I remember being unsupported by virtually everyone on this list when I
suggested that acid/alkaline balance was necessary for good health (as
the dreaded Cordian suggested), which seemed to go against the no-carb
approach of the site. Now it is discussed by William without
objection. Either this means William has powers I did not have to
avoid criticism, or an actual change of position by the group. Which
is it?
On Wed, Jul 20, 2011 at 3:00 PM, PALEOFOOD automatic digest system
<[log in to unmask]> wrote:
> There are 5 messages totaling 98 lines in this issue.
>
> Topics of the day:
>
> 1. To strike the mark (4)
> 2. Questions for Ray
>
> ------=-=-=-=-=-=-=- IMPORTANT NOTICE -=-=-=-=-=-=--------
> Make sure you have a subject line that reflects your topic
> Do not have a subject that says Re: PALEOFOOD Digest - ...
>
> ----------------------------------------------------------------------
>
> Date: Wed, 20 Jul 2011 07:14:00 -0400
> From: william <[log in to unmask]>
> Subject: To strike the mark
>
> "Life is a struggle, not against sin, not against the Money Power, not
> against malicious animal magnetism, but against hydrogen ions."
> H.L. MENCKEN
>
> or
>
> "Alkalize or Die" by Baroody.
>
> So I've begun to wrap gobs of pemmican in "fresh" raw leaves. So far,
> iceberg lettuce is the only palatable thing I can think of; any suggestions?
>
> William
>
> ------------------------------
>
> Date: Wed, 20 Jul 2011 06:31:45 -0500
> From: Jim Swayze <[log in to unmask]>
> Subject: Re: Questions for Ray
>
> To atheists and agnostics, I humbly suggest you read _ The Reason for God_ by Tim Keller.
>
> I am currently reading Taubes new book. Wow...
>
> Jim Swayze
> www.fireholecanyon.com
>
> ------------------------------
>
> Date: Wed, 20 Jul 2011 12:07:52 -0400
> From: Don Wiss <[log in to unmask]>
> Subject: Re: To strike the mark
>
> William wrote:
> >So I've begun to wrap gobs of pemmican in "fresh" raw leaves. So far,
> >iceberg lettuce is the only palatable thing I can think of; any suggestions?
>
> Are you making the pemmican with tallow? I use suet, and the pucks
> from the muffin tin are like rocks.
>
> Don.
>
> ------------------------------
>
> Date: Wed, 20 Jul 2011 10:56:56 -0700
> From: Andrea Luxenburg <[log in to unmask]>
> Subject: Re: To strike the mark
>
>>
>> So I've begun to wrap gobs of pemmican in "fresh" raw leaves. So far,
>> iceberg lettuce is the only palatable thing I can think of; any suggestions?
>
>
> Our palates may differ - but I am fond of romaine. Collard greens. Swiss chard. Kale. All have large flexible leaves which are easy to wrap. Have you tried it in celery?
>
> Andromeda
>
>
> ------------------------------
>
> Date: Wed, 20 Jul 2011 14:44:35 -0400
> From: william <[log in to unmask]>
> Subject: Re: To strike the mark
>
> On 07/20/2011 12:07 PM, Don Wiss wrote:
>
>> Are you making the pemmican with tallow? I use suet, and the pucks from
>> the muffin tin are like rocks.
>>
>
>
> I make it with clarified unsalted butter, and keep it cold to harden it.
>
> William
>
> ------------------------------
>
> End of PALEOFOOD Digest - 12 Jul 2011 to 20 Jul 2011 (#2011-81)
> ***************************************************************
>
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