Good Fat vs. Bad Fat

There is a never-ending battle going on in gyms around the world when it comes to burning fat… a conflict that also spills into our kitchens and diet. From the fat-free obsessed 80’s and 90’s to the high- fat Adkins craze, it’s hard to know where fat should fit into our diet.  What exactly can we eat for optimum health without putting on those extra pounds?  How can we reduce body fat and get the most of our workouts?  

At its core, eating fat is an animalistic behavior. We fatten up to survive the winter. On a more palette-related level, fats taste delicious.  They are readily available and add a lot of flavor to the foods we eat.  And since fat was critical to early survival, our bodies crave it. 

A few things, however, have changed since the days of our ancestors.  Food is far more abundant and we are much less active - a dangerous development for our waistlines!  Discretion in our diets is now an important part of everyday life. The key to a healthy diet is recognizing the distinction between good and bad fats and making good fats a diet staple while avoiding the bad. This is the tricky part.

What is Saturated Fat?

We hear the term frequently, but what exactly are saturated fats? Saturation is synonymous with words like loaded, full, or dense. These dense fats have a molecular make-up that is believed to contribute to a number of dangerous diseases including cardiovascular disease, dyslipidemia, and a variety of cancers. For this reason, it is better to incorporate unsaturated fats as opposed to their dense counterparts.

What Foods are Rich in Unsaturated Fats?

A prime, defining component of unsaturated fats is the existence of natural, raw ingredients. For example, salmon or trout are chock full of essential Omega-3s. And while there are Omega-3 supplements available, it is optimal to rely on whole foods such as fish for the bulk of your good fat intake.  Not to be overlooked, monounsaturated fats like almonds, avocados, olive oils, and cashews are great ways to give your body the right type of fats and can be added to all sorts of daily snacks.

What Foods Should I Limit to Reduce My Saturated Fat Intake?

Saturated fats are much easier to find and recognize.  You can bet if it is a processed meat (lunch meats, etc.) it has tons of saturated fats (and sodium). Several popular meats such as pork and hamburger and dairy products are loaded with saturated fats.  Is it processed, baked, or fried? Beware! Start reading your food labels when you shop for groceries to check the fat content of foods. Chances are if it looks suspect, it is. Look for lean meats such as turkey, lean cuts of beef, or wild game meats. Avoid anything labeled “Low Fat”. This means the food has been processed to remove the fat and something has been added to make it taste good…something that is likely worse for you than the fat that was removed.

Lowering your bad fat intake not only can help reduce your waistline, but it can help prevent diseases or reduce the risk of certain cancers. Cancers of the colon, prostate, and breast as well as disease of the heart have been linked to too much bad fat in the diet. Unfortunately, it takes more than just a change in diet to reduce your weight and treat your body well. Combining healthy snacking (be sure to have a good fat and protein at every snack) and meals with exercise, a non-sedentary lifestyle, and diligent food label reading will make your body and heart healthy and put money back in your pocket that would’ve been spent on bad fats. Your body with thank you and you’ll thank yourself. 

Happy Eating!

 

Gut Microbes: Protectors of the GI Tract

Gut flora, and the associated probiotics used to supplement them, help the body function properly in a variety of ways. Sometimes, though, the method of assistance is counterintuitive. You may already know that microbes in the gut can aid in protecting the gastrointestinal (GI) tract from harmful infection. But, one of the major reasons why may surprise you.

The beneficial bacteria of the gut do a good job of keeping out harmful, or pathogenic, bacteria by, to put it simply, taking up the prime real estate and eating all the good food. In the gut, there is a limited amount of space that can be occupied along the epithelial cells lining the inside of the intestines. Access to this lining is essential to bacteria because the transferal of wastes and nutrients between the inside and outside of the intestines occurs here. Thus, it is a major gateway between the GI tract and the rest of the body. Probiotic bacteria occupy the space along the lining, preventing harmful bacteria from gaining access to this gateway. Without helpful flora occupying these spaces, potentially harmful species could gain easy access to the nutrient-rich areas of the body which would allow them to thrive.

