Why we do not Homogenize our milk!

Homogenization is a process that takes any milk that has cream in it (2%, 1%, Vit D etc.) and breaks down the cream particles so they are the same size as the rest of the milk. This is done by forcing the milk through a series of screens at high pressure. This process keeps the milk from separating and the cream from rising to the top. This process makes the milk look prettier without the separation line, but is far from healthy!! When you drink Non-Homogenized milk, ( when the cream is left in its natural state) your body can digest the cream and use the fat that is in the cream for energy and nutrients that your body needs. When you drink the processed Homogenized milk (when the cream is broken down and the cream line is destroyed), your body cannot digest the cream in this unnatural state and the fat in the cream gets absorbed by your stomach lining and passes straight into your blood stream which deposits itself in your arteries. With all these obvious health features aside, everyone know that fat equals flavor. How can a product remain superior if most or all of its fat is removed, substantially handicapping its flavor?