开云体育

Someone on this list recently said that they were drinking several cups of green tea daily. I once read that to get the benefits from this tea it has to be caffeinated. Does anyone know if this is true? Is there any data on this as I am having trouble finding any?
Thanks in advance for your answers.
Mary










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Test - please excuse...

Dan,
they don't say which of the omega-3 fatty acids they used. They also
don't mention the need for sulphurated proteins as an important
companion.

If they were to use fo/cc they might find that in this way omega-3 would
do more for patient than just reduce 'tumor-associated inflammation'.

This is another report where the work and clinical successes of
Dr.Budwig are totally ignored. Talk about reinventing the wheel. This
report suggests to me that they have now succeeded in identifying the
spokes.

You guess that they are now catching up to Dr.Budwig? I wish... and I
wish also that they would give her the credit she deserves. But let's
not hold our breath for that to happen. Wilhelm


lmvine wrote:

Mjh,
thank you for the instructions on making mature kefir cheese. Maybe one
of these days I may try it. In the meantime my interest is mainly in the
fresh, quark-type cheeses because they seem to fit the fo/cc
requirements. My involvement with kefir is quite new as I have said. I
use it more for variety to the other options. Wilhelm


foxhillers@... wrote:

Wilhelm and other Kefir cronies..... from another list just now.

In Kefir_making@..., Dominic Anfiteatro <dna@c...> wrote:

Hello all,

I just popped in to say that a wonderful matured cheese can be

prepared without a form or a press. This is achieved by simply
draining kefir by placing a cloth [a white cotton pillow case e.g.],
hang and drain for 24 hours. Remove the curd, add salt ** to taste,
mix well and place curd back in a pre washed cotton cloth and drain
for another 24 hours. This may be performed over 3 to 4 days, each
time removing the curd, *** mixing well then hang. The curd should be
left to hang until firm.

Then open the cloth, gently remove the set curd [ball shaped] and dry
one a piece of wood at room temp; **** until a yellow skin is formed
on the surface of the cheese. Oh yes, buffing and turing the curds
daily may be performed. But if you wish for a soft textured rennet
free kefir-cheese [similar to a cheddar], then one may encourage
yeasts to flourish on the surface. Buffing the curds with olive oil
or vinegar will prevent yeasts, so either don't buff the curds or
buff every other day.

Once the curd is dry enough [use your own judgment here], one
can dip or roll the curds, in a pan filled with a little hot melted
bee's wax, to seal the cheese. The cheese may be matured for a few
weeks at room temp or for 2 or more months in the fridge.

Be-well,
Dom

My Polish grandmother made kefir all the time along with sauerkraut,
sausage
and other 'real food' like her medicines when I was growing up.
Encarta/kefir needs a new editor.
mjh





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"Omega-3 fatty acids show potential for treating tumor-associated
inflammation. "

Summary here

newsrx_174154_4442264023060873890.html

Guess they are now catching up to Dr Budwig

Dan

mjh,
if you are asking whether the sulphurated proteins are exclusively in
the whey, the answer would be 'no'. Quark and cc are excellent sources
of sulphurated proteins. 100 gram of cottage cheese (1%) contains 488 mg
of meth/cyst. Quark may be a bit lower but I don't have the figures for
it. Therefore, it is clear that while some of the proteins escape into
the whey, much remains in the milk solids, i.e. in the quark, cc, etc.

The high protein levels listed on whey powder containers can be
misleading. Don't forget these are dried products. If cc would be dried
it's level (or percentage) of proteins would be much higher too.
Conversely, after you thin whey powder for consumption (with water or
juice), it's percentage of proteins relative to the mixture would be
much lower. Wilhelm


foxhillers@... wrote:

Dentists place an x-ray resistant apron on your chest when taking radiographs of your teeth.

Many of the protective aprons we see do not cover the thyroid gland.

Suggestion: Be sure that when a dentist exposes you to x-rays that the apron covers your thyroid. This organ is extremely sensitive to this radiation.

- - - - -
Don't miss out - get your free sample copy of The Holistic Dental Digest PLUS - in its 24th year of helping people
= information you're not likely to get elsewhere -- by replying to jmittelman@... with your PO Box or street address.

Wilhelm and other Kefir cronies..... from another list just now.

In Kefir_making@..., Dominic Anfiteatro <dna@c...> wrote:

Hello all,

I just popped in to say that a wonderful matured cheese can be

prepared without a form or a press. This is achieved by simply
draining kefir by placing a cloth [a white cotton pillow case e.g.],
hang and drain for 24 hours. Remove the curd, add salt ** to taste,
mix well and place curd back in a pre washed cotton cloth and drain
for another 24 hours. This may be performed over 3 to 4 days, each
time removing the curd, *** mixing well then hang. The curd should be
left to hang until firm.

