Re : Re: Homogenized Butter

[Guest guest]

Dear Bee,

Thanks for your prompt answer. I'm glad to know that homogenized butter is okay

if one can digest milk proteins. Usually, when I eat homogenized butter (along

with other things such as eggs or fish or red meat since I don't eat butter

alone), in the worst cases, I am hit with instant fatigue and cold chills, and

the only relief is to have a long nap in a warm bed. I also get liver pain,

abdominal pain, as well as air bubbles on my calves, belly, arms etc... I get

cranky and/or depressed. Sometimes, my mouth gets dry and/or coated. But it is

hard to pinpoint whether the culprit is butter, or fish, or a combination of

things. Maybe I am just experiencing " die-off " symptoms? I know I am healing

even while eating butter since I have been doing a lot of retracing already.

Thanks again for your help and amazing program! Helene 

--- En date de : Dim 12.12.10, Bee <beeisbuzzing2003@...> a écrit :

De: Bee <beeisbuzzing2003@...>

Objet: [ ] Re: Homogenized Butter

À:

Date: Dimanche 12 décembre 2010, 7h14

 

>

> Dear Bee and All,

>

> In the last few weeks, I posted a couple of posts on butter since I don't seem

to to do well on it, and the symptoms I get from eating butter don't feel like

" die-off " symptoms at all. I eat a whole lot of butter every day, more than a

cup. The other day, I ran out of the organic butter, and I went to an organic

co-op which carries non-homogenized butter. It's been 5 days now that I have

been eating only ghee and non-homogenized butter in big amounts, and I haven't

had any of the debilitating symptoms. It seems that my body reacts to

homogenization. I have done some research and discovered that homogenization

appears to be linked to arteriosclerosis. Could someone confirm or infirm?

+++Hi Helene,

It is not true homogenization can cause atherosclerosis. This has been

well-researched and documented by Enig, PhD, Weston A. Price Foundation,

and her final statement is:

" During homogenization there is a tremendous increase in surface area on the fat

globules. The original fat globule membrane is lost and a new one is formed that

incorporates a much greater portion of casein and whey proteins. " [Casein is

also protein.]

Here's the article " Milk Homogenization and Heart Disease "

http://www.realmilk.com/homogenization.html

Some people have more difficulty digesting proteins in dairy products, including

butter. Since the proteins are higher in homogenized butter, unhomogenized

butter and/or ghee (proteins have been removed) would help them.

However that would involve digestive issues but not other reactions or symptoms.

What debilitating symptoms were you getting when you had homogenized butter?

All the best, Bee