-=> Quoting Mark Lewis to Jean Parrot on 11-16-06  21:52 <=-

 ML>> you think? my g'mother is only 101 right now... i 'spect she will make
 ML>> 106 easily but i'm not taking book on it ;)

One never knows...  ;)

 ML> half her pizazz... it must be due to her living off the land of their
 ML> farm... home raised cows, hogs, chickens, and vegatables... nothing
 ML> commercial until probably 25 to 30 years ago, for the most part... my
 ML> g'father passed only 13 - 15 years back and that due to meds the
 ML> doctors told him he needed... i look at my g'mother and at what
 ML> she/they consumed and i just can't believe that doctors have it all
 ML> down correctly... fatback, bacon, sausage, chitlins, eggs, whole
 ML> unpasturized milk, homemade butter and sour cream, fruits off the
 ML> trees, fresh butcherd beef, lamb... gimme a break! that's all there was
 ML> and she is no exception... i actually miss hog killin' time :(

I think the real difference is the chemicals used in producing food. 
Their home-produced food probably had less hormones and antibiotics
ingested, and less chemicals sprayed upon than most of what we get in
the stores.  And certainly less preservatives and additives added in
when being put away for the winter, etc.   To say nothing of getting a
natural immunity to most bugs from a constant (probably low-level at
that) exposure to them.

oh, well... another off-topic message here... written, however, in my
trusty BlueWave Reader....  :)  (bringing things a LITTLE more on-topic)

ttyl        neb

... I am Smorgas of Borg. Prepare to be marinaded.

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