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Beads in the mixture
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Barb
Are we really sure we need to mix to point of no
beads with magnifying glass? You are beating the hell out of the protein in the dairy product. It seems odd that discoverer of this method is German and we need to go get a German product to reproduce it. I think quark sounds like something common in Germany and therefore was used but any dairy product with high sulfur dairy protein should do. What next we all speak German while using the protocol? __________________________________ Do you Yahoo!? New and Improved Yahoo! Mail - Send 10MB messages! |
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Wilhelm Hansen
Are we really sure we need to mix to point of no beads with magnifying glass?Dr.Budwig was clear about mixing the fo/cc until it was a smooth cream and there was no oil visible anymore. The part with the magnifying glass only came up in connection with unstrained yogurt when I made a closer inspection of the mixture. It was not a suggestion to use a magnifying glass in the daily routine of mixing fo/cc. You are beating the hell out of the protein in the dairy product.You don't need to "beat the hell out of the dairy product" if you use quark. It makes the FO water soluble quickly because it has the required protein concentration. It seems odd that discoverer of this method is German and we need to go get a German product to reproduce it.You don't need to reproduce it, you can use cottage cheese which is similar in protein concentration - or you can make yogurt quark. I think quark sounds like something common in Germany and therefore was used but any dairy product with high sulfur dairy protein should do.I have read (cannot remember where) that Dr.Budwig's research that culminated into her Oil-Protein Diet began by using FO with skim milk. She must have found it unsatisfactory because she quickly switched to low fat quark. It is not a question of "any dairy with high sulfur will do". The required nutrients are sulphur bearing proteins and it depends on how much of them are present and how concentrated they are. The point is optimization. That was the purpose of our recent discussions on this topic - not what dairy product "should do". That may not be good enough. What next we all speak German while using the protocol?No comment Wilhelm ----- Original Message ----- From: Barb To: Flaxseed Sent: Saturday, July 10, 2004 2:42 PM Subject: [FlaxSeedOil2] Beads in the mixture Are we really sure we need to mix to point of no beads with magnifying glass? You are beating the hell out of the protein in the dairy product. It seems odd that discoverer of this method is German and we need to go get a German product to reproduce it. I think quark sounds like something common in Germany and therefore was used but any dairy product with high sulfur dairy protein should do. What next we all speak German while using the protocol? |
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Cheryl du Toit
Dear group,
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When people first come to me asking for help with their mixture and how they will know if it is mixed properly I advise them to make the fo/cc mixture (2tbl spoons oil with 4 tbl spoons cc for starters), and after mixing add 1/2 cup diluted grape juice to the mixture. If there is oil visible on the surface, it is very clear that the mixture is not water soluble. There should be no oil on the surface of this mixture. The grape juice can be replaced with carrot juice etc. - it tastes great and is a sure way to find out if your mixture is water soluble. An easy way for people starting out to make sure that they are doing it correctly. Best wishes Cheryl -------Original Message-------
From: FlaxSeedOil2@... Date: 11 July 2004 08:30:29 PM To: FlaxSeedOil2@... Subject: Re: [FlaxSeedOil2] Beads in the mixture Are we really sure we need to mix to point of no beads with magnifyingglass? Dr.Budwig was clear about mixing the fo/cc until it was a smooth cream and there was no oil visible anymore. The part with the magnifying glass only came up in connection with unstrained yogurt when I made a closer inspection of the mixture. It was not a suggestion to use a magnifying glass in the daily routine of mixing fo/cc. You are beating the hell out of the protein in the dairy product.You don't need to "beat the hell out of the dairy product" if you use quark. It makes the FO water soluble quickly because it has the required protein concentration. It seems odd that discoverer of this method is German and we need to goget a German product to reproduce it. You don't need to reproduce it, you can use cottage cheese which is similar in protein concentration - or you can make yogurt quark. I think quark sounds like something common in Germany and therefore wasused but any dairy product with high sulfur dairy protein should do. I have read (cannot remember where) that Dr.Budwig's research that culminated into her Oil-Protein Diet began by using FO with skim milk. She must have found it unsatisfactory because she quickly switched to low fat quark. It is not a question of "any dairy with high sulfur will do". The required nutrients are sulphur bearing proteins and it depends on how much of them are present and how concentrated they are. The point is optimization That was the purpose of our recent discussions on this topic - not what dairy product "should do". That may not be good enough. What next we all speak German while using the protocol?No comment Wilhelm ----- Original Message ----- From: Barb To: Flaxseed Sent: Saturday, July 10, 2004 2:42 PM Subject: [FlaxSeedOil2] Beads in the mixture Are we really sure we need to mix to point of no beads with magnifying glass? You are beating the hell out of the protein in the dairy product. It seems odd that discoverer of this method is German and we need to go get a German product to reproduce it. I think quark sounds like something common in Germany and therefore was used but any dairy product with high sulfur dairy protein should do. What next we all speak German while using the protocol? Note: The contents of the posts on FlaxSeedOil2 are purely educational and are not intended to diagnose or treat any illness. Always consult your doctor about the diagnosis and treatment of health problems. Yahoo! Groups Sponsor ADVERTISEMENT Yahoo! Groups Links To visit your group on the web, go to: To unsubscribe from this group, send an email to: FlaxSeedOil2-unsubscribe@... Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service. |
