Xanthine Oxidase: (also
see Milk)
The homogenization
process whips up fat molecules at a very high speed, pulverizing them
into micro-globules so they don’t float to the top. The mixture
is then forced with enormous pressure through filters. These filters
control the amount of fat that gets through in a certain volume of liquid.
This is how the different percentages of milk fat are obtained, 2%,
1% etc. This extends shelf-life and provides the seller with a label
that leads them to believe that a lower percentage of milk fat is more
healthy.
Milk fat contains acid molecules called Xanthine Oxidase. This acid
is not naturally able to enter the bloodstream, but because of the homogenization
process, this acid leaks out of the intestine by way of the micro-globules
and gets into the bloodstream. It actually acts like battery acid to
artery walls. The body then produces cholesterol and other components
to sheath the artery wall in an attempt to protect it from the milk
acid. Reference: Milk, Does It Really Do A Body Good?chapter
9, Dr. Jay Gordon In August 2000, the American Academy of Pediatrics.
Plasmalogen
in the arterial wall acts like a glue that holds cells together. Homogenization
assists XO's attack on plasmalogen by surrounding XO with a thin layer
of fat. This also lets the XO ino the lymph system - the center of the
body's defense and immune system. Thus, the XO does other damage, too.
Reference: Peak Performance,
Radiant Health, Moving Beyond the Zone, Brian Peskin, Noble Publishing,
2001. (out of print).
