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I had a question about how many servings of fish the indigenous populations usually eat per day. Also, how many servings would the Weston Price foundation recommend per day?

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I had a question about how many servings of fish the indigenous populations usually eat per day. Also, how many servings would the Weston Price foundation recommend per day?

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A. We don’t have any specific recommendation–some groups had seafood every day, some had none. But a good recommendation is 2-3 times per week. Shellfish and fish eggs are the most nutrient-dense seafoods. Of course we recommend cod liver oil every day. Q. Have there been any reported cases of botulism that have come from consuming the lacto-fermented vegetables or fruits? The book said that if they were spoiled that it would be obvious. Isn’t botulism odorless? A. A USDA scientist was recently quoted as saying that lacto-fermentation was the safest way of preserving food there is (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/07/FDS617UQKF.DTL). I have only heard of one person getting sick (just a tummy ache) from some lacto-fermented vegetables and that was using a recipe that had no salt. Botulism does not occur in anything that is sufficiently acidic. If you are unsure, you can get a pH meter and test the pickles. If the liquid is under a 4.0, you can be assured that th

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