Homogenization
Also known as: Homogenisation
Description
Homogenization is a Food Processing Method that involves the forcing of milk at high pressure through small holes so as to disperse and emulsify the Lipids (dietary Fats) in the Cream of Milk (preventing the Cream from rising to the top).
Possible Toxic Effects of Homogenization
Cardiovascular System
Homogenization(of Cow’s Milk) may increase the risk of Atherosclerosis (as the Homogenization process permits Xanthine Oxidase (an enzyme that is a possible contributor to Atherosclerosis) to be absorbed into the body). [1]
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- Homogenization may Enhance these Potentially Toxic Substances
- Enzymes
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