Guest guest Posted April 25, 2005 Report Share Posted April 25, 2005 This is one possible reason that Sally can tolerate a lot of *fresh* milk. I've just learned from someone who gets milk from the same source that it brixed at 13. The milk source appears to be a reputable farmer although milk brix can be raised by pus or " funny " proteins in cows fed inappropriate fodder. Also, my source says she used to have problems with commercial milk but has absolutely no problems with this milk. Please don't ask for the farmer's contact info (which I don't have anyway)...you can imagine why. I find this very interesting especially in light of 's story about not being able to tolerate even raw milk until his supplier brought the brix up to 13. After which he had no problems with it whatsoever, but when the same source was lower brix, he couldn't tolerate it (digestive upset). More food for thought.... Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
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