Re: homogenized vs pasturized

[Guest guest]

It would be helpful if people gave us some clue what they are responding to. I

contacted the NSA for help and they were able to figure out with a great deal

man-hours of clever cryptologists working around the clock that Shari was

talking about a post that I made about non-homogenized milk.

Homogenization is putting the milk through little tiny holes under 2500 lbs of

pressure per square inch. It serves no purpose whatsoever other than to make

the milk look " good " by blending the fats permanently into the rest of the milk.

Some people like modern art. Having a cream top looks just fine to me. But, it

turns out, although homogenization seems innocent enough, it isn't. There many

really bad things that happen to people because of homogenized milk. I don't

remember exactly what and I don't have the website address. I just filed it

under " bad " .

Pasteurization is the process of heating the milk (or other liquid food) to some

temperature like (the lowest) 141 degrees. It kills most all of the germs

(pathogenic or not), but it also kills 100% of the enzymes and a very large

percentage of the other nutrients. It turns out

(http://www.totalityofbeing.com/) that killing the enzymes is a catastrophe to

our health.

Which is worse, homogenization or pasteurization, is a good question that I

can't answer right now.

and Katrina Bird's Incredibly Lucky Daddy

>

> From: shavig@...

> Date: Fri, 1 Jul 2011 14:10:29 -0700

> Subject: homogenized vs pasturized

>

> What's the difference? I never thought about it as we haven't had cows milk

> in our house in 31 years, but since being on this list I seen

> " non-homogenized, pasturized " milk and was wondering what the difference is

> in the processes.

>

> And is there such a thing as non-pasturized, homogenized milk?

>

> Just curious ........... Shari

>

> HAPPY CANADA DAY TO ALL OUR NORTHERN FRIENDS!!!!

>

[Guest guest]

On Fri, Jul 1, 2011 at 4:22 PM, ROGER BIRD <rogerbird1@...> wrote:

Which is worse, homogenization or pasteurization, is a good question that I

can't answer right now.

All the homogenized milk that I have ever seen is also pasteurized.

Homogenized, as pointed out is integrating the cream so it doesn't

separate. I don't very often buy pasteurized milk, but if I have to, I look

for it with cream on top. I don't like to have any more done to something

than has to be done. Usually, I can only find milk with cream on top at a

natural grocery store.

Pasteurization came about during a time when milk of many different

qualities and a variety of cleanliness was all dumped into the same truck

that went to many farms, then took the milk to a facility where it was

bottled to sell in cities. We're talking a long long time ago, and at the

time, pasteurization did stop some pretty ugly diseases like undulant fever

[ http://www.medterms.com/script/main/art.asp?articlekey=9306] at a time

when cleanliness was not easy to come by.

Most of the milk that we buy in stores today is both pasteurized and

homogenized. Cream is usually sold separately, either as half and half or as

whipping cream. It too is pasteruized.

Raw milk usually has cream on top. You want it homogenized, you shake it up

every time you use it. I make my kefir with raw milk, and cream rises to the

top while the kefir is making. I typically stir it once or twice while it is

making. I put it in a glass milk bottle when it is finished, and I shake it

before using it. Raw goat milk is easier because no cream rises to the top.

But it is harder to find raw goat milk here and the one farm I have found is

much further away than the farm where I get raw cow's milk.

Joyce

Here is the rest of 's message on this:

> **

> It would be helpful if people gave us some clue what they are responding

> to. I contacted the NSA for help and they were able to figure out with a

> great deal man-hours of clever cryptologists working around the clock that

> Shari was talking about a post that I made about non-homogenized milk.

>

> Homogenization is putting the milk through little tiny holes under 2500 lbs

> of pressure per square inch. It serves no purpose whatsoever other than to

> make the milk look " good " by blending the fats permanently into the rest of

> the milk. Some people like modern art. Having a cream top looks just fine to

> me. But, it turns out, although homogenization seems innocent enough, it

> isn't. There many really bad things that happen to people because of

> homogenized milk. I don't remember exactly what and I don't have the website

> address. I just filed it under " bad " .

>

> Pasteurization is the process of heating the milk (or other liquid food) to

> some temperature like (the lowest) 141 degrees. It kills most all of the

> germs (pathogenic or not), but it also kills 100% of the enzymes and a very

> large percentage of the other nutrients. It turns out (

> http://www.totalityofbeing.com/) that killing the enzymes is a catastrophe

> to our health.

>

>

>

>

>

--

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[Guest guest]

Didn't think I needed to quote anyone as I was just asking a question about

homogenzied and pasturized, but thanks . I'm still getting used to all the

" rules " on this list.

Thank you Joyce.

Now if someone could explain pasturized eggs in the shell...........opps! never

mind my different list!

Shari