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I have been on the list for about 3 weeks just reading emails to get

a sense of what's discussed. I've been reading Nourishing Traditions

and the Maker's Diet; both impressed me with the emphasis on

fermented foods and animal fat. I have been disabled with lyme

disease since 1994. I figured while the diet may not cure lyme it

will certainly help me deal with it. I've started by making chicken

stock,presoaking grains,have made fermented carrots,daikon and

cabbage(love them all).

I did have a few questions. As Dr Price stated that animal fat is

needed for us to assimlate minerals in foods how much fat does one

need to consume daily? I was thinking about making kombucha but

wondered first how beneficial it is and what drawbacks there are to

it? And finally how long do sprouts last before they will spoil?

By the way I read the posts about Dr mercola saying not to roast

pumpkin seeds. I am thinking he may have been referring to store

bought roasted pumpkin seeds. Nourishing Traditions states to roast

them at the lowest oven temperature which I think is low enough so

the oils in the seeds are not affected unlike the commercial process

used for seeds and nuts that uses temperaturs are that do affect the

structure of the oils.

Thanks

Phil