Margaret Moss, MA, Director of the Nutrition and Allergy Clinic in Greater Manchester, UK, wrote in a Jan. 2, 2008 e-mail to that:

“Homogenisation of milk may make coronary heart disease more common and more serious. Fat globules in cows’ milk are surrounded by membranes. Some people make antibodies to these membranes. The antibodies cause human platelets to clump together, at least in the laboratory. It is thought that this occurs in real life, encouraging clotting in patients who have the antibodies. The antibodies also bind to natural killer cells, one of whose functions is to reduce inflammation. When the antibodies are bound to them, the action of these cells is suppressed, increasing inflammation. We know that inflammation plays a part in coronary heart disease. Homogenisation breaks up milk fat globules, increasing the surface area of the membrane, which is likely to increase the antibody response. Xanthine oxidase has been suggested as the part of the milk fat globule membrane that causes the formation of antibodies, but other components may be involved.”

Jan. 2, 2008