When a large commercial creamery makes say a cheddar, how do they assure that the recipe is consistent in regards to fat content?
Do they remove all the fat and then add back the correct amount as they would for 1% or 2% milk? If so just how do they do that? High speed centrifuge?
I ask because I have read about an enzyme that is exposed when the fat is separated from the milk. This enzyme is extremely small and sharp and has the ability to pass into you bloodstream. When it does it scratches your veins and arteries causing your body to protect itself with a layer of plague. You eat or drink more your body lays down more plague and before you know it you have Arteriosclerosis.
http://www.thehealingjournal.com/node/158 (http://www.thehealingjournal.com/node/158)
HOMOGENIZATION
Homogenizing milk has been linked to the rise in arteriosclerosis (hardening of the arteries) and heart disease. The culprit is an enzyme in milk called xanthine oxidase (XO) which partly survives pasteurization (40 percent). When the cream in milk is in its natural state, the fat globules are too large to go through the intestinal wall and into the bloodstream. Homogenization changes that by straining the fat through tiny pores under great pressure. XO attaches to the fat molecules (now reduced in size but increased in amount a hundred times) which are now small enough to get into the bloodstream and do its damage and be recognized as an allergen. Scientists have discovered that a significant amount of XO is present in areas of hardened and blocked arteries. XO is not present in human milk. In clean, raw cow's milk XO is not absorbed by the intestines.
I have long suspected that homogenization of milk has had a lot to do with the rapid rise in heart and artery disease over the past 70 years. Now there's science to back up my theory.
Great article - I'm going to share it with all of my students.
QuoteDo they remove all the fat and then add back the correct amount as they would for 1% or 2% milk?
No, if there's too much fat and it can't easily be skimmed off, then it is centrifuged away. If fat needs to be added, it's not added back in from the centrifuge, but rather, most often anhydrous fat is added in large plants. But honestly, it's rather rare. Most large places will run blended milk and it averages out due to pooling and due to the use of holstein milk.
QuoteNow there's science to back up my theory.
Not very good science. Please see https://cheeseforum.org/forum/index.php/topic,3232.msg26228.html#msg26228 (https://cheeseforum.org/forum/index.php/topic,3232.msg26228.html#msg26228)
Well, I won't argue with you, LB, but agree to disagree. The science may not be absolutely conclusive, but there are links being made.
Well, yes, but correlation does not imply causation. I don't think there's anything to disagree over because the facts do not support the conclusion.
Quotewhich are now small enough to get into the bloodstream and do its damage
This is simply not true. It's just not how the mechanism works. If you are looking for fat-related culprits for modern heart conditions, much more likely source is vegetable oil, especially highly refined oils such as the one from rapeseed (Canola). Also sugar, eg apolipoprotein and other issues.
And if you're looking for harmful effects of homogenization or microparticle uptake, there are far easier likelihoods, like protein adsorption, and how that may trigger immune responses, which may contribute to various autoimmune issues. One issue that few researchers have talked about is how the body essentially doesn't know what to do with microparticles and how that triggers an immune response.
Yes, the quoted "paper" is definitely not a good science, actually, it is not scientific at all. Here there is a scientific paper: http://www.ajcn.org/content/38/2/327.full.pdf (http://www.ajcn.org/content/38/2/327.full.pdf)
Interesting conclusions debunking the XO argument. I would point out that that study is almost 30 years old. Obviously nobody has felt it important enough to follow thru on.
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Discussion and conclusion (from the study)
The plasmalogen depletion/xanthine oxidase hypothesis has been reviewed and discussed in relation to recently published experimental data. Consideration of the evidence leads to the following conclusions.
1) Absorption of dietary xanthine oxidase has not been demonstrated.
2) A relationship between intake of homogenized "dairy foods" and levels of xanthine oxidase activity in the blood has not been established.
3) A direct role for xanthine oxidase in plasmalogen depletion under physiological conditions has not been established.
4) Neither liposome formation during homogenization of milk nor absorption of intact liposomes from the gastrointestinal tract has been demonstrated.
5) Data are lacking to support the claim that large doses of folic acid inhibit xanthine oxidase in vivo and/or are therapeutic in heart disease.
In summary, experimental evidence has failed to substantiate, and in many cases has refuted, the hypothesis that homogenized bovine milk xanthine oxidase intake or plasmabogen depletion are causal factors in the development of atherosclerosis. Speculation and debate are valuable parts ofthe scientific process. However, when used to sustain a hypothesis, they must be accompanied by experimental evidence. The plasmalogen/xanthine oxidase hypothesis has been an intriguing web of speculation without the necessary supporting evidence to make it credible