Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 i was thinking of elain posting on lyris and she said that she only made rules cuase thats what people wanted she said that trying to explain that things were not black and white to some-one like the point of a long brewing time with yogurt is to reduce the lactose, the long brewing is not an end in itself but to reduce the lactose and ulitmately even that is not the end, the end is to reduce the food availble to fermeneitn bacteria so if you allow the possibily that milk depending on animal, breed and pasture and farmer you are going to have a heap of variation that affects the necessity to reduce the lactose, particularly some milks having other positive nutrtional factors that facilitate the absorbtion of lactose by the human gut or even the lactose molucle may vary. other milks, no matter what you do are always going to be nutritionally negative, tradtionally milk was never drunk over winter like the way we do, the cows were all dryed off. i do think that homogensied milk is anti nutritional cause of the way caesien and bioactive macromolecules get pushed into the broken up fat droplets and seem to be able to cross the gut this way and take undigested proteins like caesein into the blood animal feeds have high ethoxyquin levels from preservatives for the vitamin a which is toxic and also an issue imo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 But on her web site she said if it gets brewed over 24 hours all the better. So for me I'm safer than sorry. Colby > > i was thinking of elain posting on lyris and she said that she only > made rules cuase thats what people wanted > > she said that trying to explain that things were not black and white > to some-one > > like the point of a long brewing time with yogurt is to reduce the > lactose, the long brewing is not an end in itself but to reduce the > lactose and ulitmately even that is not the end, the end is to reduce > the food availble to fermeneitn bacteria > > so if you allow the possibily that milk depending on animal, breed > and pasture and farmer you are going to have a heap of variation that > affects the necessity to reduce the lactose, particularly some milks > having other positive nutrtional factors that facilitate the > absorbtion of lactose by the human gut or even the lactose molucle > may vary. > > other milks, no matter what you do are always going to be > nutritionally negative, tradtionally milk was never drunk over winter > like the way we do, the cows were all dryed off. > > i do think that homogensied milk is anti nutritional cause of the way > caesien and bioactive macromolecules get pushed into the broken up > fat droplets and seem to be able to cross the gut this way and take > undigested proteins like caesein into the blood > > animal feeds have high ethoxyquin levels from preservatives for the > vitamin a which is toxic and also an issue imo > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 you haven't read or understood the post > > > > i was thinking of elain posting on lyris and she said that she only > > made rules cuase thats what people wanted > > > > she said that trying to explain that things were not black and > white > > to some-one > > > > like the point of a long brewing time with yogurt is to reduce the > > lactose, the long brewing is not an end in itself but to reduce the > > lactose and ulitmately even that is not the end, the end is to > reduce > > the food availble to fermeneitn bacteria > > > > so if you allow the possibily that milk depending on animal, breed > > and pasture and farmer you are going to have a heap of variation > that > > affects the necessity to reduce the lactose, particularly some > milks > > having other positive nutrtional factors that facilitate the > > absorbtion of lactose by the human gut or even the lactose molucle > > may vary. > > > > other milks, no matter what you do are always going to be > > nutritionally negative, tradtionally milk was never drunk over > winter > > like the way we do, the cows were all dryed off. > > > > i do think that homogensied milk is anti nutritional cause of the > way > > caesien and bioactive macromolecules get pushed into the broken up > > fat droplets and seem to be able to cross the gut this way and take > > undigested proteins like caesein into the blood > > > > animal feeds have high ethoxyquin levels from preservatives for the > > vitamin a which is toxic and also an issue imo > > > Quote Link to comment Share on other sites More sharing options...
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