Quoted from Vyotech
http://vyotech.com/products/oryx/We are looking into that. It's hard though, because goat whey doesn't taste very
well at all.
Quoted from JaneWhy don't you order the O Protein Powder from NAP, right on this site. It's egg based.
I'm wondering what harm I'm actually doing to myself when I take a couple of scoops of whey protein in the morning, during those weeks/months that egg protein is unavailable.
Quoted from KimonoKat
Well for one, you are eating something your body can not break down well. It flocculates your serum proteins, which is something I personally would not want, but it's up to you.
Quoted from KimonoKat
At some point, you have to determine that your health is worth the cost, if you want the convenience of eating this type of protein, vs cooking yourself a burger in the morning.
Finally, you can't just evaluate a food based on how it made you feel in the last half hour. Yes, there are allergies and intolerances, but often deeper knowledge tells us that there are sometimes more important things than subjective feelings. Flossing my teeth is not high up on the list of things that make me feel great. But deeper knowledge tells me that there is an advantage to doing it in the long term.
Quoted from jayney-OKevin's questions are excellent! For myself, in the meantime, (until that type of research is done) I consider myself to be the lab. As Kevin does. The nightshade thing is so true for my arthritis.....the wheat and corn thing is subtler, but my asthma has been much less of an issue since I don;t eat them, oh and less joint pain.......high protein keeps me grounded and not having blood sugar spikes....etc. so good luck, Kevin, and I love your questions! (but....exaaaactly what do avocadoes do?)
So, as I mentioned in the earlier post, why not come right out and SAY which disease we're talking about? If it's all diseases (unlikely in the extreme...) then say that. And "modify ... susceptibility". That implies "more" OR "less". Otherwise, you say "increases" or "decreases", and lay the question to rest, yes?
Quoted TextOn the one side is testing of a food sample against some reagents and some standardized concoctions of A B O representative components in a glass vessel in a lab. Out comes a pronouncement "flocculates serum proteins" On the other side is an array of possible/probable health effects, ranging from "severe" to "will never be noticed". What's missing is HOW BAD IS BAD?
Quoted TextWhy is it that for the first forty years of my life, when at least two thirds of all that went into my mouth was an AVOID, I did not keel over and DIE? If every day, day-in, day-out, I was shoving milk, cheese, wheat, corn, pork, oranges, red kidney beans, etc., etc., as the MAJORITY of what I consumed, why did I not flocculate to death? Why did my blood continue to flow? With almost ALL the incoming fuel being the kind that gums up the works, why was not every single friggin' molecule of my blood not bound up into ugly little clumps?
Quoted TextWhy would umpty-twelve different TypeBase entries say "Type O - flocculates serum proteins. Aggravates a known disease condition" (or something like that)?? If it's a "known disease", then SAY what disease that is. If it's "we're just guessing and generalizing and speculating", then say that.
Quoted Text- getting a bunch of people (all blood types) to fast overnight
- taking blood before the test
- giving them a liter of water to drink
- taking urine sample
- feeding them substantial quantities of the single food-under-test
- taking blood within minutes of ingestion
- taking blood every half hour for the next six hours
- collecting every drop of urine they excrete for the entire test day
- taking blood ever two hours for the rest of the day
- letting them go home with thanks
- comparing and graphing the results of the ingested food on their blood components over time, and the key indicators in their urine...
Quoted TextWhy, when I started BTD and maintained strict adherence for four months did my blood pressure drop by less than ten points systolic, and five points diastolic? Why was there no additional change when I added Type O Deflect? Yet, when I later started taking a herbal concoction of holly, hawthorn and radish, the pressure dropped 25 points in a couple of weeks, and then another 15 over the next month, coming to "rest" at near-normal values it has maintained ever since?