Re: Additional thoughts on raw milk used in the Vitamix

[Guest guest]

Lynn, thank you for this very easy to understand explanation. I do very much appreciate it! And welcome to the group!Franny (in central Texas :)On Dec 20, 2011, at 2:43 PM, Lynn Gandy wrote:

Hello everyone,

I am new to this forum, and this is my first post. I am not a Vitamix owner yet, but will order one through Lea Ann at the beginning of the new year. I would like to address Angie B's question about raw milk based on what I know about raw milk, biology, and chemistry.

But first, a little background about myself. I studied microbiology, human anatomy, botany, organic and inorganic (general) chemistry many years ago in college. I had a life-changing surgery 6 years ago this month to remove a 1-cm neuroendocrine neoplasm (tumor) from my pancreas. My spleen was also removed along with several lymph nodes. Since that time (I'm now not working or some might consider me "retired" because I'm in my mid-sixties), I have collected and read a number of books on diet, nutrition, and health in addition to reading a huge amount of material on various Internet sites. I also subscribe to a number of newsletters from the most well-known and respected "alternative medicine" doctors in the USA. I drastically changed my diet about 5 years ago in an effort to improve my health. I quit most of my prescription meds about 5 years ago, and also do not take any OTC pharma meds either. The only prescription med I still need on an occasional basis is two different drugs for asthma. I do take a number of nutritional supplements and pancreatic enzymes, and rely on herbal and/or homeopathic remedies for times when I do not feel well.

I am very fortunate to have access to raw milk and other raw milk "products" (butter, cream, cottage cheese, yogurt, and kefir) through a wonderful farmer located in southeastern Pennsylvania. I also buy pasture-raised chicken and eggs from this farmer. As to other kinds of animal protein, I purchase pasture-raised, grassfed beef and pork from local farmers in land and Virginia. I consider my diet to be quite good and appropriate for my metabolic type; however, I am still not getting enough raw plant foods in my diet. This is the primary reason I want to purchase a Vitamix blender. I have done a lot of research, and I think that the Vitamix is the best tool for blending/pulverizing plant food in significant quantities to get what I am now missing in my diet.

Now on to Angie B's question... I agree with 's post about heat destroying the enzymes in raw milk. However, I would like to address the issue of high-speed mechanical blending of raw milk, yogurt, and kefir. Physically, milk is a colloid, which is defined as a substance having all or most of its molecules suspended in water. This means that the protein, fat, and carbohydrate molecules in milk are NOT dissolved in water, like you would dissolve table salt or baking soda in water--they are suspended. Also suspended in raw milk (but NOT in pasteurized milk) are many microorganisms, mostly various species of Lactobacillus bacteria (beneficial probiotic bacteria). In yogurt made from raw milk, there are even higher levels of these good probiotic bacteria. And in kefir (pronounced "keh-FEER") made from raw milk, there are yet even higher levels of probiotic bacteria and beneficial yeasts.

Because bacteria and yeasts belong to the Plant Kingdom, they have cells walls similar to the plants we eat. Many of you know that the Vitamix spins around at a very high (approximately 37,000) revolutions per minute (RPM) at the highest setting. As Lea Ann has pointed out, this speed is powerful enough to break down most of the cell walls of the plant foods you put in your Vitamix (depending on how long you leave it running), thus making the nutrients more accessible to the digestive system. Bear in mind that the human digestive tract does not break down cellulose very well (cellulose is the major component of plant cell walls). This is why the Vitamix is such a great tool for our modern diets. So, considering that the Vitamix breaks down plant food cell walls, it is logical to conclude that the same thing will happen to the probiotic bacteria (and probiotic yeasts) in raw milk and the fermented products yogurt and kefir. This is not a desirable result, given that we want these probiotic bacteria intact and alive, and able to revitalize the microflora colonies in our intestines.

If you want to use raw milk, yogurt, and kefir in your smoothies made in the Vitamix, my recommendation is that you blend up the other ingredients FIRST--raw plant foods (including frozen ones), water, ice, etc.--to the desired consistency, then add the raw milk, yogurt, or kefir at the end, with just enough low-speed mixing to get all of the raw milk, yogurt, or kefir completely blended in. Using this technique, you should end up with a smoothie that has most of the probiotic microorganisms intact, ready to go to work in your intestines.

Thanks for taking the time to read this long post--I really wanted to provide the background explanation to support my recommendation.

Lynn G (in central land)

[Guest guest]

I second Franny in her WELCOME to the group and appreciation for the well-written, and informative post! I will link to this message on our links page for others to refer to it!Thanks again and again - Welcome!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Dec 20, 2011, at 3:47 PM, Franny Lesniak wrote:

Lynn, thank you for this very easy to understand explanation. I do very much appreciate it! And welcome to the group!Franny (in central Texas :)On Dec 20, 2011, at 2:43 PM, Lynn Gandy wrote:

Hello everyone,

I am new to this forum, and this is my first post. I am not a Vitamix owner yet, but will order one through Lea Ann at the beginning of the new year. I would like to address Angie B's question about raw milk based on what I know about raw milk, biology, and chemistry.

