Eco Living Magazine presents:
Mad, bad and dangerous to eat the series
A2 Milk Different White Stuff
With The Sacred Chef
INTRO: A few years ago; ‘milk was milk’, it came in funny shaped glass bottles and was delivered by a milkman, (who was rumoured to be infamously linked with extramarital activities), and who would run along behind the truck carrying the clinking milk bottles in their crates.
Then, along came the momentous choice between full fat milk and low fat milk; and glass milk bottles went the way of the dodo. Nowadays, producers are adding so much stuff into milk that it is hard to keep up – omega 3 fatty acids, added calcium, vitamin D, in addition to coffee, chocolate, banana and other flavours. ‘Low fat’ has been joined by ‘no fat’ and milk comes in a variety of cartons and plastic bottles. So, today a trip around the supermarket and up the dairy aisle entails a whole lot more choosing time than it once did.
If you really think about the simplicity of where it all came from – over there is the cow and here is a bucket and you pull on these…. Well now there is a whole new kind of cow’s milk to think about called A2, and this is an essentially different type of milk than everyone else’s. Humour aside, this is probably the most important development in the understanding of one of our most cherished consumer foods. We drink a lot of cow’s milk and we give our kids a lot of cow’s milk products, and if there is a concern about it; we should all be informed.
There are two main forms of the important cow’s milk protein, beta casein, found in the cows’ milk that you drink. These two forms are known as A1 and A2 beta casein. The A2 form of beta casein has been identified by scientific research to be the original form of beta casein that would have been produced by cows thousands of years ago. Every litre of milk contains about two teaspoons of beta-casein, usually a mix between A1 and A2. A2 is the original type but over time a natural mutation occurred in some European cattle, and A1 beta-casein developed, says Keith Woodford, professor of farm management and agribusiness at Lincoln University in New Zealand, and the author of a book on the subject: Devil in the Milk.
According to Woodford, the genetic difference between the two beta-caseins is tiny, but the difference in outcome is enormous. “The beta-casein has 209 amino acids (the building blocks of proteins) and the difference between A1 and A2 is just one of these,” he says.
A1 milk beta-casein has been linked to allergies, type 1 diabetes, heart conditions and more recently some psychological conditions, such as Asperger’s Syndrome, Autism and Schizophrenia. For more info on these issues or to see details of the Devil in the Milk by Keith Woodford visit www.unireps.com.au
A2 milk is not genetically modified. It’s not that the A1 protein is taken out later: it’s that it was never there! The milk used in A2 branded milk is taken only from cows that produce the A2 form of beta casein.
Make Your Own A2 Yoghurt
Sterilize all bowls, utensils or yogurt maker (internal container) before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.
What do you need:
* 2 litres of A2 Full Fat Milk
* 1 teaspoon dairy-free acidophilus
1. Bring milk to just under boiling point, and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C.
2. Prepare starter by combining acidophilus powder with 3 tablespoons A2 Milk (at room temperature).
3. Pour the starter mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk.
4. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens.
5. Drain any excess liquid and store in the fridge for 4 to 5 days.
To make your yoghurt a thicker consistency
1. Remove the skin on the surface of the yoghurt you’ve just made.
2. Pour the yoghurt into a muslin bag.
3. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
Serve with fresh berries or passionfruit; stir a little maple syrup through for an added treat.
©Eco Living Magazine.
Eco Living Magazine presents:
Heading: Probiotics – Fermenting For Life.
Intro: We are not alone. In fact, we are hosts to trillions of micro-organisms, happily munching on our waste products and doing a sterling job within our digestive system.
It may come as a bit of a shock to those of us with obsessive compulsive cleaning tendencies, that killing all the tiny invisible bugs is not a really good idea. Bacteria are all around us, within us and performing vital tasks for our health and the health of this planet. Of course, like everything in existence, there are good and bad bacteria, not intrinsically bad but just bad for humans – and probably quite good for something else. The good bacteria, (or gut flora), are involved in a myriad of useful functions – such as fermenting unused energy substrates, producing vitamins for us, preventing the growth of bad bacteria, producing hormones to help us store fats, and improving our immune functioning. If we did not have all these bacteria munching away our bodies would be unable to digest many of the carbohydrates that we consume – like certain starches, fibres, proteins, and sugars like lactose. Studies with animals indicate that we may need to eat 30% more calories to maintain our stable body weight without the helpful presence of gut flora. The good bacteria transforms carbohydrates into short chain fatty acids, and these are able to be processed by our cells into nutrition and energy. Lactic and acetic acid are also produced by this saccahrolytic fermentation, and they are used by our muscles. There are numerous other positive functions supported by good bacteria in our systems.
