On 3 August, 2004 22:18, Anna Kihrani wrote:

>
> What's the deal with fertile eggs?  

They are said to contain one more amino acid than other eggs, therefore better 
nutrition. 


>
> By aged meat do you just mean meat that's been in the fridge
> for awhile?  How long?

AFAIK all meat sold is aged, commercial a few days, farm beef I get is aged at 
least three weeks. It tastes better with long aging.
>

> Whose rules are these? 

Food combining is old, google should tell you something. The book I read on 
that subject was by Jon Matsen, "Eating Alive" (in Canada) and "The 
Mysterious Cause of Illness and How to Cure Anything from Cancer to 
Constipation" (in the U.S.A). It's a good read, makes sense.
>
> Would you also tell me more about why you don't chew your
> meat?

It's tough, and the teeth remaining to me after many years of bad diet and 
modern dentistry are not good enough. Also no point in chewing.  A stomach 
knows what to do with raw.


William