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Adapted from: Larissa Blechman via No-Milk Mailing List PaleoFood Recipe Collection Contents http://www.paleofood.com/nmilks.htm (6 of 6) [5/17/2004 5:14:10 PM]
Stock, Sauces, Gravies, and Arrowroot Tips Stock Basic Stock - Prudhomme ----------------------- -----------BASIC------------ 2 qt Cold water 1 ea Med. onion, (see note) 1 ea Large clove garlic (note) 1 x Bones, excess meat (notes) ----FOWL AND GAME STOCKS---- 1 1/2 lb Backs, necks, bones (notes) ----BEEF OR TURTLE STOCK---- 2 lb Beef shank (see notes) ---------PORK STOCK--------- 2 lb Pork neck bones (see notes) -------SEAFOOD STOCK-------- 2 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed http://www.paleofood.com/sauces.htm (1 of 6) [5/17/2004 5:14:12 PM]
Page 1 and 2: www.PaleoFood.com The Paleolithic E
Page 3 and 4: Last updated: 07-Feb-00, 20:27 EST
Page 5 and 6: - About 3 pears a day - One HUGE sa
Page 7 and 8: ------------- Yesterday I wrote eve
Page 9 and 10: Non-Apple Based Beverages (Hot) (No
Page 11 and 12: lender and turn it on briefly, just
Page 13 and 14: Apple Based Mulled Cider ----------
Page 15 and 16: Apple Tea --------- Just as any tea
Page 17 and 18: From: _Regional American Classics_,
Page 19 and 20: 1 cup fresh or frozen cranberries 2
Page 21 and 22: can keep eggs unrefrigerated for da
Page 23 and 24: Nut Milks Nut Milk -------- 1 cup N
Page 25 and 26: (more or less, depends on your blen
Page 27: 1/3 c. organic raw almonds 1 Tbs. r
Page 31 and 32: 1/3 cup lime juice 4 TBL olive oil
Page 33 and 34: Snow white. Flavourless. Breading B
Page 35 and 36: Condiments: Relishes, Chutneys, and
Page 37 and 38: 1 in ginger root 4 oz seedless rais
Page 39 and 40: Shredded mango and coconut chutney
Page 41 and 42: Cover canner; return water to a boi
Page 43 and 44: Apple Butter ------------ 2 qt. pur
Page 45 and 46: PaleoFood Recipe Collection Content
Page 47 and 48: 1 teaspoon salt, or to taste freshl
Page 49 and 50: 1/4 tsp fresh ground black pepper 1
Page 51 and 52: Grill over medium coals. Posted to
Page 53 and 54: Rosemary Cayenne White Pepper Lemon
Page 55 and 56: Use on: Pork, chicken, duck breasts
Page 57 and 58: Dry Rubs Dry Spice Rub ------------
Page 59 and 60: Jerk Rub -------- 1 onion, finely c
Page 61 and 62: soup bone 1/2 pound stewing beef 3
Page 63 and 64: the coconut milk mixture, bring to
Page 65 and 66: on solids and discarding them. Heat
Page 67 and 68: the shrimp to this boiling "stock"
Page 69 and 70: Meat NeanderSoup ----------- Pour i
Page 71 and 72: Place all ingredients in a soup ket
Page 73 and 74: Eggs: Baked, Boiled, Skillet, and Q
Page 75 and 76: careful not to break it. Slip onto
Page 77 and 78: Hors d'Oeuvre Fresh Cilantro Salsa
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Stuff fresh celery sticks with almo
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Salads (Greens, Fruit, Tomato, Othe
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Spinach Salad ------------- 2 bunch
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1 cup celery, chopped 2 Tablespoons
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Chop cilantro, dice tomatoes, dice
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Binnie's Slaw ------------- 1/2 hea
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1 tsp tarragon 2 Tbsp lemon juice 1
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1 pound of skinless, boneless chick
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1/2 cup chopped walnuts 1/4 cup may
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salt and pepper to taste shake well
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1 cup raisins 1 T orange juice lett
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Mayonnaise Aioli, the famous garlic
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PaleoFood Recipe Collection Content
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Amount Measure Ingredient -- Prepar
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Smoothies --------- I just take som
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Hawaiian Tidbits ---------------- 1
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3 or 4 apples peeled (or unpeeled)
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pepper hot peppers, fresh (chopped)
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Sauteed Kale ------------ 1 pound f
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1/4 pound fatback, bacon, or fatty
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itself for us. Every acorn we eat i
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ight green and crisp-tender, about
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Cabbage Cooking --------------- Pla
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------- One of the things we like m
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Chestnuts and Brussels Sprouts ----
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Mushroom Pate ------------- 1 tsp.