Gut flora also keeps pathogens from gaining access to nutrients in another way. Most probiotic bacteria establish a symbiotic relationship with the host (our body). In this relationship, the bacteria perform essential regulatory and nutrient production processes for the body, and the body does the same for the bacteria, thus creating a positive environment for both organisms. Because of this relationship, the body and the bacteria have developed ways to signal their needs to one another. The bacteria can tell the body, via chemical signals, when to produce more of the nutrient which the bacteria needs, and when to produce less. This signaling process prevents overproduction of the nutrient. And, because pathogenic bacteria often need the same nutrient to survive, the pathogen is prevented from gaining access to any excess food.

In this context, the activity of the bacteria through these two processes is called the barrier effect. It exemplifies the principle of competitive exclusion, whereby two organisms competing for identical resources cannot coexist. It is, in essence, one organism being crowded out by another, fitter organism. Since the body favors the symbiotic probiotic bacteria, the good bacteria have a leg up in the competition.

Unfortunately, the body can sometimes be stripped of the gut flora which it has grown accustomed to, making the body vulnerable to pathogens. This is where a probiotic supplement, such as PRO EM-1, can be helpful. PRO EM-1 contains symbiotic microorganisms beneficial to the body which can restore the balance of gut flora in the GI tract. For more about the relationship between microorganisms and the GI tract, check out Guarner and Malagelada’spaper on the subject.

Top 5 Tips for Digestive Health in 2013

While a variety of digestive health concerns exist, there are a few highly effective ways to combat some of the more general digestive problems. Whether it’s bloating, excess gas, heartburn, constipation or other digestive concerns, we have 5 easy-to-follow tips for you!

1. Take a Probiotic Regularly

Take a high quality liquid probiotic like Pro EM-1 that can be absorbed easily into your system. Probiotics work to detoxify the digestive system and keep your intestinal environment properly balanced by introducing beneficial microorganisms that naturally fight malicious bacteria. It’s important to use high quality raw probiotics that feature natural, certified organic ingredients, with no preservatives, wheat, soy or animal byproducts.


2. Exercise

WebMD, Livestrong and many more sources point to exercising for a near immediate improvement of the digestive system. The benefits of exercise are astounding. The good news is it doesn’t take a lot to qualify as “exercise”. You really just need to get moving for 20 minutes every day. That means you can just go for a walk around the neighborhood! That is all it takes to start to get yourself exercising. Surely you can find 20 minutes a day to do something! Working out will improve your digestion and elimination because it helps blood circulation, hormone production, and a slew of other things. On top of benefiting the digestive system, you’ll be working on cardiovascular and muscular health, too. So, start today and go for a quick 20-minute walk!


3. Reduce Processed Foods Consumption

Processed foods can poison the beneficial microflora  in your digestive tract, leading to an imbalanced digestive ecosystem. Processed foods not only lack nutrients and fiber, but they have been linked to poor digestion, decreased energy, illness, acidic blood and weight gain. A highly processed diet has been proven to artificially stimulate dopamine, the neurotransmitter linked to pleasure and addiction. As a result, processed foods can trigger over eating and obesity. Your digestive track fairs much better with natural, whole foods which are easier to digest, and provide a diverse array of nutrients, as well as valuable fiber and fats, all of which aid in digestion and immune system health.


4. Limit Excess

Along with eating slowly and early, most sources recommend limiting excess to better digestion and elimination. By restricting portions at meal times, you allow your body to digest easier. It’s recommend to eat smaller, more frequent meals rather than indulging in infrequent binges that are hard for your stomach and digestive system to process. Athletes learn to eat 4 to 7 small meals per day. At each meal they will eat some protein, some vegetable, and some good fat. Two of those meals will be snacks, but each snack will still have that mix of protein, veggie, and fat. Another guide they use is to only eat until you are 80% full.


