richard-in-cincy
Well-known member
This is from "Nourishing Traditions" by Sally Fallon. Great book.
Whey ... has a lot of minerals. 1 tbls in a little water helps with digestion. It is a remedy that will keep your muscles young and your joints movable and ligaments elastic. Then age wants to bend your back, take whey. With stomach ailments, take 1 tabl 3X day, this will feed the stomach glands and they will work well again.
(From Hanna Kroeger "Ageless Remedies from My Mother's Kitchen).
Old Par, an English Peasant who lived to the age of 152, existed and thrived on a diet of subrancid cheese and milk in every form, coarse and hard bread and small drink, generally sour whey.
In Iceland, whey accumulated as a by product of curd making, and was kept in barrels, where a fermentation process began. It was then called syra. Syra was either diluted with water and drunk, or used for the preservation of food. Syra was the common beverage of Icelanders for many centuries.
This book is also where I got the idea of using whey to soak over night (for a beginning sprout that isn't evident except for the swelling of the grain the next day) of grains and seeds (legumes, etc.) before cooking . This method produces vitamin C in the grain, changes the composition by increasing all of the B vitamins, Carotene increases 8X. Sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper, and zinc. Sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carinogens found in grains. And finally, numerous enzymes that help digestion are produced during the germination process. This technique has been used for centuries in other cultures.
This book is filled with information like this. It's not nutty myths; it's scientifically accounted for.
Whey ... has a lot of minerals. 1 tbls in a little water helps with digestion. It is a remedy that will keep your muscles young and your joints movable and ligaments elastic. Then age wants to bend your back, take whey. With stomach ailments, take 1 tabl 3X day, this will feed the stomach glands and they will work well again.
(From Hanna Kroeger "Ageless Remedies from My Mother's Kitchen).
Old Par, an English Peasant who lived to the age of 152, existed and thrived on a diet of subrancid cheese and milk in every form, coarse and hard bread and small drink, generally sour whey.
In Iceland, whey accumulated as a by product of curd making, and was kept in barrels, where a fermentation process began. It was then called syra. Syra was either diluted with water and drunk, or used for the preservation of food. Syra was the common beverage of Icelanders for many centuries.
This book is also where I got the idea of using whey to soak over night (for a beginning sprout that isn't evident except for the swelling of the grain the next day) of grains and seeds (legumes, etc.) before cooking . This method produces vitamin C in the grain, changes the composition by increasing all of the B vitamins, Carotene increases 8X. Sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper, and zinc. Sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carinogens found in grains. And finally, numerous enzymes that help digestion are produced during the germination process. This technique has been used for centuries in other cultures.
This book is filled with information like this. It's not nutty myths; it's scientifically accounted for.