Re: Re: Rheumatoid Arthritis

[Guest guest]

goats milk is all A2 maybe the problem is with the A1. I have found that our

customers that request A2 milk also have gluten problems.

Re: Re: Rheumatoid Arthritis

I have been very interested in the writings of

DogtorJ<http://dogtorj.net/id26.html>(a veterinarian) with respect to

auto-immune conditions, including

rheumatoid arthritis (which is distinguished from osteoarthritis). The

problem with dairy, in his opinion, is the casein, which is present in both

raw and pasteurized milk.

I have a problem with gluten and also casein, despite having access to

beautiful, clean, raw milk from grass-fed cows.

(I have no idea of the presence of A1 or A2 proteins in the milk I was

getting... just that the jersey milk I was getting was causing problems for

me.)

I seem to tolerate goat's milk much better.

Just to add a perspective.

There are thoughtful, non-allopathic focused people who think dairy is a

problem for some people, raw or not.

Peace,

>

>

> gluten in one's diet can also be a problem.

>

> --- In RawDairy <RawDairy%40yahoogroups.com>, " livepsalm1 "

[Guest guest]

When I refer to a Modified Milk Diet I simply mean that I neither understood nor followed it to the letter.I simply took the essential concept and drank nothing nor ate other than RAW milk for a period of time.

My naturopathic doctor later gave me further advise.Rick A2009/12/27 carolyn_graff

 

gluten in one's diet can also be a problem.

> >

> > One of our milk customers was told to discontinue drinking milk because it was bad for His Arthritis, does this just pertain to pasteurized milk or raw milk also? Or does Raw milk help? Any info or links would be great.

> >

> > Thank you,

> > Albert

> >

>

-- Wise men ask questions, fools remain forever condemned, afraid of knowledge.The eyes see only what the mind is prepared to comprehend. Goethe: “No man is more hopelessly enslaved, than he who falsely believes that he is freeâ€

[Guest guest]

I have been very interested in the writings of DogtorJ (a veterinarian) with respect to auto-immune conditions, including rheumatoid arthritis (which is distinguished from osteoarthritis). The problem with dairy, in his opinion, is the casein, which is present in both raw and pasteurized milk.

I have a problem with gluten and also casein, despite having access to beautiful, clean, raw milk from grass-fed cows.(I have no idea of the presence of A1 or A2 proteins in the milk I was getting... just that the jersey milk I was getting was causing problems for me.)

I seem to tolerate goat's milk much better.Just to add a perspective. There are thoughtful, non-allopathic focused people who think dairy is a problem for some people, raw or not.Peace,

 

gluten in one's diet can also be a problem.

> >

> > One of our milk customers was told to discontinue drinking milk because it was bad for His Arthritis, does this just pertain to pasteurized milk or raw milk also? Or does Raw milk help? Any info or links would be great.

> >

> > Thank you,

> > Albert

> >

>

[Guest guest]

That was the same conclusion I came to.

 

goats milk is all A2 maybe the problem is with the A1. I have found that our customers that request A2 milk also have gluten problems.

Re: Re: Rheumatoid Arthritis

I have been very interested in the writings of

DogtorJ<http://dogtorj.net/id26.html>(a veterinarian) with respect to

auto-immune conditions, including

rheumatoid arthritis (which is distinguished from osteoarthritis). The

problem with dairy, in his opinion, is the casein, which is present in both

raw and pasteurized milk.

I have a problem with gluten and also casein, despite having access to

beautiful, clean, raw milk from grass-fed cows.

(I have no idea of the presence of A1 or A2 proteins in the milk I was

getting... just that the jersey milk I was getting was causing problems for

me.)

I seem to tolerate goat's milk much better.

Just to add a perspective.

There are thoughtful, non-allopathic focused people who think dairy is a

problem for some people, raw or not.

Peace,

>

>

> gluten in one's diet can also be a problem.

