Just thought I'd mention that while some people seem to handle fermented
dairy better than the non-fermented kind, there are quite a lot of people
who can't handle it at all, myself included. I can't help thinking that if
a food has to be processed/cooked/fermented etc. in order to make it more
digestible in the human body than in its raw form, that it can't be of any
real benefit to us in the long-term.

Geoff Purcell

>From: Nicholas Costanza <jetpostman@...>
>Reply-To: rawpaleolithicdiet@yahoogroups.com
>To: rawpaleolithicdiet@yahoogroups.com
>Subject: Re: [rawpaleolithicdiet] On and off
>Date: Wed, 26 Oct 2005 03:30:36 -0700 (PDT)
>
>I am not juicing but eating lots of lettuce. I have been doing this for
>almost two months now. I just buy a head of lose leaf lettuce for my lunch
>and eat nothing else. No salad dressing. The ring worm I have been
>suffering with is slowing disappearing. I am doing this from the advice of
>Dr Stanley Bass. http://www.drbass.com/index.html
>Dr Bass has a lot of great information on his web site. Especially on how
>the body heals and the effects on the digestion times of food and how that
>effects healing. When you eat something that takes a long time to digest it
>takes away energy that could be used for healing the body. I highy
>recomend reading all of his material on his web site. Very interesting
>reading.
> I usually eat a few raw eggs for brefast and a glass of two day old
>fermented raw milk. Raw milk usually gives me troubles without letting it
>ferment for a couple of days. My kefir grains died out so I tried just
>letting the milk sit out for two days and that alone seems to take care of
>the lactose problem. Just plain milk with a coffe filter on top to let in
>air. Nothing else added to the milk. I think yogurt is cooked stuff so you
>might want to try my method of just letting the raw milk do its on thing.
> Nicholas Costanza
>