Milk and arteriosclerosis

How harmful are animal milk products?
What did people already know about milk homogenisation around 1975?

The homogenisation of the milk breaks down the fat molecules, which means that the molecules remain dispersed in the milk. There is evidence that this procedure damages the artery walls and can lead to atherosclerosis.

Kurt Oster M.D. (1909 to 1988 USA), cardiologist and pharmacologist, wrote extensively about it. His thesis was that the enzyme xanthine oxidase, which is found in milk fat, is not absorbed into the bloodstream via the digestive organs without homogenisation.

The homogenization process emulsifies the milk fats, making the XO free and available for absorption into the bloodstream. Studies show that people who drink a lot of homogenized milk have higher XO levels in their blood than those who drink raw milk or who avoid animal dairy products altogether.

The theory is that the chemical reaction of xanthine oxidase in the blood causes the artery walls to scar and thus become susceptible to deposits, which in a further step can lead to arteriosclerosis.

Kurt Oster, as well as Dr. Kurt Esselbacher, Chairman of the Department of Medicine at Harvard Medical School at the time, publicly expressed their suspicion that milk homogenization could be a major cause of heart disease.

The National Enquirer, March 11 1975 (quoting Dr Kurt Oster and Kurt Esselbacher) Dong, Collin H., and Jane Banks. New Hope for the Arthritic. New York: Ballantine Books, 1975

The milk protein casein is also being discussed as a carcinogen. https://nutritionstudies.org/provocations-casein-carcinogen-really/

My experience with my customers shows that a diet without animal dairy products is quite feasible and suitable for everyday use, even if the changeover requires some patience at first.

Substitute products for practical use: coconut milk (mainly for sauces), oat, almond or cashew milk for muesli, desserts, ice cream and much more.

Regarding coffee with milk, my personal recommendation is to switch from coffee with milk to espresso (black and without sugar). The best way to make this change is to buy a fine organic coffee. Our taste receptors can be trained very well, so that organic espresso will soon taste better than latte macchiato.

by Marion Josel