Comments on: Milk Homogenization and Heart Disease

By: Andrew K Fletcher

Andrew K Fletcher — Fri, 24 Jan 2020 12:06:57 +0000

In reply to Mike. Thanks Mike. You hit an interesting note with me. When I was a youngster, I could glug down a pint of gold top channel full fat milk, which was pasteurized, without any problems. I was a milk monitor in primary school and I used to help the milk man deliver milk to the door as a youngster. Yet for some reason, the milk became very acid-causing and I would have to take ant-acids for relief until I realised I could no longer tolerate drinking milk. I'm 63 now so this would have been around 1964 Add to this the fizzy drinks introduction, which would instantly turn your stomach and intestines from a relaxed low pressure environment into a gas pressurised system that could explain how fat globules are given a helping hand into the blood stream.

By: Andrew K Fletcher

Andrew K Fletcher — Fri, 24 Jan 2020 11:33:49 +0000

In reply to sandra. It does with me for sure. Lactose intolerant

By: Andrew K Fletcher

Andrew K Fletcher — Fri, 24 Jan 2020 10:43:06 +0000

As a person who has recently had a heart attack, I can attest that I avoided vegetable fats, I enjoyed butter, cheese and more recently took to drinking kefir made from full fat homogenized milk, 2-3 glasses a day.
I couldn’t drink homogenized milk without getting acid problems, and thought that the kefir got around this and for quite a while it did appear to agree with me. I thought that the pre-digestion by bacteria, enzymes and yeasts rendered it more easily digestible. I’m assuming that the lactic acid may have burned the lining of my arteries, it certainly felt like it was burning me, especially my lungs felt like I was inhaling hot smoke instead of cold damp sea air.

Could lactose intolerance be more widespread that we think it is?

By: Michael McPhillips

Michael McPhillips — Mon, 06 May 2019 19:25:15 +0000

“These findings support the hypothesis that xanthine oxidase is a major source of oxygen-free radicals produced during reperfusion of the ischemic small bowel.”
https://www.sciencedirect.com/science/article/pii/0016508586900788

“Plasmalogens are often considered as antioxidant molecules that protect cells from oxidative stress. Their vinyl ether bond could indeed be among the first targets for newly formed radicals.”
https://www.ncbi.nlm.nih.gov/pubmed/11705705

“When a hydroxyl radical reacts with a protein, lipid, or DNA molecule, it snatches an electron to itself then sinks back into the sublime stability of water, But of course the act of snatching an electron leaves the reactant short of an electron, just as a mugger leaves a victim short of a handbag. In the case of the hydroxyl radical, another radical is formed, this time part of the protein, lipid or DNA. It is as if having your handbag snatched turns you into a mugger yourself, restless until you’ve snatched someone else’s bag. This is a fundamental feature of all free radical reactions – one radical always begets another, and if this radical is also reactive, then a chain reaction will ensue. Thus the cardinal feature of a free radical is an unpaired electron, while the cardinal feature of free radical chemistry is the chain reaction.”
“Oxygen”, The molecule that made the world. Nick Lane, Oxford University Press.

So, if plasmalogen is reactive Dr Oster is right.

By: Jim Troye

Jim Troye — Tue, 12 Feb 2019 09:57:01 +0000

I read his book in 2001 and quit using milk shortly thereafter, 10 years later my new doctor was quite concerned about my cholesterol test. My HDL was 15 and LDLs were 90, both exceptionally low. Almost 10 years hence and those values are still similar. I don’t recall those test values from prior testing but around 200 for LDLs seems about right when I was in my 30s. I’m 63 years old now, take no RX drugs, have pulse around 65 and BP in the 105/65 range consistently. I am going to continue to heed this advice since it seems to be working for me. I also seem to be able to out pace those much younger that I work around with ease. I live at 1,100 feet but was able to hike 2500 feet of elevation change to 10,000 feet in the Rockies last summer without much difficulty, can’t say the same for my companions.

By: sandra

sandra — Fri, 14 Dec 2018 05:40:04 +0000

Maybe the fact that homogenized milk causes allergic reaction in many people contributes to heart disease through inflammation.

By: Mike

Mike — Mon, 16 Jul 2018 01:24:54 +0000

weather is that exact theory, the fact it is changing the fat molecules to a much smaller size, makes it easier to get directly absorbed into the bloodstream which I think is the basis of the issue, The fact that are changing something from the way is naturally.

By: Mike

Mike — Mon, 16 Jul 2018 01:23:03 +0000

You are almost right, been studying this for years, basically it allows the much smaller fat molecules to directly ether the bloodstream more readily. Since milk has calcium and is absorbed in the fat molecules, these can not get into the bloodstream much easier, then the fat molecules dissolve and leave calcium deposits. now this process is completely different than eating natural foods containing calcium since not directly absorbed into the blood stream in those instances. This is at least one therogy, Heart disease correlates with the onset of when homogenization of milk began. And issues with lactose intolerance did not become a big issue until after homogenization. Never could really tolerate Milk when growing up, Mom only liked Skim Milk and although did not like as well did not bother me as bad as whole milk. later in life on and off tried drinking milk, each time I would get heavy mucus build up and constantly coughing up. As soon as started trying non homogenized milk once it never bothered me, moved and could not get tried regular milk and issues came back, ever since been drinking non-homogenized milk, no issues.

By: Mike Clarke

Mike Clarke — Tue, 08 Aug 2017 23:10:07 +0000

In reply to Paul. As mentioned elsewhere, I cannot drink homogenized milk causes all kinds of issues so have never drank much at all, but can drink non homogenized milk from the farmers market all day without issues. I eat a ton of cheese and other dairy, I mean a lot, use to be a block of cheddar a day on average. recent heart tests and echo cardiogram shows no issues. Now my brother who regularly drinks a large glass or more a day of homogenized milk has had many blockages. Too many studies focus on the trees too much, does not correlate all the data, not seeing the forest.

By: Mike Clarke

Mike Clarke — Tue, 08 Aug 2017 23:06:01 +0000

In reply to George Blagoue. Do not have to have leaky gut, homogenization causes the fat molecules to become small enough to be directly absorbed into the bloodstream through the intestinal walls.