Re: Winter 2002 wise traditions journal

[Guest guest]

hi Sophia!

everything sounds good except for the bagel part

have you read Ron Rosedale's article on insulin?

http://www.dfhi.com/interviews/rosedale.html

jen

----- Original Message -----

From: " Knapinsky, Sophia " <sknapinsky@...>

< >

Sent: Monday, February 24, 2003 7:30 AM

Subject: Winter 2002 wise traditions journal

> I just received my journal yesterday.

> There is an interesting article called " Adventures in Macro-Nutrient

Land "

> and then following the article are a few pages devoted to showing a three

> days diet span for various Weston Price Board of Directors.

> The diet seems so much more mainstream than what is discussed on this

list.

> I'm curious what are some sample menus for some of the people on this

list.

> I never know what to eat but I am very fascintated what other people eat..

> anyone care to share?

>

> for instance.. this morning I did not have time to prepare breakfast so I

> had a fresh vegetable juice with a spoonful of raw cream mixed in.. Then I

> bought a bagel with cream cheese, lox and tomato..

> for lunch I am having homemade lentil soup - made with chicken stock and a

> spoonful of raw creme freiche mixed in..

> I'll might buy a side salad but maybe not..

> have not yet figured out what I will eat for dinner...

>

> hope to hear from some of you.

>

> sophia

>

>

>

[Guest guest]

When I woke up I ate some sauerkraut to get my blood sugar up and running,

then for breakfast I had three raw eggs with some reheated soured spelt

pancakes, no syrup, but butter and blueberries on top, and a glass of milk.

For lunch I had sauerkraut, lightly fried liver, a giant pile of steamed kale

with butter, and blueberries with whipped cream sweetened with raw honey for

desert. Then a 16 oz bottle of milk for a snack a few hours later, and will

probably have a hamburger, salad, perhaps some potatoes, and a bottle

conditioned beer for dinner.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

When I first started an NT diet, I simply adapted it to a typical

American diet framework. I didn't realize the depth of what NT is

about. Consequently, my health problems stayed the same and it

wasn't until I did some research that I learned what I was doing

wrong.

NT is about a diet that *maintains* health and it is so broad in

scope that many recipes and included that may not be suitable for

your particular body. On the guide to food selection of " Nourishing

traditional foods, compromise foods, etc.. " Sally writes that

whatever you choose to eat should be based on your heritage, your

age, your level of health, etc..

Many folks on this list are also trying to regain their health, and

therefore have a more strict diet (like a higher percentage of raw

foods, for example). It takes more extreme measures to regain lost

health than it does to maintain health. This is where some of the

confusion could lie. For me personally to detoxify my body and

regain my health, I have had to eat 90%-100% raw foods, do alot of

juicing, colonics, etc... And NT is filled with great raw food

recipes to serve those needs. But for those who are more healthy,

like a traditional-food-eating Eskimo or Aborigine, etc, who has

never eaten at Mcs, NT's recipes will be great for maintaining

their health. You tailor the diet and food choices to fit your needs

and your body. For instance, if I was to eat fried eggs for

breakfast every morning, I would feel TERRIBLE (been there, done

that)! So, I eat a raw egg smoothie and feel great!!

Hope this helps,

Becky

> I just received my journal yesterday.

> There is an interesting article called " Adventures in Macro-

Nutrient Land "

> and then following the article are a few pages devoted to showing a

three

> days diet span for various Weston Price Board of Directors.

> The diet seems so much more mainstream than what is discussed on

this list.

> I'm curious what are some sample menus for some of the people on

this list.

> I never know what to eat but I am very fascintated what other

people eat..

> anyone care to share?

>

> for instance.. this morning I did not have time to prepare

breakfast so I

> had a fresh vegetable juice with a spoonful of raw cream mixed in..

Then I

> bought a bagel with cream cheese, lox and tomato..

> for lunch I am having homemade lentil soup - made with chicken

stock and a

> spoonful of raw creme freiche mixed in..

> I'll might buy a side salad but maybe not..

> have not yet figured out what I will eat for dinner...

>

> hope to hear from some of you.

>

> sophia

[Guest guest]

In a message dated 2/24/03 4:32:12 PM Eastern Standard Time,

s.fisher22@... writes:

> ----->zooming in on the important part of your menu :0)...what brand? i

> haven't been able to locate bottle conditioned beer. is it truly

> UNpasteurized and UNfiltered? or is 'bottle conditioned' only UNfiltered?