5. Eat Slowly

Enjoy your food. Give yourself 20 minutes to eat and get rid of distractions. Don’t eat while watching TV or playing with your phone. And, it takes your stomach about 20 minutes to register that it is full. Bloating and gas can occur if one eats or drinks too quickly. Whether you’re swallowing a lot of air during a meal, or simply not allowing your stomach enough time to register that it is full, inhaling food and beverages can cause poor digestive health. Take your time and enjoy a meal! We recommend adding 1 tablespoon of  Pro-EM-1 probiotic to your water 3 times a day; sip on this during meals and it should help cleanse your system and boost digestion. (And, you might lose some weight by stopping eating just before you are full!)

To a happier, healthier New Year – we hope some of these quick tips aid you in better digestive health!

Using Antioxidant Tooth Powder to Improve Oral Hygiene

The mouth is the body’s primary entrance to our digestive organs and the bloodstream. For this reason – among many others - the mouth should be carefully cared for. Here are a few tips on using Antioxidant Tooth Powder for optimum oral health.

I Brush.  Why Do I Also Need to Use an Antioxidant Tooth Powder? 

Brushing will eliminate debris and stains from the food and liquids people take in. However, there are hard to reach areas on the teeth and gums that a simple tooth brush just won’t be able to clean. 

 

Antioxidant tooth powder uses a combination of plant-based antioxidants, alkaline clay, and natural enzymes that effectively destroy the bacteria that are often missed with simple brushing. A single sprinkle of this powder is strong enough to combat thousands of bacteria in the mouth that are responsible for tooth decay, plaque build up and chronic bad breath. 

Antioxidant tooth powder can be diluted and used as a gargle or simply sprinkled in the mouth for quick touch ups.  This will thoroughly eliminate bacteria that are resting in those crevices and hard to reach places on the tongue, between the teeth and along the gum line. The powder also helps in preventing food particles from adhering to the teeth and gums which can lead to bacterial buildup, bad breath and gum disease.

Safe and Non-toxic Oral Care

Perhaps most importantly, an antioxidant tooth powder like Dr. Don’s cleans the mouth without the use of harmful chemicals, alcohol or fluoride. These chemicals may clean the mouth, but they have unwanted side effects.

 

Alcohol kills bad bacteria, but also also destroys the normal protective elements in the mouth. This leaves the mouth unprotected and more susceptible to diseases. It can also dry out the mouth and a lower level of saliva promotes bacterial growth and foul breath. 

 

Fluoride has also been long used in oral care and has known beneficial factors for the mouth including teeth whitening. However, fluoride also has devastating effects on the mouth and bones if used in certain doses. High fluoride content makes the teeth weaker and prone to cavities and damage. Couple this with the fact that tap water is often treated with fluoride, and it is easy to see why you do not want to add it to your oral care products.

All Natural Oral Care

Dr. Don’s Antioxidant tooth powder only contains organic ingredients such as mint, berry powders and cassava root. Careful research has proven the magnificent positive effects of these products on the mouth. These natural ingredients have cleaning and antioxidant factors without causing any damage to the teeth and gums. The users can even swallow the powder after gargling. It doesn’t have any negative effects on the body as it only contains natural products. Users will only have clean, fresh and chemical-free mouths.

A clean mouth results in healthier teeth and gums and antioxidant tooth powder thoroughly cleans the mouth of any residue from eating and even after brushing. This keeps the mouth free from harmful bacteria that can cause tooth and gum diseases.

Why Choose EM X Sea Salt Over Table Salt?

Effective Microorganisms Technology® has long been used in a number of products including health supplements, soaps and shampoos, oral care products, and to grow foods. This method utilizes naturally occurring organisms like lactic acid bacteria to produce effective products that leverage biology rather than chemicals as a means to better health. Lactic acid bacteria have long been used to add healthy microorganisms to a variety of food, medicine and probiotic supplements. This beneficial bacteria fights the bad bacteria and protects the person’s digestive organs.

