Sarah Pope

Hi Sasha, here is a post plus video I did on why soaking flour is beneficial to digestion and improvement of nutrient absorption. Alternatively, you can sprout the grain before grinding and use sprouted flour instead of soaking. Another alternative is to ferment the dough before baking.

http://www.thehealthyhomeeconomist.com/videos/traditional-preparation-of-grains/

Homemade soups made with bone broth are absolutely fabulous and so very nourishing and easy to digest even for someone with digestive problems. You can take it into a hospital or nursing care center in a large thermos with no problems whatsoever in my experience.

Hope to see you in Santa Clara Kathy! I can't WAIT to get there myself Best party of the year IMO

Hi Becky, if it hasn't gotten too chunky and there's no mold, you can still use it. Might want to use for quiche as it will be very sour

Here's a post I wrote on 101 things to do with soured raw milk:

http://www.thehealthyhomeeconomist.com/101-uses-for-soured-raw-milk/

Water is a tricky question. I have a well so I use a heavy duty carbon block filter with a UV light that filters at the kitchen tap (installed under the sink) and that does the job very well. This is what I've used for over 20 years. Makes the best kombucha by the way

For folks on city water with fluoride, I would recommend spring water in glass jugs. This is because filters that claim to take out fluoride don't do a very good job of it and a lot of the fluoride still remains after filtering.

A lot of farmers are not responding to people they don't know anymore given the persecution out there right now in many states. I myself don't even consider or allow new members to join my dairy buying club if they are not well known already to existing members of the group. This is because buying clubs are getting whacked by overzealous gov't regulators as well even if all the legal paperwork is in order. Insane.

Best to ask around and try to find people who are seeking the same thing you are. Ask at healthfood stores and try to find some slow food or WAPF type meetings in your area.

The A1/A2 thing is a bit overblown I think. I even did a video on it and Mark McAfee of Organic Pastures Dairy in California responded on that blog post saying that they've now found that A1/A1 is more a factor of what the cows are eating rather than the breed of cow.

In other words, holsteins eating grass will produce A2 milk and jerseys eating GMO grain will produce A1 milk.

Check out that post on my blog for Mark's complete and thorough comment on that issue.

The leftover white liquid from making butter is buttermilk, not whey (whey is more clear).

Yes, you can most certainly culture it. It is also wonderful for soaking flour for making (what else?) buttermilk pancakes

Here is my story of recovery from heart palpitations and full blown panic attacks in my late 20's. I never get them anymore. Diet overhaul is what fixed it for me.

http://www.thehealthyhomeeconomist.com/natural-remedies-for-panic-attacks/

My husband had acid reflux for years and has been in complete remission for almost a decade now.

He recovered within weeks of introducing raw grassfed cream into his diet .. he would eat a small amount of raw cream with every single meal. The large amount of enzymes in raw cream is what is thought to have helped his digestion so much. Enzyme pills NEVER worked for him and I believe they are a complete waste of money.

He still eats a lot of raw cream but no need to eat with every meal anymore.