Showing posts with label probiotics. Show all posts
Showing posts with label probiotics. Show all posts

How to Make Raw Unheated Organic Papaya Custard & Video

This is basically a redesigned recipe from Aajonus Vonderplanitz (The Recipe for Living Without Disease). I modified it based on my palate and now it tastes like real custard, instead of a health food trying to taste like custard, but tasting like snot. It tastes like a real gourmet dessert. It's not only delicious, but it is extremely easy for virtually everyone to eat since it takes very little effort for the body to digest.

It's exceptionally helpful for people with wasting disease, irritable bowel, diverticulitis, gastritis, gastrointestinal issues, or Crohn's disease.

 Cancer and the Custard 

 I found this custard because I had more and more cancer clients than ever before, and they were in the middle of or done with chemo and/or radiation, and were having trouble getting food down. One of the side effects of chemo/radiation is that cell mitosis, aka cell division, is inhibited. We've all seen it in the form of hair loss, here the hair follicles (cells) just stop growing and die. Well, the lack of cell division happen on the inside too, especially to all the mucus membranes. That includes the mucus membranes inside the mouth, eyelids, throat, stomach, intestines and anus. Here is the problem with that, when the mucus membrane cells do not reproduce well, those areas... how do I put this? They become extremely chapped. Chapped as if you ran out of water in the dessert and your mouth and lips are so dry it feels like they are sunburnt and you just ate a mouthful of sand.

Think about swallowing and blinking as if your throat or eyelids were this chapped and sunburnt. That would suck, wouldn't it?

The challenge here, other than the cancer, is simply EATING.  My first concern was getting high nutrient, bio-avalible healing foods into my clients. Another big problem with chemo/radiation is that it uses up your antioxidant storages. Basically you become malnourished very quickly. 

This custard is the solution to these problems. It acts as a mucal enhancer, like a mucus membrane scaffolding for your digestive system. Plus the custard is packed with proteins, minerals, vitamins,  perfect fats, and it digests almost immediately. The people I have given this to have recovered two to three time faster than those trying to eat food regularly. 

Digestive Disorders and the Custard

But here is the story of someone I gave the custard to who didn't have cancer, but she had one of the more difficult digestive disorders.

I was visiting friends with Katie (my Lady), and was once again astonished by the effectiveness of good quality food and how that is one of the few important things the body needs to heal. This friend had chronic gastritis (inflammation of the stomach wall) and was having a particularly bad bout with some very unpleasant stomach cramps. Unfortunately most of the doctors she went to for this couldn't find the cause and concluded it was in her head! So even though she was trepidatious about the raw dairy, she tried just one teaspoon of this custard and within a few hours her stomach cramping was gone! She ate a few more teaspoons and kept feeling better. Seriously powerful stuff and it's delicious.

Here's the recipe from The Recipe for Living Without Disease, modified based on how I make it since I've had better luck with this version and it yields a larger amount. Trust me, you'll want to share or have more for yourself. If you're getting into this Primal/Paleo/Low-Carb diet thing, please check out Aajonus Vonderplanitz's books at the bottom of this post.

Makes 2-3 servings (or 4 very small servings)

The Papaya Custard
  • 1 medium-sized organic Papaya, remove seeds and peel (if you have a different size papaya, modify ingredients accordingly)
  • 3 raw Eggs (never refrigerated, from organic-fed, free-range chickens)
  • 1-2 Tbsp raw unsalted Butter (from grass-fed, pasture-raised cows)
  • 2 Tbsp unheated, organic Honey*

*Honey note: make sure honey was NEVER heated - many honey companies that labeling their honey "raw" actually heat their honey to only 110° to make jarring easier, which by FDA standards can still be considered raw, but for our purposes is not really raw (as enzymes in honey are killed above 100°. Pacifica is a good, reliable brand that has a never heated line of honey).

Directions:
Before blending, place ramekins or other small bowls out on your counter so you can pour custard immediately into their serving bowls once it's blended. You may also want to use a spatula/scraper to get all the custard out.

Put papaya, eggs, butter and honey, in that order, into the blender jar and blend until smooth. Blend all ingredients together on a low speed for a few seconds, increase to medium speed and watch to see that all ingredients are smoothly blended. Once blended, immediately pour custard into the ready bowls.
Refrigerate to chill. Ready to eat in about 20-30 minutes, once the custard has set. Please eat within 6 hours for maximum nutrition benefit.

