Re: Anyone else iffy about cooking with Dairy?

[Guest guest]

On 1/14/06, gdawson6 <gdawson6@...> wrote:

> Maybe its just the mercury making me paranoid, but I just don't see

> how cooking with dairy would be that good of an idea, considering how

> destructive pasteurization is to milk. I guess I might consider

> frying with butter if it wasn't raw, but I have access to cheap

> organic pastured lard so I use that for all my frying.

>

> Is this reasonable or am I just too paranoid?

>

> -

IMO, reasonable.

--

I first met her...in the Student Union at the University...sitting

across and down the table from each other. Our eyes met and that was

it. I was lost immediately in her soulful gaze (which I remember

vividly and tearfully even now) and was drawn inexorably from that

very moment into a love so certain that I never doubted anything about

it, other than the improbability that she would put up with me.

Things worked out. Glory to God!

-Mark Gilstrap

[Guest guest]

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>Is this reasonable or am I just too paranoid?

Cooking with milk: way bad.

Cooking with heavy cream: maybe not ideal, but a lot less

bad. Probably best only occasionally.

Cooking with raw butter: probably wasteful of certain nutrients,

certainly not ideal, but some things are just best with butter.

Cooking with ghee: no different from cooking with lard or any other

heat-resistant oil.

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