|
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
I as well had to give up on the Budwig formulae. Even taking lactose enzymes, just couldn't digest the dairy. For some the Casein is indigestible.
On Sunday, January 14, 2024 at 10:33:30 PM MST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
Shalom! If you want academic verification of the fat content of various milks, see here.
Though Dr. Budwig recommended low fat cheese, she wrote (cannot remember where) that UP TO full fat milk would be permissible. The amount of fat in milk is dependent on the breed of the cow/goat and on the food that the cow/goat eats. I lived in Paris for a year and got used to the milk there. When we visited in Switzerland, I was served a glass of milk, and has so much milk fat that I thought that it was cream!
If you can tolerate goat's milk, then go for it!
Rahel Jerusalem
I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
переключити цитоване повідомлення
Показати цитований текст
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote: I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
Have you looked into kefir, and if you can tolerate that?
On Tuesday, January 16, 2024 at 09:53:47 AM EST, Catherine Gill via groups.io <kgill@...> wrote:
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote: I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
Catherine my understanding is that Budwig preferred low fat but allowed full-fat if that's all that is available. Why low-fat? I don't know if Budwig explained, but my understanding is that in general, cancer patients typically have compromised liver function, hence perhaps the preference for low-fat. But assuming that your liver function is not terribly compromised, and considering that you are using fresh milk from your own pasture-raised goats, I'm guessing that Budwig would approve - especially since apparently you have no choice! BTW, is this raw goats milk? And if so, won't it clabber on its own if you leave it at a warm temperature for some time? Dean
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote:I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
So I too have issues with dairy...mainly stomach pain. I got treated with Advanced Allergy Therapeutics for dairy. It is noninvasive treatment to tell the nervous system you are okay. It hascworked for many friends too. I handle the cream just fine now.
I as well had to give up on the Budwig formulae. Even taking lactose enzymes, just couldn't digest the dairy. For some the Casein is indigestible.
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
I actually tried goat kefir today with the flax oil and seemed to do fine with it. I did a smaller amount because I'm not used to that much kefir at a time, but I can work my way up. Thanks everyone for your responses! You all have been most helpful!
On Tuesday, January 16, 2024, 10:17:59 AM EST, Ron Muscella via groups.io <romus1@...> wrote:
Have you looked into kefir, and if you can tolerate that?
On Tuesday, January 16, 2024 at 09:53:47 AM EST, Catherine Gill via groups.io <kgill@...> wrote:
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote: I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
There is a kefirko maker that turns kefir into more of cottage cheese/quark by draining off whey.
I actually tried goat kefir today with the flax oil and seemed to do fine with it. I did a smaller amount because I'm not used to that much kefir at a time, but I can work my way up. Thanks everyone for your responses! You all have been most helpful!
Have you looked into kefir, and if you can tolerate that?
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote:I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
I tried the goat kefir. I even tried heating it up to try to kill the probiotics before adding the flax oil. I can tolerate it if I boil it for a long enough time and get 100 percent kill on all the probiotics. I have to be careful with it though, because I got a very severe reaction when I didn't boil it long enough. I get shortness of breath and kidney issues when I have probiotics. I have no problem with goat cheese or my own homemade cottage cheese, though. I am wondering if there might be a specific strain of probiotic that I could use that I wouldn't react to.
Sent using Hushmail
переключити цитоване повідомлення
Показати цитований текст
On 1/16/2024 at 10:18 AM, "Ron Muscella via groups.io" <romus1@...> wrote:
Have you looked into kefir, and if you can tolerate that?
On Tuesday, January 16, 2024 at 09:53:47 AM EST, Catherine Gill via groups.io <kgill@...> wrote:
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote:I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
Probiotics are needed in your gut to allow proper function & healing, are you sure the doctors have your diagnosis correct, do you take the sauerkraut juice first thing in the morning?
On 17 Jan 2024, at 21:18, Catherine Gill via groups.io <kgill@...> wrote:
I tried the goat kefir. I even tried heating it up to try to kill the probiotics before adding the flax oil. I can tolerate it if I boil it for a long enough time and get 100 percent kill on all the probiotics. I have to be careful with it though, because I got a very severe reaction when I didn't boil it long enough. I get shortness of breath and kidney issues when I have probiotics. I have no problem with goat cheese or my own homemade cottage cheese, though. I am wondering if there might be a specific strain of probiotic that I could use that I wouldn't react to.
Sent using Hushmail
On 1/16/2024 at 10:18 AM, "Ron Muscella via groups.io" <romus1@...> wrote:
Have you looked into kefir, and if you can tolerate that?
On Tuesday, January 16, 2024 at 09:53:47 AM EST, Catherine Gill via groups.io <kgill@...> wrote:
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote:I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
Have you tried rennet? You can buy it readily even on amazon, a few drops will curdle the milk with no probiotics. Dean
I tried the goat kefir. I even tried heating it up to try to kill the probiotics before adding the flax oil. I can tolerate it if I boil it for a long enough time and get 100 percent kill on all the probiotics. I have to be careful with it though, because I got a very severe reaction when I didn't boil it long enough. I get shortness of breath and kidney issues when I have probiotics. I have no problem with goat cheese or my own homemade cottage cheese, though. I am wondering if there might be a specific strain of probiotic that I could use that I wouldn't react to.
Sent using Hushmail
On 1/16/2024 at 10:18 AM, "Ron Muscella via groups.io" <romus1=verizon.net@groups.io> wrote:
Have you looked into kefir, and if you can tolerate that?
I am also interested in this question. I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used. Four quarts of milk yields about a cup and a half of cottage cheese. I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy. Goats milk, unlike cows milk, is naturally homoginized. The cream does not separate unless you purchase a pricey cream separator. I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed. I am really hoping that someone can answer your question. If having grass fed fat in the milk is bad, I would love to know why and have a better understanding. This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
Sent using Hushmail
On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote:I wonder why the goats milk wouldn't coagulate? There's such a thing as goat cheese, so it must be possible to make it coagulate. How did you do it? Did you try rennet? Dean
On Mon, Jan 15, 2024 at 9:08 AM Rod Holmgren via groups.io <s4sindus@...> wrote: I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via groups.io <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
|
Tom