(i

> forgot)

Really? Wow, once I knew what to look for they're all over the place! This

one is Ipswich Dark Ale, though before have had Ommegang and Hennepin. The

other day my girlfriend and I went out to eat at a local microbrewery and

they had several options of cask-conditioned including an *organic* gold.

(My girlfriend is only 20, hahaha, she could not have any :-P ).

Unpasteurized, unfiltered, no carbon dioxide added, secondary fermentation in

the bottle. The ones I got before came in 4-packs for $7, but then I

realized in a different section there was a whole line of half-gallon jugs

that went for $6. Ipswich, Berkshire Brewing Company, all local micros I

think. This is in MA in the healthfood store (Bread and Circus).

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

I agree as I read what people are eating it's clear to me that I eat not even

close to what the majority of the people on this list who have been so kind

to share are eating.

I'm in good health, but if I ate fried eggs I'd feel sick to (been there done

that too)

I eat such a wide variety of foods it would be hard to list anything typical.

But I'll give ypu an idea of what a day might look like.

green juice before I work out

After a workout I might have a corn tortilla filled with raw greens and

sauteed veggies in coconut oil and avery lightly cooked (almost raw) egg.

A bowl of vegetable soup and another salad for lunch with homemade dressing

(mustard, olive oil , shallots etc..)

Dinner might be venison tartare, roasted root veggies, braised greens or it

could be braised chicken with vegetables and brwon basmati rice and a salad.

Of course those are just two examples. I find dairy doesn't work for me too

well with the exception of sheep dairy. I develop a breast lump every time I

eat cow dairy raw fermented, and grass fed or not. Buter in small amounts

works fine though, I make my own raw butter or purchase it.

[Guest guest]

>>>>>I just received my journal yesterday.

There is an interesting article called " Adventures in Macro-Nutrient Land "

and then following the article are a few pages devoted to showing a three

days diet span for various Weston Price Board of Directors.

The diet seems so much more mainstream than what is discussed on this list.

I never know what to eat but I am very fascintated what other people eat..

anyone care to share?

----->LOL - wasn't that interesting? i was surprised that some of the sample

menus didn't seem very traditional. but *sally's* menu was traditional

through and through - i was happy to see she practices what she preaches :-)

and i think you're right that many of *us* would have sample menus that are

much more in line with traditional nutrition than some of the board members'

samples.

let's see if this fascinates you :0) my own sample *winter* menu would be

something like this (2 meals, 1 snack):

BREAKFAST (almost always A or

A

two poached eggs from local pastured chickens

something starchy - usually a slice of sourdough spelt bread, or leftover

squash or potatoes

steamed greens - kale, chard, spinach, arugula or similar

homemade raw butter slathered on the starchy food and the greens

a glass of full fat raw jersey milk, or sometimes apple or orange juice, or

even water

bacon (on occassion)

B

a shake that typically contains:

raw cream and/or milk

coconut milk

berries - usually blueberries

banana

raw egg yolk

sometimes i throw in:

ground flax seeds

ground crispy almonds

raw local honey

butter!

homemade raw yogurt

apple juice

SNACK

(this is where i most often go astray)

raw cheese on rye crispbread

kettle masa chips with salsa

occassionally cape cod potato chips or some other junk

DINNER

most often beef or lamb (occassionally tinkyada rice pasta, fish or chicken)

starch (typically squash, potatoes, broccoli or brown rice)

greens (usually raw salad or steamed greens)

kombucha

homemade raw butter slathered on the starch, the greens and sometimes the

meat (nothing like a tender fatty steak drizzled with fresh butter!

(hmmmm...i bet my macronutrient ratio might favor fat)

i also drink my fair share of microbrews that are probably pasteurized, but

UNfiltered. and i also drink a lot of water every day and take some

supplements. and on weekends i often buy a sweet treat like a small newman's

organic chocolate bar or something like that. I also occassionally eat raw

liver, and am trying to incorporate more organ meats in general. I had a

tasty beef heart meal last week with onions and spices, for example. but

this is straying from the *sample* menu...

in the summer i eat A LOT of veggies because the local ones are so

incredible! so my summer sample menu would be different than my winter one.

