To help you with any questions you may have about the recipes below, please refer to our: Video: Chapter leader Sarah Pope has posted a video about making both the raw milk and liver formulas. [embedded content] This video is one in a series of instructional videos from Weston A. Price Foundation on Vimeo. Transcript of the Video [.pdf] Many of the ingredients for these recipes are available from Radiant Life 888-593-8333 .
Jump to: Raw Milk Baby Formula Makes 36 ounces. Our milk-based formula takes account of the fact that human milk is richer in whey, lactose, vitamin C, niacin, and long-chain polyunsaturated fatty acids compared to cow’s milk but leaner in casein (milk protein). The addition of gelatin to cow’s milk formula will make it more digestible for the infant. Use only truly expeller-expressed oils in the formula recipes, otherwise they may lack vitamin E.
The ideal milk for baby, if he cannot be breastfed, is clean, whole raw milk from old-fashioned cows, certified free of disease, that feed on green pasture. For sources of good quality milk, see www.realmilk.com or contact a local chapter of the Weston A. Price Foundation. If the only choice available to you is commercial milk, choose whole milk, preferably organic and unhomogenized, and culture it with a piima or kefir culture to restore enzymes (available from G.
E.M. Cultures 253-588-2922. Ingredients 2 cups whole raw cow’s milk, preferably from pasture-fed cows 1/4 cup homemade liquid whey (See recipe for whey, below) Note: Do NOT use powdered whey or whey from making cheese (which will cause the formula to curdle). Use only homemade whey made from yoghurt, kefir or separated raw milk. 4 tablespoons lactose1 1/4 teaspoon bifidobacterium infantis2 2 or more tablespoons good quality cream (preferably not ultrapasteurized), more if you are using milk from Holstein cows 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil3 1/4 teaspoon high-vitamin butter oil (optional)1 1 teaspoon expeller-expressed sunflower oil1 1 teaspoon extra virgin olive oil1 2 teaspoons coconut oil1 2 teaspoons Frontier brand nutritional yeast flakes1 2 teaspoons gelatin1,4 1-7/8 cups filtered water 1/4 teaspoon acerola powder1, 2 1.
Available from Radiant Life 888-593-8333, www.radiantlifecatalog.com.2. Earlier versions of this web page called for 1 tsp of bifidobacterium infantis and 1 tsp of acerola powder–these were typos.3. Use only recommended brands of cod liver oil. See our recommendations here.4. We do not recommend collagen hydrolysate, but only recommended brands of gelatin listed in our Shopping Guide. Instructions Put 2 cups filtered water into a pyrex measuring pitcher and remove 2 tablespoons (that will give you 1-7/8 cups water).
Pour about half of the water into a pan and place on a medium flame. Add the gelatin and lactose to the pan and let dissolve, stirring occasionally. When the gelatin and lactose are dissolved, remove from heat and add the remaining water to cool the mixture. Stir in the coconut oil and optional high-vitamin butter oil and stir until melted. Meanwhile, place remaining ingredients into a blender. Add the water mixture and blend about three seconds.
Place in glass bottles or a glass jar and refrigerate. Before giving to baby, warm bottles by placing in hot water or a bottle warmer. NEVER warm bottles in a microwave oven. Variation: Goat Milk Formula Although goat milk is rich in fat, it must be used with caution in infant feeding as it lacks folic acid and is low in vitamin B12, both of which are essential to the growth and development of the infant.
Inclusion of nutritional yeast to provide folic acid is essential. To compensate for low levels of vitamin B12, if preparing the Milk-Based Formula (above) with goat’s milk, add 2 teaspoons organic raw chicken liver, frozen for 14 days, finely grated to the batch of formula. Be sure to begin egg-yolk feeding at four months. Liver-Based Formula Makes about 36 ounces. Our liver-based formula also mimics the nutrient profile of mother’s milk.