>

> --- In RawDairy <RawDairy%40yahoogroups.com>, " livepsalm1 "

-- Wise men ask questions, fools remain forever condemned, afraid of knowledge.The eyes see only what the mind is prepared to comprehend. Goethe: “No man is more hopelessly enslaved, than he who falsely believes that he is freeâ€

[Guest guest]

It is possible to "create" gluten free milk. I had a friend who's children were gluten intolerant, extremely so. We just devised a gluten free diet for the goats and the kids did great on their gluten free goat milk.

Rhonda

Re: Re: Rheumatoid Arthritis

goats milk is all A2 maybe the problem is with the A1. I have found that our customers that request A2 milk also have gluten problems. -----Original Message-----Date: Sunday, December 27, 2009 10:50:04 pm

[Guest guest]

Many goats do not have the Alpha S1 Casein

protein that is valued for cheesemaking. In particular if you are looking for

goat milk that lacks it use milk from the erect eared breeds, Saanen, Alpine,

Oberhausli, Toggenburg.

Naomi

" Few people are capable of

expressing with equanimity opinions which differ from the prejudices of their

social environment. Most people are even incapable of forming such

opinions. "

..... Albert Einstein

From: RawDairy [mailto:RawDairy ] On Behalf Of Rick Adam

Sent: Sunday, December 27, 2009

10:26 PM

To: RawDairy

Cc: kristen.lehner@...

Subject: Re: Re:

Rheumatoid Arthritis

That was the same conclusion I came to.

On 27/12/2009, a_milkman72

<a_milkman72>

wrote:

goats milk is all A2

maybe the problem is with the A1. I have found that our customers that request

A2 milk also have gluten problems.

Re: Re: Rheumatoid Arthritis

I have been very interested in the writings of

DogtorJ<http://dogtorj.net/id26.html>(a

veterinarian) with respect to

auto-immune conditions, including

rheumatoid arthritis (which is distinguished from osteoarthritis).

The

problem with dairy, in his opinion, is the casein, which is

present in both

raw and pasteurized milk.

I have a problem with gluten and also casein, despite having

access to

beautiful, clean, raw milk from grass-fed cows.

(I have no idea of the presence of A1 or A2 proteins in the milk

I was

getting... just that the jersey milk I was getting was causing

problems for

me.)

I seem to tolerate goat's milk much better.

Just to add a perspective.

There are thoughtful, non-allopathic focused people who think

dairy is a

problem for some people, raw or not.

Peace,

On Sun, Dec 27, 2009 at 10:37 PM, carolyn_graff <zgraffcharter (DOT) net>

wrote:

>

>

> gluten in one's diet can also be a problem.

>

> --- In RawDairy

<RawDairy%40yahoogroups.com>,

" livepsalm1 "

--

Wise men ask questions, fools remain forever condemned, afraid of knowledge.

The eyes see only what the mind is prepared to comprehend.

Goethe: “No man is more hopelessly enslaved, than he who falsely believes that

he is free”

__________ Information from ESET NOD32 Antivirus, version of virus signature

database 4722 (20091228) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com

[Guest guest]

I thought it was beta caseins, rather than alpha caseins, that caused the

problems, although I admit I am not up on all my milk components.

Tammy K.

Proverbs Farm

Alvin TX

www.proverbsfarm.com

Naomi Counides wrote:

> Many goats do not have the Alpha S1 Casein protein that is valued for

> cheesemaking. In particular if you are looking for goat milk that lacks

> it

> use milk from the erect eared breeds, Saanen, Alpine, Oberhausli,

> Toggenburg.