(meaning it would be much higher in *butter* because no vegetable goes

unbuttered in my house! LOL)

(i hope others share sample menus, i'm fascinated by what others eat too!)

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Beign new to all this, I have not yet found a source of raw dairy

close by(closest is 3 hrs away) but I have been purchasing the best

I can.

My breakfast consisted of 2 eggs fried in butter, 2 links of fresh

sausage.

I had a brown cow maple yogurt for a snack.

Lunch was a left over pork chop fried in duck fat. I also had a

traditional pickled cucumber.

I had another snack of some french ham that was very tasty and some

raw manchego cheese.

Dinner was a filet of sole poached in butter with a sauce of butter,

a little honey and a splash of lemon. I also had some vegetables

with a lot of butter.

Probably not perfect but working on it.

> I just received my journal yesterday.

> There is an interesting article called " Adventures in Macro-

Nutrient Land "

> and then following the article are a few pages devoted to showing

a three

> days diet span for various Weston Price Board of Directors.

> The diet seems so much more mainstream than what is discussed on

this list.

> I'm curious what are some sample menus for some of the people on

this list.

> I never know what to eat but I am very fascintated what other

people eat..

> anyone care to share?

>

> for instance.. this morning I did not have time to prepare

breakfast so I

> had a fresh vegetable juice with a spoonful of raw cream mixed

in.. Then I

> bought a bagel with cream cheese, lox and tomato..

> for lunch I am having homemade lentil soup - made with chicken

stock and a

> spoonful of raw creme freiche mixed in..

> I'll might buy a side salad but maybe not..

> have not yet figured out what I will eat for dinner...

>

> hope to hear from some of you.

>

> sophia

[Guest guest]

Sophia wondered:

>I'm curious what are some sample menus for some of the people on this list.

>I never know what to eat but I am very fascintated what other people eat..

>anyone care to share?

Well, what I eat varies from day to day, week to week, but a typical menu might

include:

Daily:

2-3 eggs boiled or fried

pork, turkey, chicken, or beef (in 6-8oz portions)

raw veggies (2-8oz a day depending on season and mood, not including lettuce!)

cooked veggies (1-4C a day - broccoli, cauliflower, cabbage, eggplant, greens,

spinach, kale, leek, celery)

kefir (8-24oz daily)

butter, coconut or olive oil (1-2tbs)

Weekly:

8-9 chicken livers (depends on hunger level, 1-2x a week)

3-4oz oily fish (1-2x a week)

nuts and seeds

coconut shavings

Less often:

lentils/dhal (1x a month)

1-2oz fruit (1-3x per week, in season)

cheese (1-2x per week, when I can tolerate it)

yogurt (1x a month)

tomato (seasonal)

mushrooms

zucchini

onion

bell peppers

okra

olives

cream

cheese

sour cream/creme fraiche (made with kefir grains and cream)

Almost never:

bread

wheat

sugar

peanuts

bacon

processed meats

grains

potato

green beans

corn

soda

Rare treats:

chocolate

sweet potato - (sugar and carb content too high to tolerate well)

oranges (ditto)

bananas (ditto)

roasted squash (ditto)

parsnip (ditto)

wine

hard liquor/mixed drinks

turnip

dates

beets, beets, beets! (used to hate 'em, now can't get enough)

honey

maple syrup

almond butter

cashews (I like them, but they don't like me...)

For further example, today I ate:

2 fried eggs and 3oz leftover steak

8oz pork chops w/3oz raw carrot and 4oz raw red pepper

8oz steak w/2oz avocado, 5 cooked celery stalks (too salty to eat raw) and 1C

'chinese leaves' (not bok choi)

16oz kefir

1tbs blue cheese (raw, unpasteurized)

For what it's worth, my calories range from around 1500 (when I don't pay

attention), to around 2200 (also when I don't pay attention). At the moment my

body seems happiest eating between 1700-1900 calories a day, but I expect this

to lower further as I lose weight. My natural inclination is to eat around 1500

a day. Further breakdown includes my body's desire for between 55-60% fat, up

tp 10% carbs, and between 25-40% protein (but I average in the mid-30's).

Hope that was kind of what you were looking for!

Dryad, suspecting she's put out waaaaaaaaaaaaay to much information for y'all

--

http://www.puritycontrol.co.uk - XF rec's at The Grove, updated 2/1/03

[Guest guest]

Sophia-

>hope to hear from some of you.