Have any questions? Let me Know.
Sifu



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Labels: , , , , , , , , , , , , , , Posted by Sifu Marcus Lovemore at 9:30 PM 0 comments

Pasteurized Milk Increased Risk of Death and Bone Fractures - Probiotic Milk Products Do The Opposite

I found this article on GreenMedinfo by Case Adams, Naturopath about the difference between pasteurized milk and probiotic milk like yogurt and cheese. I thought I'd share some excerpts that I think might be very informative.

The article "Pasteurized Milk Speeds Death, Heart Disease, Cancer, Bone Fractures; Yogurt and Cheese Have Opposite Effect" is based on a large study from City University of New York published in the British Medical Journal. It followed 61,433 women between 39 and 74, and 45,339 men between 45 and 79...

Researchers followed the men for an average 11 years, and the women for and average of 20 years.

Researchers used a frequency questionnaire to correlate the amount of milk consumed by each group for 11 to 20 years.

Deaths rates, bone fractures, inflammation markers PGF2-alpha, and interleukin-6 numbers where collected from the groups.

Here is some of the data as repotted in the article:
Among the women.... three or more glasses of milk per day nearly doubled the incidence of death (by 93 percent) compared to those who drank none or less than one glass of milk per day.
Three or more glasses of milk per day in women also 
increased deaths from cardiovascular disease by over 90 percent 
and increased incidence of cancer by 44 percent. 
... three glasses of milk per day or more increased the risk of 
hip fractures by 60 percent and the risk of 
bone fractures by 16 percent. 
... the men also showed 
higher risks of death and cardiovascular disease  
from those drinking three or more glasses of milk per day – although only by about 10 percent. 
The real story of this study is hidden in the fine print...
... cheese, yogurt and fermented (cultured) milk had the opposite effect. 
Women eating 60 grams or more cheese per day (a couple of slices) in particular 
reduced the risk of mortality by at least 30 percent – 
and up to 49 percent (almost half) – when not cancelling out the effects of some of the nutrients in the cheese. 
... adjusted by age only, the effect is 49 percent, but in the model (3) where all the effects of the other nutrients that cheese contains are canceled, the effect is lessened.
When negative effects are measured, it is helpful to eliminate the possible positive effects from the milk in terms of nutrients from its harmful effects. But when the equation is flipped in the case of yogurt and cheese – the effects of the nutrients add to its benefits. 
Using this range, incidence of 
deaths from cardiovascular disease decreased from 37 percent to 52 percent, 
and deaths from cancer decreased from 5 percent to 15 percent among women who ate 60 grams or more of cheese a day. 
Both hip fractures and bone fracture incidence decreased among the women eating more than 60 grams of cheese a day – ranging from 
50 percent lower (by half) to 36 percent lower for hip fractures. 
Among men, even with the reduced follow-up period, mortality incidence among the men was reduced by between 14 and 18 percent – 
depending upon the model – while death from cardiovascular disease decreased by between 13 and 22 percent. 
Mortality from cancer was insignificant. 
Bone fracture incidence was also decreased among the cheesy men, ranging from 25 to 23 percent lower 
among men eating more than 60 grams of cheese a day. 
Yogurt and Fermented Milk Also Healthier 
Eating 400 grams of yogurt or fermented milk per day (less than two cups) was also healthier for both men and women. 
Compared to those who ate little or no yogurt or fermented milk, women experienced a reduced morality ranging from 14 percent to 38 percent, 
and reduced death from heart disease at between 7 and 32 percent. 
Cancer deaths also decreased among yogurt eaters, by between 19 and 25 percent. 
Bone fractures also decreased among yogurt-eating women. 
Hip fractures decreased by between 30 and 51 percent. 
Among men, 400 grams or more of yogurt or fermented milk a day decreased the incidence of death by between 10 and 17 percent, 
heart disease deaths by between 10 and 16 percent, and 
cancer deaths by between 11 and 17 percent. 
Yogurt-eating men also had 25 percent fewer hip fractures than non-yogurt eating men. 
.... 99 percent of the milk being consumed is pasteurized,  
... probiotics are breaking... sugar into harmless compounds. 
Still other research has indicated lactose to be problematic, especially for those with reduced availability of lactase. 
... casein and lactose – are also substantially broken down or changed by colonies of the right probiotics, which include species of lactobacilli. 
For this reason, many cheeses – especially mature varieties (allowing the probiotic fermentation process to continue) - are naturally low in lactose and galactose, as is most yogurt. 
Learn more about probiotics.REFERENCES:
Michaëlsson K, Wolk A, Langenskiöld S, Basu S, Warensjö Lemming E, Melhus H, Byberg L. Milk intake and risk of mortality and fractures in women and men: cohort studies. BMJ. 2014 Oct 28;349:g6015. doi: 10.1136/bmj.g6015.
Fordjour L, D'Souza A, Cai C, Ahmad A, Valencia G, Kumar D, Aranda JV, Beharry KD. Comparative effects of probiotics, prebiotics, and synbiotics on growth factors in the large bowel in a rat model of formula-induced bowel inflammation.  J Pediatr Gastroenterol Nutr. 2010 Oct;51(4):507-13. doi: 10.1097/MPG.0b013e3181df5ff2.
Portnoi PA, MacDonald A. Determination of the lactose and galactose content of cheese for use in the galactosaemia diet. J Hum Nutr Diet. 2009 Oct;22(5):400-8. doi: 10.1111/j.1365-277X.2009.00948.x.
Astrup A. Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies. Am J ClinNutr. 2014 May;99(5 Suppl):1235S-42S. doi: 10.3945/ajcn.113.073015.Modler HW, Kalab M. Microstructure of Yogurt Stabilized with Milk Proteins. J Dairy Sci. 1983 Mar; 66(3), 430–437.
Adams C. PROBIOTICS-Protection Against Infection: Using Nature's Tiny Warriors To Stem Infection and Fight Disease. Logical Books, 2012.