>

> Naomi

_____

[Guest guest]

Hi, I have tried kefir a millions ways (not really but close) and I can't seem to get it to taste good. To me it taste like sour milk with super sour lemons in it. How can I make it where it's tolerable? I even added fruit and honey and it does make it sweeter but it bitter at the same time. So when I hear people say kefir is refreshing, I about gag and just know I'm doing something wrong. Any ideas of what that could be??? Thank, Sent from my Verizon Wireless BlackBerryDate: Mon, 28 Dec 2009 16:46:28 -0000To: <RawDairy >Subject: Re: Rheumatoid Arthritis I started drinking raw milk about 4 years ago, partly because I had been introduced to the Weston Price movement, partly because I was searching for a solution to increasing joint pain in my wrists and elbows; I call it arthritis but it was never officially diagnosed. Today I no longer have that pain which I attribute to the 1/2 to 1 quart of raw milk I drink daily. I have sensitivities to lactose too but I take care of that by kefiring the milk, a great source of probiotics and refreshing taste too. I've been using commercial raw milk available in California; now I'm looking for a cow.Lou>> One of our milk customers was told to discontinue drinking milk because it was bad for His Arthritis, does this just pertain to pasteurized milk or raw milk also? Or does Raw milk help? Any info or links would be great.> > Thank you,> Albert>

[Guest guest]

Hi and Everyone,

I really do not post much so I was waiting if anyone will help but don't see any replies mentioning a raw egg in finished kefir, right before you drink it. In my opinion an egg is a must for a delicious, mellow kefir. And I also use stevia since I do not eat any sugar. I buy a white powder from KAL. It is very sweet and tasteless. I have this kefir smoothie every morning for breakfast and always marvel how delicious it is.

Also want to mention that after you put egg and stevia in it, you can also use fruit or berries, whatever you like.

, I hope you will try it with egg and see the difference

Barbara

When u are dealing with kefir yes, you r dealing with something very sour. So of course if u don't want it sour, then u need Tlto counteract the sour with sonething more powerfully sweet. That would be Stevia. I use liquid Stevia in my kefir and it is fantastic.! NuStevia is the non-bitter brand I use from Whole Foods.Good luck! D.Moderator

[Guest guest]

do you have your own grains or are you using powders?

Debbie ChikouskyManitoba, Canadawww.chikouskyfarms.comhttp://blog.choosyhomeschooler.com/All that is necessary for the forces of evil to win in the world is for enough good men to do nothing." —Edmund Burke

Re: Rheumatoid Arthritis

I started drinking raw milk about 4 years ago, partly because I had been introduced to the Weston Price movement, partly because I was searching for a solution to increasing joint pain in my wrists and elbows; I call it arthritis but it was never officially diagnosed. Today I no longer have that pain which I attribute to the 1/2 to 1 quart of raw milk I drink daily. I have sensitivities to lactose too but I take care of that by kefiring the milk, a great source of probiotics and refreshing taste too. I've been using commercial raw milk available in California; now I'm looking for a cow.Lou>> One of our milk customers was told to discontinue drinking milk because it was bad for His Arthritis, does this just pertain to pasteurized milk or raw milk also? Or does Raw milk help? Any info or links would be great.> > Thank you,> Albert>

[Guest guest]

WOW, thank you so very much Barbara. Very much appreciated!!!!!I'm assuming you mean a raw egg, right? I have never heard of stevia and today I've heard it twice so it's worth looking into. KAL, you mentioned, is that a company, website or other???/ Do they have a website for me to order off of? If not, where else can I get Stevia? I am very intrigued to try kefir my "new" ways that have been suggested. I haven't given up on kefir yet, as I am willing to try it any new ways I haven't. THANK YOU SO VERY MUCH!!!!! RiedellWant to send someone a gift? Ask me for free shipping code.www.youravon.com/kriedellFrom: Barbara To: RawDairy Sent: Tue, December 29, 2009 12:23:47 PMSubject: Re: Re: Rheumatoid Arthritis

Hi and Everyone,

I really do not post much so I was waiting if anyone will help but don't see any replies mentioning a raw egg in finished kefir, right before you drink it. In my opinion an egg is a must for a delicious, mellow kefir. And I also use stevia since I do not eat any sugar. I buy a white powder from KAL. It is very sweet and tasteless. I have this kefir smoothie every morning for breakfast and always marvel how delicious it is.

