Re: Casein

[Guest guest]

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>I gave up

>milk and cheese a few weeks ago (and am doing better), but now am wondering

>whether I might still be getting casein in the sometimes watery cream that I

>turn into sour cream.

Even the thickest, fattiest cream is going to contain some casein (and some

lactose). There's simply no way around it.

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[Guest guest]

,

<Even the thickest, fattiest cream is going to contain some casein (and some

lactose). There's simply no way around it.>

Hm. Does that hold true for butter as well? I can manange without the

cream, but doing without butter as well looks like a grim prospect to me.

[Guest guest]

>

>When you posted on casein making your vision blurry, I realized that was

>probably the element in milk that was giving me the same problem. I gave up

>milk and cheese a few weeks ago (and am doing better), but now am wondering

>whether I might still be getting casein in the sometimes watery cream that I

>turn into sour cream. The water separates out at the bottom of the soured

>cream and I haven't been sure whether I should try to eliminate it as much

>as possible--or give up cream, too. Would the water be like whey and would

>it contain casein?

>

>

Depends how sensitive you are. Cream definitely bothers me. Kefired

cream might a little, but nowhere near as much. Cream is not supposed

to have a *lot* of casein in it. I don't really know what causes the

blurry vision problem, if it is an allergy-type reaction or opioid reaction

or what. What I did was give up ALL dairy for one month, to see if

my migraines would go TOTALLY away ... and they have, not one since.

I indulge once in awhile anyway, but so far when I do I can feel myself

react now, so I don't do it very often.

Butter was the one thing I thought I could NOT give up, but then

I discovered that if I add a little salt to coconut oil, it spreads

like butter just fine. And if I add raw garlic to it, it's garlic butter!

Plus it spreads easier, which is great for me because I was always

killing my bread trying to put on the butter. My daughter now says

butter smells " weird " to her and prefers the CO: I suspect she

reacts to casein too based on some of her reactions to dairy.

Ghee should have very, very little casein, but I haven't tried

it because of the spreadability issue, too much work ...

Heidi Jean

[Guest guest]

>>>Butter was the one thing I thought I could NOT give up, but then I discovered

that if I add a little salt to coconut oil, it spreads like butter just fine.

And if I add raw garlic to it, it's garlic butter! Plus it spreads easier, which

is great for me because I was always killing my bread trying to put on the

butter. My daughter now says butter smells " weird " to her and prefers the CO:<<<

You use the CO that doesn't have a coconut taste/smell, don't you? It might not

work so well for those of us that have the one with the taste and smell.

Cheers,

Tas'.

" Give it to us raw and wrrrrrrrrriggling " - Smeagol, LOTR.

[Guest guest]

> Ghee should have very, very little casein, but I haven't tried

> it because of the spreadability issue, too much work ...

Ghee is spreadable! It can be stored at room temperature for several

months without problem. I don't eat bread and perhaps it might tear

up soft white bread, but my father uses it on bread without a

problem. I use ghee daily and don't know what I'd do without it!

[Guest guest]

Heidi,

Thanks for the further info.

<Depends how sensitive you are. >

Having already given up milk (though I really wasn't drinking more than a

small amount and that clabbered), I'm going to stop the cream for a while

and see what happens on butter only. My vision has improved, but I still

have stomach distress/bad dreams at night. If butter alone doesn't work,

I'll try switching to the coconut cream. I'm already eating the later, and

have access to it freshly made, so it will be just a matter of learning to

use it in more ways, as you've done.

Re: the c cream, will it freeze without loss of taste or consistency? I

like everything fresh, but it's a bit of a drive for me to get this.

[Guest guest]

Heidi,

Whoops. It just occured to me that I've been asking about coconut cream and

that might be misunderstood for oil. I mean the " butter " that is white,

unheated, with the food enzymes still there--so it doesn't last more than a

week or two in the fridge.

[Guest guest]

>Heidi,

>

>Whoops. It just occured to me that I've been asking about coconut cream and

>that might be misunderstood for oil. I mean the " butter " that is white,

>unheated, with the food enzymes still there--so it doesn't last more than a

>week or two in the fridge.

>

>

I haven't tried coconut cream ... I use expeller-pressed coconut oil,

which my family will eat because it doesn't taste like coconuts! Coconut

cream sounds yummy, though I'm not sure how it would combine

with raw garlic! Coconut oil keeps fine at room temp, I never freeze it.

