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Whole Milk/Dairy and Type B  This thread currently has 6,053 views. Print Print Thread
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Victoria
Sunday, November 13, 2005, 5:24pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Poly, I know what you mean about that fresh milk.  There is NOTHING like it!  I was raised in a small town in Kentucky, and my grandmother, who lived next door to us, kept a little Jersey cow named Pet.  Pet supplied our three households with delicious, rich, creamy, fresh milk.  I loved milk, and my B mother and B grandmother did lots of great things with it.  My Grandmom made fresh butter with a wooden hand churn. UMMMMMMMMM.
The cow died when I was around 6 years old, and I saw the first bottle of store-bought milk in the refrigerator.  When I tasted it, I nearly threw up.  It was so un-natural tasting to my young, unpolluted self.  I had to force it down, and was riddled with bronchitis and swollen tonsils throughout my school years.

Henriette, that is quite an article on untra-pasteurization.  Thanks for supplying it.  Everyone who uses milk should read it.



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san j
Monday, November 14, 2005, 12:43am Report to Moderator Report to Moderator

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Great link, Henriette: Don't have time to read the whole thing right now, but will make it a point to do so soon. Wow.


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Henriette Bsec
Monday, November 14, 2005, 7:22am Report to Moderator Report to Moderator

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Victoria lovely story - If I lived on a farm I am sure I would keep a jersey cow they are so cute and the milk is YUMMI

ABOUT the Weston..... webpage I dont agree with everything on the page.. "You know a 1 size diet fit all".
BUT their thoughts on REAL MILK- good fats:  natural like butter, ghee and olive oil and nutrition dence food like good quality of eggs, butter, fish, meat etc is great for a B and in some extent a O.
Reading about weird veggie oils made sense as well- realised they are worse than I thought!


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sarahjuliet
Tuesday, November 15, 2005, 10:35am Report to Moderator Report to Moderator
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I love love love (etc) rich and creamy dairy...I eat loads of yoghurt and can't go without milk.  The low fat stuff is offensive to my tastebuds, and I just love cheese so much!

But! I'm a non-secretor! And I'm trying to lose weight. I've read that hard cheeses are a no-no (both for weight-loss and for non-secs) and I should stick to low fat dairy.

I would love it if you all told me that I should definitely eat lovely full fat dairy, but I need the honest truth:

For a non-secreting weight-loss-desiring B, what should I do?

I'm on a v hi protein, v low carb diet with only some low fat dairy eg.cottage cheese, yoghurt & milk.  I've been on the btd for 7 yrs but only this low carb thing recently...Not massively overweight (according to my BMI, I'm normal) but I feel uncomfortable...

Any advice?
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Mrs T O+
Tuesday, November 15, 2005, 2:22pm Report to Moderator Report to Moderator

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May a non-dairy O giver her 2 cents worth?  I agree with the fat issue.  I find that as long as the fat is natural, pure, compliant, I can eats tons of it.  I really mainline the olive oil since I can't have dairy & I crave the creamy consistency. Before menopause, I used to eat lots of butter-YUM!! [Somehow I don't crave it so much, so you young ladies out there--enjoy the butter.  You may lose that craving when you body is ready!!]  As I have shared before, last year from Oct. thru this April, I lost 10# without even trying by adding Swiss ball exercises to my regimen.      I probably was getting more compliant, too.  So at age 57! when 'they' say your metabolism slows down (as you age generally), I lost weight!!  It still amazes me.  All you BTDers out there--keep it up!! It works!!!!! I don't miss the dairy that much (I was avoiding it for years, anyway).  It simplifies my life.  There are so many recipes out there & no time to dabble in trying new things.  This way I don't have to worry about not getting around to it.  Because my food choices are limited, altho sometimes it is frustrating, it really is liberating--fewer things to choose from, etc!!! when shopping & the rare restaurant visit (altho wheat, soy, & who knows what else is hidden in everything it seems!).
Cheerio, my B friends!  Even some of you are sensitive to dairy.  So the 'sacred cow' is for less than 10% of our population.  When I see that 3 a day ad, I wish I could tell them how many URIs they are causing & how bad it is for 90% of the population.
Sea Salt & Light,
Mrs "T" O+


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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Victoria
Tuesday, November 15, 2005, 6:04pm Report to Moderator Report to Moderator

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Sarah,
Of course, we can't tell you what is the best thing for your body, BUT I can tell you what is working for me. I carried around about 25 extra pounds for several decades.....ever since the birth of my last child. Pre-BTD, I ate high carb, low-fat dairy, and basically vegetarian diet. I've been on the BTD for about 8 years, but it wasn't until I found out I was a non-secretor, that I really began to see the changes. I QUICKLY dropped that weight, and I was not calorie counting. I've been eating as a non-s. for three years and the weight has stayed off. I am 100% compliant..no avoids, and more than 1/2 my food is beneficial. My shortcoming is that I don't completely honor the frequency recommendations.

