Drinking Non-Homogenized Milk Healthier than Drink...

Question

Drinking Non-Homogenized Milk Healthier than Drinking Homogenized Milk

Milk is a hormonal delivery system. With homogenization, milk becomes a very powerful and efficient way of by passing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow’s natural hormones and the ones they were injected with to produce more milk).

Homogenization is accomplished by forcing hot milk under high pressure through small nozzles. The fat globules become so small that they remain evenly dispersed throughout the milk. Many researchers believe that non-homogenized milk is healthier than homogenized one for many reasons.

During homogenization there is a tremendous increase in surface area on the fat globules. The original fat globule membrane is lost and a new one is formed that incorporates a much greater portion of casein and whey proteins. This may account for the increased allergenicity of modern processed milk.

When milk is homogenized, it passes through a fine filter at pressures equal to 4,000 pounds per square inch, and in so doing, the fat globules (liposomes) are made smaller (micronized) by a factor of ten times or more. These fat molecules become evenly dispersed within the liquid milk.

In conclusion, people should consume non-homogenized milk more than homogenized one and the government should reduce the distribution of the homogenized milk.

Adapted from: http://www.idebate.com

Questions
2. Why do the researchers believe that non-homogenized milk is healthier than the homogenized milk?

A. Anania · Accepted Answer

Jawabannya adalah “Because homogenized milk contains very small fat globules which have different membranes from the original ones. These new membranes contain a much greater portion of casein and whey proteins, which may account for the increased allergenicity of modern processed milk.”

Soal diatas meminta kita menjawab pertanyaan mengapa peneliti percaya bahwa “susu yang tidak dihomogenisasi” lebih sehat daripada “susu yang dihomogenisasi”.

Teks diatas menjelaskan mengenai perbedaan antara susu yang tidak dihomogenisasi dan susu yang dihomogenisasi. Susu dihomogenisasi dengan cara mengalirkan susu panas dengan tekanan tinggi melalui lubang kecil. Akibatnya, globula lemak yang terbentuk menjadi jauh lebih kecil dan mungkin dapat meningkatkan reaksi alergi pada susu yang dihomogenisasi.

Jawaban untuk pertanyaan mengapa peneliti percaya bahwa susu yang tidak dihomogenisasi lebih sehat ada dalam paragraf ketiga. “During homogenization there is a tremendous increase in surface area on the fat globules. The original fat globule membrane is lost and a new one is formed that incorporates a much greater portion of casein and whey proteins. This may account for the increased allergenicity of modern processed milk.” Artinya “Saat proses homogenisasi, terdapat peningkatan luas permukaan yang besar dari globula lemak. Membran globula lemak yang asli hilang dan membran yang baru terbentuk dari lebih banyak kasein dan protein whey. Hal ini yang mungkin menyebabkan adanya peningkatan alergenisitas dari susu yang diproses secara modern”.

Jadi, jawaban untuk pertanyaan diatas adalah “Because homogenized milk contains very small fat globules which have different membranes from the original ones. These new membranes contain a much greater portion of casein and whey proteins, which may account for the increased allergenicity of modern processed milk.”

Mau pemahaman lebih dalam untuk soal ini?

Pertanyaan serupa