Guest guest Posted August 3, 2005 Report Share Posted August 3, 2005 >the trouble with butter is not being able to spread it >in the winter, but will try Dom's recipe for the butter. If you have a gas stove with pilot lights you can keep your butter in a covered dish on the stove or even in the oven to keep it softer. Some pilot lights generate too much heat for the oven to be the right place, but some work just fine. Will have to move the butter, of course, while cooking -- ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2005 Report Share Posted August 3, 2005 A little worried about the powdered milk. Would it be the same as cow's milk powdered? The Price org has reported on some research on powdered cholesterols, not so safe. Anyone? April Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2005 Report Share Posted August 3, 2005 Thanks for pointing this out, April. After doing a quick google search, I guess I'm wary of powdered milk now, too. (I have to say, though, that Weston A. Price also recommends the avoidance of any caffeine-containing product, including tea, so although I try to follow recommendations, there are some exceptions I make.) For the spread recipe, I guess you could try omitting or reducing the milk powder. Also, based on a similar recipe in my tattered copy of Laurel's Kitchen, you could also combine equal portions of butter and olive oil w/ a pinch of salt and see how that tastes. Regards, Nori > A little worried about the powdered milk. > The Price org has reported on some research on powdered cholesterols, not so > safe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2005 Report Share Posted August 3, 2005 Hi! I eat the butter/olive oil mix: really tasty and easy to put on the bread. (in Belgium) 2005/8/4, noric1989 <noric1989@...>: > > you could also combine equal portions of > butter and olive oil w/ a pinch of salt and see how that tastes. > > Regards, > Nori > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2005 Report Share Posted August 4, 2005 I keep my butter in a covered butter dish on my kitchen counter, it stays soft and spreadable and doesn't get rancid that quickly depending on how much you use. I've left butter out for a week and it was still good. I hate hard butter! Judy > >Margarine is but ONE MOLECULE away from being PLASTIC...> > > > yuk yuk yukky I feel sick just thinking about this :-/ > > I have been buying an olive oil spread but suppose this is nearly as > bad, > I have made a cream cheese from the Kefir [ tastes like Feta > cheese :-)] the trouble with butter is not being able to spread it > in the winter, but will try Dom's recipe for the butter. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2005 Report Share Posted August 4, 2005 Yes, WAPF does recommend eliminating caffeine from your diet. Also something to consider is the amount of fluoride that is in the tea used. Any good sources for fluoride-free tea? April Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2005 Report Share Posted August 4, 2005 Most organic tea is fluoride free or reduced fluoride. Tara _____ From: kombucha tea [mailto:kombucha tea ] On Behalf Of hirapr@... Sent: Thursday, August 04, 2005 10:52 AM kombucha tea Subject: Re: Re: Margarine vs Butter Yes, WAPF does recommend eliminating caffeine from your diet. Also something to consider is the amount of fluoride that is in the tea used. Any good sources for fluoride-free tea? April Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2005 Report Share Posted August 4, 2005 any feelings about yogi tea green kombucha? --- T <teamconcepts@...> wrote: > Most organic tea is fluoride free or reduced > fluoride. > > > > Tara > > > > > > _____ > > From: kombucha tea > [mailto:kombucha tea ] On Behalf > Of hirapr@... > Sent: Thursday, August 04, 2005 10:52 AM > kombucha tea > Subject: Re: Re: Margarine vs Butter > > > > Yes, WAPF does recommend eliminating caffeine from > your diet. Also something > > to consider is the amount of fluoride that is in the > tea used. Any good > sources for fluoride-free tea? > > April > > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2005 Report Share Posted September 27, 2005 I wish I could find raw butter and cheese. Apparently the FDA has made it illegal to sell across state lines kathy > Does anyone still use margarine? Maybe this will change your mind! > Butter is better anyway....and if you can find it organic or made > from raw milk, all the better. > > Margarine versus Butter? > > >Margarine was originally manufactured to fatten turkeys. When it > >killed the turkeys, the people who had put all the money into > >the research wanted a payback so they put their heads together to > >figure out what to do with this product to get their money > >back. It was a white substance with no food appeal so they added the > >yellow coloring and sold it to people to use in place of butter. How > >do you like it? They have come out with some clever new flavorings. > > > >DO YOU KNOW...the difference between margarine and butter? Read on > >to the end...gets very interesting! > > > >Both have the same amount of calories. > > > >Butter is slightly higher in saturated fats at 8 grams compared to > >5 grams. > > > >Eating margarine can increase heart disease in women by 53% over > >eating the same amount of butter, according to a recent > >Harvard Medical Study. > > > >Eating butter increases the absorption of many other nutrients in > >other foods. > > > >Butter has many nutritional benefits where margarine has a few only > >because they are added! > > > >Butter tastes much better than margarine and it can