Also want to mention that after you put egg and stevia in it, you can also use fruit or berries, whatever you like.

, I hope you will try it with egg and see the difference

Barbara

When u are dealing with kefir yes, you r dealing with something very sour. So of course if u don't want it sour, then u need Tlto counteract the sour with sonething more powerfully sweet. That would be Stevia. I use liquid Stevia in my kefir and it is fantastic.! NuStevia is the non-bitter brand I use from Whole Foods.Good luck! D.Moderator

[Guest guest]

Oh I have the real grains. I bought them from "The Family Cow", and very assured they are just fine grains. VERY confident my grains are perfect, it think it's my taste buds that need a tweeking. I really enjoy making kefir but once I make it, I think it will taste different and it never does. Thanks for asking. RiedellWant to send someone a gift? Ask me for free shipping

code.www.youravon.com/kriedellFrom: Debbie Chikousky To: RawDairy Sent: Tue, December 29, 2009 2:27:42 PMSubject: Re: Re: Rheumatoid Arthritis

do you have your own grains or are you using powders?

Debbie ChikouskyManitoba, Canadawww.chikouskyfarms. comhttp://blog. choosyhomeschool er.com/All that is necessary for the forces of evil to win in the world is for enough good men to do nothing." —Edmund Burke

Re: Rheumatoid Arthritis

I started drinking raw milk about 4 years ago, partly because I had been introduced to the Weston Price movement, partly because I was searching for a solution to increasing joint pain in my wrists and elbows; I call it arthritis but it was never officially diagnosed. Today I no longer have that pain which I attribute to the 1/2 to 1 quart of raw milk I drink daily. I have sensitivities to lactose too but I take care of that by kefiring the milk, a great source of probiotics and refreshing taste too. I've been using commercial raw milk available in California; now I'm looking for a cow.Lou>> One of our milk customers was told to discontinue drinking milk because it was bad for His Arthritis, does this just pertain to pasteurized milk or raw milk also? Or does Raw milk help? Any info or links would be great.> > Thank you,> Albert>

[Guest guest]



Cow or goat milk? We really prefer the goat milk.

How many hours do you kefir it? Our used to be really sour but it isn't now. I only let it sit till it is thick then strain and in the fridge it goes.

Debbie ChikouskyManitoba, Canadawww.chikouskyfarms.comhttp://blog.choosyhomeschooler.com/All that is necessary for the forces of evil to win in the world is for enough good men to do nothing." —Edmund Burke

Re: Rheumatoid Arthritis

I started drinking raw milk about 4 years ago, partly because I had been introduced to the Weston Price movement, partly because I was searching for a solution to increasing joint pain in my wrists and elbows; I call it arthritis but it was never officially diagnosed. Today I no longer have that pain which I attribute to the 1/2 to 1 quart of raw milk I drink daily. I have sensitivities to lactose too but I take care of that by kefiring the milk, a great source of probiotics and refreshing taste too. I've been using commercial raw milk available in California; now I'm looking for a cow.Lou>> One of our milk customers was told to discontinue drinking milk because it was bad for His Arthritis, does this just pertain to pasteurized milk or raw milk also? Or does Raw milk help? Any info or links would be great.> > Thank you,> Albert>

[Guest guest]

Kefir Orange

Julius

Juice from 1 orange (or two)

½ tsp pure orange extract

1 quart kefir

16 drops stevia

½ cup sucanat (or less to taste)

Blend together and add 8 ice cubes 1 at a

time while blending.

This works with the “sour” of

the kefir, but is rich and sweet.  I have 10 children and when we have this for

breakfast I have a very happy bunch of children.  You could easily cut the

recipe – I make it 4 times over J.  They do not generally like kefir.  I am trying to cut back on

the sucanat – you can add it to taste.

