Where to find organic unpasteurized butter?

[yengyeng]

Can we find organic unpasteurized butter or cream in Singapore?

[JR8]

Don't know.

But if you can find unpasteurised milk you can quite simply make unpasteurised butter from it yourself.


p.s. Can I ask, do you have a link to this apparent fad: I can't for the life of me think what the physiological point/benefit of it is?

[yengyeng]

Hi,

Raw milk is banned in Singapore. But since I can find unpasteurized cheese, I am wondering if I can get organic unpasteurized butter or even cream as well.

lol. It is not really a fad. Traditionally, milk, butter was drank without pasteurization. This explains it quite well:
http://www.naturalnews.com/039613_got_m ... lcium.html

[JR8]

Raw milk is banned in Singapore. But since I can find unpasteurized cheese, I am wondering if I can get organic unpasteurized butter or even cream as well.

lol. It is not really a fad. Traditionally, milk, butter was drank without pasteurization. This explains it quite well:
http://www.naturalnews.com/039613_got_m ... lcium.html

Thanks for the link. That said, it does confirm that it is a fad, i.e. an attempt to profit from ignorance and paranoia. The Krebs cycle (how food is metabolised) was one of my fortes at school, and there is so much preposterous hocum in that article that I wouldn't know where to start taking it apart*.

I'm not sure when milk was 'traditionally' drunk without pasteurisation, maybe before Pasteur concluded it was a good idea (i.e. 100+ years ago)?

Do you also use un-fluoridated toothpaste, water, eat food that is additive free, and wear a tin-foil hat (you know, just in case)?

Have you any 'scientific' peer-reviewed research on this? The linked author provides none, but then neither does he present any personal scientific credentials either.

One thing I will tell you though, is that if you had ever been in a milking-shed, 4" deep in 'bovine-faecal-matter', you would be very grateful for pasteurisation. The dairy farmers I knew and grew up amongst, would take some of their own milk, and put it in a big enamelled steel bowl on the Aga, and in so doing they'd a) pasteurise it, and b) allow some cream to rise to be skimmed off and used for cooking.

Now, if they pasteurised even their own milk, does that not lead one to imagine that it is on balance a good idea?

Or how about the sum-knowledge on Wikipedia?
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'A side effect of the heating of pasteurization is that some vitamin and mineral content is lost. Soluble calcium and phosphorus decrease by 5%, thiamin and vitamin B12 by 10%, and vitamin C by 20%.[10][26] Because losses are small in comparison to the large amount of the two B-vitamins present, milk continues to provide significant amounts of thiamin and vitamin B12. As milk is not an important dietary source of vitamin C, this loss is not nutritionally significant.

Proponents of non-pasteurized raw milk credit it with having more beneficial bacteria and enzymes than its processed counterpart; however, raw milk is far more likely to contain harmful microbial contaminants, and pasteurization is the only effective way of killing most pathogenic bacteria.'
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http://en.wikipedia.org/wiki/Pasteurization



* Damn I can't help myself, here's just one example...
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'The truth is: the human body has a hard time digesting pasteurized milk. When milk is pasteurized, its protein molecules - the casein - are changed. This strains the pancreas, forcing it to produce its own digestive enzymes to break the molecules down. This helps explain why many people develop milk allergies.

Like any enzyme-void food, pasteurized milk puts an enormous strain on the body's digestive function. Those with milk intolerance, a leaky gut, or poor digestion, pass the casein through the intestinal walls and into the blood stream'
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Right. Milk intolerance is due to a genetic variation, that causes the body to not produce the enzyme lactase. The latter is required to break down lactose. Lactose is the main milk sugar.

I know people who are lactose-intolerant. But I have never met any of the suggested 'many' people who have developed it. Have you?

I have no idea what a 'leaky gut' is, but if you're passing proteins directly into the bloodstream then I'd suggest you are gravely ill and in your last days.

In summary; the whole proposition is just so 10,000,000% complete and utter pollocks, that I really don't know how to say it any more politely.

[yengyeng]

I was hoping to get some help on locating butter when I revisited this site today. Instead I found a whole write-up questioning my dietary decisions.

I hardly call it "polite" to use the words "ignorance and paranoia" on someone whom u hardly know and have more intention to ridicule instead of offering genuine help/clarification. If the later is intended, the tone of the reply is totally inappropriate.

The last thing I am interested in is to get into a heated debate with someone who is more interested in ridiculing others instead of having a genuine interest in exchanging health knowledge. But for the benefit of those who chance upon this thread, I would like to "share" what I have learnt about pasteurization. This is after all section on health.

Firstly, we should not rely on wikipedia when making our dietary decisions. A close look at the pasteurization article clearing points to an author with vested interest in the Dairy Council. For those who is not aware, the US govt runs the Dairy Council.

Secondly, most milk sold here is from cows kept in CAFO (Concentrated Animal Feeding Operation). You can read more about it in this article here: http://butterbeliever.com/fat-free-dair ... k-secrets/ So I would not consume these milk even if they are pasteurized. Why bother when the milk will cause more harm than good.

Thirdly, please be aware of the process homogenisation which is performed on milk. Homogenisation is a process that breaks down butterfat globules so they do not rise to the top. Homogenised milk has been linked to heart disease.

http://changinghabits.com.au/featured-a ... drink-milk
Pasteurisation destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis and ..you guessed it.. heart disease and cancer. Calves fed pasteurized milk die before maturity. Raw milk sours naturally but pasteurized milk turns putrid and processors must remove slime and pus from pasteurised milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurised milk.
The practice of heating milk to kill germs was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurisation absolutely unnecessary for public protection.

A little more reading for those interested:
http://opinionator.blogs.nytimes.com/20 ... t-need-it/
http://www.westonaprice.org/press/flawe ... nitiatives

This is a great book on milk and its ill effects:
http://www.amazon.com/Whitewash-Disturb ... 0865716765

I have stopped giving my girls pasteurized and Ultra-pasteurized (even worse!) milk from hormone & antibotic-injected cows once I read about its harmful effects, done my research on it and confirmed it with my naturopath and TCM practitioner. They have been off milk for about 3 years now and do not experience the common health ailments (lengthy phlegmy coughs, eczema...) faced by their peers. In fact, they have not gone to see the doc for the last 2 yrs

Hope this is useful info for some.

[JR8]

I asked 'Have you any 'scientific' peer-reviewed research on this?.

And apparently the answer, after copious obfuscation, is no.