Re: hi / liver / conception...

[Guest guest]

Hi Helen,

<<Also, finally, has anyone found a RAW milk source in the UK? I have not been

able to find anything, though we used to get it from the local farm when our

village was snowed in in the 1970s!>>

-----you'd be pleased to know that there's an NT support group in the UK --

ntuk/ .... some of us are members of both

groups :-)

Den the moderator has created a great web site to go with it -- 'seeds of

health' -- http://www.seedsofhealth.co.uk/index.shtml -- you'll find there an

extensive collection of resources for raw dairy, grass-fed meat, info about

Kombucha, farmers'-markets around the UK and much much more....

where in the UK are you?

Dedy

London UK

[Guest guest]

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

From: helen

I've done several searches on different aspects of pregnancy and NT

as we are trying to conceive, but haven't yet found what I was

interested in!! I wondered if you can help.

========> what are you interested in Helen? Are you having difficulty

conceiving?

Does anyone feel they've improved their fertility or been able to

conceive through eating certain things?

==========> Don't know yet, I'll tell you in January when I start trying to

conceive! (trying to deal with gallstones and build up my nutrition at the

moment). My cycle has got much better since I increased the amount of animal

fat in my diet, my periods are lighter, less painful and the cycle is shorter

(29 days instead of 38 that it used to be). I've been charting my temp for a

while and it's all over the place but follows a general pattern and seems to do

the right thing around ovulation time.

Also I've just read the article on vitamin A. We eat heaps of butter

but not much liver and I noticed that some people shared their tip,

to eat liver raw. I'd really appreciate hearing more about this,

such as how much and what kind of liver. Has anyone eaten liver

though pregnancy with no ill effects?

========> I eat organic liver that has been frozen for at least 14 days. I've

found it easiest just to chop it up into little bits and swallow it down with

beet kvass. It really doesn't have much flavor. I occasionally give bigger bits

a quick half-hearted chew while trying to think of something else. I've also

chopped it up fine and stir-fried it with finely chopped beef and caramelised

onions - easy to eat. Also, are you taking cod liver oil? I take 2 tspns a

day.

Filippa

[Guest guest]

Does the freezing kill parasites? If not, how do you deal with the risk

of liver flukes?

Judith

Re: hi / liver / conception...

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

========> I eat organic liver that has been frozen for at least

14 days. I've found it easiest just to chop it up into little bits and

swallow it down with beet kvass. It really doesn't have much flavor. I

occasionally give bigger bits a quick half-hearted chew while trying to

think of something else. I've also chopped it up fine and stir-fried it

with finely chopped beef and caramelised onions - easy to eat. Also,

are you taking cod liver oil? I take 2 tspns a day.

Filippa

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[Guest guest]

>>Does the freezing kill parasites? If not, how do you deal with the risk of

liver flukes? Judith

Others will be able to answer you better on this one. According to Sally

Fallon, freezing for 14 days kills the parasites. According to some on this

list group, that's debatable but supposedly if you're in good health your body

can deal with parasites.

Filippa

[Guest guest]

>Does anyone feel they've improved their fertility or been able to

>conceive through eating certain things?

I don't know about IMPROVING fertility but gluten intolerance

is one of the bigger causes of INfertility. If there is a problem,

it's a good thing to be tested for.

-- Heidi

[Guest guest]

Hi,

Thanks to everyone for your helpful replies!

I'm really pleased to find there is a uk nt group and will join it in a mo, &

look forward to finding the Seeds of health site too. I'm in Cambridge and we

have a farmer's market on Sundays but I don't think there's any raw milk there.

We do have a good organic meat source though.

Hi Filippa,

We've just decided to go for it and I've started charting my temperature and

looking into the whole thing. My god, I didn't realise how complex it was. I

found a really interesting site about the Billings method - I didn't realise

there was so much information out there about your cycle! Luckily my general

health is good and we've been eating well enough for the last two years. Good

to hear that including animal fats has made such a positive difference to you!

I'm interested in including more offal in my diet (mmm, nice - something so

repulsive about that word) after reading NT. In my childhood I remember loving

brawn and tongue, but I don't know how to prepare them myself now. My

grandmother is going to prepare sweetbreads the next time we go down so that

will be a start.

I'm not sure about the raw liver thing though..... I have read that the human

liver fluke comes actually from eating raw fish, or in the UK from eating

watercress that has eggs on it or something, rather than from liver. ??? Any

more information would be welcome. If it's risk-free I'm happy to try it - had

steak tartare in France recently (raw beef with raw egg yolk) as a kind of

mental challenge to overcome my cultural (I guess) aversion to eating any raw

animal products.

Thanks to everyone,

Helen

Re: hi / liver / conception...

Hi Helen,

<<Also, finally, has anyone found a RAW milk source in the UK? I have not

been able to find anything, though we used to get it from the local farm when

our village was snowed in in the 1970s!>>

-----you'd be pleased to know that there's an NT support group in the UK --

ntuk/ .... some of us are members of both

groups :-)

Den the moderator has created a great web site to go with it -- 'seeds of

health' -- http://www.seedsofhealth.co.uk/index.shtml -- you'll find there an

extensive collection of resources for raw dairy, grass-fed meat, info about

Kombucha, farmers'-markets around the UK and much much more....

where in the UK are you?

