Re: Further proof that beta-carotene is not a good source of vitamin A

[Guest guest]

Interesting - I was reading up on differences in milk - some cows like holsteins

have whiter milk because it is the more digested form of vitamin A and not beta

carotene - same thing for sheep and goats milk. So maybe the whiter butter is

better - assuming it's from pastured animals?

>

> Here is a study that further confirms the fact that beta-carotene is not

vitamin A and relying on beta-carotene as a source of vitamin A is not

realistic:

>

>

http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\

overed.htm?source=eNewsLetter2009Wk48-1 & key=Article & l=0#article

>

> -

>

[Guest guest]

Where did you read this? I'd like to follow through on it.

WAPF's position is that yellow butter is better because it contains more vitamin

K2. (Activator X)

There are other things to consider like A1 vs A2 protein. There is a review in

the current issue of Wise Traditions of " Devil in the Milk " which makes the case

for A2 and against A1. Holsteins are A1.

Cheers,

> >

> > Here is a study that further confirms the fact that beta-carotene is not

vitamin A and relying on beta-carotene as a source of vitamin A is not

realistic:

> >

> >

http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\

overed.htm?source=eNewsLetter2009Wk48-1 & key=Article & l=0#article

> >

> > -

> >

>

[Guest guest]

Sorry - it was scattered sources. I posted one article here about the color of

holstein and Ayrshire milk compared to Guernsey and Jersey but with the search

engine being broken it's unlikely we'll find it. I looked into it when I noticed

the whiteness of some pastured Ayrshire milk I bought off a farm and remembered

my friend who raises dairy sheep telling me that in sheep milk there isn't beta

carotene because it's all been converted to vitamin A.

> > >

> > > Here is a study that further confirms the fact that beta-carotene is not

vitamin A and relying on beta-carotene as a source of vitamin A is not

realistic:

> > >

> > >

http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\

overed.htm?source=eNewsLetter2009Wk48-1 & key=Article & l=0#article

> > >

> > > -

> > >

> >

>

[Guest guest]

Is this an issue that recently sent? Maybe i missed it in my last one. I don't

think i have seen it and i always read them, like a kid getting a new toy I

have been wondering more about this myself because we found a great raw milk

supply about 6 months ago. Farmer said his were all jerseys. We switched from

one of the batter sources in town as they were getting too big . I have had

other people come from that farm to join our group feeling as we do that this

milk is much better, often times at least 1/3 or more is cream in our gallons,

vs. a 1/4 at the other place. So we have been feeling really pleased that it is

good rich milk, better than we have had so far. The farmer recently told me

that one of his cows is actually 1/3 Holstein, 1/3 Jersey, 1/3 Guernsey. So

knowing what little i know about A1 and A2 i have been worried about the 1/3 of

Holstein in one of his cows.

>

here are other things to consider like A1 vs A2 protein. There is a review in

the current issue of Wise Traditions of " Devil in the Milk " which makes the case

for A2 and against A1. Holsteins are A1.

>

> Cheers,

>

>

>

[Guest guest]

The yellow/orange color comes from beta-carotene. Beta-carotene and K1

(some of which is converted by the cow into K2) are in a somewhat strict

ratio in the plant, so, in general, all things being equal, a deeper

yellow/orange color will mean more beta-carotene and K1, and consquently

more of their conversion products, vitamin A and K2.

That said, differences in conversion will also contribute. However, I think

it makes sense to assume that, for a given variety of cow, more

yellow/orange is better. This might not hold true when you are comparing

butter from different varieties or even different species that have

intrinsic differences in conversion factors.

Chris

On Wed, Nov 25, 2009 at 5:02 PM, haecklers <haecklers@...> wrote:

>

>

> Interesting - I was reading up on differences in milk - some cows like

> holsteins have whiter milk because it is the more digested form of vitamin A

> and not beta carotene - same thing for sheep and goats milk. So maybe the

> whiter butter is better - assuming it's from pastured animals?

>

>

>

> >

> > Here is a study that further confirms the fact that beta-carotene is not

> vitamin A and relying on beta-carotene as a source of vitamin A is not

> realistic:

> >

> >

>

http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\

overed.htm?source=eNewsLetter2009Wk48-1 & key=Article & l=0#article

> >

> > -

> >

>

>

>

[Guest guest]

Back to the article. They say that people aren't converting because of

genetics. These days that could mean anything. They blame everything on

genetics. These people who can't convert are most likely hypothyroid. These

people can't convert carotene into Vitamin A.

Joan

>

> Here is a study that further confirms the fact that beta-carotene is not

vitamin A and relying on beta-carotene as a source of vitamin A is not

realistic:

>

>

http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\

overed.htm?source=eNewsLetter2009Wk48-1 & key=Article & l=0#article

>

> -

>