Comment by NoZebra120vClip | Hacker News Reader

Comment by NoZebra120vClip | Hacker News Reader

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NoZebra120vClip

I have been reliably informed that homogenized dairy products increase inflammation, and so I've made efforts to purchase creamline products instead. It's been revelatory, the difference and enjoyment I derive from it. I've found Straus Creamery makes amazing milk and yogurt products. Sometimes the milk comes in a glass half-gallon with a $2 deposit and I return them to the store. It's kind of a game to scoop out a big plug of cream from the narrow-mouth bottle! I guess you're supposed to mix it into coffee or tea, but I just kind of eat it. Yummy. Also, this kind of milk seems to keep for a good bit of time and it goes sour very, very slowly. The fresh scent is very delicate.

The yogurt is likewise amazing. You can get European or you can get Greek, if you don't want to pay for water. I get the plain stuff and again, it's got delicate flavors and odor, not the real tang of plain mass-produced yogurt. It's great to mix with my Muesli or just have a few medicinal tablespoons every day. In fact, it's difficult to stop once I've started spooning it out.

Can you point to any documentation for the inflammation claim? A quick search didn't come up with much besides a study explicitly concluding the contrary: https://www.sciencedirect.com/science/article/abs/pii/S09586...

Unfortunately, I circulate in woke bubbles where accurate medical information is actively contradicted, rewritten, and suppressed, so it's difficult for me to come by. I read it in a book, by authors with proven credentials, a good track record, and the book is replete with accurate yet suppressed information. I seldom bother searching for more of the same while I live in this backwater, because none of the search results or websites I find will deviate from the establishment narratives.

My stomach can't stand non homogenized milk. My father, on the other hand, loves it. Both of us were raised on it, only I had to be trained with the stick to drink it as a child.

Both of us are lactose intolerant. God knows why he likes it and I don't.

By non-homogenized I mean straight from the cow, still warm.

So i don't like homogenization because it destroys the mouth feel. So i am sympathetic to what you are saying.

However, what would the mechanism be for increased inflammation caused by homogenization? Do you have a source? I'm not saying you're not correct, but I'm more inclined to believe that there is a hidden, highly correlated variable at play.

Regardless of whether it has harmful effects or not, the fact is that homogenization is a wholly cosmetic operation; it's done because urban middle-class consumers were supposedly grossed out by solids floating in their milk and having to deal with the separate elements; it's done more or less in denial of the nature of milk in its natural state. There's no benefit, other than looks and feels, that homogenization offers, so why go through that process, expense, and bother if it's pointless, and may in fact be harmful? Just put the milk on the shelves. I feel that the cream is lovely and I'm thankful that it's separate so it can be handled appropriately.

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