Re:Whey

[Guest guest]

My question is---are these products originated from unpasteurized milk---and does it matter?Duncan Crow <duncancrow wrote:

> <<The fractions that contain the bulk of the glutathione precursors> are serum albumin, beta-lactalbumin, and lactoferrin. It appears these> may have been previously extracted from the Now product. Also, if the> whey doesn't say "undenatured", "cold-processed", "low-temperatures"> or some such it probably isn't.>>> > ==>Thank you for explaining what it is in the whey that works (I am> clueless...). I did email the Now company asking about their whey and> got this incredibly prompt response:> > "It is high speed air dried & low heat processed to not denature the> product. Nothing is extracted from the product so naturally occurring> alpha and beta lactalbumins and lactoferrin are present."> > So it appears that this brand of whey is the correct kind

then,> right??That's the stuff :)Duncan«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§ - PULSE ON WORLD HEALTH CONSPIRACIES! §Subscribe:......... - To :.... - Any information here in is for educational purpose only, it may be news related, purely speculation or someone's opinion. Always consult with a qualified health practitioner before deciding on any course of treatment, especially for serious or life-threatening illnesses.**COPYRIGHT NOTICE**In accordance with Title 17 U.S.C. Section 107,any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving the

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[Guest guest]

> My question is---are these products originated from unpasteurized

> milk---and does it matter?

 

The milk is or can be pasteurized but not at the higher temperatures

used today. It dos matter; pasteurisation breaks the glutathione

precursors.

 

Duncan Crow