The very same technology is used in EM-X Sea Salt. This table salt is the first of its kind. It is an organic sea salt that doesn’t contain any synthetic chemicals. This product is a great alternative to ordinary table salt. There are numerous health advantages that come from EM-X Sea Salt.

Health Benefits
EM-X Sea Salt is only harvested during a full moon because the gravitational force at the time affects the tide and sea water depth. The sea salt harvested at this time contains fewer impurities as the water is denser. The product is only taken from sea water with depths of over 200 meters where it is found to be purer and cleaner. Since it is inherently cleaner, EM-X Sea Salt is not subjected to a lot of processing to remove the impurities. The salt’s original components are retained in a less harsh chemical washing.

Common table salt does not have more than two necessary minerals that the body requires. It is also produced and packed with chemicals to keep it fresh. Additives such as potassium iodide and sugar are combined with typical table salts. This adds to the unwanted elements that most people don’t need from salt. Users have to check the ingredients and nutritional value of every table salt pack before deciding on the right one for them.

Other sea salts go through processes that eliminate some of their natural elements (minerals, etc.). This is because it is harvested at any time of the month without considering the tide and water depth. The salt taken is usually full of impurities and unwanted elements. Factories need to use harsh chemicals to clean the salt and make it ready for use. This leaves people with unnatural and chemical-filled table salt that lacks the natural micro-nutrients a pure sea salt should have. On the other hand, EM-X Sea Salt only goes through a simple process that keeps its natural nutrients and has fewer impurities. The product doesn’t go through the processing that destroys its nutritional state or add unwanted elements from other substances. EM-X Sea Salt only has organic nutrients that are proven beneficial for the body.

Maximum Nutrients
EM-X Sea Salt is made with Effective Microorganisms Technology. This means that the natural living organisms in the sea salt are utilized to produce salt filled with nutrients. This technology was first introduced in the 1980s by Professor Teruo Higa from Okinawa, Japan.

EM-X Sea Salt uses naturally occurring organisms in the sea to help fight harmful bacteria inside the body. It only utilizes organic methods in keeping its nutrients while maintaining its taste. Everyone can now enjoy the product’s good taste and natural health benefits without worrying about any negative effects from harmful chemicals. Besides all these health benefits, it tastes great and can be used as supplement or flavor enhancing ingredients in all of your recipes.

Top 10 Triggers for Chemical Sensitivities

Long-term exposure to numerous chemicals can lead to a number of health issues, but many individuals suffer more immediate and drastic effects from these substances – a reaction that is frequently referred to as chemical sensitivity. Individuals with Multiple Chemical Sensitivity, or MCS, experience a wide range of problems including asthma, migraines, severe pain and rashes in response to various everyday chemicals. These symptoms can often worsen with time.

Here’s a look at the top 10 triggers for chemical sensitivities:

10. Perfumes and Colognes
Long ago, people wore fragrant concoctions made from flowers and other natural substances. Nowadays, 95 percent of the ingredients used in perfumes and colognes are chemicals and synthetic petroleum derivatives with known toxic effects. Many migraine sufferers immediately experience severe migraines when they are even nearby others wearing perfumes and colognes. If you suspect you are sensitive to fragrance, use fragrance-free personal products, including chemical free soaps, lotions, shampoos and conditioners.

9. Flame Retardants
Despite their toxicity and questionable efficacy, flame retardants are required by law to be applied to mattresses and upholstered furniture. These chemicals can spread through the air on dust that is ingested, touched and inhaled, causing skin irritation, asthma and a wide range of long-term health problems. If you have been diagnosed with chemical sensitivity, consider buying a special mattress that does not feature harsh fire retardants.

8. Food Preservatives
Many processed foods contain a slew of preservatives used to extend shelf life. When MCS sufferers eat these foods, they may suffer from symptoms including widespread pain, bloating, nausea, low mood, anxiety and problems sleeping. If you suffer from these symptoms, stick to a whole food diet devoid of processed foods and supplement with an effective probiotic to help purge built up toxins.