Then open the cloth, gently remove the set curd [ball shaped] and dry
one a piece of wood at room temp; **** until a聽 yellow skin is formed
on the surface of the cheese. Oh yes, buffing and turing the curds
daily may be performed. But if you wish for a soft textured rennet
free kefir-cheese [similar to a cheddar], then one may encourage
yeasts to flourish on the surface. Buffing the curds with olive oil
or vinegar will prevent yeasts, so either don't buff the curds or
buff every other day.

Once the curd is dry enough [use your own judgment here], one
can dip or roll the curds, in a pan filled with a little hot melted
bee's wax, to seal the cheese. The cheese may be matured for a few
weeks at room temp or for 2 or more months in the fridge.

Be-well,
Dom

My Polish grandmother made kefir all the time along with sauerkraut, sausage
and other 'real food' like her medicines when I was growing up.
Encarta/kefir needs a new editor.
mjh


[Non-text portions of this message have been removed]

Aren't the sulpherated proteins (the three amino acids) in the whey?
mjh

Wilhelm, no clue. I based protein on comparing labels on the
products. Dan

--- In FlaxSeedOil2@..., Wilhelm Hansen <wilhelmh@t...>
wrote:

Dan,
I assume you are referring to kefir before the whey is strained

off. Do

you know how much sulfurated protein it contains in that form - or

after

the whey is removed? Wilhelm

lmvine wrote:

My local Kroger carries Kefir made by Liteway in Morton Grove,

IL.

It tastes like yogurt but has more protein though not as much as
cottage cheese.

I will be making my own. I just ordered some grains. Dan

Dan,
I assume you are referring to kefir before the whey is strained off. Do
you know how much sulfurated protein it contains in that form - or after
the whey is removed? Wilhelm

lmvine wrote:

My local Kroger carries Kefir made by Liteway in Morton Grove, IL.
It tastes like yogurt but has more protein though not as much as
cottage cheese.

I will be making my own. I just ordered some grains. Dan

--- In FlaxSeedOil2@..., foxhillers@a... wrote:

In a message dated 3/26/03 6:49:17 PM Eastern Standard Time,
FlaxSeedOil2@... writes:

Kefir is a fermented carbonated milk product. There is a

Kefir yahoohgroup

too. There is also a dairy in Chicago that produces commercial

Kefir as a

beverage and as a cheese (got some in the frig now). Probably

services

primarily Eastern European specialty stores.
mjh

Bill T,
I don't know why the Dr.Mercola link I provided doesn't work for you. I
tried it again and it works for me.

I thought kefir had it's origin in the Caucasus Mountains... But it
doesn't matter, what matters is that it makes a nice fermented milk
product. I still like quark made from buttermilk but of late I am also
making kefir. A friend started making it and gave me some grains. I
killed the first batch by having it too warm. They like room
temperature. Then I got a fresh batch of grains and now I make it about
once a week. After it is done I strain it and get a nice tasting quark
(or cc) from it. I also strain yogurt about once a week and get a type
of quark from it. As you can see on most days I have a choice of quark
from buttermilk, yogurt or kefir. The problem is that all of them are
from pasteurized milk. Until I find a raw milk source, that will have to
do.

One way of getting around the 'no raw milk' laws is by buying a share in
a dairy animal as you may have read on the Real Milk web page.
Interesting concept. It may be worth looking into it.

As for butter, I use virgin coconut oils in it's place. I like it and
hardly miss butter at all.

Wilhelm


"William E. Trump" wrote:

Fact: When we use a cell phone, we're putting microwaves into our brain.

An irradiated brain affects all phases of our physical and mental health -- depletes our immune system, accelerates aging, interferes with normal metabolism, and more.

Because there's big money involved in the cell phone industry, no way will the media or government put out the information needed to protect us. We're on our own.

We need to make good health choices. Already we see the glaring statistic: Brain cancers have increased 40% in the last 20 years. The cell phone industry is now where the tobacco industry was not too many years ago.
-- - -- - -- - -- -

Don't miss out - get your free sample copy of The Holistic Dental Digest PLUS - in its 24th year of helping people
= information you're not likely to get elsewhere -- by replying to jmittelman@... with your PO Box or street address.