In the " Sure To Give The AHA A Heart Attack " Department, here's what I ate

yesterday:

BREAKFAST

A large bowl of bigos (stew made of homemade beef stock, homemade kielbasa,

pork, a few mushrooms, a little sauerkraut, and seasonings)

LUNCH

Six eggs scrambled, cooked very lightly, with homemade chorizo and a little

onion cooked in the chorizo's grease, raw butter slathered on the eggs

after cooking, a small bowl of homemade yoghurt (made with half milk, half

cream)

DINNER

About half a pound of raw bison liver, a grass-fed steak, creamed spinach,

a few blueberries with a lot of creme fraiche for dessert.

Based on what I do and don't have in the fridge at the moment, it looks

like today will be very similar.

-

[Guest guest]

>for instance.. this morning I did not have time to prepare breakfast so I

>had a fresh vegetable juice with a spoonful of raw cream mixed in.. Then I

>bought a bagel with cream cheese, lox and tomato..

>for lunch I am having homemade lentil soup - made with chicken stock and a

>spoonful of raw creme freiche mixed in..

>I'll might buy a side salad but maybe not..

>have not yet figured out what I will eat for dinner...

>

>hope to hear from some of you.

I'll bite:-)

Breakfast: Hash browns fried in goose fat, 2 free-range eggs, kimchi.

Lunch: Steak, green beans, salad, kimchi.

Snack: Fruit or water-kefir, one choc chip cookie.

Dinner: Oven-fried chicken thighs, vegies, kimchi.

My diet has changed mainly to include few packaged products, more fermented

stuff, and more " real " fats. Meat is grass fed, eggs are from my chickens.

I don't do many grains, and right now no dairy (experimenting). But the

food is pretty " normal " and I feed guests on a regular basis. I try to keep

the meals simple: a serving of meat, a cup or two of vegies, and a starch

(for the ones who need more calories). I always serve rice or potato with a

meal, though I don't always eat it myself (trying to get skinnier).

Interestingly, even with the fried foods, I've started tracking more and

have lost about 5 lbs.

Heidi S

[Guest guest]

,

you mentioned 'home made chorizo'.... is that your home?...

if so, would you share the recipe?! .. PLEASE....

if it's someone else's 'home' well....

TIA

Dedy

----- Original Message -----

From: Idol

Sent: Monday, February 24, 2003 8:06 PM

Subject: Re: Winter 2002 wise traditions journal

Sophia-

>hope to hear from some of you.

In the " Sure To Give The AHA A Heart Attack " Department, here's what I ate

yesterday:

BREAKFAST

A large bowl of bigos (stew made of homemade beef stock, homemade kielbasa,

pork, a few mushrooms, a little sauerkraut, and seasonings)

LUNCH

Six eggs scrambled, cooked very lightly, with homemade chorizo and a little

onion cooked in the chorizo's grease, raw butter slathered on the eggs

after cooking, a small bowl of homemade yoghurt (made with half milk, half

cream)

DINNER

About half a pound of raw bison liver, a grass-fed steak, creamed spinach,

a few blueberries with a lot of creme fraiche for dessert.

Based on what I do and don't have in the fridge at the moment, it looks

like today will be very similar.

-

[Guest guest]

Homemade kielbasa and chorizo?? Wow! Might you share how you made

this?? Pretty please??

Becky

homemade kielbasa,

> pork, a few mushrooms, a little sauerkraut, and seasonings)

>

> LUNCH

> Six eggs scrambled, cooked very lightly, with homemade chorizo and

a little

> onion cooked in the chorizo's grease, raw butter slathered on the

eggs

> after cooking, a small bowl of homemade yoghurt (made with half

milk, half

> cream)

>

> DINNER

> About half a pound of raw bison liver, a grass-fed steak, creamed

spinach,

> a few blueberries with a lot of creme fraiche for dessert.

>

> Based on what I do and don't have in the fridge at the moment, it

looks

> like today will be very similar.

>

>

>

> -

[Guest guest]

>>>>and a bottle conditioned beer for dinner.

----->zooming in on the important part of your menu :0)...what brand? i

haven't been able to locate bottle conditioned beer. is it truly

UNpasteurized and UNfiltered? or is 'bottle conditioned' only UNfiltered? (i

forgot)

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

I'm pretty new to this. I've got a long ways to go. I also have four kids

and a wife, whose needs and desires I have to take into consideration.