Dedy

London UK

[Guest guest]

Good luck with it Helen, sounds like you're ahead of me nutrition-wise. One day

we'll have to share photos of our kids with wide faces and strong teeth (mine's

really narrow so it will be interesting to see;-)! We'll start a Weston Price

baby photo file!

Filippa

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

From: Helen East

Hi Filippa,

We've just decided to go for it and I've started charting my temperature and

looking into the whole thing. My god, I didn't realise how complex it was. I

found a really interesting site about the Billings method - I didn't realise

there was so much information out there about your cycle! Luckily my general

health is good and we've been eating well enough for the last two years.

[Guest guest]

--- Helen East <helen@...> wrote: > Hi,

> I'm not sure about the raw liver thing though..... I

> have read that the human liver fluke comes actually

> from eating raw fish, or in the UK from eating

> watercress that has eggs on it or something, rather

> than from liver. ??? Any more information would be

> welcome. If it's risk-free I'm happy to try it -

> had steak tartare in France recently (raw beef with

> raw egg yolk) as a kind of mental challenge to

> overcome my cultural (I guess) aversion to eating

> any raw animal products.

Hi Helen

I have some liver from a farm shop in the freezer. As

i don't actually like liver, I'm going to try cooking

it rare first, then progress to raw. You could

probably find good quality meats at a farm shop in

cambridge - just look under farm shop in your yellow

pages and give them a call.

During the week I actually ate raw meat for the first

time- I had ostrich fillet, and it looked so tempting

I just nibbled on a few bits and loved it! It was so

soft! I have to say I have been tempted by steak

tartar, but have severe doubts about french hygiene!

I have eaten raw egg yolks mixed with my kefir, but

now I have given up kefir, not sure how I will

continue with that.

As for raw milk, I've never found any in yorkshire,

seedsofhealth might give you a source in

Cambridgeshire. However,

http://www.cnwc-goats.co.uk/contact/details.htm will

supply raw goats milk via post - I ordered 12L and

froze it. The raw goats milk tastes soooo much better

than pasturised goats milk, which I didn't like very

much.

Jo

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[Guest guest]

Hi Joanne,

Thanks for your reply & the info!

>During the week I actually ate raw meat for the first

>time- I had ostrich fillet, and it looked so tempting

>I just nibbled on a few bits and loved it!

Cool! We have an ostrich farmer nearby who comes to the market - the meat

tastes really good (though it's quite expensive). Maybe I'll try it raw...

>I have to say I have been tempted by steak

>tartar, but have severe doubts about french hygiene!

I always though French hygiene (food-wise at least) was good because their

culinary tradition is good - or should I say, you can get really good food

almost anywhere. So I kind of figured it must be OK because they love food.

Not very logical I guess, and after speaking to a french friend I have revised

my opinion as he said he wouldn't eat Steak Tartar unless he knew the bistro

well!!

I couldn't find any raw milk sources in Cambs but thanks for your goat milk link

- i'll have to empty the freezer a bit but that sounds good. I like goats milk

anyway. I take it freezing milk doesn't destroy the important properties of raw

milk?

Thanks again,

Helen

[Guest guest]

Well, if that's the best option you have, it's OK. But it is

definatly better NOT to freeze it. Some people can have digestive

problems with milk that has been frozen more than 24 hours. If you

culture it (like yogurt), that would keep well for a few weeks.

I take it freezing milk doesn't destroy the important properties of

raw milk?

>

> Thanks again,

> Helen

>

>

>

>

>

[Guest guest]

--- Helen East <helen@...> wrote: > >

Cool! We have an ostrich farmer nearby who comes to

> the market - the meat tastes really good (though

> it's quite expensive). Maybe I'll try it raw...

>

Is the farm called Oslinc? That's who comes to

Wakefield market. I believe they might have a

website, if you do a search. It is dear, but then so

is good quality beef.

> I always though French hygiene (food-wise at least)

> was good because their culinary tradition is good -

> or should I say, you can get really good food almost

> anywhere. So I kind of figured it must be OK

> because they love food. Not very logical I guess,

> and after speaking to a french friend I have revised

> my opinion as he said he wouldn't eat Steak Tartar

> unless he knew the bistro well!!

hehehe! Their hygiene standards really are well below

ours. however, that probably means their immune

systems are far more advanced than ours! And as for

good food... well, I've spent plenty of time in france

and not had that many good meals. For the price I've

had to pay for good food, it's more expensive than it

is in the UK. I've also had some particularly bad

food in France.

>

> I couldn't find any raw milk sources in Cambs but

> thanks for your goat milk link - i'll have to empty

> the freezer a bit but that sounds good. I like

> goats milk anyway. I take it freezing milk doesn't

> destroy the important properties of raw milk?

As far as I know it doesn't.

Jo

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