enhance the > >flavors of other foods. > > > >Butter has been around for centuries where margarine has been > >around for less than 100 years. > > > >And now, for Margarine... > > > >Very high in trans fatty acids. > >Triple risk of coronary heart disease. > > > >Increases total cholesterol and LDL (this is the bad cholesterol) > >and lowers HDL cholesterol, (the good cholesterol) > > > >Increases the risk of cancers up to five fold. > > > >Lowers quality of breast milk. > > > >Decreases immune response. > > > >Decreases insulin response. > > > >And here's the most disturbing fact.... HERE IS THE PART THAT IS > >VERY INTERESTING! > > > >Margarine is but ONE MOLECULE away from being PLASTIC... > > > >This fact alone was enough to have me avoiding margarine for life > >and anything else that is hydrogenated (this means > >hydrogen is added, changing the molecular structure of the > >substance). > > > >You can try this yourself: > >Purchase a tub of margarine and leave it in your garage or shaded > >area. Within a couple of days you will note a couple of things: > > > >* no flies, not even those pesky fruit flies will go near it (that > >should tell you something) > > > >* it does not rot or smell differently because it has no > >nutritional value; nothing will grow on it > > > >Even those teeny weeny microorganisms will not a find a home to > >grow. Why? Because it is nearly plastic. Would you melt > >your Tupperware and spread that on your toast? > >Share This With Your Friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2005 Report Share Posted September 27, 2005 The FDA has turned into a political hackery. > > Does anyone still use margarine? Maybe this will change your > mind! > > Butter is better anyway....and if you can find it organic or made > > from raw milk, all the better. > > > > Margarine versus Butter? > > > > >Margarine was originally manufactured to fatten turkeys. When it > > >killed the turkeys, the people who had put all the money into > > >the research wanted a payback so they put their heads together to > > >figure out what to do with this product to get their money > > >back. It was a white substance with no food appeal so they added > the > > >yellow coloring and sold it to people to use in place of butter. > How > > >do you like it? They have come out with some clever new > flavorings. > > > > > >DO YOU KNOW...the difference between margarine and butter? Read on > > >to the end...gets very interesting! > > > > > >Both have the same amount of calories. > > > > > >Butter is slightly higher in saturated fats at 8 grams compared to > > >5 grams. > > > > > >Eating margarine can increase heart disease in women by 53% over > > >eating the same amount of butter, according to a recent > > >Harvard Medical Study. > > > > > >Eating butter increases the absorption of many other nutrients in > > >other foods. > > > > > >Butter has many nutritional benefits where margarine has a few > only > > >because they are added! > > > > > >Butter tastes much better than margarine and it can enhance the > > >flavors of other foods. > > > > > >Butter has been around for centuries where margarine has been > > >around for less than 100 years. > > > > > >And now, for Margarine... > > > > > >Very high in trans fatty acids. > > >Triple risk of coronary heart disease. > > > > > >Increases total cholesterol and LDL (this is the bad cholesterol) > > >and lowers HDL cholesterol, (the good cholesterol) > > > > > >Increases the risk of cancers up to five fold. > > > > > >Lowers quality of breast milk. > > > > > >Decreases immune response. > > > > > >Decreases insulin response. > > > > > >And here's the most disturbing fact.... HERE IS THE PART THAT IS > > >VERY INTERESTING! > > > > > >Margarine is but ONE MOLECULE away from being PLASTIC... > > > > > >This fact alone was enough to have me avoiding margarine for life > > >and anything else that is hydrogenated (this means > > >hydrogen is added, changing the molecular structure of the > > >substance). > > > > > >You can try this yourself: > > >Purchase a tub of margarine and leave it in your garage or shaded > > >area. Within a couple of days you will note a couple of things: > > > > > >* no flies, not even those pesky fruit flies will go near it (that > > >should tell you something) > > > > > >* it does not rot or smell differently because it has no > > >nutritional value; nothing will grow on it > > > > > >Even those teeny weeny microorganisms will not a find a home to > > >grow. Why? Because it is nearly plastic. Would you melt > > >your Tupperware and spread that on your toast? > > >Share This With Your Friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2005 Report Share Posted September 27, 2005 You can buy online. Yes, it is more expensive that way, but if you don't eat alot of dairy anyway, this treat may be worth the effort. How about checking out Dr. Mercola's links...he's near you! http://www.mercola.com/forms/cheese.htm Patty > > Does anyone still use margarine? Maybe this will change your > mind! > > Butter is better anyway....and if you can find it organic or made > > from raw milk, all the better. > > > > Margarine versus Butter? > > > > >Margarine was originally manufactured to fatten turkeys. When it > > >killed the turkeys, the people who had put all the money into > > >the research wanted a payback so they put their heads together to > > >figure out what to do with this product to get their money > > >back. It was a white substance with no food appeal so they added > the > > >yellow coloring and sold it to people to use in place of butter. > How > > >do