a BRIeF hISToRy oF Whey › library.livebeyondorganic.com...2014/07/09 · a BRIeF hISToRy oF Whey In 6,000 B.C., whey was accidentally discovered when milk went sour and the curds
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The culturing process unlocks key nutrients while adding others. It increases
the level of B vitamins—making an already potent functional energy drink
much more so. Perhaps more importantly, it adds probiotics and enzymes
which greatly aid digestion. This is particularly important where potassium is
concerned, since potassium is absorbed by the mucosal cells in the colon and
then taken by the bloodstream directly to the kidneys.
Suero Gold represents a link to our past and what, historically, was
valued. The cows that produce the milk that gives the whey are treated with
reverence. They are fed only greens (never grains)—their natural diet. They
graze on certified organic pastures. They are never given antibiotics
or hormones.
The whey they produce is also treated with reverence. It is cultured—a
historically valued process in its own right—to add nutritional benefits. It is
bottled with all of its benefits intact—the electrolyte minerals, the energizing B
vitamins and gut-friendly probiotics and enzymes. In short, Suero Gold is the
type of healthy beverage that has been revered for thousands of years. Unlike
a shiny metal, Suero Gold is an asset that has true value.
Suero Gold represents the future of liquid whey. It is pure,
certified organic whey from GreenFed cattle. It also goes
one step further—an extremely important step at that.
The liquid whey in Suero Gold is cultured, adding to
its already impressive benefits.
a BRIeF hISToRy oF Whey
In 6,000 B.C., whey
was accidentally
discovered when
milk went sour and
the curds and whey
separated naturally.
The curds become
the earliest forms
of cheese.
In 420 B.C., the renowned ancient
Greek physician Hippocrates, known
as “the Father of Modern Medicine,”
highlights the many health benefits
of whey.
Galen (131-299 A.D.),
another founding father
of medicine, advised
his patients about the
whey cure—and even
directed a treatment
center, sponsored by the
famous school of Salerno
at the foot of the “milk
mountain” in Italy.
For centuries in Spain, whey has also been used
traditionally to enrich bakers’ products. In other
traditions, it’s been used instead of water to make
bread dough. In some areas of the world, such as
central Europe and northern Africa, there is a long
history of drinking raw whey.
BeyoNd a BeveRageLiquid whey has been prized for thousands of years as a
beverage. What you may not know is that cultured whey
such as Suero Gold has uses beyond just a healthy drink.
Cultured whey is ideal for adding probiotics, enzymes,
vitamins and minerals to the foods you eat.
BELOW IS A LIST OF SOME ALTERNATE USES
FOR LIqUID WHEY:
JORDAN’S ReCiPe FOR “SueROKRAuT”DiReCTiONS:
Pour 8oz. SueroGold into a high-power blender.
Cut one head of organic green and/or red cabbage into 2-4
oz. Pieces and add to blender.
Blend on high until desired consistency is achieved.
Pour blend into covered and sterilized glass jar and store in a
cool, dry place for at least 3 days.
Refrigerate Suerokraut and enjoy as desired.
The same recipe can be used for culturing
peppers, pickles, carrots or other veggies.
In 1650, liquid
whey was
a popular
health tonic
in England,
Italy and other
countries.
In 1749, a patient in the city
of zurich, Switzerland, was
unable to get well from
medical treatments, but
drank whey on a daily basis
and regained his health.
In 1754, Joseph Priestly, an 18th century natural
philosopher, chemist and
educator, records that he
“went with a large company to drink whey,” because
whey has been a popular drink in inns and coffee
houses throughout history.
In 1930, Rutgers University researchers discover that whey has a high mineral content
and is effective in helping people maintain
their health.
In the 1960s, says John Lucey, director for Dairy Research at the University of Wisconsin,
the modern era for whey began. That’s when food
scientists started to re-examine whey and to
figure out how to capture the best from whey.
In 1997, at the Second International Whey Conference,
there is representation from 24 countries. It is established
that there are many health benefits associated with
whey consumption, including antioxidant activity, healthy
cellular growth and effects, and support of a healthy appetite.
Jordan’s Recipe for Soaked Probiotic-infused Nuts/SeedsDiReCTiONS:
8 to 16 ounces of raw nuts/seeds
placed in a bowl.
Pour Suero Gold over nuts/seeds,
covering them completely.
Soak for 6-8 hours.
Pour nuts/seeds into a colander to drain off excess whey.
Place soaked nuts/seeds on a baking tray, and sprinkle
mineral salt, spices, raw soy sauce or any flavoring
you might desire.
Set oven to dehydrate setting (lowest setting for over
140-170 degrees).
Place baking tray with nuts/seeds into oven and dehydrate
for 12 hours or until completely dry.
• Culturing Foods—
Culturing foods such as
cabbage (sauerkraut) and
cucumbers (pickles) has a
long history of use. Normally,
the liquid of choice is water,
however, adding cultured
whey adds a significant boost.
• Soaking and Sprouting—Soaking
and sprouting nuts, seeds
and legumes unlocks valuable
nutrients and makes them easier
to digest. Soaking wih cultured
whey adds additional probiotics
and enzymes, further enhancing
their digestibility.
• Soups and Stocks—Adding
cultured whey to soups
and stocks is a great way
to add body-friendly
vitamins and minerals.
• Breads and Other Baked
Goods—Most bread recipes
call for water. Replacing all
or some with liquid whey
adds a depth of flavor and a
boost of health.
• use it to Cook Rice, Pasta
and Oatmeal—This is a
great way to make your
healthy carbohydrates
even healthier.
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