7. Carpet Treatments
Most carpets fresh from the factory give off poisonous fumes for many months afterwards. PFCs and VOCs are both common in new carpets, and tannic acid and benzyl benzoate may be given off by carpet treatments designed to ward off dust mites. Sufferers often experience irritation of the eyes, skin and respiratory system. For this reason, tile, hardwood and bamboo floors are better alternatives for chemically sensitive individuals.

6. Gasoline Fumes
Gasoline quickly evaporates and gives off strong fumes that have been shown to worsen symptoms in two-thirds of patients diagnosed with immune dysfunction and chronic fatigue syndrome. Gasoline itself is easily absorbed into the skin, where it can cause instant toxic reactions and sensitization. It really goes without saying, but avoid inhaling gasoline fumes.

5. Cigarette Smoke
Cigarette smoke contains more than 4,000 chemicals, including many carcinogens. People who are very old, very young or constantly exposed to cigarette smoke can experience aggravation of allergies, asthma symptoms and severe nasal inflammation. Avoid smoking or inhaling second hand smoke whenever possible.

4. Car Exhaust
Car exhaust is loaded with toxic chemicals, including formaldehyde, a potent carcinogen. It’s also a common trigger for MCS sufferers, who become ill in response to the fumes and have to avoid cities and long periods of driving.

3. VOCs
Volatile Organic Compounds are extremely common, and almost all of them are irritants to the body. Solvent evaporation, transportation and manufacturing all expose people to VOCS, and new homes and cars often give off high levels of VOCs for a year after being built. VOCs cannot always be detected by smell, but can be reduced with proper ventilation.

2. Cleaning Products
Personal cleansers and home cleaning products cause problems for many MCS sufferers. Residues from soaps and shampoos can often be detected easily by MCS patients from several feet away. Synthetic fragrances are to blame for many of the problems, which include sinus issues, headaches and asthma. Again, be sure to use fragrance-free personal products. Likewise, use gentle home cleaning products, like EM-1 which rely on natural biology to clean the area rather than harsh chemicals.

1. Laundry Detergent
Analyses of dryer vents have detected more than 25 VOCs from scented detergents. Symptoms of exposure vary, and patients may suffer headache, acne, hives, migraines and general skin irritation after wearing clothes washed with these products. Always use a gentle, fragrance-free detergent.

Strict avoidance of chemical triggers is the best solution to multiple chemical sensitivities, but it isn’t always possible. Fortunately, sufferers can usually treat symptoms with certain products. Taking the right steps to fight MCS triggers can go a long way toward a better quality of life. Several TeraGanix products can be used to help prevent or destroy chemical gasses. Refer to our section on Chemical Sensitivities for some suggestions.

Raw Milk and Organic Milk vs Conventional Milk

Up until 1891 all milk consumed in the United States was raw. It was during this year that the first German-created pasteurizer was imported and used in Wassaic, New York. Initially, many dairy operators refused to pasteurize their milk in order to avoid unnecessary expense, however, by 1917 most major cities had enacted laws that made the pasteurization of milk mandatory.

Today, most milk sold in stores is not only pasteurized, but also homogenized and vitamin-fortified. Although the bulk of milk products are made by use of conventional methods there is also the option of buying organic milk in most grocery stores. Raw milk is also available but it is more difficult to purchase as it is not found in the majority of grocery stores and has actually been made illegal in many states from fear of it causing sickness.

The main difference between organic and non-organic milk is in the treatment of the cows.

Organic milk production:

• Organic milk is produced by cows that are allowed to graze naturally on grass and clover that is grown without the use of harmful pesticides and fertilizers.
• Bovine Growth Hormones to increase milk production are not used with cows raised in an organic environment and they also do not use antibiotics on these cows.
• The cows on organic farms are also provided more space to move about.
• Organic cows are given a great deal of grazing time.

