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PostPosted: Sun Dec 01, 2019 1:46 pm 
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Many people who do the Budwig protocol that requires mixing of flaxseed oil with cottage cheese, find cottage cheese for whatever reasons not good. Is there a viable subsitute to the sulfur proteins found in cottage cheese or quark and used to combine with the PUFAs found in flaxseed?

one tablespoon of flax oil = 7 grams of fat

one tablespoon of cottage cheese = 14.1 grams

Budwig basically writes to combine 28 grams of cottage cheese to 7 grams of flax oil. For two tablespoons of flax oil, one would mix with 56.5 grams of cottage cheese.




From: https://www.fosube.com/sulfur-proteins.html

Quote:
Sulfur-Protein Content (of various foods)

It takes about 200mg of sulfur protein to potentiate 1 tablespoon of flaxseed oil (and 600mg to potentiate the standard amount of 3T flaxseed oil). The Budwig protocol uses 100 grams of quark to potentiate 3T of flaxseed oil. If using cottage cheese, you would need about 3/4 C for 3T of flaxseed oil. If using whey protein concentrate (Defense Nutrition), you would need about 13 grams. If using Goatein, you would need about 20 grams. Adding more sulfur protein than you need will not hurt and is always good since the extra amount of protein will insure that all the flaxseed oil is potentiated.
(Note: the sulfur amino acid content for some dairy items (cottage cheese, yogurt, and ricotta) is based on various sources, some of which are dissimilar. When using any of these dairy products as your primary protein source, it is better to use slightly more than too little.)

1 Cup (8 oz) Cottage Cheese (226g)
Methionine – 840 mg
Cystine - 260 mg
Methionine + Cystine = 1100 mg

Cottage Cheese, creamed, large or small curd (100g)
Methionine – 376 mg
Cystine - 116 mg
Methionine + Cystine = 492 mg

Cottage Cheese, lowfat, 1% milkfat (100g)
Methionine – 373 mg
Cystine - 115 mg
Methionine + Cystine = 488 mg

Cottage Cheese, nonfat, uncreamed, dry, large or small curd (100g)
Methionine – 520 mg
Cystine - 160 mg
Methionine + Cystine = 680 mg

1 Cup (8oz) Yogurt, plain, whole milk (245g)
Methionine – 250 mg
Cystine - 100 mg
Methionine + Cystine = 350 mg

Yogurt, plain, skim milk, 13 grams protein per 8 ounce (100g)
Methionine – 169 mg
Cystine - 52 mg
Methionine + Cystine = 221 mg

Yogurt, plain, whole milk, 8 grams protein per 8 ounce (100g)
Methionine – 102 mg
Cystine - 32 mg
Methionine + Cystine = 134 mg

1 Cup (8 oz) Ricotta Cheese
Methionine – 700 mg
Cystine - 250 mg
Methionine + Cystine = 950 mg

Sour Cream (100g)
Methionine - 80 mg
Cystine - 29 mg
Methionine + Cystine = 109 mg

1 Cup, Cow Milk, (244g) (Organic, grass-fed milk is higher)
Methionine – 190 mg
Cystine - 42 mg
Methionine + Cystine = 232 mg

1 Cup Goat Milk (244g)
Methionine – 192 mg
Cystine - 112 mg
Methionine + Cystine = 304 mg

________________

Whey Protein Concentrate (Swanson) (12.5g) / (23g)
Methionine – 205 mg / 410 mg
Cystine – 150mg / 300 mg
Methionine + Cystine = 355 mg/ 710 mg

Whey Protein Concentrate (Defense Nutrition) (10g) / (20g) (see label below)
Methionine – 250 mg / 500 mg
Cystine – 290 mg / 580 mg
Methionine + Cystine = 540 mg / 1080mg

Whey Protein Concentrate+Isolate (Natural Factors) (10g) / (20g)
Methionine – 150 mg / 300 mg
Cystine – 200 mg / 400 mg
Methionine + Cystine = 350 mg / 700 mg

Goat Whey (by Naked Goat of Wisconsin) (10g) / (20g)
Methionine - 185 mg / 370 mg
Cysteine - 247 mg / 494 mg
Methionine + Cystine = 432 mg / 864 mg

Goatein, Pure Goat Milk Protein (Garden of Life) (20g)
Methionine – 580 mg
Cystine – 100 mg
Methionine + Cystine = 680 mg

Egg White Protein Powder (Jay Robb) (16.5g) / (33g)
Methionine - 610 mg / 1220 mg
Cystine - 440 mg / 880 mg
Methionine + Cystine = 1050 mg / 2100 mg

Bee Pollen, Fresh (1Tbs / 15g)
Methionine – 150-360 mg
Cystine – 50-150 mg
Methionine + Cystine = 200- 510 mg

Brewer's Yeast (Lewis Labs) (15g)
Methionine - 125 mg
Cystine - 158 mg
Methionine + Cystine = 283 mg

Brown Rice Protein (Epic) (15g)
Methionine – 360 mg
Cystine – 345 mg
Methionine + Cystine = 705 mg

Brown Rice Protein (NutriBiotic) (15g)
Methionine – 380 mg
Cystine – 295 mg
Methionine + Cystine = 685 mg

Hemp Protein (Nutiva) (15g)
Methionine – 150 mg
Cystine – 150 mg
Methionine + Cystine = 300 mg

Chlorella (pyrenoidosa) (3g) / (15g)
Methionine – 43 mg
Cystine – 21 mg
Methionine + Cystine = 64 mg / 320mg

1 Egg (50g) / 3 Eggs (150g)
Methionine - 193 mg / 580 mg
Cystine - 147 mg / 440 mg
Methionine + Cystine = 340 mg / 1020 mg



J Food Sci Technol. 2015 Jul;52(7):4256-65. doi: 10.1007/s13197-014-1370-2. Epub 2014 Sep 2.
Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids.
Goyal A1, Sharma V1, Upadhyay N1, Singh AK2, Arora S1, Lal D1, Sabikhi L2.
Author information

1
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
2
Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India.

Abstract

The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7 ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (-33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

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