You all may be confusing homogenized milk with raw milk.
Raw milk has not been pasteurized, ie heated to 150 degrees for 30 minutes to kill microorganisms, especially tuberculosis:
Homogenized milk has been blended so that the cream will not separate:
Non homogenized milk (cream on top) sold in stores is still usually pasteurized.
This bit of Raynerâs article, as noted above, is actually incorrect. There are some major differences between sugar and honey:
Essentially honey contains more complex carbohydrates and trace elements than refined sugar. As a result, it is marginally healthier, although this can be offset in some cases by traces of pesticides in honey.
And in the final analysis we all get way too much sugar from the prepared foods we eat in our diet anyway, so any health benefits conferred by honey are a relative thing.
Well, let me say something then. Not to defend Jay Rayner since he does not need my help anyway, but to speak of why I semi-agree with him.
I already knew what pasteurization and homogenization were, but thanks.
I apologise for any pecrieved condescension as that was not my intent.
From the various posts it seemed these things were being confused.
Iâm too old to be pissed about much of anything.
Again itâs just a word. Nothing to get âlividâ about. Let the market sort it out.
Here we have a serious disagreement.
Gluten allergies have been under diagnosed for years, and we should do or say nothing that would discourage people from getting tested.
If someone says they are gluten intolerant, you should encourage them to visit their allergist and get tested.
Iâll agree that it is wasteful, but it is only the tip of the iceberg in terms of what gets flown around the planet these days with regards to food stuffs.
And it is much cheaper to fly water than to fly people.
Yet again, let the market sort this out. If there is no demand for it, or the price is too high, it will die.
But, yet again, itâs nothing to get livid about.
Iâm not clear on what you are trying to say here so I went back and checked the article:
âLearn some basic biology. It doesnât matter whether you get your sugars in white granules from a paper bag or by collecting the raging tears of the Honey Monster. Sugar is sugar.â
So first of all what he is talking about is actually chemistry or maybe biochemisty, but not biology, as you should appreciate.
Second of all his statement about honey is incorrect, there are significant chemical differences between cane sugar and honey. Do we disagree about that?
Yes, but he goes on to say that âYou only want to consume raw milk as an expression of some anti-modernist, self-satisfied, hipster lifestyle, not because youâre trying to stave off osteoporosis.â
Thatâs a gross over generalization, and does not reflect people who might want to drink raw milk simply because they like the taste.
As a chemist, you will admit that the process of pasteurization actually somewhat âcooksâ the milk, and while killing bacteria, it also denatures various fatty esthers and other flavor molecules in the milk thereby altering the complex flavor profile?
Again, if you refer to my original answer, it is my opinion that people should be entitled to their own dietary preferences, and that we let the free market sort things out. Maybe inappropriate is the wrong word, I probably just should have said silly.
If a food idea makes economic sense, and there is a market for it, it will survive.
And if you donât like it, you donât have to buy and eat it. Itâs that simple.
My dietary preferences were set a long time ago, and I generally donât listen to what other have to say about new foods. For example, as a Scandogermanian, I would always cook my kale and would never eat this in a salad, just like I would never eat raw broccoli rabe.
But if other people want to eat raw kale, itâs fine by me.
I guess Raynerâs problem is that he actually listens to other people (what is a dietary guru anyway?) when they tell him what to eat. I stopped doing that years ago with my Mom & Dad.
But still, itâs nothing to get âlividâ or angry about.
Maybe Rayner has Freudian issues?
You have some good points, and I will just focus and reply to a couple.
I am guessing that it cannot be that many people experience gluten sensitivity. The reason is that at least half of the human population were descendants of wheat consuming people â especially European and Middleeastern descendants. As for getting discourage getting tested, I think that is the point. Most people who ask for gluten free have never tested. Nothing like peanuts allergy where people actually test for.
âAgain, if you refer to my original answer, it is my opinion that people should be entitled to their own dietary preferencesâ
I agree that people should able to eat what they like â if they keep it privately. The moment the food gurus advertise their diet strategies and attacking others, then it isnât just their personal preference.
A lot of the food gurus have no problem attacking other peopleâs diets, but they have problem when other people criticize their diets. How many gurus do not start their diets by saying along the line of âA, B, C are toxic. You have been lied to. Time to switch to eat X, Y, Zâ Then, when they get push back, they often hide underneath the excuse of âEating X, Y, Z is my personal choice. Do not criticize my personal choice.â Well, do they forget that they attacked A, B, C in the first place? Why didnât they respect other peopleâs choice of eating A, B, C back then? It is never a level plainfield for them. They can do the attack (because it is about spreading the truth), but they cannot be attacked back (because it is about privacy and personal freedom).
