The comeback of the indigenous cow

Disclaimer: this post is not sponsored, but has been written in collaboration between the co-founder of “Meri Gaiya” Rajesh Madan and myself. It is entirely our own personal perception of the matter at hand.

When I came to India, I discovered something about milk that I had never thought about – namely that there’s a big difference between pasteurised, homogenised and raw milk! Furthermore, organic and non-organic milk are two very different things too. Recently my understanding of milk deepened even more, when I found out milk from different breeds, contains different proteins, making them very different as well. So why does it matter if all these are different? From my own personal conclusion, I believe the kind of milk we drink has enormous implications for our health (as well as a number of other aspects – but that discussion is for another time). In this article I will focus on my new discovery, leading me to conclude – that we should all be drinking A2 milk over A1 milk. From here I will let Rajesh Madan explain:

A1 vs. A2

When Keith Woodford published the Groundbreaking Work “Devil in the Milk” in 2007, it put a stirrer in the world’s glass of milk, so to speak.

A professor of Farm Management and Agri Business at Lincoln University in in New Zealand, Woodford presents irrefutable evidence in his book that linked cow’s milk to numerous medical mysteries including diabetes and autism.

In “Devil in the Milk”, Keith Woodford brings together the evidence published in over 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: WE SHOULD BE SWITCHING TO A2 MILK.

The book in itself is an amazing story of not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.

So what exactly is A1 and A2 milk?

Originally, all animal milk was A2, including of course the cow milk. But then, a mutation occurs in the Bovine Population of Northern Europe and Voila! Cows started producing A1 milk.

India’s National Bureau of Animal Genetic Resources (NABGR) had done a study in 2012 where they specified that the A1 and A2 variants differ at amino acid position 67 with Histidine in A1 and Proline in A2 variant. This polymorphism leads to a key change in the secondary structure of expressed β-casein protein. The variant A1 of β-casein has been suggested to be associated as a risk factor for the following diseases: Type 1 diabetes mellitus, coronary heart disease, arteriosclerosis, sudden infant death syndrome and neurological impairment including autistic and schizophrenic changes.

The Indian Village and the Cow

Needless to say, all indigenous breeds of cows in India produce only A2 milk.

The cow in fact had, and perhaps still has a central place in the Indian Rural Economy. The milk was treasured, the dung used as fertiliser to rejuvenate the soil, the dried dung cakes used as a cheap substitute for firewood, the male bullocks put to work in the fields, and then of course it fed the leather industry too. This bond of the farmer with the cow is so strong that the cow has came to be held as sacred in the Hindu way of living.

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This sacredness turned beef consumption into a contentious issue in India. The ancient ayurvedic texts supported eating of beef: “The flesh of the cow is beneficial for those suffering from the loss of flesh due to disorders caused by an excess of vayu, rhinitis, irregular fever, dry cough, fatigue, and also in cases of excessive appetite resulting from hard manual labour.” But over time, beef became a strict no-no in the diet of an Indian, except the lowest of the low classes of Hindus and those from other religions.

The invasion of the Western Cows

To increase the availability of milk for every Indian and also to increase the income of farmers, the Indian Government launched Operation Flood in 1970. The import of alien cow breeds like Jersey or Holstein Friesian was encouraged as they produce more milk.

That started the slow but steady downward slide for India’s 37 indigenous cow breeds. There was a relentless and reckless drive to cross breed the alien varieties with the indigenous ones.

In 2013, Jay Mazoomdar wrote in Tehelka, an Indian News Publication: India is the world’s largest producer of milk. But in 10 years, we will be forced to start importing it. And the Indian cow will no longer exist.

Today, according to one estimate, only 5% of the total cow population is of pure indigenous breeds. But the good news is that over the last few years, awareness has grown on the harmful effects of A1 milk and efforts have gathered steam to promote and increase the indigenous cow population.

