u/LovelyJubbly99999

I've always been quite susceptible to colds and the flu, and when I got sick I would blame it on something I had recently indulged in with added sugar. Over the past few years I started fasting and reducing carbs and eating high fat, and I definitely saw health benefits but I still got sick fairly frequently.

More recently for the past 5 months or so I've been increasing my carb intake and reducing fat intake. Carbs come mostly from fruits and honey and starches. I cook everything from scratch with clean ingredients, and I've reduced whole-food sources of PUFAs (I stopped using seed oils many years ago). I'm cautiously optimistic that my immune system is working better now, possibly as a result of better mitochondrial function and energy availability for the immune system. There have been a lot of severe colds and influenza strains going around recently, but I have only felt a bit off for a day or so, or got a brief mild cold, but nothing that knocked me out for a week or more like I used to get. Any similar experiences here?

Hi there, where I live I can get raw milk, or I can get commercial UHT skim milk. There is no regular pasteurized/homogenized commercial milk available. I drank large amounts of the raw milk for years and never had problems with it. But now I'm trying to reduce dietary fat, so I'm not sure which is the better tradeoff, full-spectrum vitamins and enzymes with high-fat raw milk, or UHT milk with no fat but also no B-vitamins or enzymes and denatured/damaged proteins.