But first, a little background about myself. I studied microbiology, human anatomy, botany, organic and inorganic (general) chemistry many years ago in college. I had a life-changing surgery 6 years ago this month to remove a 1-cm neuroendocrine neoplasm (tumor) from my pancreas. My spleen was also removed along with several lymph nodes. Since that time (I'm now not working or some might consider me "retired" because I'm in my mid-sixties), I have collected and read a number of books on diet, nutrition, and health in addition to reading a huge amount of material on various Internet sites. I also subscribe to a number of newsletters from the most well-known and respected "alternative medicine" doctors in the USA. I drastically changed my diet about 5 years ago in an effort to improve my health. I quit most of my prescription meds about 5 years ago, and also do not take any OTC pharma meds either. The only prescription med I still need on an occasional basis is two different drugs for asthma. I do take a number of nutritional supplements and pancreatic enzymes, and rely on herbal and/or homeopathic remedies for times when I do not feel well.

I am very fortunate to have access to raw milk and other raw milk "products" (butter, cream, cottage cheese, yogurt, and kefir) through a wonderful farmer located in southeastern Pennsylvania. I also buy pasture-raised chicken and eggs from this farmer. As to other kinds of animal protein, I purchase pasture-raised, grassfed beef and pork from local farmers in land and Virginia. I consider my diet to be quite good and appropriate for my metabolic type; however, I am still not getting enough raw plant foods in my diet. This is the primary reason I want to purchase a Vitamix blender. I have done a lot of research, and I think that the Vitamix is the best tool for blending/pulverizing plant food in significant quantities to get what I am now missing in my diet.

Now on to Angie B's question... I agree with 's post about heat destroying the enzymes in raw milk. However, I would like to address the issue of high-speed mechanical blending of raw milk, yogurt, and kefir. Physically, milk is a colloid, which is defined as a substance having all or most of its molecules suspended in water. This means that the protein, fat, and carbohydrate molecules in milk are NOT dissolved in water, like you would dissolve table salt or baking soda in water--they are suspended. Also suspended in raw milk (but NOT in pasteurized milk) are many microorganisms, mostly various species of Lactobacillus bacteria (beneficial probiotic bacteria). In yogurt made from raw milk, there are even higher levels of these good probiotic bacteria. And in kefir (pronounced "keh-FEER") made from raw milk, there are yet even higher levels of probiotic bacteria and beneficial yeasts.

Because bacteria and yeasts belong to the Plant Kingdom, they have cells walls similar to the plants we eat. Many of you know that the Vitamix spins around at a very high (approximately 37,000) revolutions per minute (RPM) at the highest setting. As Lea Ann has pointed out, this speed is powerful enough to break down most of the cell walls of the plant foods you put in your Vitamix (depending on how long you leave it running), thus making the nutrients more accessible to the digestive system. Bear in mind that the human digestive tract does not break down cellulose very well (cellulose is the major component of plant cell walls). This is why the Vitamix is such a great tool for our modern diets. So, considering that the Vitamix breaks down plant food cell walls, it is logical to conclude that the same thing will happen to the probiotic bacteria (and probiotic yeasts) in raw milk and the fermented products yogurt and kefir. This is not a desirable result, given that we want these probiotic bacteria intact and alive, and able to revitalize the microflora colonies in our intestines.

If you want to use raw milk, yogurt, and kefir in your smoothies made in the Vitamix, my recommendation is that you blend up the other ingredients FIRST--raw plant foods (including frozen ones), water, ice, etc.--to the desired consistency, then add the raw milk, yogurt, or kefir at the end, with just enough low-speed mixing to get all of the raw milk, yogurt, or kefir completely blended in. Using this technique, you should end up with a smoothie that has most of the probiotic microorganisms intact, ready to go to work in your intestines.

Thanks for taking the time to read this long post--I really wanted to provide the background explanation to support my recommendation.

Lynn G (in central land)

[Guest guest]

Welcome, Lynn-and thanks for the informative and well written post! It is nice

to have you join us. What part of MD are you in? I will be spending a good bit

of time in Rockville, MD after the first of the year, and will be hitting you up

for your resources for food sources, since I will be away from my own safe

foods. Again, welcome!

[Guest guest]

Hi ,

I live in central land-- County, which is next to Montgomery County,

in which Rockville is located.

Just e-mail me (off-list) before you get to land, and I'll refer you to the

private buying club that serves Montgomery County. FYI, the sale of raw milk

produced by land farmers to consumers is illegal in land. A-A-A-RG!! The

private buying club of which I speak gets its fantastic raw milk from Lancaster

County, PA.

Lynn G

Reply to: lynn<dot>gandy@<dot>com

>

> Welcome, Lynn-and thanks for the informative and well written post! It is

nice to have you join us. What part of MD are you in? I will be spending a

good bit of time in Rockville, MD after the first of the year, and will be

hitting you up for your resources for food sources, since I will be away from my

own safe foods. Again, welcome!