The A2 Ambassadors

Unknown to most, Desi Ghee made from A2 milk is lighter than the ghee from other sources. It can prevent heart blockages, help cure gastric problems and headaches. It also combats Asthma and Insomnia, besides lowering blood cholesterol and recovery of wounds.

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Many ventures like ‘Meri Gaiya’ and ‘The Way We Were’ have come up in India which have taken it upon themselves to increase awareness about all the health benefits of cow ghee made from A2 milk and at the same time promote ethical dairy practices and conservation of indigenous breeds.

We felt passionately about our cause for the consumer’s health, farmers as well as cows. We put together a small capital to start our dairy last year with just 4 Desi A2 Cows. We made sure to feed them only with Organic feed and took care of them like part of our extended family. We now have 28 cows – Rajesh Madan

The fight to reclaim the health, community and environmental benefits of indigenous cow breeds and their milk products has begun in earnest. And in the years to come, it promises to gain momentum and turn things around.

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A big thank you to Rajesh for this inspiring information, and for inspiring others to get back to basics! Your ghee will from now on be a stabile on my kitchen counter. 

//Louise.

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Video tutorial: whipped body butter

Disclaimer: I personally don’t use preservatives in my Body Butter, since it’s only for personal use, but I would recommend researching lotions and preservatives, so you can make your own informed decision.

This is my second video of all times! To decide on your own recipe, start by reading the blog post: Whipped Body Butter (with 2 to 4 ingredients).

How to make two types of soap in one batch

The only downside of making soap at home, is that sometimes there’s just too many new (and expensive) things I want to try out – which is actually why I developed the trick I’m about to explain. In this post I will explain how you can make two or more types of soap in one go, in a way that’s simple enough for anyone with basic soap making skills to do so. If you want to see it live, you can check out my last post: Video tutorial: cold process soap making, where I make two types of soaps in one go. I will use the same soap as an example in this post.

Creating your base recipe – but mixing up the rest

I’m sure a lot of soapers can relate to having a ‘go to’ soap recipe, when it comes to the base oils (carrier oils). There might be smaller variations, but all of us have our favorites. I think this is for good reason, because when something works – why change it? But we still need the excitement of changing it up whenever we make soap, which is where the esthetic and experience of the soap comes into the picture – the shape, smell, look and feel can make two soaps seems completely different even if the base is the same. So to make two types of soap, you simply create a base recipe – but plan out different scents, additives and shapes for the two (or more soaps) you want to make. Here is an example of a two soaps in one:

Base recipe – 1000 grams:
  • 250 grams coconut oil
  • 200 grams olive oil
  • 150 grams mango butter
  • 200 grams canola oil
  • 100 grams castor oil
  • 100 grams sesame oil
  • Lye – 141.77 grams
  • Coconut milk – 425.30 grams
The two batches (separated after trace):

Batch 1 – around 800 grams:

This batch will be poured in a loaf mold in a simple swirl with the following ingredients:

  • 50 ml cedar wood oil
  • 25 ml lemon grass oil
  • Aronia berry powder

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Batch 2 – around 200 grams:

This batch will be poured in small muffin molds, unscented with the following one ingredient for color:

  • Paprika powder

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How to go about it

I’ve divided this part in three steps: Planning, Preparation & Timing. Here we go.

Planning

Once you’ve chosen your base recipe, plan out how the two soaps will be different, in a way you are sure you’ll be able to manage. For example if it’s the first time you try this out, start by only changing one element – such as shape or scent. If you’re more experienced you can plan out changing more elements, and even plan to make two different swirls in your two batches. Though whatever you plan, it’s important that it is completely clear before you make your soap. I usually spend some time visualizing my soap, and then write it down on a piece of paper with all the different components and details of each of the batches.

