Homogenized and pasteurized milk and dairy products are altered in a way that renders them indigestible. Homogenization is a mechanical treatment that combines the fat globules of cream under strong pressure to eliminate fat rising to the top as it does in its raw state. This altercation of the milk by homogenization has been linked to serious health problems. During pasteurization, milk is heated to excessively high temperatures for the purpose of killing bacteria. Unfortunately, valuable enzymes are destroyed at the same time. Without these enzymes, milk becomes indigestible.