1.whey from raw milk 2.twinlab yeast 3.advertising 4.claravale

[Guest guest]

>>> From Carma: If you are lucky enough to have raw milk (mine is

>>>pasteurized but not homogenized, so I cultureit) you can let it

>>>culture on its own without adding kefir or piima, and use that.

Could you or someone please outline the process of obtaining whey

from raw milk?

>>> From Sally: MSG is not added to Twinlabs yeast but it is formed

>>>during processing. I believe you can find out more about this at

>>>truthinlabeling.com (or org?)

Sally -- you're right as usual. After studying truthinlabling.org I

went back and looked at the label on my Twinlab Brewer's Yeast. 1120

mg of glutamic acid - over a gram per serving. Glutamic acid is not

" technically " MSG (hence the companies response saying no MSG) -- but

it's the component of MSG which people react to. Also the brewer's

yeast contains aspertamic acid which sounds like it's related to

aspertame. Darn, I thought I had found an inexpensive way to

supplement B-vitamins and minerals. Frontier is about 4x the price.

Sigh.

>>> In respons to the looooooong Biometrics ad: I found it

>>>disturbing. Is advertising allowed on this list?

>>> From Lynne: there is room for many, many raw milk producers.

That's a nice sentiment but I don't believe it's so. It took a long

time for me to try raw milk, even after reading NT. Milk in general

carries a bad rap and unpasteurized is perceived as dangerous.

Claravale milk carries a warning label, and while realmilk.org

addresses health issues, it doesn't address safety issues. Education

on this subject will be a slow, arduous process. The market for raw

milk is limited at this point -- it's got to be a tough business.

Since Claravale has been dropped by much of SouthernCA (whether or

not malice was involved), I'll continue to support Claravale here in

NorthernCA.

[Guest guest]

> Could you or someone please outline the process of obtaining whey

> from raw milk?

Leave the milk out on the counter for a few days until it separates.

the thin, fluid portion is the whey, the curd can be eaten as is or

allowed to drain (producing more whey) in a cheese cloth in the

fridge, resulting in " cream " cheese.

> >>> From Sally: MSG is not added to Twinlabs yeast but it is formed

> >>>during processing. I believe you can find out more about this at

> >>>truthinlabeling.com (or org?)

>

> Sally -- you're right as usual. After studying truthinlabling.org I

> went back and looked at the label on my Twinlab Brewer's Yeast.

1120

> mg of glutamic acid - over a gram per serving. Glutamic acid is not

> " technically " MSG (hence the companies response saying no MSG) --

but

> it's the component of MSG which people react to. Also the brewer's

> yeast contains aspertamic acid which sounds like it's related to

> aspertame. Darn, I thought I had found an inexpensive way to

> supplement B-vitamins and minerals. Frontier is about 4x the price.

> Sigh.

To be accurate, glutamic acid is in all yeast (and is abundant in most

proteins). Sally has mentioned that high heat processing tends to

create what is known as " free glutamic acid " which can produce

symptoms in those sensitive to MSG. You cannot tell by the label

listing of amino acid distribution whether the glutamic acid (or any

other) is free or still in complex with the others. Hence you have to

ask the manufacturer if their product is subjected to high heat during

processing. Sally has done so. I wonder, though, if she has checked

out Labs " Brewers Yeast " grown on sugar beets.

Aspartic acid is also common in proteins. Aspartame is an unnatural

dipeptide (two-amino acid protein) made of two naturally occuring

amino acids: aspartic acid and phenylalanine reacted with methyl

alchohol. Both aminos are considered excitotoxins in their free form

which results from Aspartame metabolism in the body (plus you get

methanol- wood alcohol). Aspartame happens to allow significant

quantities of these two amino acids to cross the blood brain barrier

in free form and wreak havoc in individuals who are lacking

nutritional protection from their toxicity at the site of the neuron.

Easy to see it's not something you want to put in your body.