Mommay ~ The fundamental problem with the information presented in those articles is that's pretty much all speculation. That doesn't mean it's false!!! However, if you look at things logically, just shaking milk is homogenization. I'm not sure how those who raw milk actually consume it but if you shake the milk to blend the fat and skim portions, then you have homogenized. You just haven't broken the fat globules to particles that are as small as when you use an industrial homogenizer.
The fact is that ALL food is chemicals. Anytime you process food you will change its chemical properties. By "process" I mean even something as simple as mixing. Mixing will reduce particle size, mixing will denature proteins, etc (mixing cause protein denaturation which allows us to "whip" cream. Steaming vegetables destroys enzymes. Even time changes the chemical properties of foods.
One of the big reasons I don't go along with those articles is that they keep pointing out that homogenization began in the 30s and heart disease started becoming a much bigger issue after that. Well, right around that time other big changes happened in our society - most notably, the booming business of process foods! Why blame homogenized milk when so many other changes in our diet were taking place? If you use the "timing" logic then you better vaccinate your kids because after vaccines, many diseases sharply decreased. Of course many diseases were decreasing at the same time the vaccines were being introduced....
Personally, I think a lot of heart disease today (and this is total opinion here!
) came due to the introduction of formula. One key ingredient that formula is missing is cholesterol. Breastmilk has cholesterol. I kind of think that our bodies better learn how to process cholesterol when properly exposed to it when young. Again, that's total speculation and opinion on my part but it makes sense to me!
If homogenization is really a concern, you could simply use skim milk as much as possible. Technically skim milk can contain up to almost 0.5g fat so it is still homogenized but if there is little fat in there, then there is a lesser chance of ingesting the XO that those articles are concerned about.
I just want to reiterate that I am not criticizing anyone's choice of milk at all (or trying to say that people should drink homogenized milk)!!! I just don't personally think it matters whether it's homogenized or not.