Guest guest Posted March 10, 2002 Report Share Posted March 10, 2002 Anyone know if it's possible to get exclusively Guernsey milk and or dairy products in the NY, NJ, PA, area? Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2002 Report Share Posted March 10, 2002 Sara- >Anyone know if it's possible to get exclusively Guernsey milk and or dairy >products in the NY, NJ, PA, area? I have no idea -- so far, I've only found Holstein and a little Jersey. How come you prefer Guernsey? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2002 Report Share Posted March 10, 2002 I read that the casein is different than from other cows milk, more tolerable, more betacarotene and other nutrients, seems to in general be higher quality, high fat, milk. It might be a better choice of milk for the casein sensitive, I would want to see if my son would not react to Guernsey milk, that is my ultimate interest. This is an article about Guernsey milk and casein. http://news.bbc.co.uk/hi/english/health/newsid_1268000/1268481.stm Sara I have no idea -- so far, I've only found Holstein and a little Jersey. How come you prefer Guernsey? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2002 Report Share Posted March 11, 2002 --- saral <vze2cfw8@...> wrote: > I read that the casein is different than from other > cows milk, > This is an article about Guernsey milk and casein. > > http://news.bbc.co.uk/hi/english/health/newsid_1268000/1268481.stm Sara, that's fascinating. Do you have any other links about this? Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 yes Aubin, read this abstract from medline http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\ 0096780 & dopt=Abstract Sara, that's fascinating. Do you have any other links about this? Aubin __________________________________________________ Do Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 Sara- > I read that the casein is different than from other cows milk, more > tolerable, more betacarotene and other nutrients, seems to in general be > higher quality, high fat, milk. It might be a better choice of milk for > the casein sensitive, I would want to see if my son would not react to > Guernsey milk, that is my ultimate interest. I'm somewhat skeptical about this -- did healthy traditional cultures which consumed dairy use only Guernsey cows and goats? Or is casein a red herring? Also, isn't Jersey milk higher in fat than Guernsey? To be sure, there are a few people who are genuinely casein-sensitive, and perhaps those people would do better with Guernsey milk, but my understanding is that those people are very, very rare, and most who seem to have a casein problem actually have other digestive difficulties, need to switch to pastured meat and dairy, etc. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 , Seems that the article Sara mentioned describes problems with a certain TYPE of casein (the A1 type, rather than the A2 type), found in milks from other than Guernseys. I'm with Dennis on this one: why is it that the main proponent of this theory ( " the wonders of type A2 casein " ) also happens to work for the A2 Corporation, who plans to profit from this theory?? I'd also say that it'd be an awfully funny thing if we'd have to call all worldwide milks other than Guernsey milks " bad for us " . Idol <Idol@compu serve.com> cc: Subject: Re: Guernsey Milk 03/12/2002 03:48 PM Please respond to native-nutritio n Sara- > I read that the casein is different than from other cows milk, more > tolerable, more betacarotene and other nutrients, seems to in general be > higher quality, high fat, milk. It might be a better choice of milk for > the casein sensitive, I would want to see if my son would not react to > Guernsey milk, that is my ultimate interest. I'm somewhat skeptical about this -- did healthy traditional cultures which consumed dairy use only Guernsey cows and goats? Or is casein a red herring? Also, isn't Jersey milk higher in fat than Guernsey? To be sure, there are a few people who are genuinely casein-sensitive, and perhaps those people would do better with Guernsey milk, but my understanding is that those people are very, very rare, and most who seem to have a casein problem actually have other digestive difficulties, need to switch to pastured meat and dairy, etc. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 wrote: > Also, isn't Jersey milk higher in fat than Guernsey? Apparently (to my surprise) Jerseys *do* average more milkfat than Guernseys... Guernseys do have a higher beta carotene content in their milk, but that makes me wonder if they're just less efficient at converting it to true vitamin A. I'd be really curious to see a full nutritional comparison... USDA-DHIA Herd Summary, 1991 Table 9. Breed Average for Milk & Fat Percent Milk Fat % Ayrshire 13,897 3.93 Guernsey 12,737 4.54 Holstein 18,254 3.66 Jersey 12,489 4.76 Brown Swiss 14,526 4.02 Milking Shorthorn 13,455 3.68 ( excerpted from http://www.ces.uga.edu/pubcd/B836-W.HTML#Genetic ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 - >Guernseys do have a higher beta carotene content in their milk, but that >makes me wonder if they're just less efficient at converting it to true >vitamin A. I'd be really curious to see a full nutritional comparison... I wasn't able to find any hard figures, but I did find numerous statements to the effect that Guernsey and Jersey cows are less able to convert carotenes to vitamin A than other breeds like Holsteins, leading to their yellower color. Nonetheless, I'll stick to the fat content as my guide, at least for now, and seek Jersey milk and cream when I can. I'm awfully surprised there aren't complete nutritional comparisons more readily available. