A family member tends to have ecxema flair up. Some writing says fermented vegetables are bad for excema, some writing says they help reduce inflammation.

A Korean friend is supplying me with home-made kimchi (Korean fermented napa cabbage and daikon radish with garlic and ginger and hot chili pepper and shrimps). Does anyone know if kimchi is good or bad for eczema?

There are really 4 problems with milk-drinking in adult humans.

1. Too much calcium without enough magnesium. Calcium without magnesium scars the arteries and promotes heart disease.

2. Too much phosphorus, which makes the calcium hard to absorb, and therefore promotes bone weakness and osteoporosis. I didn't know this until today, although it's a minor point.

Some say that over-abundant minerals in whole foods don't cause harm; they exit the body naturally. Only the manufactured supplements cause harm. What do you think?

Mothers' milk from other animals is too high or low in fat and is specifically designed to feed its own particular species, not other species.

Cattle or sheep or oysters are not specifically designed to feed raw paleo people. Yes? No?

Thank you, eveheart. I am impressed with your willingness to help.

Thank you for the google info. It sounds like the veal I have in my hand is a bit better than common supermarket veal nutrition-wise, but not as good as veal from a farmer who raises pastured cattle.
As I only have several packages of this ground veal in my hand, I am not going to explore further the nutritional value. My main question now is: Is this frozen ground veal in my hand OK for raw consumption? Or I better cook it to avoid food poisoning? If it is whole pieces of meat, I will not worry about it. But it is ground....

Someone gave me several packages of raw frozen ground veal. On the label is written "never tethered...raised in groups....never administered growth homones...born ,raised, and harvested in the USA...federal regulations do not permit the use of hormones in veal...Strauss Brands Inc." These packages are sold/purchased in supermarkets.

Is it fit for raw consumption?

Is veal better than beef?

I am reading a book Calorie Myth. In it the author says that there are 3 factors necessary for the feeling of satiety. One of the factors is that the digestive organs have to be stretched enough; thus one half of our food intake (by volume) should be non-starchy fibrous water-rich preferably-raw vegetables.    Is he correct?

Many thanks.

My only experience of eating raw oysters was at restaurants.

What do I need to do to clean raw oysters when I get them from local seafood markets?

How do I look for local wholesaler of oysters? I live in Austin, TX.

Thanks. Now I feel much better about eating honey.

I haven't read this entire thread, but I was wondering if anyone knew if Trader Joe's Raw Organic Honey is really raw.. because I know a lot of times things are labeled as raw but they don't mean it's unheated.  I think it is unheated though, because the honey is thick and solid and opaque rather than runny amber and see-through.. but there's nothing on the label saying if its unheated or unprocessed or anything. 

If there is nothing on the label saying that it is unheated and preserves enzymes etc., I would assume it is heated. Honey can be heated to 160 degrees and still claims to be raw.

Thanks to all for advice on milk.

One thing I keep thinking about is that the Bible calls the Promised Land "a land flowing with milk and honey." It appears that raw natural honey and raw grass-fed dairy should be something good.