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Xanthine Oxidase
: (also see Milk)

The homogenization process whips up fat molecules at a very high speed, pulverizing them into micro-globules so they don’t float to the top. The mixture is then forced with enormous pressure through filters. These filters control the amount of fat that gets through in a certain volume of liquid. This is how the different percentages of milk fat are obtained, 2%, 1% etc. This extends shelf-life and provides the seller with a label that leads them to believe that a lower percentage of milk fat is more healthy.
Milk fat contains acid molecules called Xanthine Oxidase. This acid is not naturally able to enter the bloodstream, but because of the homogenization process, this acid leaks out of the intestine by way of the micro-globules and gets into the bloodstream. It actually acts like battery acid to artery walls. The body then produces cholesterol and other components to sheath the artery wall in an attempt to protect it from the milk acid. Reference: Milk, Does It Really Do A Body Good?chapter 9.

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