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Hey everyone, this is a repost about healthy food info from Chrism. It is in the

file section as " Healthy Food Info " in wordpad format if you want to print it

out. Or copy and paste it into whatever word processing form you use!

 

be well, bradly

 

 

 

Print this up for yourself. See how you can improve. - c

 

 

(( Many THANKS to JOE FROM HEALTHFULLY ORGANIC MARKET )).

 

 

 

Human blood pH should be slightly alkaline ( 7.35 -

7.45 ). A pH of 7.0 is neutral. A pH below 7.0 is

acidic. A pH above 7.0 is alkaline. An acidic

pH can occur from, an acid forming diet, emotional

stress, toxic overload, and/or immune reactions or any

process that deprives the cells of oxygen and

other nutrients. The body will try to compensate for

acidic pH by using alkaline minerals. If the diet

does not contain enough minerals to compensate, a

build up of acids in the cells will occur.

 

An acidic balance will: decrease the body's ability

to absorb minerals and other nutrients, decrease the

energy production in the cells, decrease it's

ability to repair damaged cells, decrease it's ability

to detoxify heavy metals, make tumor cells thrive, and

make it more susceptible to fatigue and illness.

 

The reason acidosis is more common in our society is

mostly due to the typical American diet, which is far

too high in acid producing animal products like meat,

eggs and dairy, and far too low in alkaline producing

foods like fresh vegetables.

 

Additionally, we eat acid producing processed foods

like white flour and sugar and drink acid producing

beverages like coffee and soft drinks.

 

We use too many drugs, which are acid forming; and, we

use artificial chemical sweetners like NutraSweet,

Spoonful, Sweet 'N Low, Equal, or Aspartame, which are

poison, and, extremely acid forming.

 

One of the best things we can do to correct an overly

acid body is to clean up the diet and lifestyle.

 

To maintain health, the diet should consist of 60%

alkaline forming foods & 40% acid forming foods.

 

To restore health, the diet should consist of 80%

alkaline forming foods & 20% acid forming foods.

 

=====

 

 

ACID SYMPTOM CHECKLIST

 

(Source: Dr Thoedore A. Baroody, " Alkalize or Die " ,

1991)

 

To help determine your current level of acidity, these

are listed as beginning, intermediate and advanced

symptoms.

 

Beginning Symptoms:

 

1. Acne

2. Agitation

3. Muscular pain

4. Cold hands and feet

5. Dizziness

6. Low energy

7. Joint pains that travel

8. Food allergies

9. Chemical sensitivities to odors, gas heat

10. Hyperactivity

11. Panic attacks

12. Pre-menstrual and menstrual cramping

13. Pre-menstrual anxiety and depression

14. Lack of sex drive

15. Bloating

16. Heartburn

17. Diarrhea

18. Constipation

19. Hot urine

20. Strong smelling urine

21. Mild headaches

22. Rapid panting breath

23. Rapid heartbeat

24. Irregular heartbeat

25. White coated tongue

26. Hard to get up in the morning

27. Excess head mucous (stuffiness)

28. Metallic taste in mouth

 

Intermediate Symptoms:

 

1. Cold sores (Herpes I & II)

2. Depression

3. Loss of memory

4. Loss of concentration

5. Migraine headaches

6. Insomnia

7. Disturbance in smell, taste, vision, hearing

8. Asthma

9. Bronchitis

10. Hay fever

11. Ear aches

12. Hives

13. Swelling

14. Viral infections (colds, flu)

15. Bacterial infections (staph, strep)

16. Fungal infections (candida albicans, athlete's

foot, vaginal)

17. Impotence

18. Urethritis

19. Cystitis

20. Urinary infection

21. Gastritis

22. Colitis

23. Excessive falling hair

24. Psoriasis

25. Endometriosis

26. Stuttering

27. Numbness and tingling

28. Sinusitis

 

Advanced Symptoms:

 

1. Crohn's disease

2. Schizophrenia

3. Learning disabled

4. Hodgkin's disease

5. Systemic lupus erythematosis

6. Multiple Sclerosis

7. Sarcoidosis

8. Rheumatoid arthritis

9. Myasthenia gravis

10. Scleroderma

11. Leukemia

12. Tuberculosis

13. All other forms of cancer

14. Obesity

15. Diabetes

 

=====

 

Shifting Your pH Toward Alkaline...