Non-organic milk production:

• Non-organic milk is produced by cows that are kept in smaller spaces. The cows are permitted to be shot full of BGH (Bovine Growth Hormone) and antibiotics which can be passed on to the people drinking the milk.
• The food they are provided with may contain pesticides and fertilizers as well as genetically altered feed.
• Cows are not required to be given adequate grazing time and are often fed corn and other grains that they have problems digesting.

These differences can have a huge impact on the quality of milk being consumed and the nutritional value of the milk. There are additional detrimental qualities of non-organic pasteurized milk such as:

• One-third of pasteurized milk is contaminated with dangerous pathogens.
• This type of milk can contain large amounts of pus, blood and fecal matter.
• The lactose enzyme is destroyed during the pasteurization process, which can cause allergic reactions and digestion problems in the people that drink it.
• Some dairy operations involved in pasteurized milk are unsanitary because they rely on the pasteurization process to kill microbes that could potentially kill you.

There are also many differences between organic milk that is raw and non-organic pasteurized milk. Some of these variations in favor of the organic raw milk include:

• Higher CLA Values
• Hypoallergenic
• Works well for individuals who are lactose intolerant
• Biodiverse living bacteria which aids in the digestion process
• Active Enzymes
• No hormones or antibiotics permitted
• Raw milk is never homogenized
• Raw milk is never standardized
• Cows are bred naturally and tend to live four times longer
• Better taste

It would seem that organic and especially raw, organic milk has significant benefits over conventional pasteurized milk. Organic raw milk is produced with stringent care and has many nutritional and digestive health benefits. Organic raw milk is also more digestible. The treatment of organic cows is also more humane and natural which aids in the production of high quality milk.

How Diabetes Affects the Digestive System

Diabetes, also known as diabetes mellitus, occurs in a body that does not produce sufficient insulin or, in some cases, the body does produce it, but the cells do not respond for various reasons. The result is elevated blood sugar which affects the body in a myriad of ways.

One important bodily function that is affected by diabetes is digestion. The digestive process is basic to existence because it is the means by which the body receives nutrition from food and drink and thus creates energy to move and repair cells. Disruption of this process can cause many issues, some of them serious or life-threatening in nature.

The Normal Digestive Process
The process of digestion begins far north of the gastrointestinal tract with which we associate it. With the help of enzymes found in saliva, the mouth begins to break down food as soon as a bite of food enters the lips. At this point, the main ingredient of digestion is to break down the food into smaller pieces that can be swallowed. These smaller pieces are swept to the back of the mouth and enter a thin tube called the esophagus. The person enjoying his dinner need not think about his digestion at all since tiny contractions automatically move his food through the digestive process.

The food next enters the part of the body most people think of when considering digestion, the stomach. Acids within the stomach go to work on the food, breaking it down further. Whereas the mouth broke down the carbohydrates in the food particles, the stomach starts breaking down the proteins of the food. When the food leaves the stomach, it is a fairly liquid substance called chyme. This occurs about four hours after the food enters the stomach. The next destination for the digesting food is the intestines.

The small intestine begins sorting the components of food. Bile from the liver dissolves fat and juices in the intestinal lining continuing the breaking down of the food into macronutrients: carbohydrates, proteins and fats. These and micronutrients of the food, vitamins and minerals, absorb into the blood stream from the small intestine. What is left moves through the remainder of the intestines and exits the body within approximately 24 hours.

Digestion Compromised By Diabetes
The beauty of the digestive system is its automatic quality. Since no one has to perform voluntary action to digest food, digestion is controlled by the nervous system. Unfortunately, the nerves of a diabetic person are damaged by continual elevation of the blood sugar. This causes digestion to be impaired by such problems as heartburn, diarrhea and constipation. When digestion is not working properly, the nutrients in food are not absorbed as they should be. Ironically, many diabetic people are overweight from excess blood sugar while the cells in their body are literally starving and emaciated. Diabetics also tend to have poor circulation as well. This causes the immune system to slow its response, making diabetes sufferers more susceptible to infection and disease. Energy levels are often at an all-time low as well, which in turn leads to being over weight.

