Dairies and Diabetes

This is the highly acid part so try to only have 20% of this in your meals but then again, it is hard enough to be diabetic but the more alkaline AND fat products you eat, the better you will feel! Work out the way that is best for you, just remember what I’ve told you.
But I also want to be as honest as possible and provide all angles and thoughts I have about it and what I’ve learned. Dairy products are NOT good because they:
  • Are too high in protein.
  • Trigger mucus secretions in body.
  • Have no enzymes and are acid forming.
  • Denatures its minerals when pasteurization is done.
  • Unnatural minerals which the body cannot utilize.
  • Have denatured calcium that the body is unable to eliminate. It is deposited on outside of bones and between joints which then cause bone spurs and arthritis, or in tissues and cause fibromyalgia.
But as I said, it’s hard enough but keep it to the 20% part!

Eggs

Cheap, easy to cook and full of protein and fat. Eggs are used everywhere, everyday for everyone. It is used to a lot of different meals and is a good add to the breakfast. Best and easiest dairy to use but remember that they are highly acid!

Cheese

Instead of having it on your carbohydrate sandwich, have it on your newly fried egg and it will taste amazing! Or why not to a sallad? I mix it down as the last touch of my soups sometimes and makes it more creamy.
All cheeses works great because they’re all high on fat. Just try to get the most natural ones. Some are processed in ways I do not believe is that good. If you live in the land of cheese, you might even be able to buy local cheese, and boy isn’t that the best ones?!

Milk

Milk should never be drinked, and if you have to…get the most unprocessed, most fat and preferably unpasteurized(very hard).
Milk contains disease-producing contents. Why other dairy products are ok is because the milk has been partially digested by bacteria during the conversation to other products.
That milk is a good resource to calcium is a myth in one way. It does contain calcium but since it has been processed in such a way that the natural nutrients are no longer existing. The pasteurized milk draws the calcium out of the body instead of providing it.
Raw milk however, is another story. It can benefit you in good ways since it is not pasteurized.

Yoghurt

A very unhealthy dairy since almost everyone is full of other unnatural stuff and/or contain a lot of added sweets, either sugar or artificial sweets.
The one I use is Turkish yoghurt which contains high fat procentage and is very natural and has no added flavor or sweetness. Look for the fat ones without any flavor, that is the best you can get.
Read more about artificial sweeteners here!

Soy Products

Soy products is used a lot by vegans instead of dairies like yoghurt, milk and also sometimes as a substitute to meat products. What I can say through my research is that Soy products sucks!
They are unhealthy, toxic and often added with artificial sweeteners or other substances that are unnatural and toxic for the body. Don’t use it! Then you are better off with normal dairies and if you are vegan, make your own almond milk or buy it. Don’t put your own health at risk!

Whipped cream

This is a fat and good one! Use it to desserts, in soups or other cookings to make it more thicker and bind food together in a delicious way.
Some countries may have different versions but always look for the fattest and most natural one. No E substances(like E198) or artificial sweets. Pure whipped cream!

Butter

This is the least acid one of all and is used when you fry, making soups and much more. It is really important that you have high fat butter, as high as possible and do not mix up butter with margarine! Continue reading and see why.

Margarine

This is NOT a fat product so why is it here? Because a lot of people have no idea about the difference between butter and margarine.
Not only does it contains less fat(a lot less), but it is also full of garbage and unhealthy things. Do you know how they make margarine? Here is a short description of the way for making Margarine, and after the way for making butter. I think you’ll know which one to take.
 

How Margarine is made!

1.
Gasoline residues from boat tanks. Vegetable oils are allowed to be transported in the same tanks as, for example, gasoline hydrocarbons and solvents (aceton).
2.
In the chemical treatment, important nutritions and vitamins which are dissolved in fat are destroyed, reduced or changed, like natural plant sterols, antioxidants, carotenoids and more. These substances are destroyed by cosmetic reasons – by taking away the natural properties, the fat mass can then be given new color, smell and taste. They want to do a chemical produced butter imitation.
3.
Before, the margarine oils was hardened so that they could be fixed. They brought in the liquid oils in quenching reactors with hydrogen and nickel particles. Under high pressure and heat, a fat molecule that lost its original and natural form is formed, so-called trans fats was formed (not to be confused with the natural trans fat found in cow’s stomach).
Industrially produced trans fats are very toxic and only a few grams of intake per day increases dramatically the risk of myocardial infarction (on this, the experts are united).
Nowadays the fat to margarine is “unestered” instead. In a re-esterification reactor, the fat reacts with sodium (a very risky and reactive substance). Then the fat molecules are cut broken and it forms a “sea” of glycerol parts and free fatty acids. Then, the sodium methyl is inactivated and the fatty acids jump back to the glycerol part, in totally new, random and unnatural positions.
The reaction is sensitive and the fat must be pretreated chemically before re-esterification so that the content of moisture, free fatty acids and peroxides are as low as possible.
There is no evidence that the unestered margarines are less dangerous to health than the industrial trans fats. It is not at all tested by the manufacturers or by independent researchers.
4.
Out comes an unappetizing brown and foul-smelling mixture that is washed and deodorised. The sodium methyl is converted to methanol and sodium hydroxide, and you want by deodorization drive down the methanol content. Soap is also formed and washed out. Re-esterification is done -among other things- so the fat will have the intended properties in the mouth (“eating qualities”).
5.
The chemical treatments are called “refining” and the neutral washed and deodorised fat mass is without natural taste, smell or color. This is so the fat mass then will be able to be used in cosmetics, paints, cutting oils or margarines. Then everyone can add additives, color and perfume the fat mass on their needs. Skin lotion becomes white and gets its own smell. Margarine is obtained by coloring the refined fat yellow and add butter flavoring and synthetic vitamins.
6.
The margarine is ready for eating. Light margarine is obtained by mixing with about half water, emulsifiers and preservatives. Bon appetite!
 –

See how different the making of butter is!

Butter

The cream is separated from the milk and pasteurized at 90-95 degrees. At the churning, the cream is mechanically processed to form butter grains. The churn milk with very low fat is removed and the butter grains are rinsed with cold water.
The butter grains are salted and kneaded mechanically so a uniform butter mass is produced and the humidity is evenly distributed. The butter gets its characteristic flavor from special bacterial cultures that today is grown separately and then added.
A completely natural product that we have lived with for thousands of years, where the fat-soluble nutrients and vitamins remain in their natural form. Butter gives saturation without obesity and when the butter consumption decreased, overweight increased sharply.
That saturated animal fat could be harmful is a myth from the 1950s that proved to be totally inaccurate:

It is actual the opposite. It is healthy, according to almost all new research. All mothers who breast-feed their children, feed them with saturated fat and all fat in our body is saturated fat. Is nature wrong and the Food Administration experts right?
To finish this off, I would like to say that Dairy products are acid-forming and should not be eaten to an excess since your pH balance in your body will be tipped to the acid side which is not good. You need the right dairy products and in moderation, depending on what you eat to it and the rest of the day.
All is translated from Swedish. The original PDF with images can be found here: Margarine PDF

 

 

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