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Sunday, March 16, 2008

XANTHINE OXIDASE IN HOMOGENIZED MILK

XANTHINE OXIDASE IN HOMOGENIZED MILK


Xanthine oxidase is a metaloflavoprotein enzyme which occurs in high concentrations in cow’s milk. It is postulated that the xanthine oxidase in milk is absorbed from the gut in a biologically active form and that this enzyme reacts with the phospholipid component of the arterial wall to cause a lesion. The body reacts by depositing cholesterol over the lesion to protect further damage. In the base of cholesterol plaques the active enzyme can be found.

There should not be a bovine (cow) protein in the human body. How did it get there? When one drinks cow milk the proteins should be digested within the stomach and should never reach the intestines where it can be absorbed. Besides, a large protein-enzyme such as xanthine oxidase should never be absorbed in the first place. Again the question: “how did it get there?” There are two related events which can explain the reason.

First, in the process of homogenization the fat molecules within milk are disrupted into much smaller particles so that the fat (cream) will not separate so easily. The smaller fat molecules surround protein molecules in the form of a suspension and protect the protein-enzyme xanthine oxidase from digestion by stomach acid and proteolytic enzymes.

Second, we have the general practice of feeding cow’s milk to newborn infants and babies whose digestive tract is very immature allowing inadequate digestion in the stomach and for larger proteins to be absorbed in the intestines where in the maturing adult these larger proteins are not absorbed. So the xanthine oxidase is absorbed and begins its destructive damage within the arterial wall. The cholesterol plaque which eventually results in severe cardiovascular disease is the end result of this insult which began many years previously.

It is hard to quarrel about the process of Pasteurization which many so-called holistic physicians are also against. Before Pasteurization, one of the greatest diseases killing so many people was Tuberculosis (TB) – a disease cause by consuming unpasteurized milk from TB-infected cows. But now the herds must be certified TB-free. It would seem that, if the herds are indeed TB-free, the need for Pasteurization would be lessened. Another aspect of this entire problem is the delivery of food from the farm to the consumer. In the old days milk could travel from a local farm to a consumer. But, today, we have a problem of delivering considerably more food to the masses. So, we can understand the regulations must be tightened in this latter situation.

Pasteurization brings the bacterial content of milk down to a safe-drinking range. And, in fact, Pasteurization kills the TB bacterium. But homogenization is yet another matter. Homogenization only renders the milk more acceptable because one does not need to shake the bottle vigorously to disperse the cream fat throughout the milk. It does not do much else other than the damaging effect of protecting the potentially damaging xanthine oxidase from digestion within the human body.

Another aspect of the immature digestive system of the infant is an explanation why more people are allergic to cow’s milk than any other food. A similar explanation can be made. Undigested cow’s protein gets absorbed by the infant, and this foreign protein sets the individual up for allergic reactions later in life.

It can be argued: cow’s milk for cows; human milk for humans! It is difficult to refute the logic of this statement.

We must also note that, if a nursing mother drinks a lot of milk, the infant will experience similar problems with milk allergy later in life. This has been observed over and over.

In conclusion, do not feed homogenized milk to infants, at least, until 9-10 months of age. It would also be a healthy practice not to drink cow’s milk entirely.

nicola michael ©. Tauraso, M.D.)
Director, Tauraso Medical Clinic
Web site: www.drtauraso.com
Blog site: http://www.drtauraso.com/blog/index.htm
Email: drtauraso@drtauraso.com



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