 

This chart is for those trying to " adjust " their body

pH. The pH scale is from 0 to 14, with numbers below

7 acidic ( low on oxygen ) and numbers above 7

alkaline. An acidic body is a sickness magnet.

 

This chart is intended only as a general guide to

alkalizing and acidifying foods.

 

ALKALINE FOODS

 

ALKALIZING VEGETABLES

Alfalfa

Barley Grass

Beet Greens

Beets

Broccoli

Cabbage

Carrot

Cauliflower

Celery

Chard Greens

Chlorella

Collard Greens

Cucumber

Dandelions

Dulce

Edible Flowers

Eggplant

Fermented Veggies

Garlic

Green Beans

Green Peas

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Nightshade Veggies

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Radishes

Rutabaga

Sea Veggies

Spinach, green

Spirulina

Sprouts

Sweet Potatoes

Tomatoes

Watercress

Wheat Grass

Wild Greens

 

ALKALIZING ORIENTAL VEGETABLES

Daikon

Dandelion Root

Kombu

Maitake

Nori

Reishi

Shitake

Umeboshi

Wakame

 

ALKALIZING FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Berries

Blackberries

Cantaloupe

Cherries, sour

Coconut, fresh

Currants

Dates, dried

Figs, dried

Grapes

Grapefruit

Honeydew Melon

Lemon

Lime

Muskmelons

Nectarine

Orange

Peach

Pear

Pineapple

Raisins

Raspberries

Rhubarb

Strawberries

Tangerine

Tomato

Tropical Fruits

Umeboshi Plums

Watermelon

 

ALKALIZING PROTEIN

Almonds

Chestnuts

Millet

Tempeh (fermented)

Tofu (fermented)

Whey Protein Powder

 

ALKALIZING SWEETENERS

Stevia

 

ALKALIZING SPICES & SEASONINGS

Chili Pepper

Cinnamon

Curry

Ginger

Herbs (all)

Miso

Mustard

Sea Salt

Tamari

 

ALKALIZING OTHER

Alkaline Antioxidant Water

Apple Cider Vinegar

Bee Pollen

Fresh Fruit Juice

Green Juices

Lecithin Granules

Mineral Water

Molasses, blackstrap

Probiotic Cultures

Soured Dairy Products

Veggie Juices

 

ALKALIZING MINERALS

Calcium: pH 12

Cesium: pH 14

Magnesium: pH 9

Potassium: pH 14

Sodium: pH 14

 

Although it might seem that citrus fruits would have

an acidifying effect on the body, the citric acid they

contain actually has an alkalinizing effect in the

system.

 

*******************************************************

 

ACIDIC FOODS

 

ACIDIFYING VEGETABLES

Corn

Lentils

Olives

Winter Squash

 

ACIDIFYING FRUITS

Blueberries

Canned or Glazed Fruits

Cranberries

Currants

Plums**

Prunes**

 

ACIDIFYING GRAINS, GRAIN PRODUCTS

Amaranth

Barley

Bran, oat

Bran, wheat

Bread

Corn

Cornstarch

Crackers, soda

Flour, wheat

Flour, white

Hemp Seed Flour

Kamut

Macaroni

Noodles

Oatmeal

Oats (rolled)

Quinoa

Rice (all)

Rice Cakes

Rye

Spaghetti

Spelt

Wheat Germ

Wheat

 

ACIDIFYING BEANS & LEGUMES

Almond Milk

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Pinto Beans

Red Beans

Rice Milk

Soy Beans

Soy Milk

White Beans

 

ACIDIFYING DAIRY

Butter

Cheese

Cheese, Processed

Ice Cream

Ice Milk

 

ACIDIFYING NUTS & BUTTERS

Cashews

Legumes

Peanut Butter

Peanuts

Pecans

Tahini

Walnuts

 

ACIDIFYING ANIMAL PROTEIN

Bacon

Beef

Carp

Clams

Cod

Corned Beef

Fish

Haddock

Lamb

Lobster

Mussels

Organ Meats

Oyster

Pike

Pork

Rabbit

Salmon

Sardines

Sausage

Scallops

Shellfish

Shrimp

Tuna

Turkey

Veal

Venison

 