Here's an example of how I eat everyday:

1 C full-fat goat's milk yogurt in my blender drink, along with a bunch of other great stuff. I'll send you the ingred. list if you want.
3 or 4 c Genmaicha green tea 2 Big Mugs

2 C steamed green and/or root beneficial veggies
1/3 pound lamb stir-fried in 1 tsp. ghee
1 oz. sheep's Feta cheese
3 or 4 fresh figs or 1/2 papaya (or other benef. fresh fruit)

baked sweet potato or winter squash
1 Tb. Chevrie (soft goats cheese)
1/4 lb. salmon, cod or halibut
a lightly toasted rice cake with almond/walnut butter and 1/2 a date

dandelion root tea

As you can see, I eat plenty of dairy fat. I also add in cod liver oil as well. But I don't eat cow dairy except for the ghee. I also don't eat hard cheeses. The only grain is a brown rice cake. I do get plenty of carbs with root veggies though.

Hope this helps in some way. I love dairy!






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of some rare and perfect tomorrow.
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ion
Wednesday, November 16, 2005, 3:15pm Report to Moderator Report to Moderator

Kyosha Nim
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I have found this at the super market.
I know what it is in my languish but i have no idea what is the English name.
Also everything is written in German or I think, is German.
I try to write few of the things written on the box, for some English translation, trying to avoid the brand name so Tas-dad not to think I am advertising something.
It is a box like yogurt container.
At the top is written:    SPEISEQUARK
                                 Bayerischer Topfen
                                         Halbfett

On the side:                     250g (ok that i understood)
                   Speisequark, Halbfettstufe
                   Bei +8 C mindestens haltbar bis:
                             siehe Deckel
                   
                          Quark, formaggio fresco (To me this sounds like Italian. I think formaggio stands for cheese, but this is not cheese.)  
                Ingredienti: Latte magro,panna, caglio,fermenti
                        (L. acidophilus, B.bifidus)

There are a lot more things written there but I think these are the most important.
Dear dairy experts and German(?) speaking ones, what do you think?
I must say is delicious.
Any ideas for the best use of it?

Thanks a lot
Ion



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Lola
Wednesday, November 16, 2005, 5:17pm Report to Moderator Report to Moderator

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Irene,
quark is similar to fresh cheese.........
it is like a heavy cream, but more yogurt tasting.....

Austrians make a lot of fine bakery with this.....as filling sometimes!!
very good!!

use as you would cream.


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Alek
Thursday, November 17, 2005, 1:40pm Report to Moderator Report to Moderator

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Hey Ion, i know what you are talking about. It is like sour cream and is great to put at the end of stewing meats, or on the fresh steamed veggies. I also put it on the toasted rice cakes. in the absents of the Italian BTD'ers here is what it contains;
latte magra - low fat milk
panna - cream
caglo -curd
fermenti - ferment, yeast.
I love it, it is so creamy. se filo Alek




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ion
Thursday, November 17, 2005, 1:56pm Report to Moderator Report to Moderator

Kyosha Nim
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OK!!
Both you have right.
It is heavy cream and makes you think at first that is very sweet as well, but no.
it is not.
Yes can be something like yogurt but the consistency is more like concentrated mousse.
The first time i got it i used it mixing some honey with it. Very sweet but yammi!!
Alek your suggestion on stewing meat may be great.
Thanks a lot.

I am open for more suggestions
As is a dairy product must be excellent for B's


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Henriette Bsec
Thursday, November 17, 2005, 3:17pm Report to Moderator Report to Moderator

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The germans ( and danes) use it alot- making awsome cakes with it- either fresh mixed with sweetener on fruittarts ( instead of creamfraise)or baked mixed with eggs, flavor, sweetener etc in a pie-shell.A bit like italiean ricottacakes
It can have different fat contenst from 5 % to o,5 %.
At some stage( pre BTD) I used the lowfat as a saladdressing mixed with buttermilk and herbs- but really it was bit too healthy too me

Here is what I found in a english dictionary:

quark2 (kwrk, kwrk)
n.
A soft creamy acid-cured cheese of central Europe made from whole milk.

