Comments on: Review: Devil in the Milk http://nourishedkitchen.com/devil-in-the-milk/ Reviving Traditional Foods Tue, 22 May 2012 10:01:11 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: “Secret” Ingredient Guacamole for Cinco de Mayo http://nourishedkitchen.com/devil-in-the-milk/#comment-1920 “Secret” Ingredient Guacamole for Cinco de Mayo Sat, 18 Jun 2011 03:31:57 +0000 http://nourishedkitchen.com/?p=1282#comment-1920 [...] offers some thought provoking information.  You can read further about the Casein controversy at NourishedKitchen.com and LiveStrong.com.  Both are interesting reads and offer food for thought.  A few other [...] [...] offers some thought provoking information.  You can read further about the Casein controversy at NourishedKitchen.com and LiveStrong.com.  Both are interesting reads and offer food for thought.  A few other [...]

]]> By: Dr. Dennis Tim Crowe http://nourishedkitchen.com/devil-in-the-milk/#comment-1919 Dr. Dennis Tim Crowe Thu, 17 Feb 2011 02:22:00 +0000 http://nourishedkitchen.com/?p=1282#comment-1919 I have a question? I have a 16 month old grandson who has a severel months issue of having a significant amont of muscus and this is also associated with a chronic cough. Since I heard about the A! milk I have wondered... his problems with repeated colds and muscus began when he was switched over to cow's milk (pasturized) from his mother's milk. I want to do a test trial and I have asked my daughter not to feed our Grandson any milk for at least 3 days and substitute just water instead. Do you this is a long enough test time to see if this might be the reason for the muscus and cough> decreasing these symptoms? Second part of the question... do we also have to have her not feed him Yogurt and Cheese (Cow origin)? Thank you I have a question? I have a 16 month old grandson who has a severel months issue of having a significant amont of muscus and this is also associated with a chronic cough. Since I heard about the A! milk I have wondered… his problems with repeated colds and muscus began when he was switched over to cow’s milk (pasturized) from his mother’s milk. I want to do a test trial and I have asked my daughter not to feed our Grandson any milk for at least 3 days and substitute just water instead. Do you this is a long enough test time to see if this might be the reason for the muscus and cough> decreasing these symptoms?

Second part of the question… do we also have to have her not feed him Yogurt and Cheese (Cow origin)?

Thank you

]]> By: Ross Allen http://nourishedkitchen.com/devil-in-the-milk/#comment-1918 Ross Allen Sun, 09 May 2010 02:17:26 +0000 http://nourishedkitchen.com/?p=1282#comment-1918 Does anybody know the effects of probiotic yogurt made from A1 milk? I wonder do the healthy bacteria negate the effects of BCM7? If not then cream is safe right? Does anybody know the effects of probiotic yogurt made from A1 milk? I wonder do the healthy bacteria negate the effects of BCM7? If not then cream is safe right?

]]> By: 28-day Real Food Challenge – Days 11 – 14 « Thinking Outside the Box http://nourishedkitchen.com/devil-in-the-milk/#comment-1917 28-day Real Food Challenge – Days 11 – 14 « Thinking Outside the Box Mon, 15 Feb 2010 03:07:10 +0000 http://nourishedkitchen.com/?p=1282#comment-1917 [...] prefer the cows to be of the Guernsey or Jersey breeds which produce the highest proportion of A2 beta casein. However, we are making progress and we’re really looking forward to receiving our first order of [...] [...] prefer the cows to be of the Guernsey or Jersey breeds which produce the highest proportion of A2 beta casein. However, we are making progress and we’re really looking forward to receiving our first order of [...]

]]> By: Edward Jameson http://nourishedkitchen.com/devil-in-the-milk/#comment-1916 Edward Jameson Sat, 01 Aug 2009 17:38:23 +0000 http://nourishedkitchen.com/?p=1282#comment-1916 Unless the cows are genetically tested as A2 producers you can never know for certain. No matter what the breed all cows will produce A1 milk that's just a fact. So my advice is to not take too much comfort in the breed of cow your getting your milk from. The farmer needs to varify via a genetic test. At this time that's the ONLY way to know what your drinking. "google it" for more details. Unless the cows are genetically tested as A2 producers you can never know for certain. No matter what the breed all cows will produce A1 milk that’s just a fact. So my advice is to not take too much comfort in the breed of cow your getting your milk from. The farmer needs to varify via a genetic test. At this time that’s the ONLY way to know what your drinking. “google it” for more details.

]]> By: Maria http://nourishedkitchen.com/devil-in-the-milk/#comment-1915 Maria Sat, 20 Jun 2009 18:43:39 +0000 http://nourishedkitchen.com/?p=1282#comment-1915 Jenny, dont forget to correct the name of the author. Is: Keith WOODFORD. Not... woodward. Jenny, dont forget to correct the name of the author.
Is: Keith WOODFORD.

Not… woodward.