Preparation

Since you will be working with more components than normal, it’s important to prepare as much as you can before you start. Examples of ways to prepare are:

  • Set out as many bowls as you will be dividing the batter into (for two simple batches, prepare two bowls, for two batches with swirls prepare four bowls etc.)
  • Add the additives in the bowls at the preparation stage. If it’s powders, you can mix a little oil in it to make sure they don’t clump when the batter is added. You can either add the essential oil directly in the bowl at preparation, or put it next to to the bowl in a smaller container, so its ready to be added.
  • If you want to pour the soup in different molds, place them so you’ve got plenty of space to work. The batter might be hardening fast, and you wont have time to move things around when you are in the middle of the process.

Timing:

Anyone that has made soap before, knows it’s all about timing, and even more so when you are trying to make two different soaps in one go. The only thing I really do, is to separate the soap batter into the different bowls, a little before it really thickens (trace) and then use a hand whisk for the last thickening. In this way you gain some time to mix in the different additives before they become too thick. A useful pointer is the following: if one mold is a cavity mold, pour that one first. It’s really hard to scoop into a cavity mold (without spending too much time smoothing it out). On the other hand, if you plan a swirl in one of the soaps, pour that first – once it’s too solid, you wont be able to make certain swirls.

Now, that was all for now. Remember, practice makes perfect. I’ve only done this a few times, but I get better every time. And it really keep things interesting when you got the regular process down.

Video tutorial: cold process soap

This is my first attempt of making a video tutorial, so bare with me if some parts of it is explained too fast or I babble a little. Also, at the time of making the video I had been spending some time in Denmark, so my usual Indian accent is mixed with a danish accent.

Feel free to ask questions in the comment section if something is not clear from the tutorial. I will leave the recipe below for reference.

Base recipe – 1000 grams:

  • 250 grams coconut oil
  • 200 grams olive oil
  • 150 grams mango butter
  • 200 grams canola oil
  • 100 grams castor oil
  • 100 grams sesame oil

Lye & Coconut milk:

  • Lye – 141.77 grams
  • Coconut milk – 425.30 grams

Additives: 

Batch 1 – 800 grams – scented:

  • 50 ml cedar wood oil
  • 25 ml lemon grass oil
  • Aronia powder

Batch 2 – 200 grams – unscented:

  • Paprika powder

 

 

The best handwashing soap (with recipe)

There is a lot of misinformation out there on what it takes to keep your hands clean (and soft) – at least if you ask me. I’m not a professional in neither biology or any other science, so if I ever find sufficient (trustworthy) evidence to prove the contrary I will be the first to admit I was wrong. Though until then, I will insist that the very best thing to wash your hands with is plain old fashioned handmade soap! Actually I intentionally try to avoid any stronger stuff, such as commercial antibacterial soaps like Dettol. If you want to explore this topic further you can start by reading: Dangers of Antibacterial Soap (Dettol) and Commercial vs. Handmade soaps. This post though will focus on my own alternative to products like antibacterial soaps, including the recipe I use, so that you can make your own. If you have never made soap before you can read about the process here: How to make natural soap.

The soap I prefer to wash my hands with (and the star of this post) is pure coconut soap. First of all, using 100% coconut oil makes a rock solid bar of soap, which can withstand the moist environment in many bathrooms. Additionally coconut oil is a strong cleanser, perfect for hand washing. A very common misconception about coconut soap is that it dries out the skin, but there’s a very basic trick to solve this: super fat! Super fat is a soapers term describing leaving some of the oil in the soap, , without being saponified (made into soap). This adds extra moisture to the soap. A normal batch of soap will have a super fat of between 5% and 7%, since more might make the soap too soft, but since coconut oil makes a rock solid bar of soap it can have a super fat up to 30%.

The second secret to great hand soap is essential oils. Essential oils doesn’t only add scent to a soap, but also different properties, depending on the essential oil you use. Tea tree, cinnamon and sweet orange essential oil, amongst others have antibacterial properties, making them great ingridients for hand soap. In this soap I’ve added lemongrass and sweet essential oil – which also smells divine.

