For me, organic means-closest to nature,minimal processing, way nature/God intended different species to co-exist with each other.
Read Further Here.. http://www.naturopath.org.nz/homogen.html
Here is further report on homogenisation
But, you ask, "homogenising was developed for the benefit of consumers, surely?" Not true. Homogenising was developed to reduce the fat particles to such a fine extent they no longer separate out, so that the milk lasts longer on the shelf. It is only one of many processes food is now subjected to entirely for commercial purposes. Consumers have to contend with foods being irradiated, genetically engineered, homogenised and processed using any other novel method that will benefit the corporations producing it. Homogenising extends milk shelf-life to 11 days or so. It has no beneficial food value; in fact, the very opposite.
Dr Kurt Oster, head of cardiology in Connecticut, has been researching and gathering evidence about homogenised milk for over 20 years. This questionable process began being introduced by dairy companies as far back as 1932. Most of the milk consumed in the US is now homogenised. Dr Oster's findings conclusively show that in the process of extending shelf life and stopping the cream separating out of milk, medicine has a clear culprit for increased arteriosclerosis. Dr Oster's findings link the formation of the plaque which clogs arteries directly to ingesting homogenised milk.
According to Dr Oster, with Dr Donald Ross of Fairfield University and Dr John Zikakis of the University of Delaware, homogenising allows the enzyme xanthine oxidase (XO) to pass intact into the blood stream. There it attacks the plasmologen tissue of the artery walls and parts of the heart muscle. This causes lesions that the body tries to heal by laying down a protective layer of cholesterol. The end result is scar tissue and calcified plaques with a build-up of cholesterol and other fatty deposits. We call these arteriosclerosis and atherosclerosis. According to these experts, dietary cholesterol is not the main cause of heart attacks; it is homogenised milk.
Homogenisation could also be one of the major reasons for allergies to milk. As Dr Oski said in the finish of his disturbing book, Don't Drink Your Milk, 4 "Milk has no valid claim as the perfect food. As nutrition, it produces allergies in infants, diarrhoea and cramps in the older child and adult, and may be a factor in the development of heart attacks and strokes."
