Milk. Raw Whole Milk vs. Homogenized or Pasteurized whole-fat, Low-fat or Skimmed Milk. And, does milk cause infertility?


The question is, what’s the difference between raw whole milk from a cow vs. homogenized or pasteurized milk, and if there is any concern or potential harm regarding low-fat and skimmed milk to a woman’s fertility? Let’s address each of these, one at a time.

Homogenization of Milk
Milk homogenization is a process of mixing massive amounts of harvested milk from several different milking herds and/or dairies, to create a more consistent raw milk, since otherwise raw milk naturally separates into different layers of fat density. Homogenization process is often done mechanically by forcing the milk at high pressure through small holes. There are some other methods of homogenization, for instance using extruders, or using hammermills, or colloid mills to mill (grind) solids. So, basically milk homogenization is a way for the milk food industry to prevent creating various levels of flavor and fat concentration for the end product before it is delivered to the customer.

So, is Homogenized Milk Safe?
I have reviewed various suggestions and articles and claims but to this day, I myself am not convinced that homogenized milk is dangerous to humans. The process is essentially mechanical. There is no addition of chemicals. So, for the moment, I believe that it is safe unless there is solid evidence that it is not or if Monsanto gets involved, in which case, homogenization of milk will be guilty by association. A research study in France, UMR INRA 1253, Science et Technologie du Lait, suggested that homogenization increases the digestibility of milk, particularly in people with diseases that impair their ability to digest fats. Well, this to me is simply irrelevant since the idea of homogenization is emulsifying fat or in other words the process of protein and fats being broken down into smaller particles. The study suggest that as a result of homogenization, there is more surface area for enzymes to work on and this leads to more efficient digestion. Well, firstly, if you are allergic to milk and are lactose intolerant, then homogenization isn’t going to make milk any more or less tolerable for you. Second, I have found many double-blind studies (e.g. University of Helsinki in Finland, Department of Applied Science, Nutritional Study) which published report that there is no difference between homogenized and non-homogenized milk when it comes to helping digestibility of milk. Basically, there is no difference, other than taste and texture – but no real chemical or nutritional or structural change at the cellular level.

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