So here are my two cents. I do not have a double blind study or a published research paper to sight, but I think you can easily extrapolate from this research that the benefits of fermented and particularly the probiotic milk products like cheese, yogurt and fermented milk, that raw, unpasteurized milk & milk products have similar health advantages. This is particularly true when you take into account the similar probiotic profile that raw milk has when compared to fermented milk products. Raw milk also has all of the healthy natural lactase, enzymes, vitamin D, magnesium and non-denatured fat and protein, which are destroyed during pasteurization, so therefore they no longer exist in regular, pasteurized milk. 99% of milk consumed is pasteurized. The aforementioned properties of raw milk mitigate most (if not all) of the pasteurized milk health problems.

Like I always say, do your research and make up your own mind.

Thanks!
Sifu Marcus


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Raw Milk FAQs

I get so many questions about raw animal products, specifically raw milk, that I thought it would be a good idea to post this.

It's a question and answer article from Mother Archives about raw milk, and the information is great. The only caveat is about the first answer and freezing. Yes freezing milk does not destroy the enzymes, but most the beneficial bacteria and nutrients do get destroyed in the freezing process. I do not recommend it. All the other answers though, are fantastic.

Really, these FAQs are just great for all, especially your friends and family who might be a little freaked out by the raw concept. If so, just send them here and tell them to shut-up and read.

