On Wed, 23 Apr 2003, Phosphor wrote: > Great work Todd. You've nailed one of the crucial issues in diets. we are > not just products of nature [paleo nature], but also culture. man took to > fermented foods because they *worked*. You will find it even better to > home-brew the beer and start drinking after 3-4 days without putting it into > bottles. The yeast metabolites I believe are usefully used by the body. > saves work for the liver. Ahhh, I am a veteran home brewer, Andrew, but I enjoyed my product all too well, and it was just too handy. I completely agree, however, with your comments about the yeast. Bottle conditioned brew leaves a sediment in the bottle and some amount of suspended yeast, no matter how carefully poured. I found that I never felt any ill effects from drinking even liberal amounts of home brew (other than weight gain), and I think that this is part of the reason why. > Try cider which was more used in northern europe until tudor times than > beer. Agreed. I do occasionally enjoy a nice hard cider. An unrelated point... Some months ago you posted some comments about copper deficiency, heart disease, and other health problems. This piqued my curiosity and I did a bit of reading and decided to try to increase my copper intake. I don't enjoy liver, but I resumed eating dessicated calves liver, since liver is one source. Molluscs are another source. I eat them occasionally, but not regularly, so I decided to supplement. An interesting effect was that the few stubborn psoriasis lesions that I had disappeared within in month. Not a controlled study, by any means, but interesting and at least consistent with some of what I had been reading. So thanks for that bit of information. Todd Moody [log in to unmask] Todd Moody [log in to unmask]