....I need meat and lots of it. And it needs to be red.

I definitely do much better with the "paleolithic" diet of meat and plants with the occasional root. But each of us is different, too, and need different things.

Our brain chemistry is derived from amino acids which come from dietary protein. It is hard for a healthy vegetarian to balance them. Wobbly PWPs may have nutrient absorption issues to make it even harder. Listen to your body. If you have a hard time tearing your eyes off that steak, it may be that you need it.

About the milk - PD link: Our immune systems are hypersensitive to the bacterial toxin LPS due to exposure prenatally. We may also have weakened systems responsible for detoxing the LPS, too. LPS is common in our food supply, particularly in milk and grain products. Any one on a dairy farm knows about mastitis in a dairy herd and what a problem that can be. The bacteria that cause that are the type that produce LPS. Pasteurizing the milk will kill the bacteria, BUT the toxin is untouched by the heat. In fact, since the LPS is released by the dying bacteria, it just makes it worse. Around here, if the toxin level is above a certain level, the milk is dumped onto the ground. But a certain level is tolerated by the regulations (but not necessarily by our bodies).

Similarly, the dust associated with grain storage is high in LPS content, so it ends up in bread unchanged by baking.

Anyone know of any numbers on milk-free cultures?