It is extremely important to include coconut oil in this formula as it is the only ingredient that provides the special medium-chain saturated fats found in mother’s milk. As with the milk-based formula, all oils should be truly expeller-expressed. Ingredients: 3-3/4 cups homemade beef or chicken broth 2 ounces organic liver, cut into small pieces 5 tablespoons lactose1 1/4 teaspoon bifidobacterium infantis2 1/4 cup homemade liquid whey (See recipe for whey, below) 1 tablespoon coconut oil1 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil3 1 teaspoon unrefined sunflower oil1 2 teaspoons extra virgin olive oil1 1/4 teaspoon acerola powder1,2 1.
Available from Radiant Life 888-593-8333, www.radiantlifecatalog.com.2. Earlier versions of this web page called for 1 tsp of bifidobacterium infantis and 1 tsp of acerola powder–these were typos.3. Use only recommended brands of cod liver oil. See our recommendations here. Instructions: Simmer liver gently in broth until the meat is cooked through. Liquefy using a handheld blender or in a food processor.
When the liver broth has cooled, stir in remaining ingredients. Store in a very clean glass or stainless steel container. To serve, stir formula well and pour 6 to 8 ounces in a very clean glass bottle. Attach a clean nipple and set in a pan of simmering water until formula is warm but not hot to the touch, shake well and feed to baby. (Never heat formula in a microwave oven!) Q. Why does the infant formulas include lots of vegetable oils like sunflower and olive oil? These are very high in linoleic acid.
A. Answer from Chris Masterjohn. The amount of sunflower oil and olive oil in the infant formula recipe provides the amount of unsaturated fatty acids found in the milk of modern American mothers. I have found compelling evidence that arachidonic acid and DHA are necessary for infant development, but not linoleic acid. That said, linoleic acid serves as a precursor for arachidonic acid, so I think the formula should have some linoleic acid (mainly from the sunflower oil).
However, it is likely that current linoleic acid levels in breast milk are higher than they otherwise would be, not because they are needed, but because they are present in excess as a result of the consumption of vegetable oils. So I think the amount of linoleic acid in the formula should be normalized to pre-1960 data for Americans, or, better, if they are available, to data from breast milk concentrations of mothers from traditionally living populations that had not yet encountered dietary vegetable oils at the time the data were collected.
This would mean reducing the amount of sunflower oil by half. Fortified Commercial Formula Makes about 35 ounces. This stopgap formula can be used in emergencies, or when the ingredients for homemade formula are unavailable. Ingredients: 1 cup milk-based powdered formula1 29 ounces filtered water (3 5/8 cups) 1 large egg yolk from an organic egg, cooked 3 1/2 minutes (See recipe for egg yolk, below) 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil2 1.
We are sorry to report that the Mead Johnson (Enfamil) Low Iron formula we previously recommended is no longer available. In fact, all commercial formula now contains iron, by FDA decree. The best choice for commercial formula today seems to be Baby’s Only Organic Dairy Formula. It contains iron but otherwise contains higher quality ingredients than any of the other commercial formulas. It is also the only brand on the market at this time without the Martek DHASCO and ARASCO additive.
If you are forced to use commercial formula, make sure that baby is getting cod liver oil, either added to the formula or given with an eye dropper or syringe. As soon as possible, introduce solid foods like egg yolk, liver, meat and bone broths. 2. Use only recommended brands of cod liver oil. See our recommendations here. Instructions: Place all ingredients in a blender or food processor and blend thoroughly.
Place 6-8 ounces in a very clean glass bottle. (Store the rest in a very clean glass jar in the refrigerator for the next feedings.) Attach a clean nipple to the bottle and set in a pan of simmering water until formula is warm but not hot to the touch, shake well and feed to baby. (Never heat formula in a microwave oven!) Egg Yolk for Baby Egg yolk should be baby’s first solid food, starting at 4 months, whether baby is breastfed or formula-fed.
