Guest guest Posted December 13, 2001 Report Share Posted December 13, 2001 Any milk that has been pasteurized has a low level of calcium absorbency. Heated calcium in any form is never well assimilated. I don't mind homogenized as much as pasteurized. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2001 Report Share Posted December 13, 2001 Lorenzo wrote: > After we move to Town and used pasturized milk from the store, I drank it > sometimes. I found that it tasted " spoiled " if it was not ice cold. Hear hear! I've *always* thought milk tasted spoiled, my whole life, only no one else around me could smell that it was spoiled. The only dairy milk that my taste buds can tolerate is raw milk that my cousins get from an Amish farm, and they live in Kansas, so it's a treat I only get to have once a year on Thanksgiving. Pity!! Mindy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2001 Report Share Posted December 13, 2001 Morning Mindy and other milk lovers, > After we move to Town and used pasturized milk from the store, I drank it > > sometimes. I found that it tasted " spoiled " if it was not ice cold. >Hear hear! > >I've *always* thought milk tasted spoiled, my whole life, only no one else >around me >could smell that it was spoiled. Milk becomes oxidized due to exposure to light. Remember the days of brown milk bottles? The taste of oxidized milk makes my blood boil. I have called the dairy lab that processes the milk, and taken milk to the lab. They keep a sample of every batch that is carefully coded for identity to match whatever we take back to them, or whatever anyone complains about. They actually let me taste milk from the same batch. It tasted great. Next..... they explained to me what is happening. As always, the people in the food business know nothing about their business, and care less about our health. The dairy case has too much light. If you are forced to buy milk from these places, dig way in back and try to get a container that has not been exposed to the bright light. IF I cannot do this, I will find an employee and ask for milk from the backup cooler. Often..... I simply go back there myself and get it. > The only dairy milk that my taste buds can tolerate >is raw milk that my cousins get from an Amish farm, and they live in >Kansas, so it's a >treat I only get to have once a year on Thanksgiving. I grew up in the dairy business. And.... like you, I know what the good stuff tastes like. So..... here is a well kept secret on how to get you own cow. Well..... it is the NEXT best thing to owning a cow. Try several brands of skim milk. Some are worthless. Some milk comes from Jersey cows. There is a big difference in quality of skim milk Some of it looks and tastes like water. Other brands taste great and must contain many more nutrients than the no good stuff. Next try to find the best brand of Whipping Cream. Use the skim milk and add whipping cream at the rate of 1 tbs per 4 or 5 oz. I usually use 12 to 14 ounces and add two full tbs of whipping cream. With a bit of experimenting, you can tailor this to match your taste buds. This process has a technical background. The homogenizing process distorts and changes the size of the fat molecules. This is only ONE of the bad things about commercial milk, but it is one thing you can eliminate. Your highly intelligent body does not have a clue what to do with this distorted fat molecule. I think it stores it in fat deposits. Before I learned this, I had a growth about the size of a frankfurter under the left pectoral muscle. I did go to a doctor ( a waste of time and dollars ) to get an opinion. He said....... don't worry about it. Since I started drinking water, milk as described above, and 100 other things, this growth had decreased in size by 80%. Within the next year, I believe it will be totally gone. I must confess, this trick with the milk and whipping cream is not my original idea. I got this from Dr. William Campbell Douglass, one of my favorite doctors, if not # 1. Honestly, I think he hung the moon ! Maybe some others helped him. I am still trying to find out who helped. He has written several books. http://www.oxystore.com/ I think the solutions to many of our problems exist in the books available on this website. Wayne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2001 Report Share Posted December 13, 2001 - " Wayne Fugitt " <wayne Thursday, December 13, 2001 12:18 PM Re: raw milk (was: Digest Number 135) <snip> > So..... here is a well kept secret on how to get you own cow. Well..... > it is the NEXT best thing to owning a cow. > > Try several brands of skim milk. Some are worthless. Some milk comes > from Jersey cows. There is a big difference in quality of skim > milk Some of it looks and tastes like water. Other brands taste great > and must contain many more nutrients than the no good stuff. > > Next try to find the best brand of Whipping Cream. Use the skim milk > and add whipping cream at the rate of > 1 tbs per 4 or 5 oz. I usually use 12 to 14 ounces and add two full tbs > of whipping cream. > > With a bit of experimenting, you can tailor this to match your taste buds. > > This process has a technical background. The homogenizing process > distorts and changes the size of the fat molecules. This is only ONE of > the bad things about commercial milk, but it is one thing you can eliminate. > > Your highly intelligent body does not have a clue what to do with this > distorted fat molecule. I