vitamin B complex, and about 50 percent of the vitamin C content of milk. Research has also shown that an anti-cancer metabolite contained in raw milk is destroyed in pasteurisation, and many enzymes are also damaged. A recent study by Auckland medical researchers,2 published in the latest issue of the New Zealand Medical Journal, also suggests a strong link between consuming milk with A1 beta-casein - which most New Zealanders consume each day - and heart disease and Type 1 diabetes.

One of the most outspoken opponents of dairy products is American, Dr William Ellis, who said: "Over my 42 years of practice, I've performed more than 25,000 blood tests for my patients. These tests show conclusively, in my opinion, that adults who use milk products do not absorb nutrients as well as adults who don't. Of course, poor absorption, in turn, means chronic fatigue."3

While pasteurising may well ruin several valuable components in milk, homogenising makes it much worse.

Robert Anderson Ph.D


References:

1. People in the US and Scandinavian countries consume more dairy products than anywhere else in the world, yet they have the highest rates of osteoporosis (Clin Ortho Related Res, 152; 35, 1980). This fact emphasises the threat of excessive protein in the diet and suggest that dairy products offer no protection against osteoporosis, probably due to the high protein content of milk (Am J Clin Nutr, 41; 254, 1985).

2. All cows' milk in New Zealand contains the A1 beta-casein protein and this has been shown recently to increase rates of heart disease and childhood diabetes. Diabetes, heart risk linked to NZ milk, 24.01.2003, NZ Herald. Original article see Jan issue New Zealand Medical Journal.

3. Healthview Newsletter, Virginia, Spring 1978.

4. Published by Mollica Press.

Bob Anderson is a former lecturer in Chemistry, Physics, Lab Technology and Nuclear Medicine, and holds an honours degree in Chemistry and Physics from the University of Birmingham, and PhD in Science Education. Since retiring he has worked as a member of PSRG, publicising issues surrounding GE.
http://www.naturopath.org.nz/homogen.html

2Scoops

Lies, damn lies, and journalism. :rolleyes: [welcome back rolleyes!] Implying that Oster's work showed that milk causes atherosclerosis is way off the mark.

As ever, I'm completely open to the possibility but you'll have to provide some actual data to support your claim and not rely on ignorance and half truths.

Belfast

2Scoops wrote: »

Lies, damn lies, and journalism. :rolleyes: [welcome back rolleyes!] Implying that Oster's work showed that milk causes atherosclerosis is way off the mark.

As ever, I'm completely open to the possibility but you'll have to provide some actual data to support your claim and not rely on ignorance and half truths.

The problem is not the milk.

It is way the milk is processed.

Pasteurisation which protect against TB etc,

Homogenising Milk is done to extend the shelf life, but unlike pasteurisation, homoginasation give no health protection.

since the introduction of Homogenised Milk the problem of atherosclerosis has increased.

In countries where Homogenised Milk milk is not used atherosclerosis is not as big a problem.

Has anyone an interest in researching the subject ?

I doubt it.

The drugs industry are happy with atherosclerosis as they make money for selling anti-cholesterol drugs like satins.

Food industry is happy with Homogenised Milk as it make it simpler to handle and ship milk with a longer shelf life.

2Scoops

Belfast wrote: »

since the introduction of Homogenised Milk the problem of atherosclerosis has increased.

But has homogenized milk anything to do with this?

Belfast wrote: »

In countries where Homogenised Milk milk is not used atherosclerosis is not as big a problem.

Source?

Belfast wrote: »

Has anyone an interest in researching the subject ?

Certainly, if there was a compelling rationale to do so.

Belfast wrote: »

The drugs industry are happy with atherosclerosis as they make money for selling anti-cholesterol drugs like satins.

Ah, here we go: Big PharmA! oh noes! :eek:

Spear

2Scoops wrote: »

Ah, here we go: Big PharmA! oh noes! :eek:

It's the same as the rest of the stuff Belfast posts, pure crank and crackpot nonsense with no connection to reality. Check the rest of the site for an idea of the crap they spew.

http://www.naturopath.org.nz/electro.html
http://www.naturopath.org.nz/medical.html
http://www.naturopath.org.nz/salt.html

tallaght01

I haven't had time to read the article, as I'm on-call all weekend. But association doesn't prove causation.