It seems you are a free market person (based on a few statement you wrote here). One thing I do want to stress is that the whole free market concept is based on one important assumption: that is free flow of accurate information (complete information). So the whole idea of supply and demand and price adjustment is based on the fact that consumers know all the available price. Without accurate information, there is no accurate price adjustment.
So I will say the same thing here too. If we hope people make to make proper food choice, then we have to accept a certain level of information sharing.
His hairstyle made it 100% funnier.
I tend to agree with a lot of the things he is irritated by.
I have to admit the imported âsea waterâ is a new one for me. Is this common place?
The gluten âsensitiveâ one drive me crazy because people with serious gluten allergies tend to lumped with those who are just following the diet fad.
National Geographic put out a good article on white sugar in the August 2013 magazine. An interesting read- unfortunately I passed that magazine on to my uncle in France. It talked about the contributions of sugar to the obesity âcrisisâ.
I think one of the problems people forget about sugars and fats are, even a good fat is still a fat and calorie dense. Better sugars are still calorie dense too.
I think you hit it on the nail. The difference between a good sugar and a bad sugar is not like night and day. It is more like 5 PM vs 7 PM. I feel too many believe a bad sugar is cancer causing toxin, while a good sugar can cure Alzheimeâs
There is no gluten sensitivity just gluten allergie (and it is mot even scientifically proven that gluten plays any role in âgluten allergiesâ
And sometimes theyâre misdiagnosed. Shortly after moving to Tampa I became seriously ill, and after many tests and rounds of antibiotics was eventually tested for allergies. I popped positive for gluten. I avoided it like the plague and got better, until 2 years later when I was scheduled for an endoscopy I decided to get tested for Celiac. Not only was the test negative, but a further allergy test was negative for gluten. My docs speculated that h. Pylori was the culprit all along.
Still, while I was gluten free, I had no difficulty navigating restaurants. For folks who are gluten intolerant, itâs easy. Look up the restaurantâs allergy pdf before you go and choose accordingly. Most restaurants now have an indicator next to their gluten free offerings, bless their little hearts. Celiacs have it harder, as a tiny amount of gluten can trigger violent symptoms for some. But for the gluten intolerant, stop trying to bend the world to your condition, do a little work on your own and youâll have a much more enjoyable evening out without all the drama. I promise.
Haha! I know that there is no such thing. Try to tell that to someone whose natural food something or other specialist told them that they are âsensitiveâ to gluten.
I always thought it was derived from the French usage where bakers who make bread on the premises are allowed to use the title âArtisan Boulangerieâ. Its been used in this way for years and I suspect a lot of UK food producers lean in this direction.
âSkinny Girlâ in the US is a term trademarked by Bethany Frankel
But where did she get it from? I remember ordering coffee in Australia back in '95 and a âskinny capâ was a common term for a skimmed milk cappuccino. âSkinnyâ seemed to be firmly planted in the local language as a term for low fat - I think that predates Bethennyâs '09 book. So not certain you can say its US bashing.
If you believe the water makes a difference, it actually makes a difference.
I think Jay is referring to a Pizza place in London that flies seawater in from something like the bay of naples (IIRC). And you have got to admit that does seem a little crazy given all the other variables.
I would say it depends greatly on the type of unrefined sugar
I think his point is the people who go on about the health benefits of the unrefined sugar - the products not new, but the âhealthâ mantra is.
Raw Milk tastes nothing like pasteurized
Very true, and also true that the homogenised stuff in supermarkets tastes nothing like old fashioned pasteurised milk that had a thigh layer of cream on the top. Whilst the choice of specialist milk has increased its mainly for faddy diets. The choice of standard whole milk has actually declined, we used to have âGold Topâ Jersey milk in the UK which was wonderfully creamy.
Again lot of Raynerâs article seems to be thinly disguised complaints about American influence on British food habits, but then there is a lot of America bashing going on lately around here.
Hopefully I have shown that your idea ese are American influences is incorrect. The UK food scene has enough of its own idiotic ideas without any need to import them from elsewhere. An in that regard its hardly unique.