Egg yolks from pastured hens will contain the special long-chain fatty acids so critical for the optimal development of the brain and nervous system. The whites may cause an allergic reaction and should not be given to baby until he is at least one year old. Ingredients: 1 organic egg from a pasture-fed hen 1/2 teaspoon grated raw organic liver, frozen for 14 days Note: It is VERY important that the liver be frozen for 14 days before using.
Instructions: Boil egg for 3 1/2 minutes. Place in a bowl and peel off shell. Remove egg white and discard. Yolk should be soft and warm, not hot, with its enzyme content intact. If you wish to add liver, grate on the small holes of a grater while frozen. Allow to warm up and stir into egg yolk. Homemade Whey Makes about 5 cups. Homemade whey is easy to make from good quality plain yoghurt, or from raw or cultured milk.
You will need a large strainer that rests over a bowl. If you are using yoghurt, place 2 quarts in a strainer lined with a tea towel set over a bowl. Cover with a plate and leave at room temperature overnight. The whey will drip out into the bowl. Place whey in clean glass jars and store in the refrigerator. If you are using raw or cultured milk, place 2 quarts of the milk in a glass container and leave at room temperature for 2-4 days until the milk separates into curds and whey.
Pour into the strainer lined with a tea towel set over a bowl and cover with a plate. Leave at room temperature overnight. The whey will drip out into the bowl. Store in clean glass jars in the refrigerator. Source: Nourishing Traditions by Sally Fallon with Mary G. Enig, PhD. A reader shares her handy tips for making up formula quickly. All three of my children have had slow starts with breastfeeding, so I appear to have low milk supply issues.
We started supplementing with formula three months ago and my sweet baby girl is healthy, gaining weight, content, and an absolute delight. I’d like to share a couple tips and tricks that help me avoid making mistakes–especially when I’m sleep deprived. First, I took a permanent marker and wrote on the lids or packages of each ingredient how much I would need. Then, on my printed recipe, I made a list of things I would need to get out: blender, small saucepan, spatula, measuring spoons, 1/4 cup measure.
I also like to add all the dry ingredients first so the measuring spoons stay dry. I add the oils last and don’t worry about washing them between each ingredient. Finally, I keep all of my refrigerated ingredients together in one compartment of the door and all of my other ingredients together on one shelf in a cabinet. When it’s time to make formula, I get out all the ingredients and put each one away as it’s used to avoid accidental doubling.
Oh, and I mix in the cream after I’ve used the blender because it’s the cream that leaves the frothy bubbles on top that are difficult to mix in. It takes me about 10 minutes now to mix up a batch. My basic routine looks like this: Set all tools, ingredients, and recipe on counter. Measure 2 cups water, remove 2 tbsp. Put half of water in small saucepan. Turn dial on stove to 3.5 (low heat). Add gelatin and lactose and set coconut oil nearby.
Stir with baking spatula. In blender, add milk and whey (put back in fridge). Add all dry ingredients (put back in cabinet or fridge). Then add all oils (except coconut). Stir water mixture again. Take off heat, add coconut oil. Stir slowly until melted. Add remaining water and pour into blender. Blend for three seconds. Add cream and stir. Since I only use enough for one or two bottles a day, I usually leave out what I’ll need for the next two days and freeze the rest in glass jars, putting what I’ll need for the day in each jar.
Her needs have changed so much since we first started, so making one batch at a time suits us well. I feel confident that she is being nourished both by my breastmilk and by the homemade formula she now takes only at night. Thank you SO MUCH for posting the recipe, the testimonials, and the Q&A’s. I’ve read through each page at least twice! Lori Based on 36 ounces. These nutrient comparison tables were derived from standard food nutrient tables and do not take into account the wide variation in nutrient levels that can occur in both human and animal milk, depending on diet and environment.