Connie in TX

From: isewuniqueyahoo (DOT) com

To: RawDairy@yahoogroup s.com

Sent: Monday, December

28, 2009 12:10 PM

Subject: Re: Re:

Rheumatoid Arthritis

Hi, I have tried kefir a millions ways (not really but close) and I

can't seem to get it to taste good. To me it taste like sour milk with super

sour lemons in it. How can I make it where it's tolerable? I even added fruit

and honey and it does make it sweeter but it bitter at the same time. So when I

hear people say kefir is refreshing, I about gag and just know I'm doing something

wrong. Any ideas of what that could be??? Thank,

Sent from

my Verizon Wireless BlackBerry

[Guest guest]

Hi Carolyn,

Any idea on how to actually use green stevia leaves or powder in

something like kefir or a smoothie? I bought some from Mountain Rose,

but all I have used it in so far is tea, so I can steep it in the hot

water with the tea. Even then I am having a hard time finding a good

amount to use - I either get it too strong or can't taste it. I'm not

sure how one would use it in a cold drink or other food, I can't see it

imparting sweetness like that, but maybe I just don't get how it can be

used. Any suggestions would be appreciated.

Thanks,

Polly

carolyn_graff wrote:

> here are some stevia brands listed in the WAPF Shopping Guide:

> Frontier stevia leaves and green powder ()

> Mountain Rose Herbs stevia leaves and green powder

> ()

> Navitas Naturals green stevia powder ()

>

>

>

[Guest guest]

Hi!I enjoy the stevia liquid extract. Easier to find the right amount to use in tea and smoothies. Powdered stevia can cause a bit of foaming in the blending process, I have found. NOW has a good stevia liquid extract. Very low on the glycemic index, stevia only creates cravings for sweet things in the mind :)I like it!Being an importer and seller of teas, I love to make what I call a "chatte". Cha is the Chinese word for tea. I make some nice black tea (a genuine, high-quality lapsang is nice), then add 3 or 4 drops of stevia liquid (16 ounces of tea) and pour in a little almond milk and stir. Chamazing!!Garret

Hi Carolyn,

Any idea on how to actually use green stevia leaves or powder in

something like kefir or a smoothie? I bought some from Mountain Rose,

but all I have used it in so far is tea, so I can steep it in the hot

water with the tea. Even then I am having a hard time finding a good

amount to use - I either get it too strong or can't taste it. I'm not

sure how one would use it in a cold drink or other food, I can't see it

imparting sweetness like that, but maybe I just don't get how it can be

used. Any suggestions would be appreciated.

Thanks,

Polly

carolyn_graff wrote:

> here are some stevia brands listed in the WAPF Shopping Guide:

> Frontier stevia leaves and green powder ()

> Mountain Rose Herbs stevia leaves and green powder

> ()

> Navitas Naturals green stevia powder ()

>

>

>

[Guest guest]



Yes, the egg is raw. Stevia is a plant that has very sweet leaves. Stevia powder does not contain calories and no carbs. Here is exactly what I'm buying:

http://www.myvitanet.com/pustexpo35oz.html

You can also buy stevia in any health food store. NOW brand is good as liquid but it's powder is not sweet enough so you have to use more of it.

You are very welcome , I'm happy to help

Barbara

WOW, thank you so very much Barbara. Very much appreciated!!!!!

I'm assuming you mean a raw egg, right? I have never heard of stevia and today I've heard it twice so it's worth looking into. KAL, you mentioned, is that a company, website or other???/ Do they have a website for me to order off of? If not, where else can I get Stevia? I am very intrigued to try kefir my "new" ways that have been suggested. I haven't given up on kefir yet, as I am willing to try it any new ways I haven't.