Probiotics May Help Diabetic Digestion
If the body is not breaking down and absorbing nutrients properly, it needs help. While not a solution to diabetes in itself, many diabetics have found success with probiotic bacteria supplementation. These digestive enzymes can aid the digestion process, allowing the body to more effectively break down nutrients, and provide their starving cells with sustenance. Some studies have even tied some forms of obesity to a poor microfloral gut environment, suggesting that supplementation may even help to reduce weight - a major contributor to type 2 diabetes.

The (Not So) Hidden Dangers of Homogenized Milk

Milk is nature’s way of providing substance from a mother to her young. It is a perfect delivery mechanism to supply an infant with lactoferrins, immunoglobulins and protein - necessary nutrition for development. Homogenization takes that perfect process and transforms it into something else. The goal of treating milk is to add consistency to the liquid. Without it, the cream would separate. While the end goal is practical, the means add hidden dangers to what is a naturally healthy drink.

What Homogenization Does to Milk
Milk contains butterfat globules, or lumps, that rise to the top of the liquid. Homogenization is a blending that breaks down the lumpy areas, so it has a more consistent texture - an appealing trait particularly for commercial distribution. Without this mechanical process, you would feel and taste the butterfat...or scrape the cream off the top!

The Danger of Homogenization
Homogenization is an effective way to create a more appealing texture for milk, but it also changes the base structure of the proteins. Raw milk is easier to digest than homogenized products. Once altered through homogenization, milk becomes harder for the body to process.

Each system in the body has a function. Part of the job of the digestive tract is to filter foods. Like most filters, smaller substances can slip through the grid. Through the process of homogenization, the long chains of proteins are broken down into tiny units that do not digest properly. These smaller chains slip through the filter to enter the bloodstream.

The immune system's job is to protect the body from foreign invaders. When it detects a foreign body, the system takes action to contain and destroy it. This is the very same process that occurs when you get an infection. When undigested protein enters the bloodstream, it has the potential to trigger an immune response which can lead to inflammation and a myriad of unpleasant symptoms.

The same mechanism that breaks the protein chains will also reduce the size of the fat globules in the milk. The butterfat does not disappear. The lumps just gets so small you don’t know they are there. This makes them tiny enough to evade the filter in the digestive tract. Once in the blood, that fat can increase the risk of heart disease.

Do Hormones Trigger Cancer?
A secondary problem to homogenization is the introduction of hormones into the body. Digestion removes most potentially harmful elements in cow’s milk, but homogenization allows certain substances to bypass that protection filter. This includes:

• Fat
• Proteins
• Hormones
• Steroids

Some of the components are natural elements in milk while others are fed to the animal to increase production. When it comes to hormones and steroids, the human body doesn’t know the difference between what is natural and what is man-made. When humans ingest a growth hormone given to the cow, it may trigger the proliferation of cancer cells.

Altering the Process
When homogenization changes the structure of the milk, it alters the natural process. This can put people at risk for serious illnesses. Homogenization can increase the chances of developing:

• Digestive issues
• Autoimmune problems
• Heart disease
• Cancer

A study by Connecticut cardiologists Oster and Ross showed that Bovine Xanthene Oxidase (BXO) was able to survive digestion. The doctors’ paper, published in the Proceedings of the Society for Experimental Biology and Medicine (vol. 163:1981), states that milk antibodies were elevated in male patients diagnosed with heart disease.

In addition, there was evidence that the fat globules changed shape during homogenization to become irritants on the walls of arteries. This irritation causes the body to create cholesterol to protect the walls like insulation. This may be one reason for the increase in heart disease among young people.

In an attempt to make milk better, the dairy industry has gone against nature. Raw milk is a natural substance. Homogenized milk is not. Common sense tells you that going against a natural process is going to be a problem. Medical science is burying its head to the fact that there are hidden dangers in the homogenization of cow's milk that can lead to chronic illness and even the possibility of terminal disease.