Bacteria have also been shown to be implicit in preventing allergies (which are an over reaction of the immune system to non-harmful antigens). Research into children with allergies has confirmed that the make-up of their gut flora is different to those without allergies. The role that bacteria play in training our immune systems to respond to antigens is the key point in understanding this. A baby inside its mother is bacteria free, and develops its gut flora through birth and breast feeding initially.
By the second year of life the infant’s faeces contains a similar amount of bacteria as an adult. The prevalence of Inflammatory Bowel Disease (IBD) in our western societies has been linked to our obsession with hygiene. Our predilection for kitchen and bathroom cleaning sprays has “über- sanitised” our homes, and has thus lowered the absorption – and the variety – of useful bacteria available in the colon to break down waste material. The lack of breastfeeding for the baby boomer generation has also contributed to this situation. Not to mention the pharmaceutically driven overuse of antibiotics that has killed off gut flora in exceptional amounts. The inverse of this occurs in developing countries, and there is no sign of IBD at the rates that we experience it here in the West.
Probiotics, meaning literally “for life”, can help with IBD and other conditions associated with bacteria levels, which are out of balance or missing vital components. Originally discovered by science at the beginning of the twentieth century, before being named ‘Probiotics’ in 1953, it has been defined by Dr Roy Fuller (author of Probiotic’s in Human Medicine) as, ” a live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance.” Of course, sour milk and yoghurt have long been part of healthy regimes employed by cultures around the globe. The naming of particular strains by science is as much about recognizing effective natural approaches to nutrition, as it is about reinventing the wheel and claiming credit for it. Lactobacillus Acidophulis is probably the best known probiotic strain but there are many more including the Bifodobacterium family, the rest of the large Lactobacillus family and Escherichia Coli. Many of these are now available in supplement form, having been combined to form effective treatments for many bowel complaints, helping with lactose intolerance, some cholesterol reduction, improving immune function and lowering blood pressure. There is a large and still growing body of scientific evidence, indicating that diet supplementation with live probiotic bacteria may confer a significant health effect on the host, when those bacteria are consumed in “adequate” amounts. In fact, one important problem is that more then 400 bacterial species are thought to be present in the normal intestine, with bacterial concentration in the colon equivalent to one thousand billion bacteria per gram. This means that only “high-potency” probiotic products, i.e., those that contain at least a comparable number of live bacteria per gram of product, can be expected to modify the bacterial flora in the gastrointestinal tract in terms of quantitative and qualitative composition. Consult your natural health practitioner for advice on which probiotic supplement is best for your particular condition.
The argument against probiotics by some nutritional scientists is that the bacteria in these supplements and foods cannot possibly survive the naturally occurring acids in our stomach and this is where prebiotic foods come in. Prebiotics are non-digestible ingredients in foods, which stimulate the growth and activity of certain helpful bacteria – fructoologosaccharides and galactooligosaccharides are the two that best fit the bill. These can be found in functional foods like bananas, berries, asparagus, garlic, Jerusalem artichoke, onions, chicory, legumes, oats, tomatoes, spinach and other greens. Perhaps a diet rich in both prebiotics and probiotics is the best solution for those seeking a healthy bowel.
Fermented foods like miso, tempeh, soya sauce, kim chi, sauerkraut and other pickled vegetables also offer lactic acid bacteria. The oriental cultures in particular – who have developed these fermented foods – are well known for their traditionally long lived healthy lives. The pickling process activates certain bacterial properties within the food, and eliminates some of the qualities that inhibit the food’s digestion by humans. Pickled or activated nuts and seeds, which have been treated in a solution – a brine or other acidic liquid – for some time and then slowly warmed through a dehydrating process are a great example of this. Delicious and much more digestible.
©Eco Living Magazine.