THANK YOU SO VERY MUCH!!!!! Riedell

Want to send someone a gift? Ask me for free shipping code.www.youravon.com/kriedell

[Guest guest]

What color is your liquid and what brand do you use? Many of the

extracts and powders are refined - I am trying to avoid the refined

versions. My friend's naturopath told her to use the green leaves or

powder, rather than the white, as the white are definitely refined.

I did find a way to make my own extract from the leaves/green powder,

perhaps I will try that and see if that works better. Not to mention I

bought a pound of the dried leaves, which turned out to be quite a large

bag full, and I would like to use it, rather than toss it.

Thanks,

Polly

labelleacres wrote:

> We use Stevia extract, a liquid, very easy to use. Comes in a dropper bottle.

>

>

[Guest guest]

yes, get organic for sure!!!

 

are you sure that the refining process removes contaminants and pesticides? refining non-organic grains to make white flour doesn't remove the bad things.

> > > We use Stevia extract, a liquid, very easy to use. Comes in a dropper bottle.

> > >

> > >

> >

>

[Guest guest]

I'm using homemade almond milk because I am going through treatment for chronic Lyme disease...  I'd rather use the raw milk, trust me :)Haven't had any dairy since I went through all the food testing with my Lyme MD and was full of the antibodies against dairy, along with gluten and corn, soy, chocolate...

So, we will test again after I have been completely off of gluten for 18 months and will test again for dairy.  It looks like the gluten intolerance stuff sprouted other allergies over time...  My doc seems to think that we may be able to introduce raw dairy again without any problem... I've been completely gluten-free now for 8 months and bouncing back from this stupid Lyme stuff pretty quickly... I had some days earlier this year where I was afraid I was gonna die and then some days where I was hoping I'd die.  I have relapses sometimes with neurological and brain stuff every now and again, but soo much better than I was just a few months back.

If you'd a told me that I would be back to running my 6 miles 3 times a week and working out and doing yoga again a few months ago, I might have doubted you.  I was pretty bad off.  Anyway, to make a short story long, that's why the almond milk...

I'm still here cause even if I never ever get to drink raw milk again, I am involved in this.  I have a strong desire to help in the cause and like to spread the word for our family farms, food producers and raw milk....

Can't thank the growers/farmers enough!!My best,Garret

 

why are you using almond milk? how about some raw cow or goat milk instead?

> > > here are some stevia brands listed in the WAPF Shopping Guide:

> > > Frontier stevia leaves and green powder ()

> > > Mountain Rose Herbs stevia leaves and green powder

> > > ()

> > > Navitas Naturals green stevia powder ()

> > >

> > >

> > >

> >

>

[Guest guest]

Garret,

Would it be ok to email me off the list, I also have lymes and would like to pick your brain...lol.

Vickie cvosborn@...

Re: Re: Rheumatoid Arthritis

I'm using homemade almond milk because I am going through treatment for chronic Lyme disease... I'd rather use the raw milk, trust me :)Haven't had any dairy since I went through all the food testing with my Lyme MD and was full of the antibodies against dairy, along with gluten and corn, soy, chocolate...So, we will test again after I have been completely off of gluten for 18 months and will test again for dairy. It looks like the gluten intolerance stuff sprouted other allergies over time... My doc seems to think that we may be able to introduce raw dairy again without any problem... I've been completely gluten-free now for 8 months and bouncing back from this stupid Lyme stuff pretty quickly... I had some days earlier this year where I was afraid I was gonna die and then some days where I was hoping I'd die. I have relapses sometimes with neurological and brain stuff every now and again, but soo much better than I was just a few months back.If you'd a told me that I would be back to running my 6 miles 3 times a week and working out and doing yoga again a few months ago, I might have doubted you. I was pretty bad off. Anyway, to make a short story long, that's why the almond milk...I'm still here cause even if I never ever get to drink raw milk again, I am involved in this. I have a strong desire to help in the cause and like to spread the word for our family farms, food producers and raw milk....Can't thank the growers/farmers enough!!My best,Garret

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