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 --- Idol <Idol@...> wrote: > I'm awfully surprised there aren't complete > nutritional comparisons more > readily available. This is why I found the story interesting, because of the apparent lack of studies comparing the composition of milk from different breeds of cows, beyond the usual total fat and protein percentages. I don't buy the heart disease link based on such basic comparisons as were made in the article. I'd like to see studies done on different breeds grazing the same pasture, with a complete nutritional analysis. I won't hold my breath. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 I disagree that there are only a rare few casein sensitive people. I think historically people ate whatever they wished and did not react to foods because they weren't vaccinated, therefore their immune systems were not assaulted at a young age, they were eating foods with beneficial bacteria, fruits and vegetables were " organic " , In the second half of this century our bodies have been so denatured (vaccination, antibiotics, drugs, mercury, environmental toxins)that our immune systems attack anything. Therefore many people have intolerance to many foods that historically were good for us. Not only that, but our bodies may now not even have the necessary enzymes to digest all types of food. And no amount of pastured meat and dairy is going to change that. For example, there is a theory that autistic children lack an enzyme called DPPIV. This is a key enzyme for metabolizing casomorphin, so far no one knows if that enzyme is missing, or rendered useless from an autoimmune process, or something else. It would be of great significance to those incapable of metabolizing casomorphin if Guernsey cows or goats had a different type of casein that does not end up as a casomorphin. I sited the article not for the heart disease aspect which I agree is probably not significant, but for the aspect of different types of casein. And this was verified by other articles I 've read on Medline. It would be wonderful if returning to native living and eating would cure everything, but the fact is some people will still always need to be careful about either allergies or severe intolerances. Sara ----- I'm somewhat skeptical about this -- did healthy traditional cultures which consumed dairy use only Guernsey cows and goats? Or is casein a red herring? Also, isn't Jersey milk higher in fat than Guernsey? To be sure, there are a few people who are genuinely casein-sensitive, and perhaps those people would do better with Guernsey milk, but my understanding is that those people are very, very rare, and most who seem to have a casein problem actually have other digestive difficulties, need to switch to pastured meat and dairy, etc. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 On Tue, 12 Mar 2002 21:56:09 -0500 " saral " <vze2cfw8@...> writes: I disagree that there are only a rare few casein sensitive people. ME: If this is true in your case, have you tried grass fed goat milk, or does this not work as well? I think historically people ate whatever they wished and did not react to foods because they weren't vaccinated, therefore their immune systems were not assaulted at a young age, they were eating foods with beneficial bacteria, fruits and vegetables were " organic " , In the second half of this century our bodies have been so denatured (vaccination, antibiotics, drugs, mercury, environmental toxins)that our immune systems attack anything. Therefore many people have intolerance to many foods that historically were good for us. ME: This may be true, but I have worked with numbers of people who could not tolerate many foods in their cooked state and put them on a diet very high in raw animal foods and they did just fine. Not only that, but our bodies may now not even have the necessary enzymes to digest all types of food. And no amount of pastured meat and dairy is going to change that. ME: Quite true that many enzymes are depleted but raw foods provide their own enzymes for digestion. For example, avocados, which are high in fat, are also high in lipase, which is necessary to digest fat. So, in the right form, pastured meat and dairy will give your body an enzyme holiday, making it possible to utilize the various nutrients. For example, there is a theory that autistic children lack an enzyme called DPPIV. This is a key enzyme for metabolizing casomorphin, so far no one knows if that enzyme is missing, or rendered useless from an autoimmune process, or something else. It would be of great significance to those incapable of metabolizing casomorphin if Guernsey cows or goats had a different type of casein that does not end up as a casomorphin. I sited the article not for the heart disease aspect which I agree is probably not significant, but for the aspect of different types of casein. And this was verified by other articles I 've read on Medline. It would be wonderful if returning to native living and eating would cure everything, but the fact is some people will still always need to be careful about either allergies or severe intolerances. Sara ME: Again, that all depends on how " native living and eating " is applied. Bianca Quote Link to comment Share on other sites More sharing options...
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