Sure, arteosclerosis has increased over this century. But people are living longer, where before they would have died of other illnesses. our whole lifestyle has changed, with improved socio-economic conditions. Coronary heart disease has probably increased since the increased popularity of air travel, but that doesn't mean air travel is the culprit.

I'll have a flick through the research, but the fact that the journalist says "Dr Oster's findings conclusively show that in the process of extending shelf life and stopping the cream separating out of milk, medicine has a clear culprit for increased arteriosclerosis." makes me suspicious fromt he get-go.

Did you read the research, 2scoops? What does it actually show?

2Scoops

tallaght01 wrote: »

Did you read the research, 2scoops? What does it actually show?

Tricky to get a hold of as it's mostly from the 1970s, including Oster's. The article here suggests that xanthine oxidase from homogenized milk is absorbed directly into the bloodstrream and initiates accelerated progression of atherosclerosis. While XO itself is implicated in proatherogenic processes, none of the data, including Oster's, shows any pathological effects of homogenized milk.

DrIndy

The trouble with the nutritive research is there are so many confounders which can throw off the data - even if scientifically sound from the beginning.

Realistically, there are just too many dietary variables and lifestyle variables to make most populational research statistically significant.

Homogenised milk may very welll cause heart disease, but there are significant genetic differences between swedes and finns, dietary patterns, smoking patterns despite geographical proximity.

There was an interesting paper which was significant folic acid reducing cancer risk which did just barely touch past the error limits on the population study i read - but this is also easy to disprove.

I would like to see a paper on homogenised milk where every confounder is accounted for and then we can put this to rest.

Bison

Well first of all it looks like the guy that allegedly wrote this is not a PhD and doesn't even claim to be. Click on his link.
http://www.psrg.org.nz/rcisubmission.htm

Homogenisation can provide health protection as the shear forces can destroy bacteria.

Developed countries homogenise milk. Atherosclerosis is well documented as a disease of developed countries. Doesn't mean there is a link. Actually heart disease is falling in many western countries
http://www.who.int/cardiovascular_diseases/en/cvd_atlas_14_deathHD.pdf
but milk consumption is not
http://www.fao.org/ag/againfo/programmes/en/pplpi/docarc/execsumm_wp30.pdf

Finns consume much more alcohol than Swedes, it is their #1 cause of death in some age groups, so straight away there is a significant lifestyle difference.

The paragraph on digestion physiology is misleading and implies something sinister about normal lipid digestion.
"This breaks up the normally large fat particles into tiny ones and forces the fat to form tiny molecular clusters, thus ensuring that the molecules do not regroup and form a cream layer on top of the milk. Instead, in this denatured state, they stay suspended in the milk. However, not only do they not regroup, the process also makes digestion almost impossible. The tiny molecules enter the bloodstream directly as undigested fat - not exactly the best for human health."

The function of Bile is to break the large fat particles into tiny ones, down to less than a micrometer. This gives lipases more surface area to act on so surely homogenisation helps this? Yes it enters the blood stream at one point, how else does it get transported around the body to be used as fuel?

The quoted research by Oster has been shown to be flawed. He didn't double blind his clinical trials because he was so convinced he was correct. It has also been shown that XO is either inactivated by gastric pH or not absorbed. http://www.ajcn.org/cgi/content/abstract/38/2/327

I'll leave the final word to this eminent physician.... http://www.youtube.com/watch?v=WrjwaqZfjIY

Belfast

Milk was homogenised not to protect peoples health, but to make it more convenient to sell it over log distances by giving it a long shelf life.

My personal experience with homogenised milk is.

Since I gave up using homogenised milk or products made from it over 2 years ago my health has improved.

my asthma symptoms have gone.

The cholesterol spots under my eyes have gone and my cholesterol has returned to a normal range.

if I eat chesse made from homogenised milk my asthma symptoms return.

if i eat cheese made from non-homogenised milk ,I do not have a problem

cahill31

Belfast, thanks for the info. Could you tell me what non homogenised products you use and where I can find them. Thanks.

cahill31

Bump

2Scoops

Bumping is bad etiquette here, tbh. You can try PMing Belfast for the information but he hasn't been around since October, according to his profile.