Typically this is what I've been eating:

Breakfast

Soaked five grain cereal with blueberries and butter and a touch of raw

honey or maple syrup and raw goats milk and one or two hard boiled eggs

or

Homemade yogurt smoothing with rasberries, blueberries, and a banana with a

piece of sourdough whole wheat toast with the best butter I can find

Lunch

Salad with a variety of greens, veggies, and meat (beef or chicken)with

olive oil

or

Chicken or roast beef sandwich on sourdough whole wheat bread with lots of

lettuce and tomatoes and raw milk cheese (usually cheddar)

Midafternoon Snack

Apple, orange, pear, or banana

Dinner (most problematic for me)

Usually whatever the rest of the family is eating (in small portions) plus

add raw milk cheese or eggs

I try to ensure we are eating chicken or beef along with two veggies with

butter

Occassionally pasta or (gasp) pizza

Supplements

CLO

Probiotics

Garlic

Need to add more lacto-fermented veggies and drinks. My source of dairy is

less than adequate. I need to improve the quality of my meats, including

adding organ meats. I have grass-fed beef, but need better quality poultry

and eggs. I try to get as much organic foodstuffs as possible, but it

causes conflict with my wife because of the higher cost.

[Guest guest]

,

Are your sausage recipes from the book Better Than Store Bought if you make

them? Was going to post the nitrite free (its saltpeter that keeps pork pink)

Brined Pork recipe from it here after Heidi posted her homemade dirty bacon

recipe. I have a kielbasa and chorizo recipe in it. Book I've picked up 2

copies of recently at good prices in relation to that its out of print and

usually in the $25 range. I can post recipes but it will take time with my one

finger typing.

Wanita

[Guest guest]

>

>them? Was going to post the nitrite free (its saltpeter that keeps pork pink)

I've noticed that " non nitrate bacon " turns brown, but when I brine pork

(or chicken or anything else) and then smoke it, it stays nice and pink.

Used to drive me nuts, because I couldn't get the meat to " cook " ! Might

have to do with how long one brines it. I tend to forget it and let it go

for a day or two. One problem I think the commercial folks have is that

they are trying to go for " low sodium " too, and traditionally, when you

made bacon you used a lot of salt. Now they use nitrates instead, so it is

lower sodium I'd guess.

-- Heidi

[Guest guest]

At 03:00 PM 2/24/03 -0800, you wrote:

>

>>

>>them? Was going to post the nitrite free (its saltpeter that keeps pork

pink)

>

>I've noticed that " non nitrate bacon " turns brown, but when I brine pork

>(or chicken or anything else) and then smoke it, it stays nice and pink.

>Used to drive me nuts, because I couldn't get the meat to " cook " ! Might

>have to do with how long one brines it. I tend to forget it and let it go

>for a day or two. One problem I think the commercial folks have is that

>they are trying to go for " low sodium " too, and traditionally, when you

>made bacon you used a lot of salt. Now they use nitrates instead, so it is

>lower sodium I'd guess.

>

>-- Heidi

General guideline in this book seems to be 3 days brining per pound of meat.

For the brine you need to be able to float a raw egg on the top of your brine

water for it to be right. Even though I can't take too much sodium I've never

given up bacon. Would rather have real salt than nitrates. Recently on another

list there was a list of life force measured of different foods. Surprisingly

what registered the highest was pork in brine.

Wanita

[Guest guest]

Quoting Wanita Sears <wanitawa@...>:

> Recently on another list there was a list of life

> force measured of different foods.

How does one measure life force? With a specterometer?

--

Berg

bberg@...

[Guest guest]

Hi Sophia. A food voyeur. Chuckle. Something I like for a treat

occassionally is a sourdough rye crisp with plain raw milk yogurt or creme

fraich' on it and orange marmelade by cascadian farms. Very yummy little snack.

I am sharing it as you seem to enjoy cultured dairy. Smile.

For lunch today I had a cheese crisp. Used a sprouted wheat toritlla and raw

white mild cheddar and finely chopped red bell, red onion, tomato, cilantro and

avocado on it. Also had some store bought picante sauce on it and some bite

size pieces of cooked chicken on it. I lightly moistened the tortilla with

butter then heated it on low heat in a cast iron pan with a clear glass lid (for

viewing) until the cheese melted and the other ingredients got warmed up.

