Editor note: I've also read that natural cow's milk contains an amazing amount of long chain fatty acids. Natural as in pasturised but not homogonised. Pasturising heats the milk but doesn't destroy the long chains.
However, homogonising the milk is like passing the milk through a shredder, and all the long chains get shredded up and are not effective anymore as long chains. They're short chains - compromised cell wall structures? What do you think?
ATTITUDE (coming soon)
- cellular memory
- abundance mentality