>I hope to find the time in about a week to post on this.

I will look forward to it.

>>The facts are that the Vilcabambans have a lot of dental
>> problems and high rates of infant mortality & illness, whereas the
>> Georgians who have a higher percentage of animal foods in their diet
>>do not run into to these problems. This does seem to indicate that
>>Scmid is on to something or do you have an explaination that fits
>>better?

>Mineralization of the soil in the respective regions.

Are you suggesting that the Vilcabamban region is poorly mineralized?

>>Interesting. Can you mention some that might have relevans to
>> eating food raw?

> Eating raw maximizes the body's natural ways of getting
>loads of oxygen into all the cells.

I have heard this stated many times but never quite understood how raw
foods provide us with more oxygen than cooked foods. Please expain.

>>Tell that to a tiger. ;-) In theory it sounds compelling but
>> what really counts is what works. Do not forget that the raw vegan
>> diet is for most people just not cutting the mustard.

>Just curious, but has anybody on this list eaten foods grown on
>highly-mineralized soils, loaded with rock dusts?  I have, & there
>is a MAJOR difference.

How do you obtain such high quality foods? - not at your local natural
foods or farmers market.  Please elaborate on the major difference that
you have experienced.

> I strongly suspect that this is where most
>of the problems originate, & Weston Price sure thought so too.  It
>may be that meats or cooked allows one to assimilate more minerals,
>but I seriously doubt it.

According to Sally Fallon ("Nourishing Traditions") & The Price
Pottenger Nutritional Foundation (PPNF) the minerals in meats have a
much higher absorption rate than those in vegetarian foods.

>And all proteins are acidic, so this is not going to help in the
>mineral dept. anyway.

Again according to PPNF this is of no concern as the acidity is
balanced by the high phosphorous content of most meats.

Best, Peter
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