king island dairy

[Guest guest]

hi im wondering what is better. to get cream ( raw ) from a farmer

that drops into town once per week. his cows atm dotn get much grass

due to a dought. my other alternative is king island dairy sour cream

( creme Fraiche ) Now i saw these guys on TV today. Their creme

friache ( and normal cream for that matter ) are pasturised. The creme

friache has cultures added. Now they say that on king island, there is

that much wonderfull grass all year roudn they never have to give the

cows any other form of feed. Now the cream that they sell ive had

before is SUPER thick and looks to be of the highest quality.

But what would be better due to 1 being stricken by a drought and

while organic as such right now do get feed to keep them going. Or go

for the pasturised creme friache.. ???

[Guest guest]

I'm not an expert on this, but I'd say to go with the pasteurized pastured

stuff if its cream, and to go with raw if it were milk-- as long as the cream

isn't homogenized. I believe the homogenization would destroy CLA, but as

far as I'm aware CLA survives pasteurization. Pasteurization kills a lot of

the vitamins, but fully pastured milk/cream is so much higher in vitamins

that little or no pasture, that I think the pasturing would more than make up

for it (except for the vitamin d, but I wouldn't rely on milk/cream for this,

I would supplement with cod liver oil).

If it were a milk product that was high in protein, I would say the

pasteurization causes qualitative rather than quantitative changes to the

protein that might contribute to autoimmune disorders, etc, and it would

probably be better to have no matter what.

But my guess is that, despite pasteurization, the pastured cream is probably

more nutrient-dense than the non-pastured raw cream.

That's just my barely-educated opinion though.

Chris

[Guest guest]

thanks chris. I picked up their creme friache last night and had some

of it with apricots for supper.

it is only pasturised and not homogenised.

+ the creme friache cultures

> I'm not an expert on this, but I'd say to go with the pasteurized

pastured

> stuff if its cream, and to go with raw if it were milk-- as long as

the cream

> isn't homogenized. I believe the homogenization would destroy CLA,

but as

> far as I'm aware CLA survives pasteurization. Pasteurization kills

a lot of

> the vitamins, but fully pastured milk/cream is so much higher in

vitamins

> that little or no pasture, that I think the pasturing would more

than make up

> for it (except for the vitamin d, but I wouldn't rely on milk/cream

for this,

> I would supplement with cod liver oil).

>

> If it were a milk product that was high in protein, I would say the

> pasteurization causes qualitative rather than quantitative changes

to the

> protein that might contribute to autoimmune disorders, etc, and it

would

> probably be better to have no matter what.

>

> But my guess is that, despite pasteurization, the pastured cream is

probably

> more nutrient-dense than the non-pastured raw cream.

>

> That's just my barely-educated opinion though.

>

> Chris

>

>

>

[Guest guest]

Quoting ChrisMasterjohn@...:

> I believe the homogenization would destroy CLA, but as

> far as I'm aware CLA survives pasteurization.

How would homogenization destroy CLA? Homogenization doesn't cause chemical

changes, does it? Or does the homogenization somehow result in the fat

being unusable?

--

Berg

bberg@...

[Guest guest]

In a message dated 12/5/2002 8:07:34 PM Eastern Standard Time, bberg@...

writes:

> How would homogenization destroy CLA? Homogenization doesn't cause chemical

> changes, does it? Or does the homogenization somehow result

> in the fat

> being unusable?

I very well may be wrong, but it is my understanding that homogenization changes

the shape of the fat molecules by cutting them up into smaller pieces-- someone

correct me if I'm wrong-- and I've heard that it destroys the essential fatty

acids, so I figure it will also destroy the CLA. After all, if it loses its

shape, it loses its function.

Chris

[Guest guest]

In a message dated 12/5/2002 8:07:34 PM Eastern Standard Time, bberg@...

writes:

> How would homogenization destroy CLA? Homogenization doesn't cause chemical

> changes, does it? Or does the homogenization somehow result

> in the fat

> being unusable?

I very well may be wrong, but it is my understanding that homogenization changes

the shape of the fat molecules by cutting them up into smaller pieces-- someone

correct me if I'm wrong-- and I've heard that it destroys the essential fatty

acids, so I figure it will also destroy the CLA. After all, if it loses its

shape, it loses its function.

Chris

[Guest guest]

ive heard this same thing

hence the call to stop homegenisation as its bascially giving ppl

heart attatcks due to teh change in teh fat molecules

> In a message dated 12/5/2002 8:07:34 PM Eastern Standard Time,

bberg@c... writes:

>

> > How would homogenization destroy CLA? Homogenization doesn't cause

chemical

> > changes, does it? Or does the homogenization somehow result

> > in the fat

> > being unusable?

>

> I very well may be wrong, but it is my understanding that

homogenization changes the shape of the fat molecules by cutting them

up into smaller pieces-- someone correct me if I'm wrong-- and I've

heard that it destroys the essential fatty acids, so I figure it will

also destroy the CLA. After all, if it loses its shape, it loses its

function.

>

> Chris