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From: sdyer@bbncca.ARPA (Steve Dyer)
Newsgroups: net.cooks,net.med
Subject: Re: Scald milk?
Message-ID: <471@bbncca.ARPA>
Date: Thu, 12-Jan-84 22:31:38 EST
Article-I.D.: bbncca.471
Posted: Thu Jan 12 22:31:38 1984
Date-Received: Fri, 13-Jan-84 07:07:39 EST
References: <444@bbncca.ARPA> <298@cae780.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 11

I think the issue there was fat globules and homogenization.  That is,
when drinking homogenized milk, the milk fats are more completely
absorbed than with unhomogenized milk.  This changes (for the worse) the
saturated/unsaturated ratio in a person's daily intake, and thus might
cause a predisposition to increased cholesterol levels and heart disease.

At least, if you believe the original premise.  (Sounds logical to me!)
-- 
/Steve Dyer
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