Re: Homogenization- can it be undone?

[Guest guest]

Does anyone know if one can undo the effects of homogenization at home, say, by freezing and then thawing milk or cream?

Liz

on 5/1/04 4:22 PM, Terry L. at tls@... wrote:

The homogenized process encapsulates Xo into tiny fatty substances called liposomes. This protects Xo from stomach acids and allows it to pass through the intestinal walls into the circulatory system. "

http://www.fetalogos.com/articles.htm

[Guest guest]

Hi Liz,

No - from what I read earlier today, the heat of pasteurization

actually transforms the fat and shrinks the sheathing that supports

and surrounds the fat globule. Homogenization causes even further

corruption and oxidation.

-Blair

p.s. I think that lower heat pasteurization does not do as much

damage to the fat globule, but then you've got all that XO to deal

with....

> Does anyone know if one can undo the effects of homogenization at

home, say,

> by freezing and then thawing milk or cream?

> Liz

>

>

[Guest guest]

Liz--

I can't imagine how you could get the fat globules back together again.... kind of like Humpty Dumpty..

I think modern Ag practices have just messed it up as a SuperFood, so boil the stuff for whatever culinary purpose that doesn't matter so much. I can see the reason for doing that if you're not thinking of it as a source of Real Enzymes anymore. You're trying to detoxify it.

It's not that the Homo/Past stuff is Dangerous for most people (although some would say otherwise), but that they've taken what is our best Ideal Food and turned it into JunkFood.

Then again if they're feeding cows GE Soybeans, of all things, then there's just no saving any of it. No amount of "cultured" bottles of swill can make up for what they've done to the poor cow or to the milk.

--Terry

On 5/3/2004 5:56:04 PM, rawdairy wrote:> Does anyone know if one can undo the effects of homogenization at home,> say,> by freezing and then thawing milk or cream?> Liz> > > on 5/1/04 4:22 PM, Terry L. at tls@... wrote:> > The homogenized process encapsulates Xo into tiny fatty substances> called> > liposomes. This protects Xo from stomach acids and allows it to pass> through> > the intestinal walls into the circulatory system. "> >> > http://www.fetalogos.com/articles.htm> >

[Guest guest]

Liz--

Just remembered something.....

They don't Homogenize most Cream, although now they usually Ultra-Pasteurize it.

On 5/3/2004 5:56:04 PM, rawdairy wrote:> Does anyone know if one can undo the effects of homogenization at home,> say,> by freezing and then thawing milk or cream?> Liz> > > on 5/1/04 4:22 PM, Terry L. at tls@... wrote:> > The homogenized process encapsulates Xo into tiny fatty substances> called> > liposomes. This protects Xo from stomach acids and allows it to pass> through> > the intestinal walls into the circulatory system. "> >> > http://www.fetalogos.com/articles.htm> >

[Guest guest]

Terry,

It depends of the manufacturer. Almost all commercial cream I see in

the stores is homogenized. Even some of the organic brands such as

Horizon. Check the labels.

Marieta

> Liz--

> Just remembered something.....

> They don't Homogenize most Cream, although now they usually Ultra-

Pasteurize it.

>