Re: Re: More on what is whey?

[Guest guest]

It's the amino acids cysteine and methionine that contain the sulphur

that make the Budwig mixture work. These two amino acids are found in

the proteins of both the whey and the curds. The proteins themselves

are different. The whey contains a lot of the immune related proteins.

The lactoferrin and lactoglobulin go with the whey. The primary protein

in the curds is casein. Casein is the protein that causes trouble for a

lot of people. I only suggest people use the Budwig mix, because it

works, and to stay away from other casein products, including whole milk.

The reason the curds are used in Budwig has to do with the stickiness

and density of the casein. It would be difficult to get the sulphur in

the whey to combine as readily with the oil. This is probably possible

to do, but I'm not aware of anyone trying it.

Mike

marjij@... wrote:

>

> Hi Mike,

> Thanks for the explanation about which is the whey. You said the

> liquid is

> the whey, and the cheese is what remains.

>

> Okay, here is what confuses me. When we eat cheese we are told we are

> eating protein. When we eat " whey " in powder form in smoothies we are

> told we are

> eating protein. Which is it?

>

> And if they both contain protein, do they both contain the sulphur

> that is

> needed to make the Budwig mixture? Can we use just the liquid whey... to

> combine with the flaxseed oil, or do we need the " cheese " part... as

> both of

> those are present in cottage cheese.

>

> This subject is getting more confusing the more we talk. Thanks for

> sharing

> your knowledge... this should be discussed on the flaxseed website too.

>

> Marji

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