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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