Breast Milk Cow’s MilkFormula Goat MilkFormula Liver-BasedFormula Calories 766 856 890 682 Protein 11.3g 18g 18g 15g Carbohydrates 76g 79g 77g 69g Total Fat 48g 52g 54g 36g Saturated Fat 22g 28g 30g 16g Mono Fat 18g 16g 16g 12g Poly Fat 5.5g 5.6g 5.7g 5.6g Omega-3 FA .58g 1.3g 1.2g 1.0g Omega-6 FA 4.4g 4.2g 4.4g 4.5g Cholesterol 153mg 137mg 166mg 227mg Vitamin A* 946IU 5000IU 5000IU 20,000IU Thiamin-B1 .
15mg 1.05mg 1.1mg .19mg Riboflavin-B2 .4mg 1.2mg 1.2mg 1.9mg Niacin-B3 1.9mg 2.5mg 4.4mg 14.2mg Vitamin B6 .12mg .51mg .60mg .65mg Vitamin B12 .5mcg 1.9mcg 2.8mcg 39mcg Folate 57mcg 236mcg 284mcg 159mcg Vitamin C 55mg 57mg 59mg 62mg Vitamin D 480IU 450IU 525IU 460IU Vitamin E*** 9.9mg 6.2mg 4.7mg 4.9mg Calcium 355mg 532mg 548mg NA** Copper .57mg .38mg .58mg 1.9mg Iron .33mg 1.4mg 2.2mg 5.4mg Magnesium 37.
4mg 91.3mg 96.1mg 34.5mg Manganese .29mg .034mg .12mg .24mg Phosphorus 151mg 616mg 729mg 344mg Potassium 560mg 949mg 1228mg 750mg Selenium 18.8mcg 15.4mcg 18.7mcg 31.1mcg Sodium 186mg 308mg 320mg NA** Zinc 1.9mg 2.8mg 2.7mg 2.5mg * Vitamin A levels in human milk will depend on the diet of the mother. Nursing mothers eating vitamin A-rich foods such as cod liver oil will have much higher levels of vitamin A in their milk.
Commercial formulas contain about 2400 IU vitamin A per 800 calories. ** Calcium and sodium values for homemade broth are not available. *** Vitamin E values are derived from commercial vegetable oils. The vitamin E levels for homemade formulas will be higher if good quality, expeller-expressed oils are used. Recipe Below Will Make 36 Ounces Ingredient Quantity Unit of Measure Price Raw Milk 2 Cup $1.
38 Liquid Whey 1/4 Cup $0.28 Lactose 4 Tablespoon $0.35 Bifodobacterium Infantis 1/4 Teaspoon $0.48 Cream 2 Tablespoon $0.09 Regular Cod Liver Oil 1 Teaspoon $0.11 High Vitamin Butter Oil 1/4 Teaspoon $0.31 Sunflower Oil 1 Teaspoon $0.03 Extra Virgin Olive Oil 1 Teaspoon $0.06 Coconut Oil 2 Teaspoon $0.13 Nutritional Yeast Flakes 2 Teaspoon $0.08 Gelatin 2 Teaspoon $0.20 Filtered Water 1-7/8 Cup $0.
00 Acerola Powder 1/4 Teaspoon $0.06 Batch Total $3.54 Baby Formula Cost Comparisons Brand/Product Cost/Ounce Cost/Year Avg. 1st Year Savings Nourishing Traditions $0.10 $953.89 Earth’s Best Organic with Iron $0.17 $1673.93 $720.05 Vermont Organics $0.15 $1442.97 $489.08 Bright Beginnings Organic $0.13 $1238.56 $284.67 Similac Organic Infant $0.16 $1576.85 $622.96 Enfamil Premium Newborn $0.15 $1413.