(except the avocados, I put them on after ward.) Nothing gets cooked, just

slightly warmed up, so you have to enjoy all these mostly raw.

I only ate half and saved the rest for later. Yummy cold also. More carbs than

I usually do tho.

Blessings

Donna

----- Original Message -----

From: Knapinsky, Sophia

' '

Sent: Monday, February 24, 2003 7:30 AM

Subject: Winter 2002 wise traditions journal

I just received my journal yesterday.

There is an interesting article called " Adventures in Macro-Nutrient Land "

and then following the article are a few pages devoted to showing a three

days diet span for various Weston Price Board of Directors.

The diet seems so much more mainstream than what is discussed on this list.

I'm curious what are some sample menus for some of the people on this list.

I never know what to eat but I am very fascintated what other people eat..

anyone care to share?

for instance.. this morning I did not have time to prepare breakfast so I

had a fresh vegetable juice with a spoonful of raw cream mixed in.. Then I

bought a bagel with cream cheese, lox and tomato..

for lunch I am having homemade lentil soup - made with chicken stock and a

spoonful of raw creme freiche mixed in..

I'll might buy a side salad but maybe not..

have not yet figured out what I will eat for dinner...

hope to hear from some of you.

sophia

[Guest guest]

Well, as an addendum...

I ended up having a hamburger last night, 80% lean (the highest organic I can

find)with some fried zuchinni, breaded in arrowroot, salt, McCormick's " garlic

and herb " , fried in butter, bacon grease, and a little coconut oil, a salad

(lettuce, onions, celery, carrots, half a slice of bacon, raw colby cheese

cubed, clover sprouts, parmesianno reggiano, olive oil, vinegar), and an

unpasteurized beer. A little after a big glass of raw milk. then a before-bed

snack of one raw egg and one glass of raw milk, and CLO.

This morning I had three raw eggs, lots of celery with homemade raw cream cheese

spread on it, and a glass of raw milk for breakfast. Then I worked out. Then I

ate " second breakfast " like a good little hobbit which consisted of roasted

potatoes roasted with minced fresh garlic, spices, in olive oil, bacon grease,

butter, and coconut oil, and more like gollum a quarter pound of raw steak. For

lunch I've brought three hard boiled eggs, sauerkraut, more roasted potatoes,

blueberries and whipped cream, and a 16 oz bottle of raw milk.

chris

[Guest guest]

>>>Really? Wow, once I knew what to look for they're all over the place!

This

one is Ipswich Dark Ale, though before have had Ommegang and Hennepin. The

other day my girlfriend and I went out to eat at a local microbrewery and

they had several options of cask-conditioned including an *organic* gold.

(My girlfriend is only 20, hahaha, she could not have any :-P ).

Unpasteurized, unfiltered, no carbon dioxide added, secondary fermentation

in

the bottle. The ones I got before came in 4-packs for $7, but then I

realized in a different section there was a whole line of half-gallon jugs

that went for $6. Ipswich, Berkshire Brewing Company, all local micros I

think. This is in MA in the healthfood store (Bread and Circus).

---->chris, how did you find these? did you just ask the seller if they have

bottle- or cask-conditioned beer? i asked at a local pub and they said they

didn't have any. but i haven't asked at the stores where i usually buy

beer - i doubt they'd know. i'll probably have to call the manufacturers.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

In a message dated 2/25/03 9:17:34 AM Eastern Standard Time,

s.fisher22@... writes:

> --->chris, how did you find these? did you just ask the seller if they have

> bottle- or cask-conditioned beer? i asked at a local pub and they said they

> didn't have any. but i haven't asked at the stores where i usually buy

> beer - i doubt they'd know. i'll probably have to call the manufacturers.

When I went out to eat, there was actually a thing that said to ask about

their cask-conditioned ales on the beer menu placard. At the health food

grocery store, I just looked around at the beer. The bottle-conditioned are

somewhat easy to spot because they are more expensive, come in four-packs

from what I have seen, and say " bottle-conditioned " *usually* somewhere

clearly on the package. However, with the big jugs this is not the case. I

found the jugs in the other section because I noticed a row of microbrewed

beers and I thought to myself, " Ah, if they're from a microbrewery, maybe

their bottle-conditioned! " and sure enough they all were.