ACIDIFYING FATS & OILS

Avacado Oil

Butter

Canola Oil

Corn Oil

Flax Oil

Hemp Seed Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil

 

ACIDIFYING SWEETENERS

Carob

Corn Syrup

Sugar

 

ACIDIFYING ALCOHOL

Beer

Hard Liquor

Spirits

Wine

 

ACIDIFYING OTHER FOODS

Catsup

Cocoa

Coffee

Mustard

Pepper

Soft Drinks

Vinegar

 

ACIDIFYING DRUGS & CHEMICALS

Aspirin

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Herbicides

Pesticides

Tobacco

 

ACIDIFYING JUNK FOOD

Beer: pH 2.5

Coca-Cola: pH 2

Coffee: pH 4

 

** These foods leave an alkaline ash but have an

acidifying effect on the body.

 

=====

 

 

TROPHOLOGY - THE SCIENCE OF FOOD COMBINING

 

Trophology introduction

 

" Compared to Taoist concepts of balance, the Western notion of a

'balanced diet' is simplistic and superficial.

 

Western physicians advise everyone to take 'a little of everything at

every meal', jumbling together such disparate ingredients as meat, milk, starch,

fat and sugar.

 

Such indiscriminate consumption of food is no different than pouring

a combination of gas, oil, alcohol and sugar into the

gas tank of your car. These blends will not burn efficiently, will

provide little power and will quickly clog up the engine

so badly that the entire system grinds to a halt.

 

The following advice given to the founding Emperor of the Ming

Dynasty on the occasion of the authors 100th birthday,

clearly reflects the fact that the ancient Chinese were well aware of

the importance of the science of food combining.

 

'Food and drink are relied upon to nurture life. But if one does

not know that the nature of substances may be opposed

to each other, and one consumes them altogether indiscriminately, the

vital organs will be thrown out of harmony and disastrous consequences will soon

arise. Therefore, those who wish to

nurture their lives must carefully avoid doing such damage to themselves.'

 

[Chia Ming, Essential Knowledge for Eating and Drinking, 1368 AD].

 

In plain English, the Yin and Yang of diet boils down

to 'Trophology', a term which you and no doubt your doctor, have probably never

heard before.

 

Modern medical training in the West, especially in America, is

notoriously deficient in nutritional science, although there

are a few enlightened nutritional scientists in America and Europe

today who, despite sneers from their peers in the

medical establishment, are making great medical strides through the

science of Trophology.

 

The Western scientific equivalent of Yin/Yang balance in food

combinations is something we all learned in elementary high

school chemistry: acid/alkaline balance, or 'pH'. We all know that if

we did add a measure of alkaline to an equal measure

of acid, the resulting chemical solution is as neutral as plain

water. That's the principle behind reaching for bicarbonate

(a strong alkaline) to relieve 'acid indigestion'.

 

It is an established scientific fact in Western medicine that, in

order to initiate efficient digestion of any concentrated

animal protein, the stomach must secrete pepsin. But it is also a

well-known fact that pepsin can function only in a highly

acidic medium, which must be maintained for several hours for

complete digestion of proteins.

 

It is equally a well established fact of science that when we chew a

piece of bread or potato or any other carbohydrate/starch, ptyalin and other

alkaline juices are immediately secreted into the food by saliva in the mouth.

When swallowed, the alkalized starches require an alkaline medium in the stomach

in order to complete their digestion.

 

Anyone should be able to figure out what therefore happens when you

ingest protein and starch together. Acid and alkaline juices are secreted

simultaneously in response to the incoming protein

and starch, promptly neutralizing one another and leaving a weak, watery

solution in the stomach that digests neither protein nor starch properly.

Instead, the proteins putrefy and the starches ferment owning to the constant

presence of bacteria in the digestive tract.

 

This putrefaction and fermentation are the primary cause of all sorts

of digestive distress, including gas, heartburn, cramps, bloating, constipation,

foul stools, bleeding, piles, colitis,

and so forth.

 

Many so-called 'allergies' are also the direct result of improper

food combinations: the bloodstream picks up the toxins

from the putrefied, fermented mess as it passes slowly through the

intestines, and these toxins in turn cause rashes,

hives, headaches, nausea, and other symptoms commonly branded

as 'allergies'.