The ghee I bought is not very spreadable at all at room temp, but maybe

that is just the brand. I have some from an Indian store that is almost

liquid ... I haven't tried that one yet either. I just don't find butter very

appealing anymore. I have this weird problem with food aversions though,

so I can crave something one day and detest it the next.

Another butter substitute from the old days was just plain tallow or

lard ... melted fat. Melted chicken fat was called " schmaltz " and spread

on bread. Bacon fat too. I'm experimenting with " lardo " which is fat

that has been stored in salt/brine til it goes transparent. It is sliced

into thin slices and eaten on bread or whatever ... quite yummy! Good

cheese substitute, actually I like it better. Also thin slices of salted

beef (it's like pastrami, sort of). And anchovies (again, I'm experimenting

with making my own).

I find that what I'm really craving is something fatty/salty with some flavor,

not " cheese " or " butter " per se. Now that I have other options,

the dairy versions aren't the most appealing, unless they are very

high quality (like good aged asagio cheese).

Heidi Jean

[Guest guest]

> Heidi,

>

> Whoops. It just occured to me that I've been asking about coconut

cream and

> that might be misunderstood for oil. I mean the " butter " that is

white,

> unheated, with the food enzymes still there--so it doesn't last more

than a

> week or two in the fridge.

,

I use the raw coconut cream and it lasts only about four days for me

before souring; I envy your one-to-two weeks.

I freeze the coco cream all the time and use it later without any

noticeable degradation. I usually thin it and make Sally's coconut

milk tonic out of it.

B.

[Guest guest]

,

<I use the raw coconut cream and it lasts only about four days for me

before souring; I envy your one-to-two weeks.

Hmm. I wonder if it's because my fridge is colder? (Don't know the temp.)

I think I'd know if it were souring . . . but then, maybe not. I have heard

a little lime juice will make it keep even longer if you don't mind a slight

" bite " to the cream.

<I freeze the coco cream all the time and use it later without any

noticeable degradation. I usually thin it and make Sally's coconut

milk tonic out of it.>

I no longer have her book with me. If the tonic isn't too long to write up,

I'd appreciate your

giving me the recipe.

[Guest guest]

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>Hm. Does that hold true for butter as well? I can manange without the

>cream, but doing without butter as well looks like a grim prospect to me.

Yeah, I'm afraid that if you're genuinely reacting to casein, butter's

going to be off the table. Butter isn't free of milk solids. Clarified

butter *might* work for you; some casein-sensitive people have reported

that it's OK for them.

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[Guest guest]

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>I use the raw coconut cream and it lasts only about four days for me

>before souring;

Souring? Like raw milk? How interesting. I don't have a source for raw

coconut cream, so to the degree I use it, it's just what I skim from WFN's

" pure and natural " coconut milk, but that keeps decently in the fridge,

particularly when vacuum-sealed.

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[Guest guest]

>

> Souring? Like raw milk? How interesting. I don't have a source

for raw

> coconut cream, so to the degree I use it, it's just what I skim from

WFN's

> " pure and natural " coconut milk, but that keeps decently in the fridge,

> particularly when vacuum-sealed.

,

why wouldn't it sour if it was fully loaded with enzymes? Not a

scientist, but that's what it tastes like: from sweet to sour.

B.

[Guest guest]

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>why wouldn't it sour if it was fully loaded with enzymes? Not a

>scientist, but that's what it tastes like: from sweet to sour.

Well, enzymes could do all sorts of things, depending what they are, but

souring is usually the result of bacterial action, so it sounds like raw

coconut cream has lacto-bacteria which produce lactic acid (or maybe other

acids) when they digest the coconut cream. Interesting.

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[Guest guest]

I had a batch of coconut cream in the back of the fridge that got

forgotten about once. When I cleaned out the fridge, we enjoyed " sour

cream " coconut style. It had a tangy taste to it, but was a suitable

replacement!

Catz

On Tue, 04 Jan 2005 13:09:38 -0500, Idol <Idol@...> wrote:

> -

>

> >why wouldn't it sour if it was fully loaded with enzymes? Not a

> >scientist, but that's what it tastes like: from sweet to sour.

>

> Well, enzymes could do all sorts of things, depending what they are, but

> souring is usually the result of bacterial action, so it sounds like raw

> coconut cream has lacto-bacteria which produce lactic acid (or maybe other

> acids) when they digest the coconut cream. Interesting.

>

>

>

> -