If you want more info on this fungus send me an email and ill pass it onto my mum.

moe_k1988@hotmail.com

Also A1 and A2 milk – A1 being from too greatly inbred cows which have an indigestible protein.

Also unpasteurised/unhomogenised or “raw” milk is better. Theres a guy on youtube who swears by it. He is lactose intolerant, and can drink “raw” milk. he cant drink the pasturised/homogonised type because of the destroyed enzymes.

Im going to eventually get a cow i think.

Cheers

I’m quite fond of goat’s milk, but it’s been a long time since I’ve drank any dairy products on a regular basis. Nowadays the only time I drink homogenized milk is right before bed on some nights, as it has helped me relieve my constipation more than once. (I’m lactose intolerant, BTW.)

Human beings are just as much part of the food/energy chain as much as the animals of the wild. Which is why it pays for us to know just what our dairy cows are fed on a regular basis, for instance.

I was looking for any counter arguments.

In the meantime, I’m all hemp and coconut milk. I am starting to see yogurt, kefir, and ice cream from coconut milk here in the US.

I wonder if there is hemp or coconut cheese?

Just like vegetables, fruit, red white or any color meat you like the health side of food is all about raw living food full of enzymes where processed with natural living processes, as fresh as possible, as local as possible and diverse within practicality within season which creates moderation. This is the best diet we can eat, and we can do it better now than ever before because we have more diversity to use than ever before. Our gardens are 800x more diverse than they were in the middle ages.

Sterilization processing of dairy is a serious problem to health as is monoculture organic food with high energy input product.

I gave up most milk, I never drink it for a drink, only for a bit of splash in a milo or in the old days a coffee (gave up all stimulants so no more coffee and tea – another story about how much better I feel although nearly a 3 month process to get it out of my system).

My milk consumption has risen a bit but its still about half a cup or so a a night before bed of kefir natural with no additives and not refrigerated but left out on the bench at all times.

Scary though the first time you have some and worry about something that may have sat out of the refrigeration for five days or more but then you don’t get sick or die and get better digestion and think hey! Then its more liberating on trying other fermented foods of our ancestors with live cultures in them instead of pale modern imitations, real kraut compared to modern ultra pasteurised, cooked cabbage put into vinegar or yogurts with only one or if you are lucky two bacteria and missing the other 28 bacteria and yeasts of the traditional kefir (health food shop powder is just as bad for only having 3 or so bacteria and not the full 27 extra yeasts and bacteria of the real kefir).

So I’m all for raw milk products fermented into kefir drinks or fermented into cheeses versus buying dead products in a modern supermarket.

Cheers,
Peter