Re: Will, Raw milk?

January 21, 2005

Will, Please don't ever hold back with sharing your findings. With 7 little ones

my life is so full at the moment that I don't have the time to read anywhere as

much as I used to so I am very grateful for your recommendations and advice, as

I'm sure everyone of us on this list who is serious about beating liver

dysfunction/gallbladder disease is.

Could you please share how you prepare your raw milk? Is it simply chilled and

consumed or is there something else you do with it? We are currently considering

getting either a cow or a goat. Any thoughts?

Blessings

Mama

Tired but very happy Home Educating Mother of 7 very precious Blessings )

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

From: Will Winter

gallstones

Sent: Saturday, January 22, 2005 6:42 AM

Subject: Enzymes vs. Cholecystitis-Gallstones

Please excuse this brief diversion from Conversations with Alok, but I've been

waiting a while to share this " new " information that I think is very important

to

every single person here.

Recently I discovered that they knew back in the 1930's that LOW enzyme

levels coexists with gallbladder disease. Whether it is causal or derivative

differs from case to case, but there is a direct correlation; when the liver

and

GB get better the amylase levels in duodenal secretions and blood serum go

UP, likewise, the further the enzyme levels go DOWN, the more ill you

become.

I'm quoting here from a dozen or so of the 400+ medical studies presented in

the classic book FOOD ENZYMES FOR HEALTH AND LONGIVITY by Dr.

Howell. This book was written in 1946. Later editions are still in

print

and you should try to get one with the 1980 Interview of Dr. Howell.

They also knew way back then that one common cardinal sin of creating

digestive havoc was to take ANTACIDS, a self-medicating habit apparently

as common then as now (this is also the #1 Rx drug in the US now). Just

think how many commercials TV watchers see every day for popping

antacids. Tums are at every food or gasoline sales counter. Doctors and

researchers of the day unraveled the mystery and came to understand that

takiing alkali causes the stomach to respond by secreting more HCl and

pepsin. This works for a while but the body can only compensate for so long

and then enzyme depletion occurs. A " vicious cycle of events " follow,

including cholecycstitis and gallstones.

I recommend that everyone who eats read this CLASSIC cover to cover. We

GB people should also keep it handy for quick reference. The material is as

relevant as any book written today. The main body of the book elucidates why

food enzyme levels have fallen so low, what destroys enzymes (mostly

cooking), and how enzyme depletion is the cause of all old age death, all

aging, senility, degeneration and all chronic illness. Enzymes = physical LIFE

itself.

Even though this book is far from the crypto-advertising self-help health

books of today (which are mostly catalogs for the author's products) this book

explains clearly how food enzymes can be taken (and absorbed intact!!) into

the body orally in pill, powder or capsule form and how this can reverse and

prevent most illness. Incidentally, many companies (swansonvitamins.com is

the one I use) now sell Dr. Howell's original enzyme product, it's called

N'ZIMES. I'm convinced it's been a major component of my recovery and

current good health.

Will in Minnesota

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January 21, 2005

fwiw...I make home made Kefir (fermented milk) from Raw Cows & Raw Goats

Milk....this is (I believe the most digestable dairy product you can eat)...much

easier too digest than cheese /milk etc, almost zero lactose the way I do it &

a wider & more human gut compatible, bacteria spectrum than yogurt.

O