Text 782, 57 rader
Skriven 2006-04-25 21:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Milk 574
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 GJ> At what age does a person become lactose-intolerant?  Presumably s/he
 GJ> begins life fully tolerant.

Late childhood or adolescence is the time often given, i.e., after
weaning and a certain amount of time of desuetude. Those who live
in dairy-farming areas, who have had lifelong contact with milk
foods for many generations, apparently never get the condition.
Unfortunately for me through my first thirty years, Europeans (who
made up most of the physicians and medical scientists back then)
tend not to acquire it, so the complaints from the rest of us
went unheard for quite a long time.

 GJ> Thoughts following on..... Has anyone admitted making human cheese?
 GJ> This must have been done occasionally by creatively inspired cheese
 GJ> makers, when there has been a surplus of the main ingredient.

Someone here did post a reference to a cup of tea or coffee
enriched with human milk, but I've not heard of cheese.

 -=> Glen Jamieson said to Jim Weller <=-
 GJ> I have just heard that a powerful anti-biotic, 100 times more powerful
 GJ> than penicillin, has been found in wallaby's milk.  During its first
 GJ> 100 days of life in the pouch, the young Tamar wallaby's immune system
 GJ> is non-productive, and it relies entirely on its mother's milk for
 GJ> protection against bacteria.  Further tests have to be made to
 GJ> establish whether it is safe for humans.

Question is why wallabies? And if wallabies, why not roos,
quokkas, and other related things. And why should other
kinds of milk have zero antibiotic capabilities? Strikes
me there should be some kind of continuum of antibiotic
effects, not that one genus should have monopolistic power
over this characteristic.

--mm
Dulse champ
cat: veg, starch, odd
serves: 4

1 1/2 lb potatoes peeled
1 c hot milk
1/4 c butter
1/4 c dry dulse, packed tight
s&p to taste

Boil potatoes until done in salted water. Drain and
return to the pot for a few sec, tossing constantly, to dry.
Mash with milk.

Melt butter; add dulse and stir until dulse reconstitutes.
Add to potatoes and beat smooth. Season and serve.

Robin Walsh, Natural History magazine 11/99
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