@Mossy, I can understand liking the ease of digital format, and referencing authors that have influenced you, sure. I will read almost anything that crosses my path because I’m an information junkie so I gladly welcome recommendations. My religious history may be a bit different. My parents weren’t practicing Catholics, just my extended family, which included a nun and priest. I was sent to parochial school to get a better education than public schools were providing at the time—teachers in our district were holding back capable students, just to get funding for a Readiness Program. My class had daily bible study, attended church every Wednesday, and I also attended church functions with a baptist friend because her faith was important to her so I’m familiar with Christianity, but it’s not a faith I ever adopted. It was separate from my own.
Oh, yeah, Kalona. I don’t know how pricy it is now, but I was getting a case of their yogurt weekly, just after my spine collapsed and I was recovering from veganism. I also got a weekly case of Maple Hill yogurt, and an East Coast brand that’s similar to Alexandre Family Farm called Family Farmstead. I averaged 4 liters of dairy daily during that time, and it worked wonders at building back my bone density. But yep, I essentially make my own Greek yogurt by straining regular versions.
Interesting. I haven’t looked into whether or not a plant’s defense chemicals are broken down by juicing, but their (supposed) beneficial compounds are degraded by heat, oxygen and light so I don’t see why not, especially with centrifugal juicers where more heat and oxidation are produced, less so with slow juicers like the two-stage hydraulic press juicers Norwalk and Pure juicer. I juiced using a 2-ton hydraulic juice press made by the Amish because at the time, raw fruit juice and coconut were the only plant sources that didn’t trigger a reaction, but then I started reacting to the juice, too. It was so bad that my hands looked like they had been burned just from handling the fruit, and my mouth blistered and bled as soon as it came in contact with the juice. I read that heating the juice for a certain amount of time would degrade the protein triggering the reaction, but it didn’t help. Regarding mushrooms and vitamin D, do you consume mushrooms regularly? If so, have you seen vitamin D mushrooms like the brand below at your local supermarket? I used to get them prior to supplementing thyroid when I had a low vitamin D level and was sensitive to supplements.
https://www.montereymushrooms.com/products/vitamin-d-mushrooms
Gotcha. I thought maybe traditions had been passed down so you might have had some Italian influence, but I understand not looking the part. LOL I get mistaken for Latin American (by Latin Americans) and British (I’ve been told quite often that I resemble two British Hollywood actresses from the 1940s). Thank you so much for sharing all that info on olive oil. I learned 15 or so years ago that many of the olive oils on the market are adulterated and had a short list of oils that were guaranteed pure. California Olive Ranch was my family’s staple oil up until my doctor put me on the ancestral diet dominant in animal fat, and I also used to order incredible raw olives from goodfaithfarm.com. You mentioned the banana bread—is it still treating you okay?