41 $459.52 Below feeding schedule referenced from Earth’s Best website. Month Feedings/Day Oz/Feeding Daily Oz 1 7.0 2.5 17.5 2-4 5.5 5.0 27.5 5-6 5.0 7.0 35.0 7-9 27.0 10-12 24.0 1st Year Ounces 9690 Recipe Directions 1. Add gelatin and lactose to half of the water and heat gently until gelatin is dissolved.2. Stir in remaining water, coconut oil, and optional butter oil.3. Place all ingredients in a blender and blend well.
4. Transfer to a very clean glass container, and store in refrigerator. Feeding 1. Pour into a very clean glass bottle, attach nipple, and heat in a pan of simmering water.2. Never heat formula in a microwave oven.3. Shake bottle well and feed baby.See Also: Milk The Cow Games
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“Milk, it does a body good.” This was the marketing mantra employed by the cow industry in the 1980’s to boost interest in cow’s milk. The campaign was wildly successful and as a result, The Dairy Farmers of America have reported sales topping 11 billion dollars in 2007. But does the overwhelming popularity of cow’s milk in the United States signify that it really is the best? Should we assume that quantity equates quality when referring to a substance that is such an integral part of our food supply? Interestingly enough, when worldwide consumption of milk is taken into account, it is not cow’s milk that is most popular but goat’s milk.
In fact 65% of the milk consumption worldwide is from goat’s milk, and this popularity hasn’t come about due to high profile marketing campaigns or big-budget advertisements. The reasons for the worldwide popularity of goat’s milk are multifaceted. First, we need to remind ourselves that “All milk is not created equal.” The differences between cow’s milk and goat’s milk may not seem apparent upon first examination.
A closer look, however, reveals several key factors that play an integral part in how milk (from either cows or goats) matches up with the human body in its various stages. All humans have been created to be sustained entirely upon mothers’ milk for at least the first six months of life. There is no other food in the world better than mothers’ milk, and it truly shows both in the laboratory and the real world.
But what about after these first few months are over, and one is faced with the rest of life? Why would someone choose goat’s milk products over the far more popular and accessible cow’s milk? Here are 5 reasons goat milk is better than cow milk. 1. Goat’s milk is less allergenic. 2. Goat’s milk is naturally homogenized. 3. Goat’s milk is easier to digest. 4. Goat’s milk rarely causes lactose intolerance.
5. Goat’s milk matches up to the human body better than cow’s milk. 1. Goat milk is less allergenic. In the United State the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes and severe effects can be as serious as anaphylactic shock! Needless to say it is a serious condition. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk.
The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food. In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects! ((Freund G. Use of goat milk for infant feeding: experimental work at Creteil (France). Proceeding of the meeting Interets nutritionnel et dietetique du lait de chevre.
Niort, France: INRA, 1996:119–21)) 2. Goat’s milk is naturally homogenized. If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. This is a natural separation process that is caused by a compound called agglutinin and it will always cause the cow’s milk to separate.
As Americans, we like everything neat and tidy and so to get the milk to the consumer in a uniform manner, the dairy industry utilizes a process called homogenization. This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed. The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase.
(see picture) Now free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization. 3. Goat’s milk is easier to digest.
Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.
4. Goat’s milk rarely causes lactose intolerance. All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment.
(Lactose intolerance and cow’s milk allergy (cma) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.) Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. Now the interesting aspect to consider is that goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk.
Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance. 5. Goat’s milk matches up to the human body better than cow’s milk. This matter is both an issue of biochemistry as well as thermodynamics.
Regarding the biochemistry of the issue, we know that goat’s milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium which we discussed in a previous High Road to Health issue. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.
Thermodynamically speaking, goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements.
Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S. To conclude, we have seen that goat’s milk has several attributes that cause it to be a far superior choice to cow’s milk.
Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically/thermodynamically superior to cow’s milk. As if these benefits were not enough, Mt. Capra’s goat’s milk products do not contain any growth hormones or antibiotics that massive cow dairies have come to rely upon to turn a profit! So to sum up and paraphrase the cow industry catchphrase: “Goat Milk: It Does a Body Good.