Just read a little bit on homogenised milk. Never realised that it's
actually that harmful.
What it is - http://en.wikipedia.org/wiki/Homogenization
A magazine article posted online -
http://forums.naturalparenting.com.au/archive/index.php/t-2262.html
Another one that harps the same tune -
http://www.wellbeingjournal.com/homogenized.htm
Something interesting - http://home.nycap.rr.com/useless/milk/index.html
Now I'm wondering if kefir-isation can reverse the effects of
homogenisation (ie. the breaking up of milk fats which result in XO
wrecking havoc in our system).
I'm living in Singapore and it's next to impossible to find full-cream,
non-homogenised milk here. I'll peel my eyes and look out for them.
Perhaps I'll approach local farms to see if they're willing to offer me
raw milk.
And while you're chewing on the above articles, is it REALLY impossible
to get the milk fat out from homogenised milk even with hours of
"paddling" with a butter churner? Just wondering.
Eugene from the erm... perpetually hot, sunny and tiny island of Singapore
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