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Tue, 13 Aug 2013 10:06:22 -0700 |
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Dear Darrilyn,
I highly recommend trying just goat or sheep yoghurt, about 1/3 cup with each meal, and eliminating cow products except for a spot of organic butter now and then for the fats (uncooked). For detailed information about the protein differences, and how cow's milk affects the body, plus a wealth of other information about how our bodies work, I highly recommend the ebook "Dietary Healing" by Kathryn Alexander, ND DDTh (Australia, www.kathrynalexander.com.au order from her website) for any practitioners bookshelf. Calcium can be readily obtained from plant and legume sources, and even granola is good with a dollop of goat yoghurt mixed with water. Goat milk may be tolerated. Stronger flavors are usually the objection.
Best wishes,
Rebecca Patchett LMT
Portland, OR
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