Guest guest Posted November 26, 2007 Report Share Posted November 26, 2007 After discovering a cow milk allergy, we tried switching to goat milk/yogurt/cheese but have a hard time enjoying the taste. I still sneak about 1 gallon/week into our family of 5 meals, but am getting concerned about adequate calcium and other mineral consumption. I make and use about a gallon of quality broth (usually chicken) every week as well. Does anyone know if the nutritional data for WAP-type broth has been scientifically researched to know approximate mineral content? We also each take one of Dr. Ron's Cal-Mag capsules/day (more than that is too expensive for now), as well as Melaleuca's minerals and vitamins (any opinions on the efficacy of those?) in addition to c.l.o. and probiotics. A related question is if I can make kraut, pickles, etc. with raw apple cider vinegar in place of whey (which was also discovered as an allergy). Thanks for you forthcoming wisdom! - Quote Link to comment Share on other sites More sharing options...
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