HOMOGENISATION – and the invisible Invader! : from Healthy Options.
Research done over a period of more than 20 years by Dr. Kurt Oster, flies in the face of conventional thinking on cholesterol. Dr.Oster was the Chief of Cardiology, Emeritus at Bridgeports Park City hospital in the USA. He is a fellow of the American College of Cardiology, the American College of Physicians, and The American College of Clinical Pharmacology.
Cow’s milk when tampered with by way of homogenisation becomes a type of slow poison for the circulatory system. Homogenisation is a mechanical process in which milk is passed through pipes and fine filters at a pressure of 2500 psi and a speed of 600 feet per second. The fat portion of the milk is thus broken up into very small globules. Like mist in a fog, small fat particles remain in suspension and do not rise to the top of the milk. Today, in New Zealand most milk, except sliver top, is homogenised.The fat in milk contains a substance called Xanthine Oxidase. When milk is not homogenised, both the fat and the xanthine oxidase are digested into smaller molecules, which are either used or excreted from the body. It has been found that the homogenisation process is responsible for allowing some of the xanthine oxidase to pass intact, in small protective packets, through the wall of the intestine and into the circulation. Xanthine oxidase is an enzyme found in the liver of many organisms where it is involved in the breakdown of compounds (purines) into uric acid, a waste product. Humans have a natural reservoir of xanthine oxidase in the liver. However if any foreign xanthine oxidase such as that from cow’s milk, enters the bloodstream, it creates havoc by attacking specific targets (plasmalogen tissue) within the artery walls. It can also directly attack parts of the heart muscle. Lesions within artery wails result from this attack.
Xanthine oxidase attacks plasmalogen – a vital structural component of the cell membranes of the cells in heart and artery wall tissue. Superoxide is produced during the reaction and initiates a chemical chain reaction which can produce lesions in artery walls or damage to the heart muscle itself. Arterial lesions eventually harden into calcified plaques due to the disposition of minerals. Cholesterol and fatty streaks cover calcified plaque and obstruct the flow.
Circulation to remote areas of the body, such as the prostrate gland, the eyes, the brain, and the skin is first affected. Artery walls may loose their elasticity due to a large number of calcified plaques. High blood pressure is one symptom of the loss in arterial elasticity. Angina results from diminished blood flow through branches of the coronary artery. The combination of adrenalin, (released during stress) caffeine and nicotine may constrict a diseased coronary artery depriving the heart of oxygen triggering a heart attack,
Dr. Oster mapped out the biochemical pathways of the circulatory disease process. Some of his evidence is summarised as follows:
- The heart disease death rate skyrocketed after the homogenisation of milk became commonplace in the United States in 1932.
- Active Xanthine Oxidase has been isolated from the plaques and lesions lining artery walls.
- The presence of human antibodies to cows milk xanthine oxidase have been identified in the human circulation.
- Female sex hormones inhibit xanthine oxidase. Therefore, atherosclerosis is rare in women prior to menopause.
- Male sex hormones chemically enhance xanthine oxidase activity. Atherosclerosis and heart attacks are more common in men.
- The heart disease death rates are to a large part proportional to the volume of homogenised milk consumed in each country. Circulatory disease is rare in countries in which whole (raw) milk is consumed.
Dr. Oster’s findings are frightening considering how much homogenised milk is consumed in this country. The chances are that the average young person under thirty in New Zealand has artery lesions from the xanthine oxidase consumed in their daily Pinta or Zap.