you like it? They have come out with some clever new > flavorings. > > > > > >DO YOU KNOW...the difference between margarine and butter? Read on > > >to the end...gets very interesting! > > > > > >Both have the same amount of calories. > > > > > >Butter is slightly higher in saturated fats at 8 grams compared to > > >5 grams. > > > > > >Eating margarine can increase heart disease in women by 53% over > > >eating the same amount of butter, according to a recent > > >Harvard Medical Study. > > > > > >Eating butter increases the absorption of many other nutrients in > > >other foods. > > > > > >Butter has many nutritional benefits where margarine has a few > only > > >because they are added! > > > > > >Butter tastes much better than margarine and it can enhance the > > >flavors of other foods. > > > > > >Butter has been around for centuries where margarine has been > > >around for less than 100 years. > > > > > >And now, for Margarine... > > > > > >Very high in trans fatty acids. > > >Triple risk of coronary heart disease. > > > > > >Increases total cholesterol and LDL (this is the bad cholesterol) > > >and lowers HDL cholesterol, (the good cholesterol) > > > > > >Increases the risk of cancers up to five fold. > > > > > >Lowers quality of breast milk. > > > > > >Decreases immune response. > > > > > >Decreases insulin response. > > > > > >And here's the most disturbing fact.... HERE IS THE PART THAT IS > > >VERY INTERESTING! > > > > > >Margarine is but ONE MOLECULE away from being PLASTIC... > > > > > >This fact alone was enough to have me avoiding margarine for life > > >and anything else that is hydrogenated (this means > > >hydrogen is added, changing the molecular structure of the > > >substance). > > > > > >You can try this yourself: > > >Purchase a tub of margarine and leave it in your garage or shaded > > >area. Within a couple of days you will note a couple of things: > > > > > >* no flies, not even those pesky fruit flies will go near it (that > > >should tell you something) > > > > > >* it does not rot or smell differently because it has no > > >nutritional value; nothing will grow on it > > > > > >Even those teeny weeny microorganisms will not a find a home to > > >grow. Why? Because it is nearly plastic. Would you melt > > >your Tupperware and spread that on your toast? > > >Share This With Your Friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2005 Report Share Posted September 27, 2005 Here's a great article on that subject! Don't you find it totally crazy that the government is soooooo concerned about protecting us from the dangers of natural foods that have been around for centuries and centuries in many cultures, that they actually BAN these foods, yet they don't have any qualms about letting us get toxic poisonous breast implants? Or frankenfoods, which have been genetically modified to be something that could never occur in nature? Our government is totally blinded by $$$$. It is sickening, and it is evil. These are the days when there are those who call good " evil " , and evil " good " . http://www.caberfeidh.com/RawCheese.htm The Raw Truth About Raw Cheese By Christie Two years ago, I used to buy a wonderful goat cheese at my local cheese market called La Garotin. It was a soft, oozy, flavorful but mild cheese, and it was just about perfect in an omelette. One day, the nice cheese lady explained to me that the United States government, in its endless quest to make me safer, had determined that this cheese was not safe for me to eat and it was no longer available. An " improved " pasteurized version hit the market a few months later, but like most cheeses made with pasteurized milk, it tasted lousy. On the scale of things that really matter, this one doesn't. Whether one latte-sipping liberal in Northern California can still get raw oozy goat cheese for her morning omelette doesn't stack up in importance compared with governmental attacks on social security and education funding, or our increasingly aggressive foreign policy of " democracy at gunpoint. " But I do have to ask why, in this era of " small government, " with the White House, Senate, and House of Representatives all safely in the hands of those " conservative " Republicans, I am being protected against a non-threat that I do not care to be protected against in the first place? Then again, I live in California, where we can buy raw milk from certified dairies in our grocery stores, and raw cream and butter, too. Most of the people reading this aren't so lucky, as raw dairy products either cannot be sold at all in most states and all of Canada, or can only be sold or shared under the most Byzantine of legal arrangements. In some states it's actually illegal to drink milk from your own cow on your own farm. The mind boggles. Some of you might wonder about this. Isn't raw milk dangerous? The truth is, given the state of modern food processing, you should be asking that question about all the food you consume. Contamination with pathogens is a growing problem in pasteurized and cooked foods, especially with institutional food supplies (school food services, convalescent hospitals, food concessions, etc.). Do you know how many people have been killed by eating raw aged cheese? None. Zero. Zip. No one knows why the FDA has decided to crack down on the importing of aged cheeses made from raw cream, unless it has something to do with the fact that they are coming from France, home of those Kerry-loving terrorist huggers. Food safety has been framed in this country as a home kitchen issue - all the risk and all the responsibility have been