Dairy Is Difficult!
Most dairy products you’ll find in a supermarket are highly refined. To prolong the shelf life of milk products, two things are done: pasteurization and homogenization. Pasteurization is a process of heating the milk to very high temperatures to kill off bacteria. But during the process, milk enzymes and vitamins are destroyed.
This is one reason why commercial yogurts are unlikely to have the amount of good bacteria that’s labeled on the container: Bacteria cannot thrive in pasteurized milk. The homogenization process gives milk its creamy consistency. It changes the size and shape of milk fat, making it more likely to enter the bloodstream and create inflammation in the body. The smaller molecules of milk fat also bind to arterial walls. The body then protects the area by producing a layer of cholesterol, which is linked to heart disease.
By Tom O'Bryan, Author