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----------------------- 4 large oni
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skins under running water. The skin
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Toss together, adjust seasonings. S
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Australia—its plenitude of ingred
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Panfried and drained 8 oz cranberry
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dish. Cover with sauce. Bake at 425
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2 sm Leeks *** 6 ea Parsley stems 2
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1/2 Lime, juiced 1/4 c Rice wine vi
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3 Oranges 4 Limes 1/2 c Red onion,
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2 T chopped fresh cilantro 1 t minc
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2 1/4 lbs large prawns (shrimp), sh
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1 inch piece of fresh ginger choppe
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Lobster Coconut Lobster -----------
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and mixed with 4 tablespoons bacon
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Flounder Fillet with Dill Vegetable
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Place salmon on top of leeks skin s
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Thyme Close the trout, place in par
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Raw Fish Recipes - (Raw, Stove Top,
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the excess salt from the curing pro
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dredge in something and pan fry. Fr
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Poached Poached Cod with Lemon and
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cooked through. Lift the fish from
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minutes on each side, or just until
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Fish Stew with Tahini, Coconut Milk
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Chicken: Baked (Without and With To
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1/2 cup coarsely chopped pecans 2 c
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6 Place 2 bok choy halves, onto eac
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2 onions, sliced 2 celery stalks wi
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Combine all ingredients in crockpot
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juice of 2 limes 1/4 cup cheap yell
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Stove Top Chicken Recipes: Fruit Ba
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1/3 cup slivered almonds Season chi
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4 oz. chicken 1 egg l-2 Tbsp. water
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Speakin' of Indian cookin', I love
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-Penang, Malaysia (Nyonya) MMMMM---
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1/2 tsp pepper 1/2 tsp garlic powde
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2 tbsp olive oil 1 cup sliced scall
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1 two- to three-pound pheasant Salt
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minutes. Remove the skillet from th
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Title: Smothered Quail Categories:
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Wild Game (Alphabetical) Here are s
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------------ 1 cleaned muskrat, cho
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abbit into a shallow baking pan. Ad
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Roast Rabbit ------------ 1 rabbit;
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teaspoon arrowroot. Stir until thic
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2 tsp. oregano 1 clove garlic 1 c.
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melt stage (about 10 minutes) add t
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Meat: Beef (Organs, Tongue, Roast,
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sweetbreads. Next simmer them for a
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tender. Reserve the tongue liquid i
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for 2-3 hours. Italian-Style Roast
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From: S.B. Feldman on the PaleoFood
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with pepper mixture. Place tenderlo
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Other Curry Hot Pot ------------- 1
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2-4 Tbs fat (I use pork fat) 2 cups
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Sloppy Joes ----------- There is a
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In skillet, brown ground beef. Whil
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Preheat oven to 400 deg. F. Using s
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Meat: Lamb (Stove Top, Oven, Broile
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1 crushed bay leaf 1/2 tsp ginger 1
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then put the lamb into the crockpot
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Curried Lamb Kebabs ----------- 1 d
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Repeat with remaining lamb. Return
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Boiled Meat: Pork - (Boiled, Chops,
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From: Gretchen Hansen in _3 Rivers
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From: The Gazette, 91/02/20. Crock
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2/3 c. pitted olives (do NOT use th
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1 teaspoon oregano 1/2 teaspoon gar
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amounts until a smooth dough forms
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3 eggs Beat and pour in muffin cups
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10 1/2 oz chestnut flour 2 tbsp pin
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Almond Macaroons ---------------- 1
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Also see PaleoFood's Dried Fruits C
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Nut Candy --------- Just as satisfy
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than the diameter of the top of the
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1/4 C pecans 1/4 C walnuts 4 medjoo
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Cool Snack ---------- Put a banana
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----------------- 4 cups seeded and
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1 orange =1/3 cup juice 1 orange =2
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Ingredients: Rendered Fats Pork Lar
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2 ts Dried oregano 1/2 ts Ground ci
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Garam Masala ------------ 3 cinnamo
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From: Philippa Jane Wightman in rec
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2-inch cinnamon stick, broken into
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2 3" Cinnamon Sticks 5 Tbls Coriand
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7 Large Medjool dates, pitted 1/2 S
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Dried Meats: Jerky and Pemmican For
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putting it away while warm will cau
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-------------------------- I make p
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Pemmican Manifesto From: Kent Multe
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----------------- Let the suet cool
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it is soft and pliable. Meanwhile,
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3 Ft small hog casings -(1-1/2-inch
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Salt and pepper to taste Mix well a
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----- ---------- Recipe Title: Chau
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----- HERBED SAUSAGE Recipe By : Go
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pork and toss to distribute. Grind.
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you want you can stuff it into casi
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I got this from one of the Frugal G
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1/8 ts Chili powder 1/8 ts Mace 1/8
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1/4 tsp cayenne 1/4 tsp chili powde
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Title: Texas Hill Country Sausage C
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Smoking Foods Also see PaleoFood's
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diners, making them extremely sick.
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Food Mill. Useful for making apples
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Nutmeg Grinder. Resembles a pepper
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Those inexpensive hand held pitters
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* WELCOME! You have been added to t
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- no multipart/related - no quoted
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Subject: Farewell from the PALEOFOO
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TO date2 -> To this date WHERE SUBJ
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(5). Terms can be nested: Search Ce
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Sauce Recipes - PaleoFood Collectio
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Condiment Recipes - PaleoFood Colle
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Marinade Recipes - PaleoFood Collec
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Salad Dressing Recipes - PaleoFood
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Fruit Recipes - PaleoFood Collectio
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Baked Chicken Recipes - PaleoFood C
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http://www.nomilk.com/calcium.txt r
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http://www.nomilk.com/calcium.txt a
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http://www.nomilk.com/calcium.txt n
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http://www.nomilk.com/calcium.txt I
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Archives of PALEOFOOD@MAELSTROM.STJ
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Archives of PALEOFOOD@MAELSTROM.STJ
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Paleolithic Diet Page (Paleo Diet,
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Foraging and Ethnobotany Links Page
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Web Site Collection (mostly gluten-
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Fruit

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