passed to the individual end-consumer, totally absolving regulatory agencies, government, and industry from any need to produce safe foods. Why worry about bacterial contamination of meat, milk, and eggs if it's all going to be pasteurized, irradiated, drenched in bleach water baths, and, ultimately, cooked to death at home? This means that we don't get to eat real Ceasar salad dressing anymore, we don't get to eat steak tartare, we can't drink fresh milk straight from the cow, and our dogs can't eat a nice hunk of meat on the bone, not because those foods are intrinsically dirty or full of pathogenic bacteria, but because given the state of modern food production practices and standards, they have been contaminated with pathogenic bacteria. My answer has been to find clean, wholesome, properly raised and slaughtered and processed meats, as well as the eggs and milk of animals raised on grass and treated humanely. Such foods, grown in traditional methods and processed with the good parts of modern food science, such as closed milking systems, result in the best of both worlds, and a cleaner, healthier food supply. And a much more expensive one, even here in California. But the raw dairy products I buy are not a hazard to my health. Not only do they meet or exceed the standards set by the state of California for raw milk, they exceed the standards set for pasteurized milk. That's right; my raw milk is cleaner than pasteurized milk. I'm not against testing of foods for safety. I'm not even against the government doing that testing, because I sure don't trust industry to do it. But it's a complete joke to protect me against the non-threat of French goat cheese, and then turn around and actually prohibit American ranchers from testing their meat cattle for mad cow disease, because it might hurt the cattle industry. To cut budgets for inspecting meat processing plants, but make laws against drinking raw milk from certified dairies. In The Untold Story of Milk: Green Pastures, Contented Cows, and Raw Dairy Foods, Ron Schmid, ND, writes: If the forces pushing compulsory pasteurization, food irradiation and other treatments of farm products - milk, meats, fruits, vegetables and grains - have their way, the end result will be a kind of food fascism that insists on the sterilization of the entire food supply - all in the name of consumer protection, of course - and every farmer in the thrall of the corporate buyer, offering him a price that cannot even cover his costs. The San Francisco Chronicle's Janet Fletcher quoted Goldsmith of the Cheese Board Collective as saying, " We used to get these little French goat cheeses that tasted just like the field the goats were grazing on, and we'll never see those again. I do support food safety, but is there an issue of food safety? That's my question. " Of course this isn't about food safety, and it's no mystery why the " small government " Republicans are tightening up on the selling of cheese made from raw cream. We aren't actually being protected from ourselves, or even from unsafe food. American corporations are being protected from having to compete with small dairies, niche food producers, and French cheese importers. Because if there's one thing the " small government " folks like, it's big business. > The FDA has turned into a political hackery. > > --- In , " mikat828 " <mikat828@y...> wrote: > > > > > > I wish I could find raw butter and cheese. Apparently the FDA has > > made it illegal to sell across state lines > > kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2005 Report Share Posted September 27, 2005 I know this is off subject but mercury in products makes me leary and weary. I have been affected by mercury from implants and dental work and now I am in the market for a computer monitor and lo and behold, I just found out that the new digital flat screen monitors contain mercury. I don't know if this is a cause for concern, but just thinking about having this in my house and the possibility of leaking into the air or by touching the screen makes me wonder. I may be too ignorant on this, but does anyone know anything about this mercury in the digital screens? Thanks so much for any information you can provide. glory2glory1401 <glory2glory1401@...> wrote: You can buy online. Yes, it is more expensive that way, but if you don't eat alot of dairy anyway, this treat may be worth the effort.How about checking out Dr. Mercola's links...he's near you!http://www.mercola.com/forms/cheese.htmPatty--- In , "mikat828" <mikat828@y...> wrote:> > > I wish I could find raw butter and cheese. Apparently the FDA has > made it illegal to sell across state lines> kathy> > > > > > > > > Does anyone still use margarine? Maybe this will change your > mind! > > Butter is better anyway....and if you can find it organic or made > > from raw milk, all the better.> > > > Margarine versus Butter?> > > > >Margarine was originally manufactured to fatten turkeys. When it> > >killed the turkeys, the people who had put all the money into> > >the research wanted a payback so they put their heads together to> > >figure out what to do with this product to get their money> > >back. It was a white substance with no food appeal so they added > the> > >yellow coloring and sold it to people to use in place of butter. > How> > >do you like it? They have come out with some clever new > flavorings.> > >> > >DO YOU KNOW...the difference between margarine and butter? Read on> > >to the end...gets very interesting!> > >> > >Both have the same amount of calories.> > >> > >Butter is slightly higher in saturated fats at 8 grams compared to> > >5 grams.