I posted weeks ago about our dairy experimenting, but for continuity I
paste that post here as context for the "update" which follows it.

SNIP

Since that posting I approached the butter again w/o qualms and ate until I
"didn't want anymore". By 8 oz (two sticks), it was unpleasantly lardy and
of bad flavor. No ill effects (indeed, the usual benefits of RAFfat, but I
did feel "fat" for a few days afterwards, as if the butter went straight to
my fat cells to do something or another). I tried a week or so later to eat
some more butter but could eat more than a sliver. It tasted lardy,
wouldn't "melt in my mouth", yuck-salty flavor. The next week I tried again
and spit out my "tester sliver". In both cases, the smell was not
attractive. Since then I have smelled butter everyday or two, and it always
smells bad; this I now only smell it weekly to assure that it doesn't have
any attraction.

---
Comments: So far RAFfat, including butter, has clear taste changes for me,
but avos don't. (Interestingly, I can't get near EV olive oil anymore! It
smells like furniture polish and tastes the same as I spit it out. Melisa
finds the same (expensive & unfilitered) EV  olive oil as lush as I used
to. BTW, EV olive oil stop for me was a peppery burn (not unlike the whole
dried olives we gather sometimes from an abandoned orchard near our house).
But the way it smells to me now is a total surprise. Hmmm...
---

Melisa has eaten keifer alone (she especially enjoys it after fruit at the
noon meal it seems) and with great satisfaction four or five times a week
ever since she tried it. She often follows it with a "course" of
butter--usually about an ounce but it varies. She still feels it is a
temporary thing (!) though I am very surprised by that since she relishes
it so. Indeed, I keep smelling the damn keifer hoping it will be
attractive, but it never is!

Today, we tested Steuves raw cottage cheese (CC) (with added salt, no other
kind available). I spit it out--it tasted like the horrible aftertaste I
remember from cheese "curds" our family would eat on road trips when I was
a kid---gaff). The  small curds of the CC were tasteless to both me and
Melisa (and Melisa's sister who is visting at the moment--she eats
"normally"). Neither of them thoughht the "juicy" taste, which I found
worthy of spitting out, was bad at all, but neither had a second spoonful
either. Hmmm... I worry more about the salt in the CC screwing up any
taste-change than the gelatin in the keifer (which has a clear stop for
Melisa). I can't for the life of me figure what could usefully be in the CC
that isn't already in the keifer and the butter, but am very curious as to
Melisa's CC future.

Questions:

Have instinctos relied too much on the heresay experiences of other
instinctos regarding the utiliy of raw dairy? Might they test it for
themselves and let their body decide? Has it a useful role in an instincto
diet? Might raw dairy be useful in detoxing formerly cooked dairy? Will the
folks who end up enjoying raw dairy instinctively be of one of the "new"
blood types? (I am the "old" type O; Melisa is B)

I am well aware of the standard arguments against dairy but am very curious
as to a "post-instincto" discussion of the topic. Certainly I would love to
hear of anyone's experimenting with raw dairy, instincto, vegan, whatever.
Since dairy is anethema to both vegan and instincto I wonder if there will
be anyone willing to share their experience (positive or negative) with
dairy. (Ombodhi and Tom shared interesting experiences last time around!).

In all, I wonder if there isn't a goat in our future--Steuve's is hardly
"instincto-quality dairy": if that isn't another example of "military
intelligence" or "vegan tolerance" <----JOKE, warning: not intended to
provoke anger, but to produce a chuckle...;)

Cheers,
Kirt