In a message dated 3/26/03 6:49:17 PM Eastern Standard Time,
FlaxSeedOil2@... writes:

Wilhelm, thanks for your comments. I had just looked up Kefir in my Encarta
dictionary which said it was german cottage cheese made from raw milk.
Oregon
is basically

Kefir is a fermented carbonated milk product. There is a Kefir yahoohgroup
too. There is also a dairy in Chicago that produces commercial Kefir as a
beverage and as a cheese (got some in the frig now). Probably services
primarily Eastern European specialty stores.
mjh

Hi All -
Recently someone (was it Dorothy?) posted something from another list
about kefir made from raw milk. The point was that it was made from
'raw' as opposed to 'pasteurized' milk. Since we all use milk and milk
products like quark, cottage cheese, yogurt and kefir in our fo/cc this
is interesting, although not new. There is no doubt in my mind that raw
milk products are nutritionally superior to pasteurized milk. Dr.Mercola
has just published a report about it which can be read by going to the
link below:

At this time there are not many places where one can get raw milk but on
this site some are listed:


Wilhelm

(P.S. - Cliff your test came through ok)

Wilhelm, thanks for your comments. I had just looked up Kefir in my Encarta
dictionary which said it was german cottage cheese made from raw milk. Oregon
is basically a no raw-milk state so I was surprised to see one dairy, about
a hundred miles away that had some. The other link: http//www.mercola.com didn't
go anywhere using netscape.
Someone was talking about butter. I started using extra virgin olive oil that
has garlic soaking in it. I have an olive oil spray container, score acouple
of cloves of garlic anddrop it in. I change garlic about every month. Works
for me but i really prefer butter.
Bill T

-------------------

Test

grin! my poor hubs is very sick....but thank you!
mkathryn59 <mkathryn59@...> wrote:Here is something that I have had for years that my mother had.
Enjoy it.

FROM HIS TAIL TO HIS SNOUT
by John Reagan

Psalm 84:11
Do you think, brother, that in God's great plan
When He was prescribing the best food for man,
That Lie made a mistake in leaving the swine out
For he was not good from his tail to his snout~
1 Cor. 3:17
Oh, the carcass of an old dead horse or a cow
Don't get too rotten for a dirty old sow;
Though we holler a lot about boils and gout,
We eat Miss Piggy from her tail to her snout.
Ezek. 33:11
We couldn't eat the buzzard; we'd think it a crime
But how much more filthy is he than the swine.
That we make into pie, or we cook him with kraut,
And eat him or die, from his tail to his snout.
Lsa.66:2� 4
We cook him with cabbage or boil hint with greens,
With his mangy old hide we season our beans:
With his scabs and his boils within and without
Sweet Piggy we eat from his tail to his snout.
Isa. 55:2
On filth they feast, while in stink-holes they lay,
And for their carcass our money we pay;
The preacher, professor, or the judge on his bench,
Eat the carrion-eater, his filth, and his stench.
Ezek. 22:26
In the filth you can see him clear up to his eyes,
His slimy old carcass all covered with flies
;Most dead with cholera,(due to butcher, no doubt)
We still think him good from his tail to his snout.
2 Cor. 6:17
We eat the old grunter; we eat the young shoat;
The fat that we fancied may be pus or bloat:
It would smell good, and as healthy no doubt
As the hoofs and the hide, the tail and the snout.
Isa.66: 17
We may like him lean, or we may like him best fat;
Just as well eat the dog, or else eat the cat;
Just as well eat the buzzard, the owl, or the bat,
The lizard or the snake, the mouse or the rat.
Rom.12:l
Our most sensitive natures would almost run wild,
If we handled the corpse of a man or a child,
But we sit at our tables and cram down our throat,
With the greatest of relish, the corpse of a shoat.
Deut. 14:8
God made him a scavenger; He says he is unclean,
What other creature is as filthy and mean?
If we eat his flesh, to touch his dead carcass
With sin and disease it surely will mark us.
Lev. 11:78
Tis sad, brother, although God's word is just,
We eat the slop-eater, for eat him we must:
The dirtest of beasts we will not do without,
But eat them we will, from his tail to his snout.
Matt. 15:8
Now we sing and we talk of God's love so divine
Like vultures, then feast on the dirty old swine:
We might shun many ills, and diseases, no doubt,
By not eating him-from his tail to his snout.
I Cor. 10:31
Yes, we worship the Lord, and pray and shout,
But that old hog flavor, we can't do without;
For ham, bacon, and sausage, we go the whole route,
And eat the whole hog from his tail to his snout.
2 Peter2:22
In God's Word we find he is classed with the dog,
No matter how highbred he is still a hog.
Though you wash him, or teach if you will,
He still will go hack to his mire and his swill.
Gen. 1:29
We'd be better off is we obeyed (God's command,
And ate vegetables, grain and fruit of the land,
Then it wouldn't take half the tonic and pills
To relieve all mankind of their swine fed ills.
Gen. 9:5
You may think of fresh pork as very rare treat,
But our bodies are made of just what we eat
And the food he has eaten, the filth of the land,
Goes into our bodies as food, second-hand.
3 John 2
No wonder we are weak and heartbeats are slow,
Sanitariums full, hospitals over flow,
For we eat such unclean abominable things,
That are creeping, crawling, or flying with wings.
Psalm 119:105
God forbade us to eat these dirty old creatures,
No matter what is the theory of preachers:
If left to man's opinion--we'd not know the right,
But thank the Lord, in His Word there is light.
Luke 4: 2,3,4
And now my brother, you may no doubt recall,
Indulgence of appetite caused Adam's fall;
Our Savior was tempted on this point, no doubt,
Then why do we eat from his tail to his snout?
Rom 22:11,12
Now I've told you my story, recited my piece;
If you can eat pork with your conscience at case,
If sin, filth, or disease, you care little about--
Keep on eating the beast,
FROM HIS TAIL TO HIS SNOUT.