I wouldn't bother asking anyone at the store unless they are a beer and wine

expert. When I asked if they had raw sauerkraut the girl told me " Raw? Umm,

well, what we have for sauerkraut is over here, and I don't think it's

cooked... " Lol, and I found out from a co-worker who I suggested buy/make raw

sauerkraut that that same store actually *does* have raw sauerkraut in a

different section! So, couldn't hurt to ask, but wouldn't count on getting a

correct answer ;-)

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

At 04:01 PM 2/24/03 -0800, you wrote:

>Quoting Wanita Sears <wanitawa@...>:

>

>> Recently on another list there was a list of life

>> force measured of different foods.

>

>How does one measure life force? With a specterometer?

>

>--

> Berg

>bberg@...

Here's the link and article, . A pendulum was used which I didn't

remember. Could say these are dowsed values.

Wanita

Taken from

<http://www.strayreality.com/plants2/alchemists2.htm>http://www.strayreality

..com/plants2/alchemists2.htm

Using a pendulum to establish the relative radiance of different

foods, was a technique developed by Simoneton, as a matter of

life and death. During the first world war, he underwent 5

operations. One dark night lying on a stretcher, by a hospital train,

he overheard 2 medics whispering in the shadows, that he was so

severely " tubercular " , there was no chance of his recovery. A

forced diet of rich food ruined his liver, and gave him other

unpleasant side effects.

Barely surviving the ministrations of the medics, he discovered

Bovis’ system of selecting fresh and vital foods, from poisonous

fare. In a short time, he rid himself not only of the TB, but

also of its side effects, and became so healthy, that years

later, at 66 and 68, he still fathered children. And at 70, was

still playing tennis.

With Bovis’ system he could measure specific wavelengths from

foods that indicated both vitality and freshness. Milk, which he

measured at 6.5 thousand angstroms when fresh, lost 40 percent of

its radiation by the end of 12 hours and 90% by the end of

twenty-four.

As for pasteurization, Simoneton found that it killed wavelengths

dead. The same he found true of pasteurized fruit and vegetable

juices. Garlic juice, when pasteurized, coagulated like dead human

blood. And it’s vibrations dropped from around eight thousand

angstroms to zero.

On the other hand, freezing fresh fruit and vegetables, has the effect

of prolonging their life. On defrosting they resume their radiance,

at almost the same level, as when they were iced. Food placed in

a refrigerator will deteriorate, but at a much slower pace. Unripe

fruits and vegetables in a refrigerator, may actually increase in

radiance, as they slowly mature.

Dehydrated fruit was found by experiment, to retain its vitality.

If soaked in " vitalized " water for 24 hours, even several months

after drying, it would " reradiate " almost as strongly, as when

fresh picked. Canned fruits remained perfectly dead.

Water turned out to be a very strange medium: normally unradiant,

it was capable of being " vitalized " by association with minerals,

human beings or plants.

Some waters, such as those at Lourdes, Bovis found in 1926, to

radiate as high as 156,000 angstroms. (Eight years later, some of the

same water still registered 78,000 angstroms).

Food is divided into four general classes. Those foods whose

radiant wave length he found higher than the basic human wavelength

of 6,500 angstroms.

These include most fruits, which run between 8,000 and 10,000, (at

the peak of their maturity), and vegetables, if eaten fresh from the

garden.

(By the time most vegetables get to the market in town, they

have lost one third of their potency). By the time they have been

subjected to cooking, they have lost another third.

Fruits are filled with solar radiation in the healthful light

spectrum…between the bands of infrared and ultraviolet, and their

radiance rises slowly to a peak…while ripening. Then gradually

decreases to zero at putrefaction.

The banana, which is healthily edible for about 8 days, out of

a span of 24 days, (between the time it is picked and when it

starts to rot, gives off optimum vibrations when it is yellow, not

so good when it is green, and very low, when it is black.

Anyone who has lived in pineapple-growing areas of the world,

such as Costa Rica….knows that a pineapple picked and eaten at the

precise time of its ripening…(a period lasting no longer than a few

hours), has a delicious taste, which amazes people who have only eaten

" store-bought " fruit.

Vegetables are more radiant, if eaten raw. Two raw carrots being better

than a plateful of cooked ones. The potato, which has a radiance of only

2,000 angstroms when raw…perhaps because it grows underground, hidden from

the sun….mysteriously rises to 7,000 angstroms when boiled, and all the

way to a very healthy 9,000, when baked. The same applies to other tubers.