Enjoy,
Sifu Marcus

Mother Nature's Archives
of
RAW MILK FAQ

1. Does freezing damage raw dairy products?
Freezing puts raw milk products to sleep and has little effect on the important health benefits that raw dairy products provide. Enzymes and bacteria are fully active when they awake after thawing. Some vitamins are reduced by trace amounts after being frozen. The flavor is sometimes slightly affected by this and is not always apparent. All OPDC (Organic Pastures Dairy Company) products may be frozen. Thawing should be done by placing the frozen product in a regular refrigerator for a day. Milk should be shaken to mix up the butterfat after thawing. Warming the product to room temperature just prior to drinking will also make the fat blend in better with the milk (if it has clumped or separated during freezing).
2. Can I get OPDC products fresh and not frozen?
OPDC will ship fresh and unfrozen raw dairy products to anyone upon request. Remember that if the delivery is delayed and the product is left un-refrigerated, it will be protected for an extended period of perhaps an additional 24 hours if it is frozen. If fresh, the product may become warm if refrigeration is delayed upon delivery. Warm raw dairy products lose none of their nutritional value, but they begin the process of natural souring, which starts to change flavors (rapid increase beneficial bacteria). This is not a concern for food safety, but it does make the product into a naturally cultured dairy product much like Kefir. OPDC recommends that warmed raw milk be cultured and stored at 90 degrees for 24 hours. The resulting product is a delicious Clabbered Raw Milk. 90 percent of the people on planet earth drink their milk as a clabbered milk, not fresh. Cultures can be purchased at the health food store.
3. Why do you say that "Raw Milk is Alive"?
Natural organic raw milk has in it vitally important living things. These include the following: beneficial bacteria, enzymes (including lipase, protease. and other), lactase forming bacteria, and many enzyme based pathogen killing systems. The common practice of pasteurization inactivates or dramatically reduces the effects of these important active (living) elements. As a result, you may be lactose intolerant when drinking pasteurized milk, but not lactose intolerant when you drink raw milk. This is because lactase enzymes are being formed when you digest raw milk. That is why we say, "only living milk brings life."
4. How much colostrum should I drink each day?
Remember that colostrum is a health food and not a drug. You can not overdose on fresh colostrum! Drink several pints per week to initially build up your immune system, then just maintain consumption of a pint or two per week and drink plenty of raw milk. Raw milk has many (not all) of the same elements contained in Colostrum, just at much lower concentrations. You can not (chemically) overdose on any OPDC products; they are food.
5. Are organic and raw the same thing?
No. "Organic" is a set of environmentally sustainable growing and production practices that are now certified and regulated by the USDA. Raw is the naturally occurring, unprocessed and uncooked state of any food. All organic milk starts out with the organic cow and all organic cows make raw milk. Nearly all dairies take their milk to a creamery that processes that milk using pasteurization methods. The resulting organic products are not raw and living, but rather they are "killed and dead." In addition, not all organic dairies follow the USDA organic requirements, which requires access to pasture for their cows. OPDC provides pasture 100% of the time. OPDC is the only organic pasture land farm in North America that does not pasteurize (heat treat to extend shelf life and kill bacteria) its products. Organic means diversity of life and soil. What a shame it is that "living, life-bringing raw milk" from all over the country ends up being processed into very dead Ultra High Temperature (UHT is 282 degrees - not the common HTST 161 degree common pasteurization: for extra long shelf life); so-called organic milk products. It truly exploits the word organic. Again, and it really must be restated for emphasis, organic means soil and the diversity of living life. How can something so dead be considered natural or organic? Only living milk brings life.
6. What happens to bacteria in pasteurized milk after pasteurization?
After pasteurization, bacteria found naturally in milk are killed. During the high temperature heating process, cell bodies of these bacteria are ruptured and their contents are spilled, releasing histamines. This causes many milk drinkers to suffer allergic reactions. Almost all of these same consumers can drink raw milk and not have allergies. The high levels of bacteria permitted in milk intended for pasteurization are still found in pasteurized milk; they are just dead and not removed by the process.
7. What is homogenization?
Homogenization is the process of destroying the natural butter fat cells found in raw natural milk. This process uses extreme pressure to break apart the soft buoyant fat cells, which cause the remaining small fat pieces to blend into milk and no longer float to the top making the cream line. Some European countries have studies that show that this process is dangerous and may strongly contribute to heart disease and arterial plaguing. Our FDA disputes these findings under pressure from the strong dairy lobby. Homogenization is not a required step, but rather a step of convenience to deny the consumer the ability to see how much cream is actually in the milk they buy.
8. Why is milk pasteurized?
