Re: questions I need answer to

[Guest guest]

At 11:06 AM 1/22/05 -0800, you wrote:

> Grains soaked in water and cultured dairy---if you are

>concerned about heating the dairy and it & #8217;s effect on milk protein,

>what happens when you cook the mixture as a Wouldn & #8217;t

>the milk protein be denatured in this step and no longer be

> & #8220;raw & #8221;? In Sally & #8217; without problems?

>Practically speaking, how does Sally recommend determining whether or not

>someone already sensitive to pasteurized dairy continues to have a

>sensitivity to raw dairy products if the sensitivity is asymptomatic?

>

,

Have you emailed Sally directly with these questions? It's my

understanding that she's pretty responsive. Try it.

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear

[Guest guest]

At 11:06 AM 1/22/05 -0800, you wrote:

> Grains soaked in water and cultured dairy---if you are

>concerned about heating the dairy and it & #8217;s effect on milk protein,

>what happens when you cook the mixture as a Wouldn & #8217;t

>the milk protein be denatured in this step and no longer be

> & #8220;raw & #8221;? In Sally & #8217; without problems?

>Practically speaking, how does Sally recommend determining whether or not

>someone already sensitive to pasteurized dairy continues to have a

>sensitivity to raw dairy products if the sensitivity is asymptomatic?

>

,

Have you emailed Sally directly with these questions? It's my

understanding that she's pretty responsive. Try it.

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear

[Guest guest]

>1. Grains soaked in water and cultured dairy---if you are concerned about heating the dairy and it’s effect on milk protein, what happens when you cook the mixture as a

porridge or dough for bread? Wouldn’t the milk protein be denatured in this step and no longer be “raw”?

Hi ,

Have you considered soaking oats overnight in kefir (or kefir and milk)? You don't need to cook it, so you would keep all the healthy probiotics and enzymes.

Here's my recipe for raw porridge:

4 oz oats

2 oz kefir ) or 4 oz kefir

2 oz water )

Place in a bowl, stir, and cover. Leave overnight. I add 2 tabs of apple sauce (or maple syrup or honey), stir and eat - YUM!

HTH,

and the K9's

[Guest guest]

>1. Grains soaked in water and cultured dairy---if you are concerned about heating the dairy and it’s effect on milk protein, what happens when you cook the mixture as a

porridge or dough for bread? Wouldn’t the milk protein be denatured in this step and no longer be “raw”?

Hi ,

Have you considered soaking oats overnight in kefir (or kefir and milk)? You don't need to cook it, so you would keep all the healthy probiotics and enzymes.

Here's my recipe for raw porridge:

4 oz oats

2 oz kefir ) or 4 oz kefir

2 oz water )

Place in a bowl, stir, and cover. Leave overnight. I add 2 tabs of apple sauce (or maple syrup or honey), stir and eat - YUM!

HTH,

and the K9's

[Guest guest]

At 4:52 PM -0500 1/17/05, Earthways Farm wrote:

OBJECTION!!!! Private? I want to know the answers

too. If I add raw to foods, does it automatically negate it's

benefits?

Beverly

Grains soaked in water and cultured dairy---if

you are

>concerned about heating the dairy and it's effect

on milk protein, what happens when you cook the

mixture? Wouldn't the milk

protein be denatured in this step and no longer? be

raw?

Yeah, I've been using regular (store-bought, P/H) milk to cook

with rather than raw. For two reasons: one is, raw's a lot more

expensive, and I'd rather save it for drinking (now that, thanks to

the Dairy Angel, I actually *have* raw for drinking!), and number

two... I hate to kill it!!! :-(

Tom

--

" Good company and good discourse are the very sinews of

virtue. "

~ Isaak Walton, The Compleat Angler,

1653

-------------------------------------------------------------------

H.

Harbold P.O. Box 1537

tharbold@...

Westminster, MD 21158

tom_in_md@...

http://www.geocities.com/Tom_in_MD

-------------------------------------------------------------------

[Guest guest]

At 4:52 PM -0500 1/17/05, Earthways Farm wrote:

OBJECTION!!!! Private? I want to know the answers

too. If I add raw to foods, does it automatically negate it's

benefits?

Beverly

Grains soaked in water and cultured dairy---if

you are

>concerned about heating the dairy and it's effect

on milk protein, what happens when you cook the

mixture? Wouldn't the milk

protein be denatured in this step and no longer? be

raw?

Yeah, I've been using regular (store-bought, P/H) milk to cook

with rather than raw. For two reasons: one is, raw's a lot more

expensive, and I'd rather save it for drinking (now that, thanks to

the Dairy Angel, I actually *have* raw for drinking!), and number

two... I hate to kill it!!! :-(

Tom

--

" Good company and good discourse are the very sinews of

virtue. "

~ Isaak Walton, The Compleat Angler,

1653

-------------------------------------------------------------------

H.

Harbold P.O. Box 1537

tharbold@...

Westminster, MD 21158

tom_in_md@...

http://www.geocities.com/Tom_in_MD

-------------------------------------------------------------------

[Guest guest]

,

You soak the grains in whey/kefir/yogurt and water for at least 7

hours to neutralise the phytic acids and release the nutrients.

Then you can drain it if you want, or just cook it with a dash of

salt and some water. (and apples & cinnamon, or dates and raisins!)

THEN you pour on the raw cream or butter or milk, and you have a

lovely nutritious porridge WITH raw dairy!!

-Blair

[Guest guest]

p.s. You can use lemon juice instead of whey or raw dairy. It also

will neutralise the phytic acids/other antinutrients in grains.

Anything with lacto-fermentation action will work.

-Blair

>

> ,

> You soak the grains in whey/kefir/yogurt and water for at least 7

> hours to neutralise the phytic acids and release the nutrients.

>

> Then you can drain it if you want, or just cook it with a dash of

> salt and some water. (and apples & cinnamon, or dates and

raisins!)

>

> THEN you pour on the raw cream or butter or milk, and you have a

> lovely nutritious porridge WITH raw dairy!!

>

> -Blair

[Guest guest]

At 04:52 PM 1/17/05 -0500, you wrote:

>OBJECTION!!!! Private? I want to know the answers too. If I add raw to

foods, does it automatically negate it's benefits?

>Beverly

> Grains soaked in water and cultured dairy---if you are

>>concerned about heating the dairy and it's effect on milk protein, what

happens when you cook the mixture? Wouldn't the milk protein be

denatured in this step and no longer? be raw?

>

>Have you emailed Sally directly with these questions?

Actually, I was referring more to the second and third questions, not the

first. Just figured better to get Sally's idea or Sally's take from

Sally.

MFJ

Uppity Dairy Angel

Whose Halo Apparently Keeps People Up At Night (and you thought it was a

streetlight!)