Ever wonder what these terms mean when you see them in the grocery store? Well I got to thinking about this last night and thought I would do a little of my own research and share it with my readers.
Pasteurization was discovered by Louis Pasteur in the mid-1800s. I was shocked to learn what it actually does to milk. It destroys the vitamins and interferes with calcium absorption. This process affects the taste and nutritional value. This term refers to the milk being boiled to kill bacteria and makes the liquid sterile. Pasteurization is simply the process of heating the liquid to a high enough temperature to kill certain bacteria and destroy certain enzymes. Milk can be pasteurized by heating it to a temperature of 145 degrees F for 30 minutes or 163 degrees F for 15 seconds and this is called flash pasteurization.
Homogenization is probably the worst thing you can do to milk! It is pushed through a fine filter at pressures of 4,000 pounds per square inch. The fat globules are made smaller by a factor of ten times or more. These fat molecules then become evenly dispersed throughout the milk. Yuck! Homogenization makes fat molecules in milk smaller and they are able to bypass digestion. Proteins that would normally be digested in the stomach are not broken down and they are absorbed into the bloodstream.
Cardiologists have demonstrated that homogenized milk proteins can survive digestion. It was discovered that Bovine Xanthene Oxidase (BXO) survived long enough to affect heart attack victims over a period of time period. Even young children in the U.S. are showing signs of hardening of the arteries. It is a serious problem what we do to our food. We need to look more closely what is done to our food!