开云体育

Re: Sandra's post on mixing

If Budwig said 'electric mixer', he didn't mean
anythingn like the Braun electric handheld
blender. The handheld blender is like the
upright blenders only blades made so they go into
small upright containers. They rotate much
faster than an 'electric mixer'. An electric
mixer is much gentler mixing, much!! It doesn't
use cutting blades that rotate extremely fast, it
is just like two wire whisks that rotate faster
than you could probably do by hand or perhaps you
could but it would be tiring. If his protocol
worked and we are following that then handheld
blenders are different than Budwig used. If the
'contents of the dairy product' don't matter then
it is mute issue. If dairy product is just
vehicle to deliver fo. However high speed
blending ruins much of the nutritional value of
dairy products and many foods that are highly
processed, 'I have read'.

Directions keep recommending electric mixer and
people keep talking about handheld blenders.
They are 'very' different. They had blenders
back in era testing was done then she/he is not
recommending blenders, handheld or tabletop, but
is recommending mixers like you make brownie and
cake batter with and also whip cream, etc. You
don't make whipped cream with blender, right? It
would ruin it wouldn't it, another dairy product.
You hand whisk it or use an 'electric mixer'.




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Barb,
Dr.Budwig was a "she" - Dr.Johanna Budwig.

As we discussed recently, she did not specifically refer to a hand held mixer because they probably did not exist in 1952 when she wrote her "Oil-Protein Diet" cookbook. She referred to an electric "Mischger?t" which can mean mixer or blender. Many of the blenders can go low or high speed and some of the hand held mixers have a variable speed control that allows low speed settings. Dr.Johanna Budwig simply was not specific about the speed and duration of mixing and whether any caution should be used. She was more concerned about the end result of having a smooth cream and no oil being visible anymore. This does not mean that there is no room for improvement if warranted - but is there really a problem? So far I have seen no indications of that. On the other hand, I would be more concerned about no mixing, insufficient mixing and improper mixing since there are indications suggesting that this can lead to less effectiveness.

The notion that high speed mixing or any severe mechanical agitation can cause damage to the proteins is claimed by certain people in the whey products business as an advantageous point of their product over others. How factual this is, is not quite clear to me. I gave more specifics about this, and why it is not a cause of undue concern for me at this time, 2 or 3 weeks ago in Msg # 20045.

"The contents of the dairy product" (i.e. the sulphurated proteins) do matter and they are not "just a delivery vehicle to deliver FO". These proteins are of great importance for the di-polarity that is required between the cell interior and its membrane.

Your comparison to making whipped cream is not applicable because there is a very different principle involved. By whipping cream, you force air bubbles into the cream and thereby fluff it up. You choose a beater or beater attachment that will force maximum air into the cream. By incorporating air into it, the surface volume of the cream increases, and thereby the aromatic quality intensifies. This fat-air bubble structure builds up slowly to a maximum and then breaks down rapidly when you mix it beyond that point as it then turns into butter.

With fo/cc you don't want air bubbles beaten into the mixture (even though some of it is unavoidable), you want to bond highly unsaturated fatty acids to proteins. Overmixing does not seem to break down that bond.

Wilhelm