> > >> > >Eating margarine can increase heart disease in women by 53% over> > >eating the same amount of butter, according to a recent> > >Harvard Medical Study.> > >> > >Eating butter increases the absorption of many other nutrients in> > >other foods.> > >> > >Butter has many nutritional benefits where margarine has a few > only> > >because they are added!> > >> > >Butter tastes much better than margarine and it can enhance the> > >flavors of other foods.> > >> > >Butter has been around for centuries where margarine has been> > >around for less than 100 years.> > >> > >And now, for Margarine...> > >> > >Very high in trans fatty acids.> > >Triple risk of coronary heart disease.> > >> > >Increases total cholesterol and LDL (this is the bad cholesterol)> > >and lowers HDL cholesterol, (the good cholesterol)> > >> > >Increases the risk of cancers up to five fold.> > >> > >Lowers quality of breast milk.> > >> > >Decreases immune response.> > >> > >Decreases insulin response.> > >> > >And here's the most disturbing fact.... HERE IS THE PART THAT IS> > >VERY INTERESTING!> > >> > >Margarine is but ONE MOLECULE away from being PLASTIC...> > >> > >This fact alone was enough to have me avoiding margarine for life> > >and anything else that is hydrogenated (this means> > >hydrogen is added, changing the molecular structure of the> > >substance).> > >> > >You can try this yourself:> > >Purchase a tub of margarine and leave it in your garage or shaded> > >area. Within a couple of days you will note a couple of things:> > >> > >* no flies, not even those pesky fruit flies will go near it (that> > >should tell you something)> > >> > >* it does not rot or smell differently because it has no> > >nutritional value; nothing will grow on it> > >> > >Even those teeny weeny microorganisms will not a find a home to> > >grow. Why? Because it is nearly plastic. Would you melt> > >your Tupperware and spread that on your toast?> > >Share This With Your Friends. for Good Click here to donate to the Hurricane Katrina relief effort. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2005 Report Share Posted September 27, 2005 , This is the first I've heard of mercury used in monitors. I would want to know how/where it's used. Chances are it's combined with other materials so it doesn't outgass. You might do some checking though. I doubt there would be a problem. There are a multitude of toxic materials used everywhere . . . cosmetics/perfumes are notorious for them! Hugs, Rogene --- M <lauramsi@...> wrote: > I know this is off subject but mercury in products > makes me leary and weary. I have been affected by > mercury from implants and dental work and now I am > in the market for a computer monitor and lo and > behold, I just found out that the new digital flat > screen monitors contain mercury. I don't know if > this is a cause for concern, but just thinking about > having this in my house and the possibility of > leaking into the air or by touching the screen makes > me wonder. I may be too ignorant on this, but does > anyone know anything about this mercury in the > digital screens? > > Thanks so much for any information you can provide. > > > glory2glory1401 <glory2glory1401@...> wrote: > You can buy online. Yes, it is more expensive that > way, but if you > don't eat alot of dairy anyway, this treat may be > worth the effort. > How about checking out Dr. Mercola's links...he's > near you! > > http://www.mercola.com/forms/cheese.htm > > Patty > > > > > Does anyone still use margarine? Maybe this > will change your > > mind! > > > Butter is better anyway....and if you can find > it organic or > made > > > from raw milk, all the better. > > > > > > Margarine versus Butter? > > > > > > >Margarine was originally manufactured to fatten > turkeys. When it > > > >killed the turkeys, the people who had put all > the money into > > > >the research wanted a payback so they put their > heads together > to > > > >figure out what to do with this product to get > their money > > > >back. It was a white substance with no food > appeal so they > added > > the > > > >yellow coloring and sold it to people to use in > place of > butter. > > How > > > >do you like it? They have come out with some > clever new > > flavorings. > > > > > > > >DO YOU KNOW...the difference between margarine > and butter? Read > on > > > >to the end...gets very interesting! > > > > > > > >Both have the same amount of calories. > > > > > > > >Butter is slightly higher in saturated fats at > 8 grams compared > to > > > >5 grams. > > > > > > > >Eating margarine can increase heart disease in > women by 53% over > > > >eating the same amount of butter, according to > a recent > > > >Harvard Medical Study. > > > > > > > >Eating butter increases the absorption of many > other nutrients > in > > > >other foods. > > > > > > > >Butter has many nutritional benefits where > margarine has a few > > only > > > >because they are added! > > > > > > > >Butter tastes much better than margarine and it > can enhance the > > > >flavors of other foods. > > > > > > > >Butter has been around for centuries where > margarine has been > > > >around for less than 100 years. > > > > > > > >And now, for Margarine... > > > > > > > >Very high in trans fatty acids. > > > >Triple risk of coronary heart disease. > > > > > > > >Increases total cholesterol and LDL (this is > the bad > cholesterol) > > > >and lowers HDL cholesterol, (the good > cholesterol) > > > > > > > >Increases the risk of cancers up to five fold. > > > > > > > >Lowers quality of breast milk. > > > > > > > >Decreases