Re: Fermented?

[Guest guest]

hermanator123@... asks if we ferment the cottage cheese. NO!

You thoroughly incorporate the flaxseed oil into low fat,

cultured dairy products like cottage cheese, yoghurt, kefir, quark or

buttermilk.

Then, when you can no longer see the flaxseed oil, you mix in the

ground flaxseed and whatever else suits your fancy.

For more specifics, get Budwig's two books translated into English

from amazon.com and also subscribe to the flaxseedoil2 group and

read the FILES section.

Dr. Budwig's diet does include sauerkraut juice.... which IS fermented.

Hope this helps

Charlie's Mom

mjh

[Guest guest]

" Cultured " and " fermented " are synonyms. Different " edible "

bacterial cultures can get involved in the process of

fermentation. Or they can be yeast--or fungal--cultures.

These can come with the territory, and then natural

unadulterated milk in a warm place will sour by itself.

That's something milk from a supermarket carton won't do.

Supermarket milk goes rotten rather than souring because

lactobacilli have been killed in processing.

Or, alternatively, you can use specific cultures to

give a particular twist to the fermentation process.

Then, instead of just sour milk, you will get kefir or yogurt or

kumys or matsoni,depending on the particular bacterial culture that

is being used by a particular human culture :-).

Many types of bacterial cultures can do the job. The most popular

ones are usually listed on yogurt cans, but they aren't the only ones.

In Budwig's protocol, the bottom line is that the original product

has to be milk, with some of those cultures having been introduced to

it, rather than just " self-soured " milk.

As far as I know, German quark is yogurt cheese.

Elena

[Elena, are any of the pre-packaged yogurts in the supermarket

of any value? What does one look for on the package?]

[Guest guest]

Budwig's protocol calls for LOWFAT cultured dairy.

Remember, part of what her protocol tries to do is shift the

balance of essential fatty acids in favor of omega-3, found in

fish oil and converted from the acids in flaxseed

oil.

Animal, as well as other vegetable fats/oils, has low amounts of omega-3.

[Guest guest]

As to pre-packaged yogurts in the supermarket --

We use goat yogurt exclusively (which I turn into yogurt cheese by

hanging it overnight in a cheesecloth).

Unfortunately, I believe all cow products in the supermarket are

fubar, organic or not.

Scientific evidence aside, I can taste and smell it, having grown up

with real milk from real cows, and having made cottage cheese out of

it that also has a characteristic " this is it " taste and smell.

I have a book in Russian on natural cures that has a whole chapter on

the healing properties of assorted dairy products, but, alas, the

prerequisite is the real cow. If one doesn't start there, not much

can be done about the end product being less than healthy. People

used to be able to tell what grasses and flowers the cow had grazed on

from the smell of its milk.

Depending on where you live, different brands of goat yogurt might be

avialable. The best I know of is East Coast's Coach Farm brand; their

plain variety is just yogurt with no additives of any kind.

I haven't been able to find anything like that in CA. Here we buy the plain

version of Redwood Hill Farm -- this one, unfortunately, lists tapioca

and pectin on the label, which I decided to accept as a minor evil,

for lack of better options.

I've heard guar gum, which they stick into all " organic " cow's milk

yogurts I have seen on the market, is carcinogenic.

The bacterial cultures are usually standard, I like the fact that goat

yogurt lists four of them rather than just l.acidofilus and bifidus

that are more common.

Elena