In the 1800s, many US dairies began commercially producing low quality raw milk in the inner cities of Boston and New York and others. These Brewery dairies would feed their cows very poor quality "brewer's mash." The resulting milk was very weak and nearly blue from lack of protein, mineral, and fat content. This occurred during the Jamaican rum embargo. During this same time period, the dairy industry did not use or have access to refrigeration, stainless steel, milking machines, rubber hoses, hot water, or chlorine as a sanitizer. TB and Brucellosis were rampant (not to mention horse manure on the streets, flies, and lack of public sanitation and sewage) and the cows were milked by hand without mechanical machines. The cows stood in manure and there was no access to pasture (sounds like some factory dairy farms of 2005). The resulting unhealthy milk from these sources literally killed millions. The heating of milk to high temperatures reduced this horrible blight. During this same time period, milk from the countryside taken from pasture grazed healthy and clean cows was the best medicine of the day. In fact, the Mayo Clinic used this high quality country raw milk as a basis for many disease curing therapies. This was the untold story of raw milk. Because of pasteurization successes, commercial interests prevailed and all dairies (the good, bad, and the ugly) then began to pool their milk so that "nobody would die," even if milk quality was very poor. This was great news for milk mass marketing, and creameries created high profits. These pasteurization practices continue today with the chief benefit being extended shelf life. These modern dead milk products now cause allergies and lactose intolerance to huge sectors of the population. Current (PMO) Federal standards for pasteurized milk permit 100,000 bacteria per ml for milk going to be pasteurized with as many as 20,000 injured or living bacteria to be alive after pasteurization, and this may include pathogens (this is arguably the reason why milk is pasteurized). California standards for raw milk require that milk sold for raw consumption have fewer than 15,000 live bacteria per ml and no pathogens. OPDC averages about 1500 beneficial living bacteria per ml (and never a human pathogen). For a great book on the subject of milk history, please order "The Untold Story of Milk" by Dr. Ron Schmid ND. It is available from OPDC. You get the whole story: starting 12,000 years ago, right up to and including OPDC in 2003.
9. What are pathogens?
Pathogens are disease causing bacteria and organisms. The three human pathogens that are tested (state mandated) at OPDC include Listeria Monocytogenes, Salmonella, and Ecoli 0157. To date, not one of these pathogens have ever been detected by any test at OPDC or conducted by any state or federal agency. Tests privately performed at OPDC (BSK labs) showed that even when these pathogens were added to OPDC raw milk at extremely high levels (7 logs) they would not grow and die off (test results available upon request).
OPDC milk products are highly pathogen resistant. In more than 32 million servings, and more than five years of intensive testing, not one single pathogen has been found or detected. Not one person has complained to the state of CA that they have become sickened by an OPDC product. Tests performed by UC Davis, Dr. C. Berge DVM revealed something quite startling: Fresh manure from OPDC cows did not contain Salmonella. At other dairies tested, many of the findings were positive (31% of conventional milk tanks tested showed a human pathogen present).
In summary, it has been theorized that the combination of grass feeding, no antibiotics used, no hormones, and low levels of grain used in diet cause a change in the cows immune system and rumen. This change in physiology directly inhibits pathogen development in the milk (actually a transfer from environmental contamination that does not seem to occur; there are no bad bugs in the manure that transfer into the milk and the clean raw milk is highly pathogen resistant).
10. What are enzymes?
Enzymes are specialized proteins that assist in the breaking down (hydrolyzing) and digestion of foods into useful elements that can be utilized, absorbed, or stored by the body. Enzymes are identified by the use of the ending "ase" associated with their name. For instance Lipase helps digest lipids (fats). Lactase helps digest lactose sugar (milk sugar). If your body does not produce and have available specific enzymes, then you may not be able to utilize certain food sources, or absorb certain minerals, etc. Phosphatase, which is key to the absorption of calcium, is inactivated by pasteurization. In fact, the test for effective pasteurization is called the "negative phosphatase test." Is it no wonder that Americans are suffering from osteoporosis at a rate higher than ever. It is now considered a US health crisis. A little trick that is not commonly known is that if you drink plenty of raw milk, lactose intolerant people can then tolerate limited amounts of pasteurized milk products, including ice cream. There is a sharing of required missing enzymes (lactase) and bacteria that are required in the gut, making a person not intolerant of lactose containing products.
11. Can I cook with OPDC products and will the heat affect the raw nature of the products?
Yes, you can cook with OPDC products, but any heat over about 120 degrees starts to denature enzymes and kill bacteria. This is okay, but just remember the benefits of raw and make sure you eat plenty of raw (not heated above 110 degrees) in your diet for a strong immune system, good digestion, and absorption of minerals.
12. What are Immunoglobulins?