My mold is 900 grams, so this is the recipe I’ve used:

  • 900 grams of coconut oil
  • 342 grams of Water
  • 140 grams sodium hydroxide
  • 40 ml Lemon grass essential oil (optional)
  • 50 ml Sweet orange essential oil (optional)
  • 1 spoon Aloe vera gel (optional) – added in the lye

Suoerfat is at 15%

The last three ingredients are optional and can be exchanged or completely left out. I prefer to keep the essential oils at 10 ml per 100 grams of base oils (carrier oils), but many use less than that. If you want to make less or more than this recipe, simply run it through your preferred soap calculator,

//Louise

Old fashioned waffles

I’m still very excited about my new old fashioned waffle iron, so this morning I decided to make some good old fashioned waffles. Since I had bought some Baileys the day before, I mixed it into some creme fraise with honey to go with the waffles. All in all it turned out super delicious, so I thought I would share the recipe here.

Old Fashioned Waffled (Makes approx. 4 waffles) 

Ingredients: 

Waffles:

  • 200 g all purpose flour
  • 1 tsp baking powder
  • 75 melted butter
  • 4 dl milk
  • 1 egg
  • Sugar or honey (optional)

Baileys creme: 

  • Creme Fraise
  • Honey
  • Baileys

How to make it: 

  1. Melt the butter and mix in the egg and milk
  2. Combine baking powder and flour in a separate bowl
  3. Add the dry ingredients to the liquid ones, until the batter is slightly thick
  4. Melt butter on the waffle iron and close it so it spreads
  5. Pour the batter on the hot iron, and turn (if it’s an old fashioned waffle iron)
  6. Mix the creme to taste

Enjoy!

//Louise

How to make Stone Age Bread (gluten free)

I’m currently spending some time at my best friends place, and she is an incredible cook. So when we bought some ‘Stone Age’ bread’ mix, she instantly said she could give me a better recipe than the premix. And then she did!

Stone Age bread is a made entirely up of seeds, nuts, eggs and oil. This combination makes it both gluten free and lactose free – as well as full of proteins, fibers and healthy oils (from the seeds and nuts). Another thing I love about it is how filling it is! Now lets get to the recipe and process.

Creating the recipe

Another great aspect of Stone Age bread is that you can customize it according to your own liking, and availability of different ingredients. The base ingredients remains the same – eggs, oil and salt – but the rest can be mixed however you want. Only rule is that the flexible ingredients needs to make up 600 grams all in all.

So just to make it completely clear – you create the recipe by choosing your flexible ingredients, as well as optional ingredients – while the base ingredients remains the same. The ingredients are:

Base ingredients: 

  • 5 eggs
  • 1/2 teaspoon salt
  • 1 dl oil (canola, sunflower, coconut, olive or other)

Flexible ingredients: 

1. Seeds: 350-400 grams

  • Sesame seeds
  • Flax seeds
  • Chia seeds
  • Pumpkin seeds
  • Sunflower seeds

2. Nuts: 150-200 grams

  • Almonds
  • Wallnuts
  • Hazelnuts
  • Pecan nuts
  • Cashew nuts
  • Macadamia nuts

Optional ingredients (added by eye measure):

  • Dried berries (cranberries, goji berries, dates etc)
  • Spices (salt, chilly flakes, garlic etc.)
  • Herbs (thyme, rosemary etc.)

How to make it

  1. Measure out your seeds and nuts and collect it in a bowl
  2. Add the egg, salt and oil and mix thoroughly
  3. Add any other optional ingredients and mix
  4. Fill the batter into a greased bread form
  5. Bake in preheated oven at 160 degrees for 1 hour
  6. Take the bread out of the form when it has cooled down

The bread will last for a week in the fridge. You can also cut it out and freeze it, and then toast the individual pieces before serving. Its delicious with cheese and different speeds. I had it this morning with some danish blue cheese and avocado. Yum!

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That was it for now. Feel free to leave a comment –

//Louise