Do Not Pass Go!

Homogenizing milk prevents the cream in milk from separating and rising to the top. This is for convenience (not having to stir and disperse the molecules) and aesthetics (it looks prettier), but it does alter the nutrients in milk. Homogenization makes the fat molecules smaller by forcing the milk through tiny holes at a high temperature. These proteins are now so small that they can bypass digestion. It’s like getting a "go directly to jail card" in Monopoly. Just like the Monopoly player who does not pass go, or collect their $200, the fat cells skip the process of being digested in the stomach. Proteins are not broken down and are absorbed directly into the blood stream.

What’s Wrong with Skipping Digestion? Acids made from digestion break down proteins and the amino acids make new proteins. In homogenized milk, an excess of proteins survive digestion.

This can be an issue because:

  • Cow’s milk proteins can resemble human proteins and they can become triggers for autoimmune diseases.  
  • The proteins that survive carry hormones. Hormones make cells grow, and don’t differentiate between normal cells and cancerous cells.
  • Fat from milk that absorbs into the stomach lining without absorption, deposits itself into the arteries and may lead to heart disease.

Milk in its natural state may not look as pretty as homogenized milk because the cream settles on the top. However, your body can digest this cream. It uses the fat for energy, the nutrients that your body needs.