Re: Re: Raw Milk and our food industry (and a lotta soapbox)

[Guest guest]

Hi - just for info...

Ghee is clarified butter - where the butter has been

melted and allowed to separate, and only the pure fat

is left over w/out any protein.

Raw butter is just butter made from raw milk.

I have no idea how people with a milk sensitivity

would react to raw milk. Lots of testimony out there

saying they were no longer allergic. However, since

immune reactions in our kids are setting up

neuro-inflammation, I'm hesitant to try it in my kids

and admit it to anyone. I do plan to try it myself,

though. However, I believe strongly that if we HAD

been drinking raw milk over pasteurized, perhaps our

kids would not have had the food sensitivities and

perhaps not even have gotten sick, although food

allergies are only one part of this. However, I'll

make a couple of comparisons... raw milk has

probiotics and enzymes, the other does not.

Probiotics are necessary in are kids treatment, and

many parents report significant improvement in their

kids from enzymes. The problem w/enzyme supplements

is that they are almost always from plant sources, and

those sources can be highly allergenic for our kids,

like papaya, etc. Supplements are simply never a

substitute from getting it from the real thing. Many

foods (properly raised and prepared) come with the

enzymes needed to digest them, but not from the

supermarket.

Our body's dysfunctions, though, could very well be

related to a lack of proper nutrition over the last

few generations - even with people who are trying

their best to eat healthy are still eating foods that

are raised in mass markets where a piece of land is

exclusively devoted to one crop - which cannot

replenish the soil (prior to chemical agriculture,

farmers always had to rotate crops to keep the soil

healthy), and they eat animals who are not allowed

outdoors in the sun, who are stressed, overcrowded,

sick, and eating soy-based food (which their bodies

are not designed for), and no grass. Chickens are fed

feed and kept contained, and not even allowed to

forage for insects by those boasting healthier eggs

fed only vegetables - again soy waste left overs.

(The soy industry has to dispose of their wastes

somewhere). Manures are not returned to the soil,

etc.

A small farm is entirely sustainable without chemicals

if a variety of foods and animals are kept together

(like sheep in orchards, cows in pastures, chickens in

gardens, etc), and the soil stays healthy and provides

the proper balance of nourishmnt. Even weeds have

their positive effects on soil. Read the farmer's

almanac regarding the 3 sisters - how certain plants

grown together will significantly improve the growth

of all these plants. The knowledge pre-chemical era

was profound. But giant industry does not support

these methods. Small farms could, though. Even

organic farms farm specific veggies or fruits, and

ship in tons of 'organic fertilizers' like blood meal

- where they've ground up the remains of fish carcasas

and sold it as fertilizer. It's completely

unbalanced, and I believe a society w/faulty nutrition

will also be unbalanced as well.

As far as enzymes and probiotics, before mass industry

and refrigeration, foods were lacto-fermented. Whey

would be added as a starter and the foods would be

fermented by the lactic acid in it. Some things like

cabbage - pounding it and packing it with salt begins

the lactic-acid fermentation process, and this

develops rich enzymes, and in many types of foods,

increases the nutrition content and nutritional

availability significantly. Canning, on the other

hand, heats foods, destroys all bacteria, and they

simply add lactic acid, without the chemical process

taking place (kinda as helpful as ascorbic acid as

vitamin C - incomplete).

I've mentioned before how whole grains contain phytic

acid - nature's way of preserving seed and grain until

the right conditions are available for them to sprout

and grow - grain used to sit on the field a few days,

exposed to the dew, etc, and would just begin to

sprout when it was taken in - until around the 50s.

When this happened, the phytic acid was disabled and

the enzyme content of the wheat would start

increasing. Then, the grains were soaked and a long

fermentation made breads rise, not quick yeasts - and

they were rich with buttermilks, probiotics, enzymes,

etc. In other words, they were nutritious. The way

whole grains and nuts are prepared today (nuts were

also soaked then dried), they are difficult to digest,

because they still contain phytic acid - which blocks

the enzymes in the grain or nut, and literally

disables many of the enzymes in our guts, not only for

the grain but whatever else we ate with it.

Whole grain rices were slow-cooked in rich mineral

broths - I don't remember what that does, but the

gelatin also contributes to facilitate digestion.

Bones weren't wasted - most meats were cooked with

their bone broths - also facilitating digestion.

(Store-bought broth does not have this gelatin, and

most are loaded with MSG). And soy is so loaded with

anti-nutrients and enzyme blockers that there is a

serious movement trying to have it banned from infant

formulas.

MSG tricks the body into releasing the wrong enzymes,

too, besides being a neurotoxin.

I remember many articles coming out suggesting that

our society's obsession with cleanliness could be

responsible for the overwhelming rise of allergies.

Are they not referring to the " cleanliness " of our

foods?

Animals raised in a sterile environment on sterile

foods will grow larger, reach sexual maturity earlier,

but be plagued with biological illness. Is this not

what is happening to our generations?

--- rmwilson <rmwilson@...> wrote:

> I think this is ghee.

> --- catherine quinn <quinn.cat1968@...> wrote:

>

> > I have also heard about people using raw butter

> too? Does anyone

> > know what that is, how would that be safe for our

> Dairy free kids?

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