Source for.../NT questions

[Guest guest]

Hiya!

I am back to the idea of getting more raw animal products. It seems raw

cheese and the occasional sushi outing are the only sources of raw animal

products in my diet.

I am looking at my fridge and see yogurt (organic, but pasteurized), kefir

(same), two types of raw cheese, lots of organic veggies, a few organic

fruit, and plenty of coconut oil/fresh coconut. I recently added in raw

honey and while I do not crave it like I do every other sweet on earth, I

do get a slight sugar up and down from it (combining it with raw cheese- I

was naughty and had 4 ounces of it yesterday without realizing- what does

one expect from half a cup of, essentially, sugar!). I probably ate so much

because it was either that or dairy! Other than the raw honey and a fruit

or two a day, I am rather low-carb. So... a few questions:

Is it worth buying mail order butter or cream when I can get lots of raw

cheese? I use coconut oil as much as I can, so I'm not sure where butter

would fit in. But if butter is much more " effective " , maybe I ought to use

more of it? Actually, I would use it to do thinks like making eggs, so

wouldn't that would render it worthless (heated). What else does one do

with butter when one doesn't eat bread/starches? How about raw cream? Can

that even be sold over state lines? Someone offered to send me the info

privately on where to buy, but I accidentally deleted- I would appreciate that.

What other animal products should I get in? When I find time to go to the

supermarket (I didn't go for three weeks, I am a super busy student, and

only yesterday stopped by the health food store for the veggies, fruit,

honey, & kefir/cheese- after I was left eating frozen veggies in coconut

oil and grated unsweetened chocolate in almond butter), I will get my hands

on the Omega-3 eggs. I did not see this in NT- do raw yolks add a lot or

should I stick to my hardboiled eggs?

I have been so turned off by the normal meats at the supermarket (none are

hormone free) and am sickened to see that my health food store seems to

think that meat isn't healthy- it is all vegetarian. I cannot afford (and

living alone) do not have room in my small-fridge, the 20 pounds of meat

required to ship.

Any other ideas?

Also, I just got 12 quart-sized mason jars! So far, made some sauerkraut

(but ate it after about a week in the fridge!) and tried the preserved

lemons (they are day 2). Should I stick with green cabbage, or can I get

creative and use things like onions? Are all veggies the same? I was not

sure from the NT book. I have no access to a " cellar " , but my fridge is

really cold, and my apartment about 72F. Where should I let them ferment?

Ramit

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