[German, from Middle High German quarc, from Lower Sorbian twarog, from Old Church Slavonic tvarog?.]



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Ellie
Saturday, November 19, 2005, 12:24am Report to Moderator Report to Moderator

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This is going back a bit but have only just caught up with this thread. This is an interesting link about organic milk in the UK - Britain.

http://www.omsco.co.uk/index.cfm

This is the Organic Milk Suppliers Co-Operative.


8 feb 2008:Weight Loss on GTD so far (without trying): 4 kilos (about 8 lbs - half a stone)
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Henriette Bsec
Sunday, November 20, 2005, 9:24am Report to Moderator Report to Moderator

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Btw it is in type base - just neutral but for all types except O sec and O non

http://www.dadamo.com/typebase4/depictor5.pl?332


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ion
Sunday, November 20, 2005, 10:09am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from Henriette_Bsec
The germans ( and danes) use it alot- making awsome cakes with it- either fresh mixed with sweetener on fruittarts ( instead of creamfraise)or baked mixed with eggs, flavor, sweetener etc in a pie-shell.A bit like italiean ricottacakes
It can have different fat contenst from 5 % to o,5 %.
At some stage( pre BTD) I used the lowfat as a saladdressing mixed with buttermilk and herbs- but really it was bit too healthy too me

Here is what I found in a english dictionary:

quark2 (kwrk, kwrk)
n.
A soft creamy acid-cured cheese of central Europe made from whole milk.

[German, from Middle High German quarc, from Lower Sorbian twarog, from Old Church Slavonic tvarog?.]




Henriette thanks  for the information.
As a salad dressing with buttermilk and fresh herbs is very appealing to me for summer salads.
Also as creamfraise must be excellent.
Franklin speaking I am pleased to discover it and I'll be even happier to find ways to introduce it into my diet. Of course with moderation.
The ones I find (2 kinds) are 4,4% fat and 0,2%.


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san j
Thursday, December 8, 2005, 9:18pm Report to Moderator Report to Moderator

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Hi folks!

Recently the "B and Individuality II" Thread has addressed full-fat dairy again; I responded to "rapidler" last week with the name of a book I found very interesting, recently.

The author is Will Clower, PhD. The title is The Fat Fallacy. Great reading on the "faux-ness" of fat-removed dairy products, as well as the whole "fat-free is best for everyone" results for the American masses. Enjoyable reading.

I just came across another title, though I haven't seen the actual book: It's by Uffe Ravnskov and is called The Cholesterol Myths: Exposing the Fallacy that Cholesterol and Saturated Fat Cause Heart Disease. (I would personally like to see added to the title: and Weight Gain.

Anyway, hope these open some doors for those of you who are starting to think outside the very American box on this matter, especially you fellow-B's and half-B's, for whom dairy is such an important food.


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Ellie
Thursday, December 8, 2005, 11:08pm Report to Moderator Report to Moderator

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I have recently found some new cheeses  which I am trying made from ewe's milk and goat's milk. I definitely find these easier on the digestion - I have never tolerated cow's cheddar well or other such hard cheeses but the goatee(!) cheddar seems ok. Taste is fine too.

Only thing I'm not too sure about still is how much I can tolerate overall but at least it's nice to find different things. BTW these are organic and full fat cheeses, bought from an organic farm (although the cheeses are not made there, they "do" their own organic meat and some vegetables. Cheeses are both Welsh and English made). It is about an hour away from where I live at the moment... we dropped in on our journey to the hospital for the first time and went back last Sunday for a craft fair. (taking my B friend here too - 3B ladies in one car he he)

Isn't it good to find different things to try out? And I'm sure you'll be proud of me exj_j for my full fat dairy eating!  


8 feb 2008:Weight Loss on GTD so far (without trying): 4 kilos (about 8 lbs - half a stone)
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san j
Friday, December 9, 2005, 3:32pm Report to Moderator Report to Moderator

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Lucky you, finding the organic dairy farm, Ellie.
Come to think of it, there are a couple of Welsh cheeses at Whole Foods Market lately. Let me know the names of any cheeses you're sampling.


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Ellie
Saturday, December 10, 2005, 12:12am Report to Moderator Report to Moderator

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It's actually an organic meat farm.

One of the new cheeses I have tried is "Wensleydale" from ewe's milk, which I quite liked. Not too strong. Made In Wensleydale (north of England). There was a goats cheese Brie but not too keen on Brie so left that one on the shelf!

