socializing? Au contraire! this is quite serious! + I don't think Moreless reads the astrology threads.


"Moreless" <<< must have a strong opposition somewhere.
and some hefty Virgo--? yup. Must be a nice aspect to your moon
in there as well..
(and *something* in Gemini...?) yup. yup. But what?
Something capricorn too. hmmm.

All I really need is the time and place.

ahhhhhh. Feeling more alkalized already.
(It's too hot to do all the things I need to tonight.)

I am also a type O+ and although I don't eat beef and get my protein from small quanitities of lamb, bison, and largely sardines and salmon, I find that I do need protein in general and do feel sluggish if I attempt to get all my protein from plant sources or even soy. I once asked a blood analyst about the blood type diet and he was highly critical of it, stating that contrary to popular belief, there are so many variations in blood type due to a lifetime of genetics that there is no such thing as a pure type O or a pure type A, etc., He felt that there were so many variations within certain blood types themselves(e.g., no two type O blood types were biologically identical despite the fact that they were both categorized as type O) so you could not have a one size fits all diet that would equally benefit the type O's and the type A's. From what I have generally read about people's experiences who have tried blood type dieting, I would concur, since people with the same blood types who have tried the diet report dramatically different outcomes, with some swearing by the diet while others stating that it made things worse, with others stating no difference.

From our good friend Chiron!


http://curezone.com/forums/m.asp?f=483&i=609#i

as well as Susun weed's info. on vinegars (thanks Stridar, I wouldn't know where to find that)

you can make the fruit vinegars just as simply---

To a whole ripe (very orange-yellow) pineapple, blended (or you can juice)
I add enough acv to about equal the amount. Proportions are all *intuitive*.

this goes in a largish bottle, in a cupboard I use a lot.
Shake several times daily, (which is good exercise--switch hands)
and I like to leave the fruit vinegars for six weeks. (or rather, new moon to new moon + that full moon.)
Then you strain them carefully, and be sure to squeeze the pulp well, to get all the goodness. I like to use a silk scarf that I keep just for this. If you do a lot of vinegar making, you will need to replace this about every year--but it strong* and natural. I get the long white scarves that you sometimes buy as 'blanks' for painting on.

The strawberry I made was delicious! To a quart of washed and small (the best)
strawberries blended, I cover with the ACV. about 1:1. is a safe amount.

(I just tried out some raspberry vinegar, and discovered I had too many raspberries to the amount of vinegar--instead of it going easily into mellow vinegar, it began to ferment...(it was a very hot period) but -- is okay!! I added more ACV (always with the mother!) and it is coming along. Just takes longer.

***note--for those who eat meat, you can make a delicious sauce for chicken breasts
from adding raspberry vinegar to heavy cream and reducing, in the pan the chicken was browned in. I don't eat meat anymore, but once upon a time this was a favorite.
Just a little cream but it has to be the whipping cream. (WAS) delicious studded with raspberries and with a really good salad composed of bitter and mild greens.

after you strain the vinegar (I like it very clear, so I do it twice)
I like to add back in a little ( a spoon) of the raw ACV...not sure if it's necessary, but it's a bit of ritual --I like the idea that there is a bit of Mother added back in.


I gave my son and his partner some pineapple and strawberry vinegar as well as some Schulz Master Tonic (!!!which is hot and spicy stuff!!!) and they took these to an arts colony in the states--where last week in the heat WAVE ALL THE VINEGARS WERE DRUNK - (including the Master tonic)by a spoonful, in a glass of water or sparkling water.

very alkalizing...

Very good for cooling.

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