Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 I try to drink at least a 1/2 to 1 quart of buttermilk a day, or plain yogert used like sourcream on potatoes. Also probitics which I vary in source, as I do for the cultered milk products. You want as varied a acidophilus culture as you can get. --- In egroups, tfcwh@a... wrote: > , > Do you just drink the buttermilk? How much per day? Thanks. > Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 I have also used goats milk when I was very sick. Would goats milk also be a problem? Goats milk can now be bought in most stores. Even though I used to have many food allergies (14) confirmed through blood tests I no longer have them. Hives when eating eggs, chest pains, thought I was having a heart attack. Three tread mill tests later no heart attack. I eat anything now, as long as it is a SINGLE INGREDIENTs ITEM. NO BLENDED FOODS. Sorry very dense what is immunocal? Oh OK now I get it. It is a milk substiute. - -- In egroups, " Jim Blanco " <kblanco@m...> wrote: > It's possible to bring up more glutathione in the body by ingesting > buttermilk, whey, eggs and all that. Problem is, most of our kids cannot > have cassein. I found immunocal to be interesting, but I have to severely > limit it, as it is toxic to my PST kids if given every day. > (www.immunocal.com ). The immunocal has only.1 percents of cassein. > Kathy > [ ] Buttermilk > > > >, > >Do you just drink the buttermilk? How much per day? Thanks. > >Beth > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 It's possible to bring up more glutathione in the body by ingesting buttermilk, whey, eggs and all that. Problem is, most of our kids cannot have cassein. I found immunocal to be interesting, but I have to severely limit it, as it is toxic to my PST kids if given every day. (www.immunocal.com ). The immunocal has only.1 percents of cassein. Kathy [ ] Buttermilk >, >Do you just drink the buttermilk? How much per day? Thanks. >Beth > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 , Many of our children are casein-free ( & gluten-free), and this would prove difficult. I have found a supplement, but do you know of any other forms that would be casein-free? Thanks [ ] Re: Buttermilk > I try to drink at least a 1/2 to 1 quart of buttermilk a day, or > plain yogert used like sourcream on potatoes. Also probitics which > I vary in source, as I do for the cultered milk products. You want > as varied a acidophilus culture as you can get. > > > , > > Do you just drink the buttermilk? How much per day? Thanks. > > Beth > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 NO I WAS MILK ALLERGY ALSO BEFORE. THAT IS GONE NOW > > > , > > > Do you just drink the buttermilk? How much per day? Thanks. > > > Beth > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 My son doesn't have a milk allergy, per se. It is more an issue with the protein casein. Should we chelate, we will continue to provide no casein or gluten, so we would require an alternative to buttermilk, yogurt, etc. Perhaps this is an issue that would disappear after chelation. Depends on the damage, I suppose. Anyone who has chelated or who is chelating their child, have you heard of a lessening in the restrictive diet? [ ] Re: Buttermilk > NO I WAS MILK ALLERGY ALSO BEFORE. THAT IS GONE NOW > > > > , > > > > Do you just drink the buttermilk? How much per day? Thanks. > > > > Beth > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2003 Report Share Posted May 2, 2003 Del, Kamut makes nice baked goods. I also go half/half with buckwheat in order to reduce the gluten. In fact just had some buckwheat pancakes soaked in buttermilk this morning. Lots of raw butter, little applesauce and some pecans all rolled up. YUM!!! Theresa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2003 Report Share Posted May 2, 2003 Hello, I just made butter with my raw milk and I would like to know some things I can do with the " buttermilk " that is made at the same time. Also how long will the buttermilk keep? Thanks, Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2003 Report Share Posted May 2, 2003 Hi Del, I use buttermilk for buttermilk pancakes, it's wonderful! " Nourishing Traditions " has instructions and recipes for uses for it. You use the buttermilk to soak the whole grain flour in overnight, and it makes the flour more healthful and tasty as well. I find that raw buttermilk lasts about a week for me. It will start to get a sour smell, but still usable. Your nose will likely tell you when it's too old. When I soak flour, I leave it out 12-24 hours and then put it in the fridge if I'm not using it right away. That also lasts for a few days and it forms a brownish liquid on the top (hootch) like sourdough starter does. I think it is actually a nice mild sourdough. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2003 Report Share Posted May 2, 2003 Thanks Laurie, I will try it. The only grains I have soaked is oatmeal and I use whey. Can you recommend a brand of wheat flour? Have you tried it with another flour? Thank you for the suggestion to make pancakes, I will do it! Del --- In , " lassegaard " <PWC24@e...> wrote: > Hi Del, > I use buttermilk for buttermilk pancakes, it's > wonderful! " Nourishing Traditions " has instructions and recipes for > uses for it. You use the buttermilk to soak the whole grain flour > in overnight, and it makes the flour more healthful and tasty as > well. > > I find that raw buttermilk lasts about a week for me. It will start > to get a sour smell, but still usable. Your nose will likely tell > you when it's too old. > > When I soak flour, I leave it out 12-24 hours and then put it in the > fridge if I'm not using it right away. That also lasts for a few > days and it forms a brownish liquid on the top (hootch) like > sourdough starter does. I think it is actually a nice mild > sourdough. > > Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2003 Report Share Posted May 3, 2003 That sounds Yummy! I'm gearing up! Thanks for the tip of mixing the flours. I especially want to try kamut. I sometimes feel as if I am starting all over again learning to cook since I discovered NT (about 2 years ago). Del > Del, > > Kamut makes nice baked goods. I also go half/half with buckwheat in order to > reduce the gluten. In fact just had some buckwheat pancakes soaked in > buttermilk this morning. Lots of raw butter, little applesauce and some > pecans all rolled up. YUM!!! > > Theresa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2003 Report Share Posted May 3, 2003 Hi Del, At this point I grind my own flour, but I think that your best choice would be flour from as local a source as possible, so it would be as freshly ground as possible. I like to mix whole wheat and oat flour for pancakes, because we really like the oat taste at our house. It softens the taste of the wheat and it's really yummy. Laurie Quote Link to comment Share on other sites More sharing options...
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