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phosphorus
cauterized
minerals
pasteurized milk
calcium
potassium
[2010]
[Attendee]
Quality, not quantity. So, lemme just talk acid and alkaline. Your raw liver you said is acidic, red meats acidic and those are like quality.
[Aajonus]
Yeah. And the acids are proper balance. If you cook it, then it becomes overly acidic.
[Attendee]
Imbalanced.
[Aajonus]
Well, when you cook anything, phosphorus is destroyed and altered as little as 98°.
That's why they can tell whether something is pasteurized or. If the phosphorus is cauterized, they say it's been pasteurized and you can pasteurize at 121° and see that the phosphorus is cauterized. Normal pasteurization temperature is at 141°, usually potassium starts cauterizing about 170° and that means it's really not usable.
Calcium becomes cauterized, 50% of it in pasteurized milk is destroyed. It's already cauterized, so it's unutilizable.
So, when you cook something, it breaks down and destroys the alkalinity, so there's no balance,
The acid minerals. They have a tolerance, a labile point that can be hundreds of degrees.
[Attendee]
Then the other question I'd ask you, you briefly alluded to that whole a1 a2 thing and I've read stuff about that. I almost kind of chalked that up as you might say more laboratory kind of theory and all that.
[Aajonus]
Well, so did I until I started drinking that milk from an A1 cow and the Holstein, and I noticed that it made me slight nauseous, I didn't have as much energy, it certainly tasted good and I felt better with it than without it being in Asia for a long time. I ran out of butter and I was about three weeks out of butter and I was hungry and the coconut cream is just not an animal fat and I would eat tons of fish, I could eat three pounds of fish a day and still not got to get enough fat for me because of all the stuff I've been through. My particular body needs a tremendous amount of fat.
[This is continued, just search the tag "a2" or "milk" + "allergies"]
