Re: Cream being 100% milkfat? (+a question for everybody)

[Guest guest]

> Hello,

>

> I have searched around the internet to find out exactly what is mik

> cream and I can't find a clear answer. I assume that it is all

> milkfat but no source clearly says so. The reason that I want to

> know is that milk still causes problems for my child. We have

tried

> all kinds of milk and thought we were okay with some but now find

> that he is still not able to drink it without some problem. He can

> eat butter wth no problem however. Since butter is derived from

> cream shouldn't cream work too? Does anyone know of an organic

> producer who provides cream without anything else added?

>

> Thanks for any information,

>

> Gail Z.

Cream rises to the top of un-homogenized milk. It does this because

it contains a lot of fat, and fat is lighter than water. But cream is

not completely fat, and one must refine the cream somewhat to make it

butter. Cream is only about 30-37% fat on average, depending on if

the cream is " light whipping cream " or " heavy whipping cream " (the

heavy cream has more fat than the light). Butter is about 81% fat.

Does your son have problems with lactose, or with milk protein, or

with something else?

It could be that your son does not tolerate pasteurized milk protein,

which is particularly difficult to digest. This can be fixed by

feeding him RAW milk protein. Actually, there might be something else

about pasteurized milk that your son is reacting to. Pasteurized milk

is difficult for anybody to digest (compared to raw milk). If you

haven't tried raw milk, then you should. It could be the answer.

Ultra-pasteurized milk products are the worst of all, and I believe

that ultra-pasteurization creates MSG (the " organic valley " brand is

ultra-pastuerized).

If your son is not tolerating any and all milk protein (including raw

protein), then know this: regular milk is about 3.3% protein (jersey

milk has a little bit more). Cream is a little over 2% protein.

Butter is about 0.8% protein. Clarified butter has almost no protein

at all.

If lactose is the problem, then give him fermented dairy products.

When milk ferments, certain bacteria eat (most of) the lactose in the

milk. In addition to these bacteria consuming the lactose, they also

secrete the B-vitamins, Vitamin K, Folate, and lactic acid (which

gives yogurt that sour taste). The most tolerated milk product of all

is Kefir made from raw milk.

If all else fails, then you should know that milk from grass-fed

animals is digested more easily than milk from grain-fed cows.

The following statement is debatable, and I am curious what other

people on this forum have to say about it: " Goat's milk is more

easily digested than cow's milk. " Does anybody on the forum agree

with this? Some people claim that since the fat globules are smaller

in goat's milk it is easier to digest. Is there anybody on the forum

who cannot consume cow's milk products of any kind, but can consume

goat's milk? I would like to know. I am very curious.

[Guest guest]

<<<<Is there anybody on the forum

who cannot consume cow's milk products of any kind, but can consume

goat's milk? I would like to know. I am very curious.>>>>>>

Hi,

I can partially answer the question but not completely.

Out of my 6 children I have 2 daughters that are " allergic " to cows milk.

One of them, , can drink raw cow's milk just fine but is unable to drink

pasteurized milk.

The other daughter, Bridgette, is more severe. As a baby she continually " spit

up " , she was completely breastfed, to make a long story short, as soon a I quit

any dairy products she would stop " spitting up " . I tried goats milk and she

could handle that but I couldn't stand the taste. That would support my theory

that her problem is a milk protein allergy, not a lactose problem. As a toddler,

if she had inadvertently have any milk products she would vomit and dry heave

for 12 hours. As she grew older she became able to handle yogurt, cheese, ice

cream.

Then I discovered NT. We switched to raw dairy which my other daughter, ,

can handle fine. Bridgette is now 7and does not like the taste of cow's milk or

goat's milk, she drinks rice milk. I ordered cultures and got her excited about

milk that she can have. She drank a small amount of kefir every day for a week

and then had a 12 hour period of vomiting. I am still waiting to see if this was

the " flu " or her body rejecting milk as kefir.

I thought that the kefir culture predigested the protein, therefore making it

easier for the body to digest. But maybe it is still not enough digested for

her. If any of the rest of us get the " flu " I will know it was not the kefir...

I would like to hear from others who are sensitive to milk, what they can handle

and not.

Thanks,

Kim Brenneman

[Guest guest]

---Kim: Kefir probably is like Lactobacillus sp. in that it ferments

carbohydrates. Protein and fat do not ferment so to speak. I doubt

that there are enzymes in kefir which digest much or even any of the

milk proteins. Lactobacillus sp. does not " consume " protein or fat.

The fermentation lowers the pH of milk 'til the protein " denatures "

ie drops out of solution, precipitates, solidifies. You still have

protein and I'd guess still the same protein (same chemical formula)

in a different ionic state(not Kansas).

In , <mkbrenne@n...> wrote:

> <<<<Is there anybody on the forum

> who cannot consume cow's milk products of any kind, but can consume

> goat's milk? I would like to know. I am very curious.>>>>>>

>

> Hi,

> I can partially answer the question but not completely.

> > I thought that the kefir culture predigested the protein,

therefore making it easier for the body to digest. But maybe it is

still not enough digested for her. If any of the rest of us get

the " flu " I will know it was not the kefir...

> I would like to hear from others who are sensitive to milk, what

they can handle and not.

> Thanks,

> Kim Brenneman

>

>

>

[Guest guest]

I am like your older daughter. I can'[t have pasturised milk but handle raw

just fine.

Irene

At 11:42 AM 1/17/03, you wrote:

><<<<Is there anybody on the forum

>who cannot consume cow's milk products of any kind, but can consume

>goat's milk? I would like to know. I am very curious.>>>>>>

>

>Hi,

>I can partially answer the question but not completely.

>Out of my 6 children I have 2 daughters that are " allergic " to cows milk.

>One of them, , can drink raw cow's milk just fine but is unable to

>drink pasteurized milk.

>The other daughter, Bridgette, is more severe. As a baby she continually

> " spit up " , she was completely breastfed, to make a long story short, as

>soon a I quit any dairy products she would stop " spitting up " . I tried

>goats milk and she could handle that but I couldn't stand the taste. That

>would support my theory that her problem is a milk protein allergy, not a

>lactose problem. As a toddler, if she had inadvertently have any milk

>products she would vomit and dry heave for 12 hours. As she grew older she

>became able to handle yogurt, cheese, ice cream.

>Then I discovered NT. We switched to raw dairy which my other daughter,

>, can handle fine. Bridgette is now 7and does not like the taste of

>cow's milk or goat's milk, she drinks rice milk. I ordered cultures and

>got her excited about milk that she can have. She drank a small amount of

>kefir every day for a week and then had a 12 hour period of vomiting. I am

>still waiting to see if this was the " flu " or her body rejecting milk as

>kefir.

>I thought that the kefir culture predigested the protein, therefore making

>it easier for the body to digest. But maybe it is still not enough

>digested for her. If any of the rest of us get the " flu " I will know it

>was not the kefir...

>I would like to hear from others who are sensitive to milk, what they can

>handle and not.

>Thanks,

>Kim Brenneman

>

>

>