Re: All puckered up--conceptual changes

[Guest guest]

> @@@ Danelle:

> Oh, my! We've certainly entered a new realm of food flavors . . .

> ranging from tart to sour to hair-raising! Oodles of questions

for

> you:

>

> 1. With all these " sour " raw milk products, how do you know when

> they are really too far gone to use? Will they look different or

> smell different?

> @@@@@@

>

> Based on my experiences, there's pretty much no such thing as " too

far

> gone " ! I've drank fermented milks that sat around for weeks, and

> they just get more sour, but they don't go bad. Once I

accidentally

> left a jar of kefir in my trunk for about a week in the hottest

period

> of summer and it tasted like vinegar! I could only drink like a

> tablespoon or two at at time, but it was perfectly good food.

It's still FOOD. Whew! I think this will be the biggest mental

change I've ever made. Whole, natural foods are nutritious and

edible in all their states of being . . . this idea is so foreign to

the way I was taught to think about food and health.

Danelle in Kansas