eugenez@azure.UUCP (01/16/84)
Subject: The Link Between Homogenization and Atherosclerosis What is the number one killer? Answer: Heart Disease. What causes atherosclerisis? Is cholesterol the villian? Is the high density/low density lipoprotein theory the whole answer? Is the unbalanced polyunsaturated/saturated fat ratio the cause? Or are poor diet, smoking and/or sedentary lifestyle fully to blame? Salt? Of course, all these may be part of the problem. And, in fact, if one did live correctly (overall), such problems would be few. But Earthlings will be Earthlings. Anyway, here goes: ********************************************************************** ********************************************************************** Dr. Kurt A. Oster has been researching the area of atherosclerosis for over 16 years and has a hypothesis. One that is sensible from a biochemical and practical standpoint. Here it is: Milk fat naturally contains the enzyme Xanthine Oxidase (XO). XO is normally digested in the stomach and small intestine and utilized by the body. When milk is HOMOGENIZED, the NOW minute fat particles envelope the XO enzyme. This allows passage through the intestinal wall into the circulating bloodstream. Remember, normally XO is digested, but in homogenized milk, the fat particles apparently protect it from being processed normally. So what? Well, once in the blood stream, XO attacks the plasmalogen in the phospholipid membrane of each cell in the walls of the vascular system (heart and arterial vessels). Plasmalogen is an essential component needed for protection of the outer portion of the cell membrane. It comprises 30% of the membrane, providing strength and cohesiveness. In response to the injurious lesions caused by XO, the body's healing mechanism takes over by calcification and the formation of scar tissue. This is followed by depositing cholesterol and fatty materials (used as a protective coating, that is, plaque). The plaque obviously obstructs blood flow through the vascular system. In addition, the calcification causes a hardening that reduces the elasticity of the vessels needed to accomodate blood flow pressure. Hypertension results as a symptom of this condition. When a coronary artery is clogged, the heart suffers deprivation of oxygen and the chest pains of angina result. If oxygen starvation continues, myocardial infarct (heart attack) may occur. Statistics indicate that heart disease death rates are proportional to the consumption of homogenized milk. Is this just a THEORY? Well now. Other research revealed that XO from cow's milk DOES get into the bloodstream. XO in the bloodstream is recognized as a FOREIGN substance by the body. In response to XO, specific, the body produces specific, known atibodies. The presence of these antibodies represents conclusive proof, eliminating the initial doubt to this theory. Also, THOSE WHO CONSUMED GREATER AMOUNTS OF HOMOGENIZED MILK HAD HIGHER LEVELS OF XO ANTIBODIES. All of the dietary factors that have been linked with the formation of cholesterol in the PAST are involved in the exacerbation of the condition, though not the actual CAUSE. [That is, all the things; stress, High and Low Density Lipoproteins, unbalanced polyunsaturated/saturated fat ratios, etc. are involved in the overall problem, but are NOT the major cause.] According to Dr. Oster, folic acid helps to prevent atherosclerosis because it inhibits the damaging effects of XO in the artery walls. It also replaces plasmalogen that is destroyed by XO. Since B-12 facilitates the absorption of folic acid, they should be taken together. Another beneficial effect is by riboflavin (B-2) because it is needed by the enzyme monoamine oxidase (MAO) which helps to synthesize the connective tissue elastin, maintaining flexibility of the vessels. Other important nutrients are lecithin, pangamic acid, vitamins A and C; also B-6 and magnesium help in the body's production of lecithin. A replacement for homogenized milk is RAW milk (CERTIFIED). Dr. Oster cautions that if homogenized milk and homogenized milk products are eliminated from the diet, other calcium-containing foods and/or supplements are necessary, and should be under direct and proper supervision, not under self therapy. ********************************************************************** This information was taken from an article in the "Health Fact News" (Volume 83, No. 5). The article was written by Elvira Muscolino, Ph. D (Clinical Nutritionist). I don't know how good this newsletter is, but they have some really interesting articles. They were early in reporting the New Glycemic Index information which is EXTREMELY important for people with blood sugar problems. Even though such information was available in 1981 from actual experiments (using people). For instance, experiment- ally proven, eating COOKED Parsnips has nearly the same effect on your blood sugar level as drinking pure glucose (the worst thing you can do). I myself bypass the entire problem of XO, homogonenization, pasteurization, etc. by simply not ingesting milk but rarely. Since it is common knowledge that human infants stop producing an enzyme necessary for proper digestion of milk at a certain age (around ?2? years or so), it is logically natural that humans were not meant to keep on drinking milk. Where all other creatures on this planet stop drinking milk after the weening period, Humans are the only creatures that continue to drink milk after being weened. Humans are very clever at circumventing nature. So I don't really worry about drinking milk, I simply don't need it. Rather than trying to find some "safe" way to include a negative element in my diet (just because I like it or because I think I need the calcium, etc.), I simply take it OFF of my list of truly GOOD foods to eat. For those afraid of not obtaining enough calcium by not drinking milk, what is important is NOT the QUANTITY of calcium, but the QUALITY of it. Check the LATEST issue of Muscle and Fitness (I think FEB or MAR) for an interesting interview with a Weightlifter whose diet is vegetarian, but of a different note. One thing brought up is that when you COOK food (versus eating it uncooked), you can only utilize about 20 percent of the the protein in it. So you can take good food and louse it up just by processing it. It has been said, that mainly due to bad dietary habits, that the RDA for Calcium is about 10 times larger than it needs to be simply because of the average diet. Large amounts of calcium and other minerals are required to neutralize the acidic metabolic wastes. But that's another story. ECZ
leimkuhl@uiuccsb.UUCP (01/22/84)
#R:azure:-249900:uiuccsb:7000022:000:158 uiuccsb!leimkuhl Jan 21 12:45:00 1984 Unfortunately, I can't just remove milk from my diet--it's my primary protein source! Ben Leimkuhler (uiucdcs!uiuccsb!leimkuhl) P.S. Thanks for posting.