>

>

>

[Guest guest]

Welcome Lynn! And thank you for that very helpful explanation.

Fran

In a message dated 12/20/2011 3:43:44 P.M. Eastern Standard Time, lynn.gandy@... writes:

Hello everyone,I am new to this forum, and this is my first post. I am not a Vitamix owner yet, but will order one through Lea Ann at the beginning of the new year. I would like to address Angie B's question about raw milk based on what I know about raw milk, biology, and chemistry. But first, a little background about myself. I studied microbiology, human anatomy, botany, organic and inorganic (general) chemistry many years ago in college. I had a life-changing surgery 6 years ago this month to remove a 1-cm neuroendocrine neoplasm (tumor) from my pancreas. My spleen was also removed along with several lymph nodes. Since that time (I'm now not working or some might consider me "retired" because I'm in my mid-sixties), I have collected and read a number of books on diet, nutrition, and health in addition to reading a huge amount of material on various Internet sites. I also subscribe to a number of newsletters from the most well-known and respected "alternative medicine" doctors in the USA. I drastically changed my diet about 5 years ago in an effort to improve my health. I quit most of my prescription meds about 5 years ago, and also do not take any OTC pharma meds either. The only prescription med I still need on an occasional basis is two different drugs for asthma. I do take a number of nutritional supplements and pancreatic enzymes, and rely on herbal and/or homeopathic remedies for times when I do not feel well.I am very fortunate to have access to raw milk and other raw milk "products" (butter, cream, cottage cheese, yogurt, and kefir) through a wonderful farmer located in southeastern Pennsylvania. I also buy pasture-raised chicken and eggs from this farmer. As to other kinds of animal protein, I purchase pasture-raised, grassfed beef and pork from local farmers in land and Virginia. I consider my diet to be quite good and appropriate for my metabolic type; however, I am still not getting enough raw plant foods in my diet. This is the primary reason I want to purchase a Vitamix blender. I have done a lot of research, and I think that the Vitamix is the best tool for blending/pulverizing plant food in significant quantities to get what I am now missing in my diet.Now on to Angie B's question... I agree with 's post about heat destroying the enzymes in raw milk. However, I would like to address the issue of high-speed mechanical blending of raw milk, yogurt, and kefir. Physically, milk is a colloid, which is defined as a substance having all or most of its molecules suspended in water. This means that the protein, fat, and carbohydrate molecules in milk are NOT dissolved in water, like you would dissolve table salt or baking soda in water--they are suspended. Also suspended in raw milk (but NOT in pasteurized milk) are many microorganisms, mostly various species of Lactobacillus bacteria (beneficial probiotic bacteria). In yogurt made from raw milk, there are even higher levels of these good probiotic bacteria. And in kefir (pronounced "keh-FEER") made from raw milk, there are yet even higher levels of probiotic bacteria and beneficial yeasts.Because bacteria and yeasts belong to the Plant Kingdom, they have cells walls similar to the plants we eat. Many of you know that the Vitamix spins around at a very high (approximately 37,000) revolutions per minute (RPM) at the highest setting. As Lea Ann has pointed out, this speed is powerful enough to break down most of the cell walls of the plant foods you put in your Vitamix (depending on how long you leave it running), thus making the nutrients more accessible to the digestive system. Bear in mind that the human digestive tract does not break down cellulose very well (cellulose is the major component of plant cell walls). This is why the Vitamix is such a great tool for our modern diets. So, considering that the Vitamix breaks down plant food cell walls, it is logical to conclude that the same thing will happen to the probiotic bacteria (and probiotic yeasts) in raw milk and the fermented products yogurt and kefir. This is not a desirable result, given that we want th ese probiotic bacteria intact and alive, and able to revitalize the microflora colonies in our intestines.If you want to use raw milk, yogurt, and kefir in your smoothies made in the Vitamix, my recommendation is that you blend up the other ingredients FIRST--raw plant foods (including frozen ones), water, ice, etc.--to the desired consistency, then add the raw milk, yogurt, or kefir at the end, with just enough low-speed mixing to get all of the raw milk, yogurt, or kefir completely blended in. Using this technique, you should end up with a smoothie that has most of the probiotic microorganisms intact, ready to go to work in your intestines.Thanks for taking the time to read this long post--I really wanted to provide the background explanation to support my recommendation.Lynn G (in central land)

[Guest guest]

Thanks, Lynn. I will indeed contact you about joining your group. I have my

own cows and have been worried about how I was going to manage my milk supply

while up that way!

> >

> > Welcome, Lynn-and thanks for the informative and well written post! It is

nice to have you join us. What part of MD are you in? I will be spending a

good bit of time in Rockville, MD after the first of the year, and will be

hitting you up for your resources for food sources, since I will be away from my

own safe foods. Again, welcome!

> >

> >

> >

>