Re: Yogurt and enzymes

[Guest guest]

Bacteria need some of the enzymes we do, because our cells are like a bacteria

(somewhat). But I doubt they need phosphatase because they have no skeleton. No

nervous system either, and no nuerotransmitters. My guess would be that a lot of

good stuff in raw milk is not restored by bacteria. They get the lactose out,

though. Those 13 carbs on a carton of whole-milk yogurt ? Most of it is lactic

acid, which comes up a carb because its not a fat or a protein. It is not a carb

though. Believe me, if Brown Cow plain had 13 grams carbs from lactose, itd be

sweet, which its not. If you check, thats very close to what whole milk has,

which cant be right. I think whole milk plain (unflavored) yogurt or kefir has

almost no carbs. Just a trace.

----- Original Message -----

From: tomsnames

Sent: Sunday, September 08, 2002 2:07 AM

Subject: Yogurt and enzymes

When you pasteurize milk, you kill of the enzymes like phosphatase,

necessary for calcium absorption. When you culture pasteurized milk,

like when making yougurt, you bring back some enzymes. Does anyone

know which enzymes are reactivated? Is phosphatase brought back?

[Guest guest]

I just found and downloaded the excel spreadsheet with glycemic index info

on it from the web. It lists Fermented cow's milk (filmjölk, 3% fat) as

having a glycemic index of 11(very low). There was no other info available

for that product. They didn't have plain yogurt, oddly enough. A yogurt with

fruit and artificial sweetener was 14 +/- 4.

Peace,

Kris , gardening in harmony with nature in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

----- Original Message -----

From: " Powelson " <lamew@...>

< >

Sent: Sunday, September 08, 2002 10:24 AM

Subject: Re: Yogurt and enzymes

> Bacteria need some of the enzymes we do, because our cells are like a

bacteria (somewhat). But I doubt they need phosphatase because they have no

skeleton. No nervous system either, and no nuerotransmitters. My guess would

be that a lot of good stuff in raw milk is not restored by bacteria. They

get the lactose out, though. Those 13 carbs on a carton of whole-milk yogurt

? Most of it is lactic acid, which comes up a carb because its not a fat or

a protein. It is not a carb though. Believe me, if Brown Cow plain had 13

grams carbs from lactose, itd be sweet, which its not. If you check, thats

very close to what whole milk has, which cant be right. I think whole milk

plain (unflavored) yogurt or kefir has almost no carbs. Just a trace.

[Guest guest]

>>>I just found and downloaded the excel spreadsheet with glycemic index

info

on it from the web. It lists Fermented cow's milk (filmjölk, 3% fat) as

having a glycemic index of 11(very low). There was no other info available

for that product. They didn't have plain yogurt, oddly enough. A yogurt with

fruit and artificial sweetener was 14 +/- 4.

-------->Kris, would you mind posting the URL? thanks!

And thanks for the freezing/blanching tips

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

I found it with Google

http://www.mendosa.com/gilists.htm

Peace,

Kris , gardening in harmony with nature in northwest Ohio

> >>>I just found and downloaded the excel spreadsheet with glycemic index

> info

> on it from the web. It lists Fermented cow's milk (filmjölk, 3% fat) as

> having a glycemic index of 11(very low). There was no other info available

> for that product. They didn't have plain yogurt, oddly enough. A yogurt

with

> fruit and artificial sweetener was 14 +/- 4.

>

>

> -------->Kris, would you mind posting the URL? thanks!

> And thanks for the freezing/blanching tips

>

> Suze Fisher