RE: Re: firm raw milk yogurt

[Guest guest]

Teshuah-

>Since gelatin is usually made from beef or pork bones, by adding it

>to the raw milk yogurt, it seems this would fulfill another of NT's

>goals--that of using the whole animal....yes?

Not exactly, since the processing involved in manufacturing gelatin means

that the isolated gelatin contains compounds resembling MSG and which give

MSG-sensitive people problems. MSG's bad for anyone, but especially those

who are sensitive and those who are hypoglycemic.

-

[Guest guest]

>From: " teshuahb " <baruch@...>

>Would a vegetable derived gelatin be a solution to no MSG's but yet

>would produce a firmer yogurt?

As I understand it, just about any fractionated protein isolate contains

free glutamic acid, the active ingredient in MSG. That said, does gelatin

actually contain MSG, or do people just say that because most people don't

know what free glutamic acid is? And what about traditionally-prepared

broth? Is the temperature at which they are prepared insufficient to cause

the proteins to break down into their component amino acids?

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[Guest guest]

>>>As I understand it, just about any fractionated protein isolate contains

free glutamic acid, the active ingredient in MSG.

***Is that the same as l-glutamine? The amino acid that is given to help

heal the gut? I got some from my holistic vet a while back and have been

giving it to my dog who had hemorrhagic gastroenteritis. It is commonly

recommended for damaged guts. or are these two different things?

Suze Fisher

Web Design & Development

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

mailto:s.fisher22@...

[Guest guest]

Teshuah-

>Would a vegetable derived gelatin be a solution to no MSG's but yet

>would produce a firmer yogurt?

I'm not sure, but I'm inclined to suspect it would have the same problems.

-

[Guest guest]

>>>>I would caution you to administer the glutamine in water only, as

combination with acid will break it down into the ammonia and

glutamate components. Giving on an empty stomach will encourage rapid

exit/absorption from the stomach without significant stomach acid

secretion.

***Thanks for the explanation . I always give it with her food, which

is meat/bone/organ, which I'd guess is approx. 60% water. Do you think the

raw meat would produce acid that would break the l-glutamine down to it's

components?

I may just stop with it for now, though as i don't think it's absolutely

necessary at this point.

Suze Fisher

Web Design & Development

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

mailto:s.fisher22@...

[Guest guest]

> ***Thanks for the explanation . I always give it with her food,

which

> is meat/bone/organ, which I'd guess is approx. 60% water. Do you think the

> raw meat would produce acid that would break the l-glutamine down to it's

> components?

> I may just stop with it for now, though as i don't think it's absolutely

> necessary at this point.

The food will cause the dog's stomach to secrete hydrochloric acid which

would most likely cause the same breakdown issues that was referring

to. I suspect that he was referring to mixing it only with water not

because the item it was mixed with would directly cause the breakdown, but

because it stimulates digestive acids. Generally speaking, there aren't

very many canine-appropriate foods that have a very low pH, so the food

itself wouldn't be likely to be the problem.