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[Non-text portions of this message have been removed]

Here is something that I have had for years that my mother had.
Enjoy it.

FROM HIS TAIL TO HIS SNOUT
by John Reagan

Psalm 84:11
Do you think, brother, that in God's great plan
When He was prescribing the best food for man,
That Lie made a mistake in leaving the swine out
For he was not good from his tail to his snout~
1 Cor. 3:17
Oh, the carcass of an old dead horse or a cow
Don't get too rotten for a dirty old sow;
Though we holler a lot about boils and gout,
We eat Miss Piggy from her tail to her snout.
Ezek. 33:11
We couldn't eat the buzzard; we'd think it a crime
But how much more filthy is he than the swine.
That we make into pie, or we cook him with kraut,
And eat him or die, from his tail to his snout.
Lsa.66:2鈥� 4
We cook him with cabbage or boil hint with greens,
With his mangy old hide we season our beans:
With his scabs and his boils within and without
Sweet Piggy we eat from his tail to his snout.
Isa. 55:2
On filth they feast, while in stink-holes they lay,
And for their carcass our money we pay;
The preacher, professor, or the judge on his bench,
Eat the carrion-eater, his filth, and his stench.
Ezek. 22:26
In the filth you can see him clear up to his eyes,
His slimy old carcass all covered with flies
;Most dead with cholera,(due to butcher, no doubt)
We still think him good from his tail to his snout.
2 Cor. 6:17
We eat the old grunter; we eat the young shoat;
The fat that we fancied may be pus or bloat:
It would smell good, and as healthy no doubt
As the hoofs and the hide, the tail and the snout.
Isa.66: 17
We may like him lean, or we may like him best fat;
Just as well eat the dog, or else eat the cat;
Just as well eat the buzzard, the owl, or the bat,
The lizard or the snake, the mouse or the rat.
Rom.12:l
Our most sensitive natures would almost run wild,
If we handled the corpse of a man or a child,
But we sit at our tables and cram down our throat,
With the greatest of relish, the corpse of a shoat.
Deut. 14:8
God made him a scavenger; He says he is unclean,
What other creature is as filthy and mean?
If we eat his flesh, to touch his dead carcass
With sin and disease it surely will mark us.
Lev. 11:78
Tis sad, brother, although God's word is just,
We eat the slop-eater, for eat him we must:
The dirtest of beasts we will not do without,
But eat them we will, from his tail to his snout.
Matt. 15:8
Now we sing and we talk of God's love so divine
Like vultures, then feast on the dirty old swine:
We might shun many ills, and diseases, no doubt,
By not eating him-from his tail to his snout.
I Cor. 10:31
Yes, we worship the Lord, and pray and shout,
But that old hog flavor, we can't do without;
For ham, bacon, and sausage, we go the whole route,
And eat the whole hog from his tail to his snout.
2 Peter2:22
In God's Word we find he is classed with the dog,
No matter how highbred he is still a hog.
Though you wash him, or teach if you will,
He still will go hack to his mire and his swill.
Gen. 1:29
We'd be better off is we obeyed (God's command,
And ate vegetables, grain and fruit of the land,
Then it wouldn't take half the tonic and pills
To relieve all mankind of their swine fed ills.
Gen. 9:5
You may think of fresh pork as very rare treat,
But our bodies are made of just what we eat
And the food he has eaten, the filth of the land,
Goes into our bodies as food, second-hand.
3 John 2
No wonder we are weak and heartbeats are slow,
Sanitariums full, hospitals over flow,
For we eat such unclean abominable things,
That are creeping, crawling, or flying with wings.
Psalm 119:105
God forbade us to eat these dirty old creatures,
No matter what is the theory of preachers:
If left to man's opinion--we'd not know the right,
But thank the Lord, in His Word there is light.
Luke 4: 2,3,4
And now my brother, you may no doubt recall,
Indulgence of appetite caused Adam's fall;
Our Savior was tempted on this point, no doubt,
Then why do we eat from his tail to his snout?
Rom 22:11,12
Now I've told you my story, recited my piece;
If you can eat pork with your conscience at case,
If sin, filth, or disease, you care little about--
Keep on eating the beast,
FROM HIS TAIL TO HIS SNOUT.