Very intersting about "Diakon Radish" and the "diary"!
So much so that I was motivated to follow-up on that. Here's the letter I just sent off to the practitioner who has that particular web site:


Greetings Sharla!

Thank You for the information in your newsletter!

http://www.elementsforlife.com/newsletter/newsletter3.html


I linked to it from
http://www.curezone.com/blogs/fm.asp?i=1270446
to read further: about Diakon Radish - "­ This vegetable helps to melt fat deposits and stones that can accumulate from too much diary ..."

Do you happen to know any more details about how this works? I wonder whether the pasteurized and homogenized dairy is more inclined to produce the conditions that you have mentioned. I know homogenization obliterates the enzyme that usually resides on the outer surface of the fat molecule and consequently the body is not able to recognize and deal with that element properly which may result in arterial irritation. And of course pasteurization impedes the overall digestibility of dairy. So my question would be whether the " fat deposits and stones" are more prevalent with the commercial processes than with the more traditional small and raw dairy products that appear to have historically worked well for people. Any thoughts on that?

I am looking forward to hearing form You!


In Gratitude!

Chef Jem

Executive Producer:
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