Legumes, such as peas, beans, lentils or chickpeas, rate 7,000-8,000,

when fresh. Dried they lose much of their radiance. They become

heavy, indigestible, and hard on the liver.

Wheat has a radiance of 8,500 angstroms when cooked, this rises to

9,000. Wheat can and should be eaten in a variety of ways,

rather than simply in bread. (Whole-Wheat flour should be mixed

into pies, tarts, and other pastries, with butter, eggs, milk,

fruits and vegetables). Baked in a wood burning oven, bread gives

off even better radiations, than if cooked with coal or gas.

Olive Oil was found to have a high radiance of 8,500, and to be

extremely long lasting. Six years after pressing, it still gives

off around 7,500. Butter, which radiates 8,000, is good about ten

days, before it starts to fall off, (reaching bottom in about 20

days).

Ocean fish and Shell fish, are good foods…. with a radiance of 8,500 to

9,000, especially if caught fresh, and eaten raw, like sushi. (This

includes crabs, oysters, clams, and other shellfish). Lobsters are

best cut in half, while live, and broiled on a wood fire. Fresh

water fish is much less radiant.

In the second category, are foods radiating from 6,500 down to 3,000

angstroms. These include eggs, peanut oil, wine, boiled vegetables, cane

sugar, and cooked fish.

(A good red wine is between 4,000 and 5,000, and it’s certainly better

than coffee, chocolate, l iquor, or pasteurized fruit juices, which

have virtually no radiance).

Whereas the juice of a fresh sugar beet gives 8,500 angstroms, refined

beet sugar… can fall as low as 1,000. And the white lumps that

get wrapped in papers are down to zero.

Of meats… the only one that makes the list of edible foods is

freshly smoked ham. Freshly killed pork, radiates at 6,500, as

does all animal meat; but once it has been soaked in salt, and

hung over a wood fire, it’s radiance rises to 9,500 or 10,000

angstroms.

(Other meats are almost pointless to eat). They are an exercise in

tough digestion… which wears you out, rather than vitalizes the

eater…. requiring him to drink coffee, to keep from falling asleep.

Cooked meats, sausages, and other innards, are all in the third

category… along with coffee, tea, chocolate, jams, fermented cheeses,

and white bread. (Because of their low radiation), they do little or

no good.

In the fourth category are margarines, preserves, alcohols, liquors,

refined white sugar, and bleached white flour: (All Dead, as far as

radiations are concerned)!

Living Vitality

Bovis claimed that cancer patients give off a wavelength of 4,875,

which was the same wavelength as that of over-refined white French

bread, before the second World War. However, because a cancer

victim will radiate this low level, long before any overt symptom

of his disease is in evidence, it is possible to take remedial

steps, well before the ailment has made serious in-roads, into the

body’s cellular tissue.

Human beings should eat fruit, vegetables, nuts, and fresh fish, that give

off radiations higher than their own normal 6,500, if they wish to energize

themselves and feel healthy. (Low radiance foods, such as meat, and bad

bread, instead of bringing vitality to the body, sap the body of it’s

existing vitality), and that is why one can feel heavy and

devitalized, from a meal one expected to replenish one’s energy.

Most microbes read well below 6.5 thousand angstroms, they can only

affect a human being whose vitality has been lowered to a point, where

cells resonate at their wavelength, whereas a body with a healthy

vitality remains immune to attack by microbes. The same principle,

explains why plants, whose radiance has been reduced by chemical

fertilizers, are subject to attack by pests.

The therapeutic marvels, attributed since the dawn of history to herbs,

flowers, roots, and barks, might not be due simply to their chemical

content, but the healthy wavelengths they radiate. Though the

Apothecary’s shelves are still stocked with chemical derivatives,

from plants and herbs, their " curative " powers no longer appear so

miraculous. The secret of their potency seems to have been lost.

[Guest guest]

I read this article and was wondering...How much of his and others research that

is similar would be affected by the person actually doing the research. Would

certain foods test out better for him because these were the foods he was

supposed to eat for his body?

It just seems to me any science having to do with wavelengths, energy, etc.

would not be very objective since the person doing the study could affect the

study with his wavelengths, energy, etc....

a