This week
It has been a while since I did publish the last newsletter. But time did not permit to sit down and think about topics I wanted to write about. Well, now I have had the time and found a topic I would like to share with you. This time, looking at nutrition again and some points of view I came across, providing food for thought (pardon the punJ).
Definitely there are a lot of different approaches and opinions around, and for sure none is anybody’s absolute truth. But I do believe that everybody has to find their own truth.
According to Dr. Hiromi Shinya, commercially available milk can be categorised as rusty fat. He explains that after oil and fat, milk oxidises the most. But what does this mean? Raw milk contains numerous useful substances, amongst which are many types of enzymes such as lactase (needed for hydrolysis of lactose), lipase (needed for hydrolysis of fats) and protease (needed for hydrolysis of protein). Furthermore, it also contains lactoferrin, an iron-binding glycoprotein, which is characterised by antioxidant, anti-inflammatory, antiviral and immune-regulatory properties. But commercially available milk has lost all its good properties during processing. The process takes place like this: a machine milks the cow and the milk is stored in a big container. The milk produced by the different farms is then collected in even bigger tanks by the manufacturer. Here the milk is homogenised through stirring, meaning that the raw milk’s fat droplets are made smaller and thus equally dispersed. This has to be done as otherwise the milk fat of approx. 4% in form of droplets would rise to the surface if the milk is left standing. But the process isn’t finished: the homogenised milk has to be pasteurised through heating up in order to prevent the proliferation of microbes and germs. Here there are four different techniques:
- Steady heating for 30 minutes at a low temperature of 62 to 65°C;
- Steady heating for 15 minutes or longer at a higher temperature of more than 75°C;
- Flash heating for a minimum of 15 seconds at a temperature of 72 to 75°C;
- Flash ultra heat treatment for 2 seconds at very high temperatures of 120 to 130°C (or 1 second at 150°C).
In Europe process number three is mainly used. But enzymes are sensitive to heat: at a temperature of over 48°C, they start to break down; at 115°C they are completely destroyed. Even with a short heating process enzymes are nearly completely lost once the temperature reaches more the 130°C.
This is just part of Dr. Shinya’s opinion about milk consumption amongst humans.
In another chapter of his book he talks about organic food. And his way of looking at it is very interesting.
In nature everything is linked to each other and has an impact on each other, while maintaining a subtle balance. Modern agriculture often uses pesticides, to prevent damage to growth and harvest caused by bugs. The term ‘bug’ is one created by man, as in nature there is no such thing. But good as bad insects deliver a certain nutrient to the plant they inhabit – chitin-chitosan. Once the insect sits on the plant, the plant excretes a small amount of the enzymes chitinase and chitonase, enabling the plant to absorb minimal amounts of chitin from the legs and bodies of the insect and to use it as nutrient. Thus providing nutrients for those creatures that consume the plant. The use of pesticides interrupts this food chain. Instead of chitin-chitosan, the plant absorbs chemicals. Which in turn harms the human beings who consume the plant. No worms or good soil bacteria are found in agricultural land that is regularly treated with chemicals. Since no crop can grow on such infertile ground, artificial fertilisers need to be applied. Plants then grow, but as empty shells without any life energy. One reason why the nutrient content of crops decreases each year.
In today’s agriculture the main goal is to produce good-looking food instead of concentrating on a high content of nutrients. Naturally grown vegetables are often not quite as flawless, showing insect holes in their leaves and size and weight are not consistent. But, it contains a lot of life energy. The price for organically grown food is definitely higher compared to conventionally grown food, but Dr. Shinya considers this as the “price of life”. Only food with living energy can sustain our lives.
If you are interested in Dr. Shinya’s work, the book is available from Amazon.
Reminder
Should you ever be on Facebook, please have a look at the Zone Bébé Facebook page and click on the “Like” button. I regularly post links to articles, advice and other interesting infos.
Maybe even suggest it to your friends? That would be great, thank you!
New
A couple of weeks ago the UVBio sun protection range arrived at Zone Bébé. SPF 20, 40 and 50 are available as well as After Sun care. Have a look on the Zone Bébé website.
L’écolomiam
This is a ‘hors série’ issue by l’écolomag: 60 recipes that guide you through the seasons, provided by chefs that are known on the French organic scene. Get your free copy from Zone Bébé.
Le Petit Salon du Bébé – Mandelieu
Sunday, 13th May there will be an event for future mums and babies. Different professionals show off their services, from a baby showers, to decoration, to birth preparation, clothes for baby and mum, as well as books and of course organic cosmetics. Come and have a browse. Entry and parking is free. From 10:00 – 19:00hrs. See you there!
Next week’s newsletter
If you have some ideas, wishes or suggestion what you would like to see in the newsletter, let me know: contact@zonebebe.fr.
Have a wonderful week.
Claudia/Zone Bébé
www.zonebebe.fr
Le bio for bébés et mamans


























