Anybody using the fermenting crock for [tag]sauerkraut[/tag] (offered by RadientLife)? I have a completed batch of sauerkraut via the crock(couldn’t be any easier for a fermenting newbie like myself), andafter two dips into the crock, there is a white film on the rim’swater moat/seal.
Is anybody familiar with this film, crock or not? My husband thinksit smells bad, but I just can’t tell.
does anyone have suggestions on how to reduce cellulite? i seem to havepersistent cellulite on my back upper thighs. the quantity is just more thani’m willing to accept as my vanity won’t allow it 
i’m not overweight(125 lbs. at 5′6″) and fairly muscular in a feminine kind of way because ido weight training about 5 days/week. this past winter i gained about 10lbs. and for the first time in my life had a little bit of cellulite on thefront of my thighs. yikes! never had that before. i was wondering if myNT/WAP diet is increasing my cellulite, and if so, why? I eat a lot ofanimal fats including butter, lard, fatty cuts of meat, and heavy cream. ialso take 1 Tbsp. of CO daily. Could my diet be contributing to cellulite?originally i thought that it might be because for the past several yearsi’ve tended to eat a big meal late at night and go to bed on a full stomach.but now i’ve read a number of different theories on the cause ranging fromstored toxins (is this true????) to hormones to genetics. if it has to dowith stored toxins then i wonder about the quality of my animal fats. OTOH,i’ve also read that cellulite is pretty normal for women.
in any case, i’d like to reduce it. right now i’m trying a few thingsincluding CLA and skin support supplements, rubbing vitamin C cream on theaffected area (has shown to increase skin thickness, which i’ve read reducescellulite), and occasionally massaging the back of my thighs. i also justgot some capri length support hose for when i work out. any other ideas? hasanyone on this board successfully reduced cellulite? if so, how?
I don’t have my own copy of NAPD so I can’t look it up myself.
I’m wondering if anyone knows whether Price tabulated the Mg concentrationsof the “primitive” diets as he did for Ca, P, other elements, and thefat-soluble vitamins.
I don’t remember him doing so. If he didn’t, this is very interesting inlight of the current concern over Ca-Mg levels for Ca absorption. If he did,I’mwondering how his results compare to the current recommendations for Mgsupplementation in the alternative health field such as Krispin Sullivan’sresearch, etc.
And I’m kind of wondering where the folks who ate mostly animal products gottheir magnesium.
Ca and Mg are antagonists– I’m not sure how it works, but I think thebenefit to bones comes from Mg pushing Ca out of the cell, to raise the bloodconcentrations, so it gets assimilated into the bone, or something like that. Highlevels of soil Mg are toxic to plants, as there is a linear inverserelationship with Ca and Mg. I wonder whether, while folks might be deficientin Mg, ifthe possibility of high dietary Mg might be unnatural and harmful.
for those who are Canadian, I might have hit pay dirt ongetting raw milk. I was talking with a cattleman yesterday and hesuggested I go to the Hutterites or the Amish groups in my area.There is one close to Calgary, Alberta, so I’m going to try to make atrip this Saturday.
Maybe this is an idea for others in Canada. However I will find outif they can ship, etc. and what products they have. I hope they havebutter, cream and cheese as well.
I would love to hear about anyone’s experience with having a childwhile eating an [tag]NT[/tag] type of diet. I’m a few months pregnant with myfirst child and am so excited to be eating this way. I’ve readWeston Price’s book and Pottenger’s also, and know that nutritionduring [tag]pregnancy[/tag] can have a profound affect on the child’sdevelopment and the ease of the birth/recovery of the mother. I’dlove to hear other mother’s experiences…..
Also, I’m interested in knowing about any books out there that dealwith pregnancy/childbirth from an NT perspective. Or any books thatdiscuss how more primitive cultures experienced childbirth. One goodone I’ve found so far is Nature’s children, by Juliette de BairacliLevy. She talks about the Gypsies and the ease of their births andhow to raise children more naturally. Any other good books outthere??
Is there a nutritional or other difference between calf liver andbeef liver?
I have been using whatcoconut oil I have been able to find locally. I had a qt of virgin andit is luscious. I also can get some Spectrum expeller - refinedlocally. It’s much cheaper but doesn’t have the nice smell and flavor.
I do have 2 gal of virgin on back order and don’t expect to get it tilthe end of July. Right now, just getting the virgin is quite a choreand a hit to the wallet.
I could get “restaurant” grade RDB (label says just 76 coconut oil)locally any time I want. The way I read DrFife’s books, most of thegood stuff is still in the RDB. Am I right about that??? Does anyonehave any experience with RDB ???
For some uses like frying things, not having the flavor would actuallybe desireable.
I made some chopped liver the other day (with goose fat, onion, the usualingredients, more or less according to the [tag]recipes[/tag] recently posted here)and it tasted quite good on the first day, but the next day, it tastedbitter and it actually burned my throat slightly, kind of like black coffeewould. It reminded me a little of the way bad liver tastes bitter andunpleasant, except that the liver had started out being very good.
Has this ever happened to any of you? Do you have any idea why ithappened? Is it just that ordinary crummy bitter liver is old, and sincethis stuff was chopped up, it oxidized and became bitter and nasty? Doesthis usually happen?
I must confess–I’m not really a fan of fat. I’m coming around to theidea that fat is not only not bad…but actually essential to health.I can only eat butter if it’s on bread or popcorn and I only use oliveoil in small quantities intermingled in certain salads. (And I’mtrying to cut out all needless carbs…which consequently lowers myfat intake as well!)
I was thinking of perhaps combining the following healthy oils/fats:
Organic butterExtra Virgin Olive oilUnrefined Flaxseed oilUnrefined Borage oil/Black Currant OilUnrefined wheat germ oilCod liver oilEgg yolks
Is there some way that I could combine these (perhaps in mayonaiseform in a blender and then add something else-spices and herbs is allI can think off) as to make it palatable? If there were a way to maskthe taste yet keep all the healthy benefits, that’d be fabulous. BTW,how long would such a concotion hold in the refrigerator?
I was curious if anyone has read “Patient Heal Thyself”By Jordan Rubin. On page 159 he states The potential dangersof Streptococcus Thermopolis.
A short summary:Studies have shown that people who suffer from autoimmune diseasessuch as Arthritis (or any ’tis illness) run the risk of of aggravatingtheir illness if they consume cultured products that contain theorganism S. Thermopolis. It can also cause a shift in the immunesystem function known as TH2 dominated immune system. People withTH2 mediated immune systems have higher incidences of allergies,IBS, arthritis, lupus, crohn’s, asthma, etc…..People suffering from [tag]digestive disorders[/tag] usually have imbalancedor weak immune systems.
If i am not mistaken kefir and [tag]yogurt[/tag] cultures contains. thermopolis? Are there any without this strain of organism?