THIS STORY IS STILL UNFOLDING (Feb. 2023):  I suggest caution buying any food from the farms in our North East or throughout the Ohio river basin (Ohio, Pennsylvania, New York etc., there are dozens of Amish farms surrounding and in the area) right now though I have links for foods from that region in several locations on this site.

I myself will suspend buying any of my food for now from my favorites there in the region. I’m heartsick.

From my understanding listening to recent interviews with several experts (EPA whistleblowers, management level train hazmat spills expert, food scientist running a high level food contamination lab), the handling by burning of the vinyl chloride and other chemicals contained in a number of derailed railway cars in the train tragedy early Feb. 2023 in East Palestine, Ohio (on the border of Pennsylvania, 250 miles from Lancaster County, PA) is considered the worst environmental disaster the US has ever faced.

The enormous, unfathomably huge fallout cloud of chemicals released into the air and through the ground and rivers/streams most likely include high levels of dioxin, a fatal chemical (to animals, fish, humans) when ingested in a LIFETIME of more than a single TRILLIONth dose.

It is suggested the poisons were carried by the westerly winds across the neighboring states, throughout the surrounding area and beyond, washed out of the air by recent snow/rain storms and has now contaminated the earth in all its path.

It attaches to lipids (fats) and cows/animals/chickens etc. that eat the grass or grains grown in the contaminated soils I understand will now be poisonous in their meat, milk, eggs etc. (and the animals themselves sickening and dying) for generations.

Here is the link to more about  real food.

From my notes, another staple food Peat has recommended to regularly eat is cheese.

I suggest to regularly only eat raw milk cheese from cows pasture raised, 100% grass fed, organic (if buying commercial cheese, direct-from-farm available most likely won’t use the label “organic” but one can ask them what the cows are fed or injected with), and the cheese should be made WITH REAL ANIMAL RENNET (and NO added or instead of enzymes, not even “vegetable rennet”).  Two ounces a day is a good quantity. This can be eaten as 1 oz., two times a day which is about a pound of cheese a week.

Listen to your body as far as how much to eat and when, but only eat this kind of cheese for the first 3 months of your food experiment unless you have a chronic condition and then you will use this regularly.

Note that this “Emmi” cheese in the photo below says “Rennet” BUT it also says “Enzymes”– I would guess the “rennet” is NOT animal rennet but vegetable rennet aka enzymes and could irritate the intestines.

A raw milk cheese label will say “unpasteurized milk” in the ingredients. Please note that even if the NAME of the cheese says “raw milk”, I have now found (at the Whole Foods) “raw milk” cheeses ingredients listing “thermalized” milk. Well. THAT’S heated folks! NOT raw.

Sure, cheesing processes need some amount of temperature change to create the cheese. But is the manufacturer trying to get around label laws using different terms, just changing their definition?

Unpasteurized means not heated at all (fluid raw milk, raw honey etc) or heated to such a low degree that all the foods’ natural elements are left intact. Raw milk cheese should only be heated to maybe 100 degrees or so as part of the cheesing process.

And this brand below in the photos, while organic, while grass-fed, while “raw”– this brand is made with ENZYMES and could be irritating to the colon.

But preferably, if buying from a grocery store buy organic where the cows have been fed a grass-only-fed diet, and labeled hormone free.

Whatever the cows eat is produced in the milk. If the cows are eating grain, especially if the cows are eating soy grains (highly poisonous), or toxic PUFA-laden seed oils to add more dietary “fat” to the milk, or are given vaccine or hormone injections you will be ingesting those chemicals, those soy poisons, that toxic PUFA (poly unsaturated fatty acid), those vaccines and hormones in the milk.

AND also search for “made with animal rennet” cheeses. These have now become increasingly rare to find. Most cheese manufacturers today only use enzymes, “vegetarian” enzymes to culture their cheeses. Sometimes the enzymes in the cheeses are cleverly called “vegetarian rennet” or “enzyme rennet” but the only real rennet is that made from animals.

As a note, many people develop allergies (including heart palpitations and bleeding colon) to a variety of enzymes which is why the suggestion is strong for people to stay away from yogurts, kefirs, sour creams, cream cheeses and fermented items. 

Even commercial (and possibly small batch organic too…labels can be fraudulent) “pulp free” orange juices are “pulped” with the use of enzymes that dissolve the pulp into the juice instead of being strained out and discarded.

Eating these items creates a form of damaging lactic acid in the body. And some people experience bleeding colons from frequent ingestion of enzymes or heart arrhythmias or other allergic reactions.

So with that said, eating raw milk cheese daily, if enzyme tolerated, is a marvelous food. 

Unless you can regularly find real animal rennet made raw milk cheeses for your daily food, take a vacation from eating it for a couple weeks every now and then. Doing this will help stop developing intolerances to enzymes.

This Pennsylvania, organic-only, 100% grass fed cows dairy sells their products nationwide. Their cheeses, raw milk, meat, all their products actually, meet and exceed everything I explained and are amazing, real foods.