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Sheep’s milk?
@tim-2, Price seemed to think that the two dairy based, in-situ ways of eating that he studied were successful with his "check the teeth" methods. And both were known for being tough warriors.
I think dairy is another way (like chickens) to turn grass into daily food. It is a survival method for northern and higher-altitude people. I've heard it said that the early pilgrims in New England didn't survive until they came with enough animals. Scandinavian people made a beer out of whey--grains were scarce for them-- I bet it was nutritious. I've read of ancient Russian horsemen who basically lived off of horse yogurt. And we're all familiar with the idea of hindu monks and their goats living at the top of mountains and figuring out the meaning of life.
I think one of the things that can go wrong w/dairy is to separate the fat out and eat lots of it. (although as fat goes, butter is my ultimate FAVE) (but look at the health of all the great chefs who cook with a stick of butter. not so great) .
We were talking about the Swiss athletes being gifted with cups of cream to drink. Royalty were showered with dairy fat. Not a great idea. Did royal lines die out because they married their cousins or because they were bestowed with unlimited dairy fat?
I think, like you say, milk is, instead, daily food for peasants. The cow magically turns grass into food. Peasants took their milk ration and drank the skim (which is the milk cure) and churned a tiny bit of butter and ate it sparingly on their rough bread.
I think one of the more important things about dairy is it's high B vitamins, including B12. I think that high B vitamins is what is the common denominator of the 3 ways of eating Price showed to be very successful: 1.dairy and whole foods, 2.seafoods and whole foods, 3.organ meats and whole foods. (NOT the VA content, as we know now).
Peasants didn't go to the local shop and eat the aptly-named 4 horsemen of the apocalypse sundae.
a dessert available nearby me.
Actually I have no trouble avoiding ice cream. I do get a hankering for cheese though.
Hubs is of the type of human who milk isn't good for at all. We are not all the same. It seems we got a kid like me, and a kid like him. 🙂
The main determinant of dental health is sugar and acid content of the diet. If both of those are low then dental health will usually be good. There are a lot of low carb people with poor health but good dental health out there. There is no way that the Maasai, the Inuit or the Swiss had an optimal diet or one we should try to emulate. It's much more reliable to look at the hard science and the components of food rather than some book from a hundred years ago. I find many of the photos in that book suspect, some of the supposed native foods eaters don't have perfect facial development in my opinion.
The best source of vit K2 or Activator X as Price called it is meat and animal fat. We also make it from K1 so foods like cabbage which are high in K1 but low in carotenes are important too. You don't need to get it from butter, cheese, eggs, goose liver or any high vit A foods. We know now that vit A is a major antagonist to it so those foods are poor sources. So I think that that book may be quite misleading.
I hear you, @tim-2, and I think we've had this convo before! But that's ok. I feel like I've grown a bit since last time in my thoughts. And probably you have too.
When people don't have a good time with a food, I can see how they might suspect that it is wrong for everyone.
I seem to have a particular problem with amines. I was talking to a guy from Egypt this week. He was telling me about a food that his mother makes in which she basically takes a fish and hangs it in the kitchen and salts it and liquids pour out of it and it stinks and this lasts for a few days.
Then it is eaten raw.
I'm pretty sure that meal would put me 6 feet under, LOL. In my opinion, I'd be afraid to serve that to anyone. But she considers it healthy. For her. He has said that she won't serve it to just anyone though.
There is a similar dish served in Scandinavia. I think it is actually illegal to serve it on planes, LOL. (edited to add this is because the cans can explode).
I might wonder if people with fisher-folk genes have a higher tolerance for amines, especially the type in fermented fish.
Some people would get this, and others wouldn't. These symptoms are the exact ones I would expect when overdoing amines.
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. Symptoms may include flushed skin, headache, itchiness, blurred vision, abdominal cramps, and diarrhea.
@tim-2 "The best source of vit K2 or Activator X as Price called it is meat and animal fat. "
Really? show me that it's really the case. I think foods high in vit K2 are high in retinol as well. So the best sources are egg yolks, liver, full fat dairy. They need to be grass fed because K2(mk4) is K1 converted by animals.. Animal fat has hardly any micronutrients it's just energy source nothing else. Also agree that acidic stuff like vinegar, acidic fruits will damage your teeth, but why sugar? Sugar depletes your minerals, so if you have plenty of them I don't see any problem. Also when you eat sugar your saliva production goes up like crazy and this saliva should be alkaline and protect enemal... Of course if you are eating some stuff that will stay on your teeth that's bad, but that's not the case with regular sugar.. Anyway I will start drinking like 500ml of goat kefir daily and will see what happens..
I don't do well on dairy so what I wrote about it could be biased but I've thought deeply about it and researched it extensively. I think that the main benefit of it in places like the Swiss alps is actually the iodine content.
It's because vit A is such an antagonist of D and K2. You have to look at the A:K ratio in foods not the total amount of K2. It's pointless eating liver for K2. Butter and eggs have a poor A:K2 ratio but if you're A depleted they can be a source of K2 in moderation.
Using the Innovix Labs chart per 100g we can work out ratios:
20 mcgs of K2 : 11 mcgs of A
Bacon
35 mcgs of K2 : very low A
9 mcgs of K2 : 25 mcgs of A
Ground Beef
7 mcgs of K2 : very low A
31 mcg of K2 : 381 mcgs of A
14 mcg of K2 : 684 mcgs of A
47 mcg of K2 : 243 mcgs of A
K2 content varies so these figures are just guides but we can see that meat and fat have better K2 ratios than eggs and dairy.
Sugar feeds bacteria that produce acids that erode enamel. I'm not saying to avoid it, I'm just pointing out that it definitely promotes tooth decay. Starch does too but to a lesser extent.
@tim-2 what dairy have you tried? Like I said cows vs sheep/goat milk is a big difference and also making your own kefir with Tibetan kefir mushrooms is also completely different thing. It becomes lactose free and the caseine in it will be much more easy to digest. Not to mention the probiotic content that is like taking the whole bottle of probiotics by drinking like 300ml of it.. So I think not all dairy is the same. I will give it a try and than give report back if it was fail or if ít makes me super human..
Yeah dried fermented fish is not something I think I ever want to even try. It's actually high in cholesterol oxides and rancid Omega 3 too. It would have been an important food preservation method in the past though. Better than going hungry I guess lol.
Haha yeah there are some big health claims made for kefir, personally I don't like it, I prefer yoghurt. I'm skeptical about benefits from probiotics, I think they can actually further imbalance things if someone has SIBO. I think that the worst milk is A1 milk which contains BCM7. I think that A2 milk is probably just as ok as sheep or goat milk. My understanding is the casein does not degrade much during fermentation. I think dairy proteins aren't great full stop but I may be biased. Some people may be ok with them, not sure. I personally think I'm best just avoiding dairy, milk is so repulsive to me that I feel nauseous just thinking about it or seeing pictures of it. I think that's a pretty good warning sign for me to just avoid all dairy.
I cannot personally stand the taste of goat milk or goat kefir. Any animal milk is repulsive to me but goat milk additionally has that goaty flavour. I've had blue sheep cheese and thought that was ok in small amounts.
Kefir isn't lactose free, also the lactose gets split into glucose and galactose, galactose is also problematic. Kefir and yoghurt are high in galactose.