 

The same foods that cause allergic reactions when improperly combined

often have no ill-side effects whatsoever when consumed according to the rules

of Trophology.

 

The final fact of the matter is this: when you immobilize your

stomach and impair digestive functions by consuming foods in indiscriminate

combinations, the bacteria in your alimentary

canal have a field day. They get all the nutrients and thrive, while you get all

the wastes and suffer. "

 

=====

 

Protein and Starch

 

" This is the worst possible combination of foods to mix together at a

single meal, and yet it is the mainstay of modern Western diets: meat and

potatoes, hamburgers and fries, eggs and toast, etc.

 

When one consumes protein and starch together, the alkaline enzyme

ptyalin pours into the food as it's chewed in the mouth.

 

When the masticated food reaches the stomach, digestion of starch by

alkaline enzymes continues unabated, thereby preventing the digestion of protein

by pepsin and other acid secretions.

 

The ever-present bacteria in the stomach are thus permitted to attach

the protein and putrefaction commences, rendering nutrients in the protein food

largely useless to you and producing toxic wastes and foul gases, including such

poisons as indol, skatol, phenol, hydrogen sulphide, phenylpropionic acid, and

others.

 

If that is the case, you may well wonder, then why does the stomach

have no trouble handling foods that naturally contain both protein and starch,

such as whole grains?

 

As Dr. Shelton points out, " There is a great difference between the

digestion of a food, however complex its composition, and the digestion of a

mixture of different foods. "

 

To a single article of food that is a starch-protein combination, the

body can easily adjust its juices, both as to strength and timing, to the

digestive requirements of the food. But when two foods are eaten with different,

even opposite, digestive needs, this precise adjustment of juices to

requirements becomes impossible. "

 

THE RULE: Eat concentrated proteins such as meat, fish, eggs and

cheese separately from concentrated starches such as bread, potatoes and rice.

 

For example, eat toast or eggs for breakfast, the hamburger patty or

the bun for lunch, meat or potatoes for dinner.

 

=====

 

Protein and Protein

 

" Different proteins have different digestive requirements. For

example the strongest enzymatic action on milk occurs during

the last hour of digestion, whereas on meat it occurs during the

first hour and on eggs somewhere in between.

 

It is instructive to recall the ancient dietary law which Moses

imposed on his people [the Jewish people], forbidding the simultaneous

consumption of milk and flesh.

 

Two similar meats such as beef and lamb, or two types of fish such as

salmon and shrimp, are not sufficiently different in nature to cause digestive

conflict in the stomach and may be consumed together. "

 

THE RULE: Eat only one major type of protein at a single meal.

 

Avoid combinations such as meat and eggs, meat and milk, fish and

cheese.

 

Insure the assimilation of the full range of vital amino acids by

varying the types of concentrated proteins taken at

different meals.

 

=====

 

Acid and starch

 

" Any acid taken together with starch suspends secretion of ptyalin, a

biochemical fact of life upon which all physicians agree.

 

Therefore, if you consume oranges, lemons and other acid fruits, or

acids such as vinegar's, along with starch, no ptyalin is secreted in the mouth

to initiate the first stage of digestion. Consequently, the starch hits the

stomach without the vital alkaline juices it needs to digest properly,

permitting bacteria to ferment it instead.

 

A single teaspoon of vinegar, or its equivalent in other acids, is

all it takes entirely to suspend salivary digestion of starch in the mouth. "

 

THE RULE: Eat acids and starches at separate meals.

 

For example, if you eat toast or cereal for breakfast (starches),

skip the orange juice (acid) as well as the eggs(concentrated protein).

 

If you're eating a starch-based meal of noodles or rice, avoid

vinegar as well as concentrated protein (meat, chicken).

 

=====

 

Acid and protein

 

" Since protein requires an acid medium for proper digestion, you'd

think that acid foods would facilitate protein digestion, but that's not the

case.

 

When acid foods enter the stomach they inhibit the secretion of

hydrochloric acid, and the protein-digesting enzyme pepsin

can work only in the presence of hydrochloric acid, not just any

acid.