think it stores it in fat deposits. > > Before I learned this, I had a growth about the size of a frankfurter > under the left pectoral muscle. I did go to a doctor ( a waste of time and > dollars ) to get an opinion. He said....... don't worry about it. > > Since I started drinking water, milk as described above, and 100 other > things, this growth had decreased in size by 80%. Within the next year, I > believe it will be totally gone. > > I must confess, this trick with the milk and whipping cream is not my > original idea. I got this from Dr. William Campbell Douglass, one of my > favorite doctors, if not # 1. Honestly, I think he hung the moon ! Maybe > some others helped him. I am still trying to find out who helped. > > He has written several books. http://www.oxystore.com/ I think the > solutions to many of our problems exist in the books available on this website. > > Wayne > hehe. I stumbled upon the same method you use. It all started about 20 years ago. I somehow was receiving a free subscription to a trade magazine for pharmaceutical manufacturers. They had one issue in which the editor was going off on the evils of homogenized milk. The guy contended that much of the plaque build up in arteries is caused by insoluble waxes in milk which usually passed thru the system & out with the feces, but when homogenized, these waxes get into the blood. The body is not able to use or get rid of these waxes, so they just accumulate. (Sorry, no references as to the name of the magazine or the date closer than circa 1979). I have no idea if this is currently believed or not, but it had a strong influence on me. My current method of mixing cream & skim milk makes for richer milk than standard. After being diagnosed with diabetes, a friend recommended the Schwarzbein Diet book. She clued me in to the ability of fats to help curb sugar cravings, so now I have a glass of milk a day made with skim milk (organic) plus a good dollop of heavy cream (also organic). Much richer than whole milk, but as I am trying to add fat calories to substitute for lowered carbo calories, it seems to work. I have lost 10 pounds in the last 6 months drinking creamy milk. BTW, I use organic milk, butter, eggs, chicken exclusively & try to use at least 75% organic beef, lamb, pork as well. 100% would be better, but sometimes what I want to eat is available only in regular food stores. The various antibiotics & hormones in non-organic meat/dairy is pretty scary stuff. I'd be willing to guess that much of the dangers people perceive about meat & dairy stem from the sick way this culture treats the farm animals. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2001 Report Share Posted December 13, 2001 Evening Alobar, > hehe. I stumbled upon the same method you use. It all started >about 20 years ago. That far back? Gee, I must be a slow learner. I only ran across this about a year ago. >the Schwarzbein Diet book. She clued me in to the ability of fats to help >curb sugar cravings, so now I have a glass of milk a day made with skim milk >(organic) plus a good dollop of heavy cream (also organic). Much richer >than whole milk, but as I am trying to add fat calories to substitute for >lowered carbo calories, it seems to work. I have lost 10 pounds in the >last 6 months drinking creamy milk. This concept has been around a long time. One has to try it to experience the " good feeling " . Remember the old book, " calories don't count " ? Or was it simply a concept. > BTW, I use organic milk, butter, eggs, chicken exclusively & try to >use at least 75% organic beef, lamb, pork as well. 100% would be better, >but sometimes what I want to eat is available only in regular food stores. >The various antibiotics & hormones in non-organic meat/dairy is pretty scary >stuff. I'd be willing to guess that much of the dangers people perceive >about meat & dairy stem from the sick way this culture treats the farm >animals. I think any and all foods would be good, it man would simply leave them alone. Sounds like you have mastered a system. I am still working on getting half way there. Thanks for the supporting evidence. Not often do we find anyone willing to seriously try some non conventional system to see the benefits for themselves. Wayne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2002 Report Share Posted January 5, 2002 - " Wayne Fugitt " <wayne Thursday, December 13, 2001 2:56 PM Re: raw milk (was: Digest Number 135) > Evening Alobar, > > > hehe. I stumbled upon the same method you use. It all started > >about 20 years ago. > > That far back? Gee, I must be a slow learner. I only ran across this > about a year ago. > ha! I *started* that long ago. Putting together a good diet & getting rid of the junk has been a slow gradual journey. > I think any and all foods would be good, it man would simply leave > them alone. I agree with that one! > > Sounds like you have mastered a system. I am still working on getting half > way there. I feel I am no way near mastering a syustem. Just plugging along & learning bit by bit. If I can hit 80 withno need of prescription drugs, 'll feel like I am on the right track. > > Thanks for the supporting evidence. Not often do we find anyone willing to > seriously try some > non conventional system to see the benefits for themselves. > > Wayne I am blessed with a phobia. I fear doctors & hospitals. That keeps me on my toes. Alobar Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.