immune response. > > > > > > > >Decreases insulin response. > > > > > > > >And here's the most disturbing fact.... HERE IS > THE PART THAT IS > > > >VERY INTERESTING! > > > > > > > >Margarine is but ONE MOLECULE away from being > PLASTIC... > > > > > > > >This fact alone was enough to have me avoiding > margarine for > life > > > >and anything else that is hydrogenated (this > means > > > >hydrogen is added, changing the molecular > structure of the > > > >substance). > > > > > > > >You can try this yourself: > > > >Purchase a tub of margarine and leave it in > your garage or > shaded > > > >area. Within a couple of days you will note a > couple of things: > > > > > > > >* no flies, not even those pesky fruit flies > will go near it > (that > > > >should tell you something) > > > > > > > >* it does not rot or smell differently because > it has no > > > >nutritional value; nothing will grow on it > > > > > > > >Even those teeny weeny microorganisms will not > a find a home to > > > >grow. Why? Because it is nearly plastic. Would > you melt > > > >your Tupperware and spread that on your toast? > > > >Share This With Your Friends. > > > > > Opinions expressed are NOT meant to take the place > of advice given by licensed health care > professionals. Consult your physician or licensed > health care professional before commencing any > medical treatment. > > " Do not let either the medical authorities or the > politicians mislead you. Find out what the facts > are, and make your own decisions about how to live a > happy life and how to work for a better world. " - > Linus ing, two-time Nobel Prize Winner (1954, > Chemistry; 1963, Peace) > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2005 Report Share Posted September 28, 2005 I did check his links. He is the one who said they could no longer sell raw. Any ideas? I found another site who sells raw to only pets. I called her and she couldn't even answer questions like does it taste good because she is very careful to not mention that humans can consume her product even though 4 years ago she was able to promote these same products for human consumption. I can get raw milk in my area but not butter or cheese. One gallon of raw milk will only make about 1-2 sticks worth of butter so I couldn't use enough milk to make it worthwhile plus this lady lives 45 minutes away and she takes " donations " . She is not allowed to sell it. hugs, kathy > > > Does anyone still use margarine? Maybe this will change your > > mind! > > > Butter is better anyway....and if you can find it organic or > made > > > from raw milk, all the better. > > > > > > Margarine versus Butter? > > > > > > >Margarine was originally manufactured to fatten turkeys. When it > > > >killed the turkeys, the people who had put all the money into > > > >the research wanted a payback so they put their heads together > to > > > >figure out what to do with this product to get their money > > > >back. It was a white substance with no food appeal so they > added > > the > > > >yellow coloring and sold it to people to use in place of > butter. > > How > > > >do you like it? They have come out with some clever new > > flavorings. > > > > > > > >DO YOU KNOW...the difference between margarine and butter? Read > on > > > >to the end...gets very interesting! > > > > > > > >Both have the same amount of calories. > > > > > > > >Butter is slightly higher in saturated fats at 8 grams compared > to > > > >5 grams. > > > > > > > >Eating margarine can increase heart disease in women by 53% over > > > >eating the same amount of butter, according to a recent > > > >Harvard Medical Study. > > > > > > > >Eating butter increases the absorption of many other nutrients > in > > > >other foods. > > > > > > > >Butter has many nutritional benefits where margarine has a few > > only > > > >because they are added! > > > > > > > >Butter tastes much better than margarine and it can enhance the > > > >flavors of other foods. > > > > > > > >Butter has been around for centuries where margarine has been > > > >around for less than 100 years. > > > > > > > >And now, for Margarine... > > > > > > > >Very high in trans fatty acids. > > > >Triple risk of coronary heart disease. > > > > > > > >Increases total cholesterol and LDL (this is the bad > cholesterol) > > > >and lowers HDL cholesterol, (the good cholesterol) > > > > > > > >Increases the risk of cancers up to five fold. > > > > > > > >Lowers quality of breast milk. > > > > > > > >Decreases immune response. > > > > > > > >Decreases insulin response. > > > > > > > >And here's the most disturbing fact.... HERE IS THE PART THAT IS > > > >VERY INTERESTING! > > > > > > > >Margarine is but ONE MOLECULE away from being PLASTIC... > > > > > > > >This fact alone was enough to have me avoiding margarine for > life > > > >and anything else that is hydrogenated (this means > > > >hydrogen is added, changing the molecular structure of the > > > >substance). > > > > > > > >You can try this yourself: > > > >Purchase a tub of margarine and leave it in your garage or > shaded > > > >area. Within a couple of days you will note a couple of things: > > > > > > > >* no flies, not even those pesky fruit flies will go near it > (that > > > >should tell you something) > > > > > > > >* it does not rot or smell differently because it has no > > > >nutritional value; nothing will grow on it > > > > > > > >Even those teeny weeny microorganisms will not a find a home to > > > >grow. Why? Because it is nearly plastic. Would you melt > > > >your Tupperware and spread that on your toast? > > > >Share This With Your Friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2005 Report Share Posted September 28, 2005 Check the www.realmilk.com webpage. I went to the " Where " link and pulled up this for Illinois. You could also check out Iowa, Indiana, Kentucky or whatever is closest to you. This website is how I got connected to my milk lady here in Vegas. She supplies me with all my raw milk products and I am so thankful! Illinois Chicago area: Raw milk products (milk, cream, butter) are now available through a cow share program managed by Hebron of Family Farms ative. Please e-mail at familyfarmscoop@... or call (269) 476-8883 for more details. Deliveries are made once every four weeks to: DesPlaines, IL at a private home, Thursday at 2:30pm. Edgewater, IL at True Nature Foods, Thursday 4:30-6pm. Carpentersville, IL at Golden Harvest Health Food Store, Monday 4:30- 6pm. (At this delivery every month fresh grass-fed beef is also available.) Streamwood, IL at Organica, Monday 4:30-6pm. Stickney, IL at a private home, Monday at 1pm. More details available here: http://www.mercola.com/forms/raw_milk_cow_sharing.htm Chicago area: Raw milk products (milk, cream, butter) are now available through a cow share program managed by Sheri Giachetto. Fresh From The Farm Co-op provides raw dairy, raw bee products, organic pastured chicken, beef and eggs every week on Wednesday from our home in Lemont, IL. Phone: (630) 257-9092. Address: 13167 Briar Patch Lane. Lemont, IL Fisher, (near Champaign, IL -- Central Illinois): Stone Organic Pastures, Certified Organic by Indiana Certified Organic, LLC. Our farmland/pasture has never been sprayed with any chemical for 20+ years. Spring/Summer/Fall 2005 we will have available: Certified Organic RAW cow milk and Certified Organic RAW goat milk from Iowa Department of Agriculture certified organic registered purebred Jersey cows 100% grassfed (no-grain, no soy) and purebred Nubian goats. On Feb. 8th, '05, our Jersey cow (Alvira) tested in at 71,000 for the somatic cell count (bacteria count), which is very low. The average cow's somatic cell count is 300,000. All cows are vet certified TB and Brucellosis negative. Our animals are given a proprietary supplement USDA certified organic, which is designed to retard the growth of bad bacteria/pathogens, lower the somatic cell count, and optimize the animals' pH (3.9) level in their gut so that bad bacteria/pathogens don't have a chance to flourish. Our milk exceeds the standards of Grade A, but is not certified Grade A because it isn't practical or necessary to be. We have female broilers which are allowed to roam anywhere on pasture (available now; mid June '05). ALL animals/products are certified organic AND fed USDA 100% certified organic feed and in optimal conditions. Both (broiler and layer) chickens are allowed to roam anywhere on the pasture (fenceless/grass-ranged), we implement rotational grazing of the animals on the pasture. We are in the USDA grazing program. We have brown eggs from chickens fed USDA certified organic feed. Through our research, we have compiled a new methodology that is different from the American and European standards of raising animals, which we believe is superior to these standards. Our focus is on the health of the animals without conventional vaccines or chemicals. Delivering now (July '05) to downtown Chicago & suburbs, Central IL, and Southern IL. Your emails are time-sensitive: Trstone@... , (217) 897-6085. http://stoneorganicpastures.blogspot.com Rock Falls, Muller's Lane Farm, & Cyndi Muller, 9767 Hickory Hills Rd, Rock Falls, IL, (815) 625-2607, mullerslanefarm@... , http://www.mullerslanefarm.com, Jersey milk Yorkville: Timber Creek Farms tcforganics.com. A to-your-door organic produce company that sells raw milk cheese. > > > > Does anyone still use margarine? Maybe this will change your > > > mind! > > > > Butter is better anyway....and if you can find it organic or > > made > > > > from raw milk, all the better. > > > > > > > > Margarine versus Butter? > > > > > > > > >Margarine was originally manufactured to fatten turkeys. When > it > > > > >killed the turkeys, the people who had put all the money into > > > > >the research wanted a payback so they put their heads > together > > to > > > > >figure out what to do with this product to get their money > > > > >back. It was a white substance with no food appeal so they > > added > > > the > > > > >yellow coloring and sold it to people to use in place of > > butter. > > > How > > > > >do you like it? They have come out with some clever new > > > flavorings. > > > > > > > > > >DO YOU KNOW...the difference between margarine and butter? > Read > > on > > > > >to the end...gets very interesting! > > > > > > > > > >Both have the same amount of calories. > > > > > > > > > >Butter is slightly higher in saturated fats at 8 grams > compared > > to > > > > >5 grams. > > > > > > > > > >Eating margarine can increase heart disease in women by 53% > over > > > > >eating the same amount of butter, according to a recent > > > > >Harvard Medical Study. > > > > > > > > > >Eating butter increases the absorption of many other > nutrients > > in > > > > >other foods. > > > > > > > > > >Butter has many nutritional benefits where margarine has a > few > > > only > > > > >because they are added! > > > > > > > > > >Butter tastes much better than margarine and it can enhance > the > > > > >flavors of other foods. > > > > > > > > > >Butter has been around for centuries where margarine has been > > > > >around for less than 100 years. > > > > > > > > > >And now, for Margarine... > > > > > > > > > >Very