 

Therefore orange juice inhibits the proper digestion of eggs, and a

strong vinegar dressing on salads inhibits the digestion of steak. "

 

THE RULE: Avoid combining concentrated proteins and acids at the

same meal.

 

=====

 

Starch and sugar

 

" It has been established that, when sugar enters the mouth along with

starch, the saliva secreted during mastication contains no ptyalin, thereby

sabotaging starch digestion before it reaches the stomach.

 

Furthermore, such a combination blocks passage of sugar through the

stomach until the starch is digested, causing it to ferment.

 

The by-products of sugar fermentation are acidic, which in turn

further inhibits digestion of starches, which require alkaline mediums for

digestion.

 

Bread (starch) and butter (fat) is a perfectly compatible

combination, but when you spread a spoonful of honey or jam over

it, you introduce sugars to the blend, which interferes with the

digestion of the starch in bread.

 

The same principle applies to breakfast cereal sprinkled with sugar,

heavily frosted cakes, sweet pies, and so forth. "

 

THE RULE: Eat starches and sugars separately.

 

=====

 

Melon

 

" Melons are such a perfect food for humans that they require no

digestion whatsoever in the stomach. Instead, they pass

quickly through the stomach and move into the small intestine for

digestion and assimilation.

 

But this can happen only when the stomach is empty and melons are

eaten alone, or in combination only with other fresh raw

fruits.

 

When consumed with or after other foods that require complex

digestion in the stomach, melons cannot pass into the small intestine until the

digestion of other foods in the stomach is complete.

 

So they sit and stagnate instead, quickly fermenting and causing all

sorts of gastric distress. "

 

THE RULE: Eat melons alone or leave them alone.

 

=====

 

Desserts

 

" One should avoid any sort of sweet dessert after a big meal, for

this type of food combines poorly with everything.

 

Even fresh fruit should be avoided right after a big meal because it

will back up in the stomach and ferment instead of digest.

 

If you really have a 'sweet tooth' and crave cakes, pies and

pastries, indulge your habit occasionally by making a whole

meal of them.

 

They are still not good for you but at least taken alone they will

not cause as much gastric distress and toxic by-products as when taken after

meals. "

 

THE RULE: Avoid sweet starchy desserts, as well as fruits, after

large meals of protein or carbohydrates.

 

=====

 

Milk and dairy

 

" Now we come to one of the most controversial and misunderstood items

in the Western diet.

 

Orientals and Africans have traditionally avoided milk- except as a

purgative. But in the Western world, people are told to drink milk everyday

throughout their lives.

 

If we look at nature, we see that the young feed exclusively on milk

until weaned away from it with other foods. The natural disappearance of the

milk-digesting enzyme lactase from the human system upon reaching maturity

proves that adult humans have no more nutritional need for milk than adult

tigers or chimpanzees.

 

Though milk is a complete protein food when consumed raw, it also

contains fat, which means that it combines poorly with any other food except

itself. Yet adults today routinely 'wash down' other foods with cold milk. Milk

curdles immediately upon entering the stomach, so if there is other food present

the curds coagulate around other food particles and insulate them from exposure

to gastric juices, delaying digestion long enough to permit the onset of

putrefaction. Therefore, the first and foremost rule of milk consumption is,

'Drink it alone, or leave it alone.'

 

Today, milk is made even more indigestible by the universal practice

of pasteurization, which destroys its natural enzymes and alters its delicate

proteins.

 

Raw milk contains the active enzymes lactase and lipase, which permit

raw milk to digest itself. Pasteurized milk, which is devitalized of lactase and

other active enzymes, simply can not be properly digested by adult stomachs, and

even infants have trouble with it, as videnced by colic, rashes, respiratory

ailments, gas and other common ailments of bottle-fed babies. The lack of

enzymes and alteration of vital proteins also renders the calcium and other

mineral elements in milk

largely unassailable.

 

During the 1930's, Dr. Francis M. Pottenger conducted a 10-year study

on the relative effects of pasteurized and raw milk diets on 900 cats. One group

received nothing but raw whole milk, while the other was fed nothing but

pasteurized whole milk from the same source.

