Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 I am not sure if you were directing this question at me, but I am going to answer what I would do anyway. If situations in our lives were different, and I had a robust breastfed baby, I would, at one to two years, transition the milk source to that of raw goat milk. But NOT just any raw goat milk. Would have to be completely pastured, no grain treats (grains injure their guts making room for ecoli), and organic pasture. I wouldn't overdo the milk, either. Like the cows at the farm near me, even though they are organic pastured, they get grain treats in the fall, which opens up the gateway to minute gut damage and disease causing organisms like ecoli or anything else, to move in and proliferate and contaminate the milk. The rest, a healthy immune system can handle and develop antibodies. While so many of us, with special needs kids and health problems, have to focus on completel sterilization in the interim, because the immune systems are malfunctionning and unable to make antibodies and are likely to be further suppressed, a healthy immune system doesn't consider these trifles anything more than trifles. So yes, out of any possible milk choice, from soy to cows to pasteurized, I would give my baby, sans digestive disturbances, raw goats milk from an impeccable local farm. Summer Jim and Jen jlessard@...> wrote: So, what would you give a healthy baby after breastfeeding, raw goat's milk or not...? Jenn & K Re: raw goat yougart What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 I am not sure if you were directing this question at me, but I am going to answer what I would do anyway. If situations in our lives were different, and I had a robust breastfed baby, I would, at one to two years, transition the milk source to that of raw goat milk. But NOT just any raw goat milk. Would have to be completely pastured, no grain treats (grains injure their guts making room for ecoli), and organic pasture. I wouldn't overdo the milk, either. Like the cows at the farm near me, even though they are organic pastured, they get grain treats in the fall, which opens up the gateway to minute gut damage and disease causing organisms like ecoli or anything else, to move in and proliferate and contaminate the milk. The rest, a healthy immune system can handle and develop antibodies. While so many of us, with special needs kids and health problems, have to focus on completel sterilization in the interim, because the immune systems are malfunctionning and unable to make antibodies and are likely to be further suppressed, a healthy immune system doesn't consider these trifles anything more than trifles. So yes, out of any possible milk choice, from soy to cows to pasteurized, I would give my baby, sans digestive disturbances, raw goats milk from an impeccable local farm. Summer Jim and Jen jlessard@...> wrote: So, what would you give a healthy baby after breastfeeding, raw goat's milk or not...? Jenn & K Re: raw goat yougart What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Beautiful! Thanks Summer for answering which milk would be best for a healthy child between 1 and 2, other than momma's milk of course. And, I knew that the dill was really good! Can we make pickles on SCD or no? Jenn & K Re: raw goat yougart What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Beautiful! Thanks Summer for answering which milk would be best for a healthy child between 1 and 2, other than momma's milk of course. And, I knew that the dill was really good! Can we make pickles on SCD or no? Jenn & K Re: raw goat yougart What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Beautiful! Thanks Summer for answering which milk would be best for a healthy child between 1 and 2, other than momma's milk of course. And, I knew that the dill was really good! Can we make pickles on SCD or no? Jenn & K Re: raw goat yougart What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Would you mind answering my question posted in a different thread, I have access to either pastured raw jersey cow milk or pasturized organic goat milk for yogurt, which should I choose? Also, my ammonia question.............sorry, I just really trust your research on this one > >Reply-To: pecanbread >To: pecanbread >Subject: Re: Re: raw goat yougart >Date: Thu, 9 Mar 2006 13:37:30 -0800 (PST) > >I am not sure if you were directing this question at me, but I am going to >answer what I would do anyway. If situations in our lives were different, >and I had a robust breastfed baby, I would, at one to two years, transition >the milk source to that of raw goat milk. > > But NOT just any raw goat milk. Would have to be completely pastured, no >grain treats (grains injure their guts making room for ecoli), and organic >pasture. I wouldn't overdo the milk, either. > > Like the cows at the farm near me, even though they are organic >pastured, they get grain treats in the fall, which opens up the gateway to >minute gut damage and disease causing organisms like ecoli or anything >else, to move in and proliferate and contaminate the milk. The rest, a >healthy immune system can handle and develop antibodies. > > While so many of us, with special needs kids and health problems, have >to focus on completel sterilization in the interim, because the immune >systems are malfunctionning and unable to make antibodies and are likely to >be further suppressed, a healthy immune system doesn't consider these >trifles anything more than trifles. > > So yes, out of any possible milk choice, from soy to cows to >pasteurized, I would give my baby, sans digestive disturbances, raw goats >milk from an impeccable local farm. > > Summer > >Jim and Jen jlessard@...> wrote: > So, what would you give a healthy baby after breastfeeding, raw goat's >milk >or not...? Jenn & K > Re: raw goat yougart > > >What a great explanation of why we need at this time to heat the raw >goats milk. I to have wondered about some of these things. >Thanks >Sandy M > > > > > > > Hi Patty, > > > > > > > If you heat it up above 165 or so you will kill a lot of the > > > > beneficial stuff in the milk and might as well buy the >pasturized. I > > > > know that raw cow's milk is supposed to be heated to just 110 >or so > > > to > > > > make yougart. I am wondering if there is any difference with >goat. > > > > > > > > Patty > > > > scd 15 days > > > > > > Since most here are dealing with injured guts it is safer to >bring the > > > goat milk to 180°F (cow milk to the simmer stage) to kill any >possible > > > harmful microbes. The yogurt cultures will produce helpful >enzymes as > > > they digest the lactose in the milk. > > > > > > Sheila, SCD 61 mos, UC 22 yrs > > > mom of and > > > > > > > > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the >book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the >following websites: > > http://www.breakingtheviciouscycle.info > > and > > http://www.pecanbread.com > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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