Immunoglobulins (antibodies) are immune system boosting elements found in the blood stream. They include IgA, IgD, IgE, IgG, and IgM, which among other things neutralize toxins and counter microbial attack. They are collected during pregnancy (in the breasts and udders of mammals) and are transferred to the newborn via colostrum (first milk) after being born. These essential protective proteins form a big part of the immune system and respond to disease and infection. Bovine colostrum contains high levels of these antibodies.
13. Why does colostrum appear pink or yellow sometimes?
All bovine colostrum contains some blood cells (RBC and WBC). Sometimes this is visible and sometimes it is not depending upon the cow and whether she had some red blood in her first milk. This is normal. OPDC attempts to limit the amount of visible blood that is in colostrum, but on occasion the colostrum may appear slightly pink. The yellow color in the colostrum is caused by Lactoferrin: Rich vitamin levels and the natural fat color of milk fat. All of this colostrum is "Nectar of the gods," is normal, and completely safe.
14. Why is there a "pet food" sticker on some OPDC products sold at retail stores outside of the State of California?
FDA law CFR 1240.61 states that it is illegal for anyone to transport raw dairy products across state lines "in final package form for direct human consumption unless that product has been pasteurized."
In compliance with CFR 1240.61, OPDC labels and ships its products outside of California for "pet consumption only."
15. What can I do with warm or soured raw milk?
Soured raw milk is still a vitally nutritious product and should be cultured for optimal flavor and taste. If you find yourself with a container of souring milk, just put in some live culture (some yogurt or store bought kefir starter available through www.bodyecologydiet.com), then set the product out for 24 hours at 90 degrees. The resulting food is wonderful, delicious, digestible, and highly nutritious. In most countries this is how people drink their milk. Our great grandparents called it Clabbered milk. Other raw milk and raw dairy recipes are available by calling OPDC at 1-877-RAW MILK.
16. Why do OPDC products carry a "government warning" that states that the consumer may be sickened by this raw dairy product?
Government regulations now require many living foods to carry a warning label, including meat, poultry, fish, and fresh juices. This came about because of the ever weakening immune system of the average American citizen. More and more US consumers have severely weakened immune systems and can become ill by eating small amounts of foreign bacteria that their bodies are not familiar with. It has been estimated that about 70% of the strength of a healthy immune system is made up of the diversity of living bacteria found in the intestines. Raw milk provides a perfect source for the "seeding and feeding" of these diverse populations of living bacteria. The average American diet is practically devoid of living bacteria (all killed foods and few bacterial sources). Our immune systems have suffered as a direct result. Consuming raw milk and dairy products is an important step towards regaining immune strength and overall health. On occasion a new raw milk consumer may have some diarrhea from over drinking raw milk for the first time. This is rare and should be considered very normal. After all, the intestine has never seen such an incredible introduction of new and diverse beneficial bacteria and does not have any idea what to do. It is possible, but highly unlikely, that pathogens may be transmitted in raw milk just as they may be transmitted in all other foods. OPDC has demonstrated that even when high levels of pathogens were introduced into raw milk, they die off and do not grow (BSK tests). In fact, pathogen killing safety systems are hard at work, keeping raw milk safe even if it has been contaminated. To date, there has never been a human pathogen ever detected in any OPDC product, in the plant, or from any test. OPDC products are highly pathogen resistant. Because OPDC can not predict the future and know what is yet to come, it is possible that someday a pathogen may be detected in an OPDC product. If you are a healthy OPDC consumer this should have no noticeable effect. Your immune system will deal with it and you will probably not even know that a pathogen was in your raw dairy product. This is evident when reading CDC reports of raw milk illness. The farm and dairy consumers never get ill; it is the first time raw consumers (with weak immune systems) that become ill. This is exactly why all people should drink lots of raw milk. A strong immune system is a gift of freedom and of health. It is your choice, and with raw milk (exercise, good hydration, a whole-food diet, and plenty of love) you need not become ill, ever. Choose life!
17. What diseases are aided by consuming raw milk and raw dairy products?
OPDC may not make a medical claim or post cures for any disease process relative to any OPDC product. That is a crime under current FDA law. We can recommend that you visit www.realmilk.com, www.westonaprice.org, or www.mercola.com, and other websites that will list literally 50 different illnesses that are directly, naturally, and positively affected by consuming raw milk.
FDA regulations make it difficult for us to share specifics. Please see web links, or read Dr. Porter's book Milk Diet as a Remedy for Chronic Disease.
Link to this webpage for links to other documents: http://www.organicpastures.com/faq.html
Link to their slideshows: http://www.organicpastures.com/op_slideshow/
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Sifu Marcus Lovemore

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