 

The raw milk group thrived, remaining healthy, active and alert

throughout their lives, but the group fed on pasteurized milk soon became

listless, confused and highly vulnerable to a host of

chronic degenerative ailments normally associated with humans, including heart

disease, kidney failure, thyroid dysfunction, respiratory ailments, loss of

teeth, brittle bones, liver inflammation, etc.

 

But what caught Dr. Pottenger's attention most was what happened to

the second and third generations.

 

The first offspring of the pasteurized milk group were all born with

poor teeth and small, weak bones- a clear cut sign of calcium deficiency, which

indicated lack of calcium absorption from

pasteurized milk.

 

The offspring of the raw milk group remained as healthy as their

parents.

 

Many of the kittens in third generation of the pasteurized group were

stillborn, while those that survived were all sterile and unable to reproduce.

 

The experiment had to end there because there was no fourth

generation of cats fed on pasteurized milk, although the raw

milk group continued to breed and thrive indefinitely.

 

If that is insufficient proof of the ill effects of pasteurized milk,

take note of the fact even that newborn calves fed on pasteurized milk taken

from their own mother cows usually die within six months, a fact which the

commercial dairy industry is loathe to admit.

 

Despite such scientific evidence in favor of raw milk and against

pasteurized milk, and despite the fact that until the early twentieth century

the human species thrived on raw milk, it is actually illegal to sell raw milk

to consumers in all but a few states in America today.

 

It is far more profitable to the dairy industry to pasteurize milk to

extend its shelf-life, though such denatured milk does nothing whatsoever to

extend human life.

 

Furthermore, pasteurization renders milk from sick cows in unsanitary

dairies relatively 'harmless' by killing some, but not all, dangerous germs, and

this too cuts costs for the dairy industry.

 

It required only three generations for Dr. Pottenger's pasteurized

milk fed cats to become sterile and enfeebled. That's about how many generations

of Americans and Europeans have fed on pasteurized milk. Today, infertility has

become a major problem for your American couples, while calcium deficiency has

become so rampant that over 90 percent of all American children suffer chronic

tooth decay.

 

To make things worse, milk is now routinely 'homogenized' to prevent

the cream from separating from the milk. This involves the fragmentation and

pulverization of the fat molecules to the point

that they will not separate from the rest of the milk. But it also

permits there tiny fragments of milk fat to easily pass through the

villa of the small intestine, greatly increasing the amount of

denatured fat and cholesterol absorbed by the body. In fact, you

absorb more milk-fat from homogenized milk than you do from pure

cream!

 

Women worried about osteoporosis should take note of these facts

about pasteurized milk products. That such denatured milk does not deliver

sufficient calcium to prevent this condition is abundantly evident from the fact

that American women, who consume great quantities of pasteurized milk products,

suffer the world's highest incidence of osteoporosis.

 

Raw cabbage, for example, supplies far more available calcium than

any quantity of pasteurized milk, yogurt, cottage cheese, or any other denatured

dairy product.

 

Recent studies at the Human Research Centre in Grand Folks, North

Dakota, indicates that the element boron is also an essential factor in

absorbing calcium from food and utilizing it to build bones.

 

Even more noteworthy, the level of estrogen in the blood of women

given sufficient quantities of boron more than doubled, eliminating the need for

estrogen replacement therapy, which is a common stopgap measure against

osteoporosis in the West. And where do we find boron? In fresh fruits and

vegetables, especially apples, pears, grapes, nuts, cabbage, and other leafy

vegetables, where we also find calcium. Nature has already provided abundant

sources of all the vital nutrients we need in synergetic form, but man insists

on cooking and processing them to death, and then wonders why his diet doesn't

'work'.

 

Adults should seriously reconsider milk as a constitute of their

daily diets, unless they are able to obtain raw certified

milk, which is an excellent food.

 

To stuff children with pasteurized milk in order to make them grow

'strong and healthy' is sheer folly, because they simply cannot assimilate the

nutrients.

 

Indeed men, women, and children alike should eliminate all pasteurized

dairy products from their diets, for these denatured dairy products only gum up

the intestines with layer upon layer of slimy sludge that interferes with the

absorption of organic nutrients. "

 

THE RULE: Eliminate pasteurized and homogenized milk entirely from

your diet.

 

If raw certified milk is available consume it as a whole food in

itself, not in combination with other foods.

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