Morning Zeb,
>> At 12:43 AM 9/3/2007, you wrote:
Wayne ,you advocate the use of eggs and milk. I wonder if you think that
pasturized milk and eggs that are not organic are still beneficial?
I was not making recommendations, just stating what I had eaten over
the years.
Your question is a bit hard to answer. Of course they could be organic,
and certainly will be beneficial to some degree.
This is not to say that is the best. ( pasteurized that is )
If the cows or chickens are sick, pasteurizing could be of value.
If they are healthy, then it could be going in the wrong direction.
Generally, man tampers with the food needlessly. At times, maybe the
opposite is true. ( I hated to say that, but trying to be factual )
Relative to fats, my idea is that nature did not make any bad fat, only man
made bad fat.
Of course I am sure that you prefer the raw organic over not but if a
person is unable to eat raw or organic, do you still think that milk and
eggs are good?
Everything is relative. If I can't get the best, I will take second
choice on many things. This included milk, eggs, and honey.
Also eating lousy no good fruit. Often I think it is worthless. I know it
tastes like that.
When you compare milk and eggs to other foods in the food chain, these
items may come out ahead, regardless of processing that we do not approve of.
I guess everyone knows what our friend Dr. Mercola says about raw eggs,
salmonella, and the odds. I think he eats 6 to 10 raw eggs per day. I
think Dr Campbell Douglass favors these foods also.
Not sure about Dr. David Williams. if you follow what these guys say, you
will not be far off target.
Trying to remember anything J. I. Rodale said. I when thru
3 generations of them in my studies. More than a day or two for
sure. Also met Bob Hoffman and talked to him, as well as a few Olympic
lifters. Bob Hoffman had some good ideas also. Used to have some of his
books. That was so long ago, I can't remember the titles.
I have heard that people who are lactose intolorant can tolerate raw milk
but if it is not raw, they have gastro problems
While that is true, Milk is being blamed for other problems that need
addressing.
I lifted weights with a super strong guy. He was the strongest man in MS
for a time. Much stronger than I ever was. He could not drink milk. I
found that hard to believe. I talked to him a year or two ago. Both he
and his wife had heart attacks.
Go figure on that one. The problem that kept him from drinking milk may
have contributed to his heart attack. We will never know.
The best eggs I have seen, have come from farmers markets where the yolk
is a deep color.
Yes that has always been true it seems.
The grocery store eggs that are in the organic section dont seem to look
or taste any better. I still buy them over the conventional eggs.
As I have said many times before, I believe organic is misunderstood,
overrated, and in many cases no better than anything else.
A molecule of nutrient is the same no matter where it comes from,
compost, soil, out of the air, man chelated it, nature chelated it, ....
Nitrogen is nitrogen. Plants cannot eat Ammonia form of nitrogen, no
matter what. then can only eat Nitrate form of nitrogen.
The only possible advantage I see in Organic over man chelated nutrients,
is the possibly availability of minor and trace minerals.
The major nutrients are gobbled up by a plant, as long as they are in the
right form, no matter where they came from.
The liquid nutrient solution I use is man chelated. I have grown
cantaloupes so sweet that white sugar was running down the side like
varnish runs, sweet corn that normally grows 6 feet tall, I have grown 10
feet tall with this magic stuff.
Often I combine 3 to 6 kind of organic stuff in the media.
80 year old farmers have said my produce ( corn and tomatoes ) are the
best they have eaten in their whole lifetime.
Raw milk is hard because it comes in such big bottles and it goes
bad quickly so it never gets finished before it gets sour.
That is half funny. Simple solution.........
Drink more milk. <grin>
Some people freeze it but I don't. Others add CS but I don't want to kill
any thing in it.
The bacteria count when it comes out of the cow is 40,000 per cu
centimeter. or it was about 50 years ago. Likely it is much less today or
more.
Man is working hard to make food safer and near worthless.
Seems Mercola says one egg in 30,000 has salmonella.
Further, many alternative doctors say a healthy person is virtually immune
to food poisoning.
I got food poisoning once on a hunting trip. One guy got sick and went
home early. We did not know why.
He made some deer sausage that was fantastic.
Me and one guy stayed over and hunted on Monday.
We ate some for breakfast. I made a sandwich and put it into my
pocket. About 10 AM, sitting high in a tree, I started getting a
headache. Darn...... I better eat the sandwich. So I ate some more of the
bad food. About 12 noon, I would have given $ 50.00 for an
alka-seltzer. I was very sick for about 8 hours.
I got home about 8 PM and my wife asked if I wanted any supper.
I said no. I finally digested all that bogus food I had eaten for
breakfast and the sandwich I ate sitting up in the tree.
One interesting observation. For many years, anytime I felt bad, I could
think back over the last 12. 24, or 36 hours and figure out why.
Often when I felt bad, it was after eating a full meal of cooked food.
Years later I stopped eating large meals and ate many smaller meals
including a 3 or 4 ounce serving of trail mix, fruit, or anything other
than the usual cooked crap.
Even today, the smell of cooked food often tells my brain.........
worthless, or worse.
Milk and eggs are better than a large percent of the foods available
today. The cow and the chicken do the best job they can do, under the
circumstances that they are forced to exist in.
What more can we ask. Genius plants do it too.
Not sure which is the smartest, cows, chickens or plants.
Listen to Mercola, Campbell, and Williams and you will not be far off
target. Many of my other idols have died by now.
Wayne
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