You've got Welsh cheeses over there? Wow. Which ones, I wonder? We do get everywhere you know!  Caerphilly is quite a well known one but am just finding out there's a whole load of different cheeses - but these are generally found in the more specialist shops, not the supermarkets.


8 feb 2008:Weight Loss on GTD so far (without trying): 4 kilos (about 8 lbs - half a stone)
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san j
Sunday, December 11, 2005, 11:00pm Report to Moderator Report to Moderator

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We definitely get the Caerphilly. I'll get back to you on others.

Wow! Last night I served Swiss fondue. It was fantastic. Really beams me over to Switzerland, pronto.

Talk about full-fat dairy!!

Always drink wine, or at least fruit juice, with your fondue, and follow up with fruit. Don't say I'm not warning you.

Additional Note: Obviously, a fondue evening cannot include a cheeseboard with your digestif... Last night there were chocolate and nuts with the Port. The walnuts were not "black", but they were fantastic. I buy them in halves from Whole Foods' bulk section, and they're very fresh, so the store must be doing a bang-up business in bulk walnuts. I'm so glad.

Another dairy note: Picked up lovely scones (small size) and a jar of Devon clotted. Forgot to serve this morning!!! OH NO!  This is a VERY heavenly treat, my friends. I'll enjoy them during the week.  If you haven't tried the Devon Clotted Cream and Double Cream, you're REALLY missing something extraordinary.


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Ellie
Monday, December 12, 2005, 1:04am Report to Moderator Report to Moderator

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Scones and clotted cream - they should be served in a tea shop with waitresses with frilly aprons and a pot of tea obviously. ... I like a toasted tea cake myself... And it's not the same now I can't drink "normal" black tea.... To make sure I can get a drink if I'm out I carry a small bag with my own selection of teas - nowhere has refused me hot water yet....

On eating dairy when out - sadly the most common cheese used over here seems to be Cheddar, which makes me bloated (always has)...still, if you're a fully fledged full fat dairy eating tolerating person - no problem!

Finished off my ewe's cheese Wensleydale today - wanted to have some fruit with it but our plums are going a bit funny so didn't - just sprinkled some olive oil and rosemary over it...the cheese was quite mild tasting which suits me. So I'll be off on the goats cheese again now.

And also dairy wise added some cream to my tuna and (rice) pasta mixture, just to add a bit of moisture, which reminds me..

Question: Does anyone else have a problem with combining meat and dairy? Cos I think I may do.


8 feb 2008:Weight Loss on GTD so far (without trying): 4 kilos (about 8 lbs - half a stone)
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Victoria
Monday, December 12, 2005, 1:18am Report to Moderator Report to Moderator

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I don't, as long as it's goat and sheep dairy.  I have problems with cow dairy, no matter WHAT I eat with it.


I think cheddar is an avoid for our blood type, even if we eat full fat dairy.  ??  (haven't checked, but that's what I think.)



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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san j
Monday, December 12, 2005, 3:26pm Report to Moderator Report to Moderator

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Cheddar is cool.  I like it. It's "neutral".  The "avoids" for Tier 2, which I amn't, are American and Blue, if I'm not mistaken.  

As for Wensleydale, isn't that Wallace's/Grommit's favorite?


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Victoria
Monday, December 12, 2005, 5:37pm Report to Moderator Report to Moderator

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Wallace and Grommit!!!!  I just discovered them!!!!   What would they do without cheese and crackers.

exj_j......I guess it is just the B nons that can't have cheddar!!  



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Let me not pass you by in quest
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Ellie
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Yes, I think Wensleydale is in Wallace and Gromit , I'm looking forward to seeing the latest film. , I keep forgetting to watch it but we have a programme on here called Creature Comforts made by the same people which is fantastic - they have real people speaking but put them into the bodies of animals - they are so funny to watch! They always have these little touches of things that are just so clever.

I believe there's another cheese with an improbable name in W & G which does exist (stinky cheese or something  ) and the producer couldn't keep up with the increased demand.

Started my new -prize winning no less!- goats cheese today, Swaledale or something like that, originating from Yorkshire in the North of England.  


8 feb 2008:Weight Loss on GTD so far (without trying): 4 kilos (about 8 lbs - half a stone)
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Victoria
Tuesday, December 13, 2005, 1:41am Report to Moderator Report to Moderator

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Only a B can treat cheeses the same way as a wine lover speaks of fine wines, the vintage, the aroma, the Bouquet!  Ahhhhh, goat cheese!!!     Ahhhh Feta!




Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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