Re: high brix milk versus *raw* milk

[Guest guest]

>I was wondering what your opinions are on the relative importance of high

>brix versus raw.

>

>We've discussed high brix versus organic, and the insufficiency of simple

>rawness, but haven't discussed the choice between a pasteurized

>product that is

>both grass-fed, and biodynamic (presumably very good soil

>fertility) and a raw

>grass-fed product grown on relatively not so great soil.

>

>Since I have easy access to two brands of biodynamic yogurt (Seven

>Stars and

>Hawthorne Valley), I wonder whether they might be *more*

>nutritious than the

>raw milk I have access too.

that is a really good question and i imagine it might depend on a number of

variables. for example:

which nutrients are destroyed by pasteurization? how important are they? can

you get them elsewhere?

are they ones YOUR BODY requires more than the nutrients in high brix

yogurt?

are you getting the enzymes elsewhere?

or, at your age, is there that much significance to the added enzymes you'd

be getting in raw milk that is lower brix than high brix yogurt?

what is the difference in brix between your raw milk and the pasteurized

yogurt you eat? i think this might be the determining factor, if, say, your

raw milk is really low brix as compared to the pasteurized yogurt.

a refractometer might help you answer some of these questions...

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

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

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

what is brix?

elaine

>> I was wondering what your opinions are on the relative importance of high

>> brix versus raw.

[Guest guest]

In a message dated 2/19/04 9:48:39 PM Eastern Standard Time,

s.fisher22@... writes:

> which nutrients are destroyed by pasteurization? how important are they?

> can

> you get them elsewhere?

> are they ones YOUR BODY requires more than the nutrients in high brix

> yogurt?

> are you getting the enzymes elsewhere?

> or, at your age, is there that much significance to the added enzymes you'd

> be getting in raw milk that is lower brix than high brix yogurt?

> what is the difference in brix between your raw milk and the pasteurized

> yogurt you eat? i think this might be the determining factor, if, say, your

> raw milk is really low brix as compared to the pasteurized yogurt.

In addition, which enzymes are produced by fermentation, and in what

quantities?

>

> a refractometer might help you answer some of these questions...

Yes, someday I'll get one...

Chris

[Guest guest]

> >I was wondering what your opinions are on the relative importance

of high

> >brix versus raw.

> >

> >We've discussed high brix versus organic, and the insufficiency of

simple

> >rawness, but haven't discussed the choice between a pasteurized

> >product that is

> >both grass-fed, and biodynamic (presumably very good soil

> >fertility) and a raw

> >grass-fed product grown on relatively not so great soil.

> >

> >Since I have easy access to two brands of biodynamic yogurt (Seven

> >Stars and

> >Hawthorne Valley), I wonder whether they might be *more*

> >nutritious than the

> >raw milk I have access too.

>

> that is a really good question and i imagine it might depend on a

number of

> variables. for example:

>

> which nutrients are destroyed by pasteurization? how important are

they? can

> you get them elsewhere?

> are they ones YOUR BODY requires more than the nutrients in high

brix

> yogurt?

> are you getting the enzymes elsewhere?

> or, at your age, is there that much significance to the added

enzymes you'd

> be getting in raw milk that is lower brix than high brix yogurt?

> what is the difference in brix between your raw milk and the

pasteurized

> yogurt you eat? i think this might be the determining factor, if,

say, your

> raw milk is really low brix as compared to the pasteurized yogurt.

>

> a refractometer might help you answer some of these questions...

>

>

> Suze Fisher

> Lapdog Design, Inc.

> Web Design & Development

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

> Weston A. Price Foundation Chapter Leader, Mid Coast Maine

> http://www.westonaprice.org

>

<><><><><><><><><> We use a specific refractometer in the food

industry to measure approximate amounts of sugar(Brix) in a

solution/liquid. A different refactometer(if its hand

held/inexpensive) can measure total solids apparently. I notice the

Fisher Scientific catalog has hand held refractometers for measuring

plasma protein,urine, dissolved solids(0-85%),salinity, and

industrial fluids too. You Suze, must be referring to the

refractometer which measures % dissolved solids and not sugars. When

I check the Brix of plant stem or tissue, I think I'm checking sugars

not total solids. I looked at the BRIX web site you referred to a

few days ago but didn't quite follow the claims made and was not sure

what he/they was measuring(sugars or total solids (each being

specific tests)) to quantify nutrients in food.Dennis

> ----------------------------

>

" The diet-heart idea (the idea that saturated fats and cholesterol

cause

> heart disease) is the greatest scientific deception of our times. " -

-

> Mann, MD, former Professor of Medicine and Biochemistry at

Vanderbilt

> University, Tennessee; heart disease researcher.

>

> The International Network of Cholesterol Skeptics

> <http://www.thincs.org>

> ----------------------------

[Guest guest]

>

><><><><><><><><><> We use a specific refractometer in the food

>industry to measure approximate amounts of sugar(Brix) in a

>solution/liquid. A different refactometer(if its hand

>held/inexpensive) can measure total solids apparently. I notice the

>Fisher Scientific catalog has hand held refractometers for measuring

>plasma protein,urine, dissolved solids(0-85%),salinity, and

>industrial fluids too. You Suze, must be referring to the

>refractometer which measures % dissolved solids and not sugars.

yes, that is the one i'm looking for, the one i want to use to test foods. i

will ask the brix talk list about the distinction between the two. i know

there are different kinds of refractometers that test a number of different

things, but i'm not sure which might be solely for testing sugars, and which

for testing total dissolved solids.

When

>I check the Brix of plant stem or tissue, I think I'm checking sugars

>not total solids. I looked at the BRIX web site you referred to a

>few days ago but didn't quite follow the claims made and was not sure

>what he/they was measuring(sugars or total solids (each being

>specific tests)) to quantify nutrients in food.Dennis

>> ----------------------------

reams and rex harrill are measuring total solids, not just sugar.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

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

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

In a message dated 2/20/04 8:11:24 PM Eastern Standard Time,

dkemnitz2000@... writes:

> We use a specific refractometer in the food

> industry to measure approximate amounts of sugar(Brix) in a

> solution/liquid. A different refactometer(if its hand

> held/inexpensive) can measure total solids apparently.

Is there any relationship between a " refractometer " and " refractive index " ?

And if so, what is it?

Chris