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Peter
I was thinking about this table just a couple of hours ago..... I wonder
if it is correct in that when you look at the analysis of WHEY and the
yoghurt (undefined as to type and composition) something just doesn't seem to
add up. Most commercial nonfat plain yoghurts seems to have quite a bit of
whey, given their consistency.
I would suspect that the drier the cultured dairy product, the less whey
they would contain.....
I think I'll try to find addresses for Stonyfield, Dannon and Yoplait and
ask the question.....
For now, since we make our own yoghurt and kefir, we are maintaining the
whey instead of feeding it to the cats.
mjh


In a message dated 4/19/03 10:39:10 AM Eastern Daylight Time,
FlaxSeedOil2@... writes:

% Protein Cystine Methionine

Cow's Milk 7.55 0.07 0.19
Cottage Cheese 12.39 0.12 0.37
Yogurt 5.25 0.05 0.16
Goat's Milk 3.56 0.05 0.08
Goats's soft cheese* 18.52 0.08 0.49
Soy milk 2.75 0.05 0.04
Silk tofu 4.80 0.07 0.07
Whey dried 11.73 0.21 0.22

USDA Handbook 8 Database Release 15 (August 2002)

Regards

Peter

I see that whey has the highest protein content (see table below),
but does it have the associated high sulphur content consistent with
the Budwig protocol. In other words, what does quark and cottage
cheese have that is not found in whey? Also, what is the
significance of Cystine and Methionine in a therapeutic setting?
I use a commercial powdered whey for a general protein source.

Ken

Ken,
regarding your questions -

I see that whey has the highest protein content (see table below) <

Actually, according to the table below, cottage cheese and goat's soft
cheese are higher in protein content.

...does it have the associated high sulphur content consistent with

the Budwig protocol? <
Good question (I assume you are asking about sulphur protein content).
Consider that whey is a dried product. When you add water to consume it
you reduce the percentage of protein relative to the new wetted
quantity. For instance if you add 1 scoop of water to 1 scoop of whey
powder you have a wetted product with 1/2 the protein level of what is
stated for the dry product. If you add 2 scoops of water to each scoop
of whey powder you end up with 1/3 the protein. However you do it, you
should compare the new wetted whey with quark or cottage cheese. You
will likely come to the conclusion that quark and cc are higher in
sulpurated proteins.

...what is the significance of Cystine and Methionine in a therapeutic

setting? <
Cysteine and Methionine are the sulphurated proteins required in the
Budwig Diet to be mixed with FSO. Cystine and Cysteine are similar
inasmuch that Cystine is a double bond of Cysteine and gets broken down
into Cysteine.

( > I use a commercial powdered whey for a general protein source <
Commercial whey powders sold for body building are usually higher in
sulphurated proteins than what is given in the table below because of
different processes used to enhance the protein content. One thing with
most of them is that they come from a pool of whey left in cheese making
and you have no idea where the whey comes from. At least when you buy
quark, cc or yogurt you know the milk comes from a place not very far
away. If you get it organic you likely know where it comes from, and if
you get it unpasteurized you should know exactly where it comes from.

Wilhelm


Ken Mehaffey wrote:

I see that whey has the highest protein content (see table below),
but does it have the associated high sulphur content consistent with
the Budwig protocol. In other words, what does quark and cottage
cheese have that is not found in whey? Also, what is the
significance of Cystine and Methionine in a therapeutic setting?
I use a commercial powdered whey for a general protein source.

Ken

Peter
I was thinking about this table just a couple of hours ago..... I

wonder

if it is correct in that when you look at the analysis of WHEY and

the

yoghurt (undefined as to type and composition) something just doesn't

seem to

add up. Most commercial nonfat plain yoghurts seems to have quite a

bit of

whey, given their consistency.
I would suspect that the drier the cultured dairy product, the

less whey

they would contain.....
I think I'll try to find addresses for Stonyfield, Dannon and

Yoplait and

ask the question.....
For now, since we make our own yoghurt and kefir, we are

maintaining the

whey instead of feeding it to the cats.
mjh


In a message dated 4/19/03 10:39:10 AM Eastern Daylight Time,
FlaxSeedOil2@... writes:

% Protein Cystine Methionine

Cow's Milk 7.55 0.07 0.19
Cottage Cheese 12.39 0.12 0.37
Yogurt 5.25 0.05 0.16
Goat's Milk 3.56 0.05 0.08
Goats's soft cheese* 18.52 0.08 0.49
Soy milk 2.75 0.05 0.04
Silk tofu 4.80 0.07 0.07
Whey dried 11.73 0.21 0.22

USDA Handbook 8 Database Release 15 (August 2002)

Regards

Peter