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Delano Eaton
I don't understand. Is it the color that the grape juice provides that
helps you to see the oil better? My mix also has no beads after I have added fruit, F seeds etc and will stay that way in the fridge for as much as a few hours (that is all the longer I have let it sit). I personally would not add any juice that has not been fresh squeezed. Is your grape juice pasturized? Del Cheryl du Toit wrote: Dear group,how they will know if it is mixed properly I advise them to make the fo/ccmixture (2tbl spoons oil with 4 tbl spoons cc for starters), and aftermixing add 1/2 cup diluted grape juice to the mixture. If there is oil visibleon the surface, it is very clear that the mixture is not water soluble. Thereto find out if your mixture is water soluble.cream and there was no oil visible anymore. The part with the magnifying glassonly came up in connection with unstrained yogurt when I made a closerinspection of the mixture. It was not a suggestion to use a magnifying glass in theuse quark. It makes the FO water soluble quickly because it has the requiredprotein concentration.to goIt seems odd that discoverer of this method is German and we need get a German product to reproduce it.similar in protein concentration - or you can make yogurt quark.therefore wasI think quark sounds like something common in Germany and used but any dairy product with high sulfur dairy protein should do.milk. She must have found it unsatisfactory because she quickly switched tolow fat quark. It is not a question of "any dairy with high sulfur will do". Thehow much of them are present and how concentrated they are. The point isoptimization That was the purpose of our recent discussions on this topic - not whatare not intended to diagnose or treat any illness. Always consult yourdoctor about the diagnosis and treatment of health problems. |
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Cheryl du Toit
Hi Del,
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Show quoted text
No, I don't think the colour has anything to do with seeing the oil. If there is oil floating on the surface, no matter what colour the mixture, it is clearly not water soluble. This is a delicious drink and tastes like a fruit/veg shake. And yes, you are 100% right, the no. 1 appliance is of course your juicer. Dr Budwig states that ALL food should be freshly prepared and I think that includes all juices. If the grape juice is pasturized it is obviously not fresh and I would not use that. Keep well Cheryl -------Original Message-------
From: FlaxSeedOil2@... Date: 13 July 2004 05:21:36 AM To: FlaxSeedOil2@... Subject: [FlaxSeedOil2] Re: Beads in the mixture I don't understand. Is it the color that the grape juice provides that helps you to see the oil better? My mix also has no beads after I have added fruit, F seeds etc and will stay that way in the fridge for as much as a few hours (that is all the longer I have let it sit). I personally would not add any juice that has not been fresh squeezed. Is your grape juice pasturized? Del |
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Wilhelm Hansen
Hi Cheryl,
adding juice to your fo/cc and watching whether the FO will separate seems like a good method of verifying as to whether the oil had become fully water soluble or not. As you say, it should only be necessary for those who start out and who are unsure about what they are doing. It beats the method with the magnifying glass which seems to cause some confusion. Regards, Wilhelm Dear group, When people first come to me asking for help with their mixture and how they will know if it is mixed properly I advise them to make the fo/cc mixture (2tbl spoons oil with 4 tbl spoons cc for starters), and after mixing add 1/2 cup diluted grape juice to the mixture. If there is oil visible on the surface, it is very clear that the mixture is not water soluble. There should be no oil on the surface of this mixture. The grape juice can be replaced with carrot juice etc. - it tastes great and is a sure way to find out if your mixture is water soluble. An easy way for people starting out to make sure that they are doing it correctly. Best wishes Cheryl |
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Delano Eaton
Would orange juice (or any juice) work just as well? This probably
sounds nip-picky but I jusy want to be sure. At this point I am thinking my mix is water soluable as it looks the same as the mix with cc. Del Wilhelm Hansen wrote: Hi Cheryl,seems like a good method of verifying as to whether the oil had become fully water soluble or not. As you say, it should only be necessary for those who start out and who are unsure about what they are doing. It beats the method with the magnifying glass which seems to cause some confusion. and how they will know if it is mixed properly I advise them to make the fo/ccmixture (2tbl spoons oil with 4 tbl spoons cc for starters), and aftermixing add 1/2 cup diluted grape juice to the mixture. If there is oilvisible on the surface, it is very clear that the mixture is not water soluble.There should be no oil on the surface of this mixture. The grape juicecan be replaced with carrot juice etc. - it tastes great and is a sureway to find out if your mixture is water soluble.doing it correctly. |
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Wilhelm Hansen
Why not use orange juice? I have never tried it as I eat my fo/cc concoctions on the thick side made with Quark as per Dr.Budwig's recommendations. I prefer it that way and it mixes quickly, easily and completely. I have not seen the need for this kind of verification of water solubility in my standard mixtures. Perhaps Cheryl can answer your question better.
Wilhelm Would orange juice (or any juice) work just as well? This probably sounds nip-picky but I jusy want to be sure. At this point I am thinking my mix is water soluable as it looks the same as the mix with cc. Del |
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