What is the homogenization of milk? Will it affect scoliosis?

Well, milk is an oil-in-water mixture (emulsion). The oil is fat particles of milk and is known as globules. To better understand, if raw milk were left to stand, the fat would rise to the top and form a layer of cream.

Homogenization is a mechanical treatment of the fat globules in milk, brought about by passing milk under high pressure through a tiny orifice (hole), which decreases the average diameter and increases the number and surface area of the fat globules.

Some experts in the field consider this maneuver of decreasing the fat globules size increases the leaking gut problems, inflammation and yes, possible viral infections. Once again this increases the stress of the immune system of a person with scoliosis. This immune stress has strong possibilities of increasing the curve percentage rate.

Again, why homogenized milk?

Several reasons. The globules (fat) in raw milk cluster and clump together. We have become accustomed to the smooth texture of milk when we drink it.

Can you imagine clumps of butter in your milk?

Next, this action reduces the curdling of milk and increases the shelf time of the milk. After pasteurization, dead white blood cells and bacteria form a sludge, which sinks to the bottom of the milk (yuck).

Homogenization spreads the unsightly sludge throughout the milk and makes it invisible. Ironically, live white blood cells and live beneficial bacteria are one of the healthiest things about raw milk for a person with scoliosis. But once they're zapped with heat, they're useless and rightly regarded as a waste product. Once again, more stress applied to the immune system of the scoliosis person.

In part 5 of Got Milk, Got Scoliosis, Got Problems, I’ll explore the hormonal aspect of milk and the influences of cow’s milk on the scoliotic curves.

We Take the Fear and Worry Out of Scoliosis

Dr. Art Copes