Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 In Ontario, Canada, we have no source of non-homogenized milk, so are forced to make our kefir from homogenized milk. We understand that the homogenizing process breaks milk fat down into particles so small they are absorbed by the intestine in quantities and/or forms not intended by nature, creating lipid problems in the circulatory system. Someone, perhaps just wishing it to be true, suggested that the kefir process somehow reversed or otherwise improved this situation. Does anyone have credible information on this question? Quote Link to comment Share on other sites More sharing options...
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