high in trans fatty acids. > > > > >Triple risk of coronary heart disease. > > > > > > > > > >Increases total cholesterol and LDL (this is the bad > > cholesterol) > > > > >and lowers HDL cholesterol, (the good cholesterol) > > > > > > > > > >Increases the risk of cancers up to five fold. > > > > > > > > > >Lowers quality of breast milk. > > > > > > > > > >Decreases immune response. > > > > > > > > > >Decreases insulin response. > > > > > > > > > >And here's the most disturbing fact.... HERE IS THE PART THAT > IS > > > > >VERY INTERESTING! > > > > > > > > > >Margarine is but ONE MOLECULE away from being PLASTIC... > > > > > > > > > >This fact alone was enough to have me avoiding margarine for > > life > > > > >and anything else that is hydrogenated (this means > > > > >hydrogen is added, changing the molecular structure of the > > > > >substance). > > > > > > > > > >You can try this yourself: > > > > >Purchase a tub of margarine and leave it in your garage or > > shaded > > > > >area. Within a couple of days you will note a couple of > things: > > > > > > > > > >* no flies, not even those pesky fruit flies will go near it > > (that > > > > >should tell you something) > > > > > > > > > >* it does not rot or smell differently because it has no > > > > >nutritional value; nothing will grow on it > > > > > > > > > >Even those teeny weeny microorganisms will not a find a home > to > > > > >grow. Why? Because it is nearly plastic. Would you melt > > > > >your Tupperware and spread that on your toast? > > > > >Share This With Your Friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2005 Report Share Posted September 28, 2005 Thanks patty. I will check them out. Though it appears I would have to drive up there. But it would be better than not having it. I wish the lady down here made cheese and butter. Her milk is great! Hugs, kathy > > > > > Does anyone still use margarine? Maybe this will change > your > > > > mind! > > > > > Butter is better anyway....and if you can find it organic or > > > made > > > > > from raw milk, all the better. > > > > > > > > > > Margarine versus Butter? > > > > > > > > > > >Margarine was originally manufactured to fatten turkeys. > When > > it > > > > > >killed the turkeys, the people who had put all the money > into > > > > > >the research wanted a payback so they put their heads > > together > > > to > > > > > >figure out what to do with this product to get their money > > > > > >back. It was a white substance with no food appeal so they > > > added > > > > the > > > > > >yellow coloring and sold it to people to use in place of > > > butter. > > > > How > > > > > >do you like it? They have come out with some clever new > > > > flavorings. > > > > > > > > > > > >DO YOU KNOW...the difference between margarine and butter? > > Read > > > on > > > > > >to the end...gets very interesting! > > > > > > > > > > > >Both have the same amount of calories. > > > > > > > > > > > >Butter is slightly higher in saturated fats at 8 grams > > compared > > > to > > > > > >5 grams. > > > > > > > > > > > >Eating margarine can increase heart disease in women by 53% > > over > > > > > >eating the same amount of butter, according to a recent > > > > > >Harvard Medical Study. > > > > > > > > > > > >Eating butter increases the absorption of many other > > nutrients > > > in > > > > > >other foods. > > > > > > > > > > > >Butter has many nutritional benefits where margarine has a > > few > > > > only > > > > > >because they are added! > > > > > > > > > > > >Butter tastes much better than margarine and it can enhance > > the > > > > > >flavors of other foods. > > > > > > > > > > > >Butter has been around for centuries where margarine has > been > > > > > >around for less than 100 years. > > > > > > > > > > > >And now, for Margarine... > > > > > > > > > > > >Very high in trans fatty acids. > > > > > >Triple risk of coronary heart disease. > > > > > > > > > > > >Increases total cholesterol and LDL (this is the bad > > > cholesterol) > > > > > >and lowers HDL cholesterol, (the good cholesterol) > > > > > > > > > > > >Increases the risk of cancers up to five fold. > > > > > > > > > > > >Lowers quality of breast milk. > > > > > > > > > > > >Decreases immune response. > > > > > > > > > > > >Decreases insulin response. > > > > > > > > > > > >And here's the most disturbing fact.... HERE IS THE PART > THAT > > IS > > > > > >VERY INTERESTING! > > > > > > > > > > > >Margarine is but ONE MOLECULE away from being PLASTIC... > > > > > > > > > > > >This fact alone was enough to have me avoiding margarine > for > > > life > > > > > >and anything else that is hydrogenated (this means > > > > > >hydrogen is added, changing the molecular structure of the > > > > > >substance). > > > > > > > > > > > >You can try this yourself: > > > > > >Purchase a tub of margarine and leave it in your garage or > > > shaded > > > > > >area. Within a couple of days you will note a couple of > > things: > > > > > > > > > > > >* no flies, not even those pesky fruit flies will go near > it > > > (that > > > > > >should tell you something) > > > > > > > > > > > >* it does not rot or smell differently because it has no > > > > > >nutritional value; nothing will grow on it > > > > > > > > > > > >Even those teeny weeny microorganisms will not a find a > home > > to > > > > > >grow. Why? Because it is nearly plastic. Would you melt > > > > > >your Tupperware and spread that on your toast? > > > > > >Share This With Your Friends. Quote Link to comment Share on other sites More sharing options...
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