]]> By: Maria http://nourishedkitchen.com/devil-in-the-milk/#comment-1914 Maria Wed, 17 Jun 2009 09:43:45 +0000 http://nourishedkitchen.com/?p=1282#comment-1914 Raw A1 milk still not good enough. BCM7 is produced in vitro (in tubes) and has been measured in the urine and in the blood of several people. It is due to A1 milk composition. Pasteurized A1 milk is even worse. And long-heated A1 milk is the worst (as in the Holder method of 63ºC (145F) for 30 minutes). Both time & temperature are important. Is in the book: Corran McLachlan is pointed by the author waving in those directions. See pages: 53, 70, 122, 123. And a experiment is mentioned (dumb scientists), where heating the powders migth have lead to glycation (pages: 122, 123), thus compromising the experiment. So... raw milk is good, just make sure is A2 milk and dont overheat it. Raw A1 milk still not good enough. BCM7 is produced in vitro (in tubes) and has been measured in the urine and in the blood of several people. It is due to A1 milk composition.

Pasteurized A1 milk is even worse.
And long-heated A1 milk is the worst (as in the Holder method of 63ºC (145F) for 30 minutes). Both time & temperature are important.

Is in the book: Corran McLachlan is pointed by the author waving in those directions. See pages: 53, 70, 122, 123.
And a experiment is mentioned (dumb scientists), where heating the powders migth have lead to glycation (pages: 122, 123), thus compromising the experiment.

So… raw milk is good, just make sure is A2 milk and dont overheat it.

]]> By: Jenny http://nourishedkitchen.com/devil-in-the-milk/#comment-1913 Jenny Sat, 25 Apr 2009 00:37:02 +0000 http://nourishedkitchen.com/?p=1282#comment-1913 That is a really good question, Bryan. From what I understand, pasteurization does not affect whether or not the casein is broken down into BCM7; however, those with healthy intestinal flora are less likely to be affected by BCM7 produced by A1 milk. So, getting raw milk whether from high A2-producing cows like jerseys or high A1-producing cows like holsteins seems to still be preferable to pasteurized milk--especially considering most US milk is A1 milk. My take is that if you have a family history that makes you prone to autoimmune issues, or neurological issues and you can't get A2 milk (either pasteurized or raw), maybe milk just isn't a good choice. But if you're healthy, with a healthy intestinal tract full of proliferating beneficial microflora, a little bit of A1 milk probably isn't going to do too much damage. Interestingly, the book also mentioned that a teeny bit of BCM7 is produced from human milk so we are probably made to absorb at least a little bit. You should check out the book, though, it is a great read. That is a really good question, Bryan. From what I understand, pasteurization does not affect whether or not the casein is broken down into BCM7; however, those with healthy intestinal flora are less likely to be affected by BCM7 produced by A1 milk. So, getting raw milk whether from high A2-producing cows like jerseys or high A1-producing cows like holsteins seems to still be preferable to pasteurized milk–especially considering most US milk is A1 milk. My take is that if you have a family history that makes you prone to autoimmune issues, or neurological issues and you can’t get A2 milk (either pasteurized or raw), maybe milk just isn’t a good choice. But if you’re healthy, with a healthy intestinal tract full of proliferating beneficial microflora, a little bit of A1 milk probably isn’t going to do too much damage. Interestingly, the book also mentioned that a teeny bit of BCM7 is produced from human milk so we are probably made to absorb at least a little bit. You should check out the book, though, it is a great read.

]]> By: Bryan - oz4caster http://nourishedkitchen.com/devil-in-the-milk/#comment-1912 Bryan - oz4caster Sat, 25 Apr 2009 00:19:25 +0000 http://nourishedkitchen.com/?p=1282#comment-1912 Jenny, thanks for posting about A1/A2 milk. It's an interesting subject and I don't believe we have all the answers yet. It still needs more research. For instance, is A1 milk more prone to producing BCM7 only after pasteurization? If so, then raw milk high in A1 might not be harmful. I get raw milk from a purebred Jersey herd, which should be low in A1 and high in A2, and that was one of the reasons I switched to this dairy nearly three years ago. I like it for the extra milk fat as well, 5% versus 3% for typical Holstein milk. Like you, I've also decided to use more goat cheese, just to be safe. <abbr><em>Check out Bryan - oz4caster’s last post: <a href="http://stay-healthy-enjoy-life.blogspot.com/2009/03/food-freedom.html" rel="nofollow">Food Freedom</a>.</abbr></em> Jenny, thanks for posting about A1/A2 milk. It’s an interesting subject and I don’t believe we have all the answers yet. It still needs more research. For instance, is A1 milk more prone to producing BCM7 only after pasteurization? If so, then raw milk high in A1 might not be harmful. I get raw milk from a purebred Jersey herd, which should be low in A1 and high in A2, and that was one of the reasons I switched to this dairy nearly three years ago. I like it for the extra milk fat as well, 5% versus 3% for typical Holstein milk. Like you, I’ve also decided to use more goat cheese, just to be safe.

Check out Bryan – oz4caster’s last post: Food Freedom.

]]> By: The Runaway Lawyer http://nourishedkitchen.com/devil-in-the-milk/#comment-1911 The Runaway Lawyer Fri, 24 Apr 2009 04:07:12 +0000 http://nourishedkitchen.com/?p=1282#comment-1911 That is incredibly interesting. Thank you for posting. <abbr><em>Check out The Runaway Lawyer’s last post: <a href="http://runawaylawyer.blogspot.com/2009/04/cure-for-asthma.html" rel="nofollow">A Cure for Asthma?</a>.</abbr></em> That is incredibly interesting. Thank you for posting.

Check out The Runaway Lawyer’s last post: A Cure for Asthma?.

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